Pumpkin Spice Muffins

Pumpkin Spice Muffins
Author: Amber Butcher- www.primalmom.com

Ingredients:

• ½ C  Hazelnut Flour
• ½ C  Coconut Flour
• 1 ½ C  Pumpkin Puree* (about ½ a small pumpkin)
• 4  Eggs
• 2 T  Maple Syrup
• 1 ½  t  Ground Nutmeg
• 1 t  Ground Cinnamon
• 1 t  Ground Allspice
• ½ t  Ground Ginger
• ½ t  Baking Soda
• 2 t  Apple Cider Vinegar
• 1  Ripe Banana

Directions:

1. Preheat oven to 350.
2. In a large bowl, mix all of the ingredients, except Apple Cider Vinegar. Be sure the banana is mashed and everything is completely blended.
3. Once it is mixed, add Apple Cider Vinegar. Mix well, then immediately spoon into muffin cups. Fill each cup to the top, since muffins will not rise much.
   Note: I use silicone, which does not require greasing. You may need to use oil, such as coconut oil.
4. Bake muffins for 30-40 minutes. Let cool on counter, until middle is no longer soft, before trying to remove.
5. Store in the refrigerator.

*Pumpkin Puree:
Cut pumpkin in half. In a glass baking dish, place pumpkin upside down, in 1 inches of water. Bake in the oven for 30-45 minutes or until the shell is completely soft. Spoon out pumpkin for homemade pumpkin puree.

Primal Mom Trail Mix

Primal Mom Trail Mix
Author: Amber Butcher- www.primalmom.com

Ingredients:

• 3 cups of Raw Nuts*
• 1/2 C Sunflower Seeds
• 1/2 C Coconut Flakes
• 1 T Maple Syrup
• 1 T Cinnamon
• 1/2 C Dark Chocolate Chips (optioonsal)
• Coconut Oil

Directions:

1. Preheat the oven to 200.
2. Grease a glass baking dish with coconut oil.
3. Pour mixed nuts and seeds into your glass dish and mix well.
4. Drizzle the maple syrup over the nuts, then sprinkle your cinnamon
5. Bake nuts for 10 minutes on 200. Remove and stir nuts.
6. Bake for another 10 minutes, then let cool completely.
7. When cooled, mix in coconut flakes and chocolate chips.
8. Store in individual snack bags, for easy on-the-go snacks.

Optional: Any spices will work! For a spicy mix, add 1/2 t paprika with 1/2 t cayenne pepper

*For my nut mixture, I use:
- 1/2 C pecans
- 1 C almonds
- 1 C macadamia nuts
- 1/2 C cashews