Samuel's Favorite Pumpkin Muffins

Samuel absolutely adores pumpkin pie!  While I was in search of muffin recipes, I came across recipes for pumpkin muffins and knew that we had to try them.  I picked this recipe because I loved, loved, loved that she used coconut flour.  I am a big fan of the nutritional benefits of coconut.  I used the Ener-G egg replacer and almond milk.  I added an extra dash of vanilla  because I didn't have vanilla almond milk.  I also didn't have any lemon juice on hand so I  sqeezed an orange for the juice.  Samuel isn't a big fan of nuts so I chose not to mix anything in.  Next time, I may try adding chocolate chips because we finally have some on hand that Samuel can eat.  These pumpkin muffins were amazing!!  I would choose to eat them over the gluten variety.  I am excited to try more recipes from this website!  Here is the link to the recipe.

Gluten Free Goddess Pumpkin Muffin Recipe

Sweet Hot Roasted Sweet Potatoes

Over the past several weeks, we have picked up 10 pounds of sweet potatoes at our CSA (Community Supported Agriculture). This has given me the opportunity to do a bit of experimenting. Samuel didn't eat french fries often but, he really misses them. Most restaurants cook them in soybean oil which is a big no no for Samuel. We don't often buy white potatoes so I decided to try to use the sweet potatoes to make a substitute.

3-4 pounds sweet potatoes

1/2 cup of olive oil

1 large garlic clove, crushed

1 TBS honey

1/2 tsp cinnamon

1/4 tsp cayenne pepper

Dash of nutmeg

Salt

Heat the oven to 350. Wash, peel and cut the sweet potatoes. Use a whisk to mix all the ingredients, except the salt, together. Coat the sweet potatoes in the mixture and add a little salt. Place the sweet potatoes in a single layer on a baking sheet (I prefer stoneware). Put in the oven for 35-40 minutes or until they start to brown.