About a year ago I started working at my Dad's office. I spent the year leading up to that unemployed, dealing with some health issues, trying to decide if I wanted to open my dream bakery, and experiencing the loss of two people in my family that were near and dear to my heart. Needless to say it was a difficult year. I started working at my Dad's office with the idea that it would be temporary and just help pay the bills while I figured out my next step. As the year progressed my plan changed.
As the Fall season begins and the earth around us transforms I find myself thinking about how we all go through different seasons in our own lives. For me - that year of struggle and loss was my winter. This past year has been my Fall - a lot of things changed.
I never felt a peace about moving forward with a bakery with my health issues and financial insecurities, and as a result I decided to set aside that dream for a while and move forward with my life with a new plan. I also decided to get my finances in order and focus on demolishing my student loans I had acquired from 6 years of school, and 2 degrees. I am proud to say I can see the light at the end of the tunnel and am almost rid of those blasted loans. I also decided to change my mind about my adamant refusal to live in Texas and live with the Parents. I let that go, and accepted the fact that as of now God wanted me at home. Next I choose to stop complaining about the lack of Catholic community in our area, and finally kicked myself into motion and started a Young Adult Group for a few churches in the area.
I feel like the next season of my life will be my Springtime. The job is good - the people I work with are wonderful, gracious, and kind. I have a community again, and God has blessed our Church group with continued growth. Most days living with the parents isn't so bad : ). I am making plans for lots of upcoming trips and adventures. I bought a camera and am learning how to use it. I have an awesome dog...can't believe I am saying that - since I am not a dog person. I have a family who loves me, and I have friends who are without a doubt the most amazing people I ever could have met.
I guess the point of this post is just me realizing that life isn't always easy, and it isn't always hard. All people struggle, all people experience loss and heart break - but they also have love, peace, and joy. Some days are good, some are bad, but the awesome thing is that life is always changing and our seasons are always switching over. So maybe today you have a dark cloud over your heart, but have hope that tomorrow the sun will come out and sky will be clear and blue. God has a plan for you, and he is holding you in His hands. Trust that He will see you through whatever season you are going through.
Some of you might see this recipe and think that I have gone the way of the Paleo. It is not so. I like trying recipes that are food allergy friendly since I know so many people who eat this way, and since I get requests for recipes like this.
Now if you are looking for a pumpkin muffin recipe that tastes like a real pumpkin muffin with flour - keep looking. A lot of people say it is possible to make gluten free/dairy free food that tastes the same as gluten filled/dairy filled food - but really, it isn't. I am not saying you can't make something that tastes good, I am just saying that it will never taste the same. So quit trying to convince yourself it will.
These muffins are good. They are weird, but still tasty. When you bake with alternative flours the texture is always altered. These muffins have a slight spongy texture to them. They look pretty, and were actually really good when I toasted them and ate them with blueberry jam. I froze half the batch since I knew I wouldn't be able to eat them all that quickly. They make a nice filling breakfast - and with all that almond flour and pumpkin in them - they are high in protein and fiber. I didn't have that much almond flour on hand so I cut the recipe in half - and it turned out great!
Paleo Pumpkin Muffins
3 cups almond flour
1 cup pumpkin
1/4 cup vegetable oil
3/4 cup maple syrup
2 TBS Molasses (optional - If you add this it makes them non Paleo)
2 TBS Tapioca starch
2 tsp pumpkin pie spice
1/2 tsp salt
1 tsp baking soda
Preheat oven to 350 degrees.
In large bowl mix together almond flour, pumpkin, oil, syrup, molasses -if using- and eggs until there are no more clumps.
Mix in the starch, spice, salt, and baking soda until smooth and combined.
Pour into lined muffin tins 3/4 full.
Bake for 25 minutes until a toothpick comes out clean. Turn the oven off and let the muffins cool in there with the door slightly ajar.
Store at room temp for 2-3 days or freeze.
Listen to this song, make these muffins, be grateful for what you have and Eat your heart out!