Bread and Trim Healthy Mama

     One thing that many mama's including myself do is to shy away from bread products. It is quite confusing to know which brands, styles and types of bread are on plan and in which meal setting.

     In our house I am the one who has issues with eating off plan bread products. Some E meals really mess with my blood sugar. The recommended brand of store bought bread is Ezekiel 4:9. While I am sure this product is enjoyed by many it doesn't work in our house for a couple of reasons:

• It is stored in the freezer
• The texture
• The cost

     I have always loved bread making, it relaxes me and is therapeutic. My family was really missing homemade bread so I started looking in the book to see which recipes would work for us.

     The Chewy Sprouted Mini Loaves on page 422 was the first recipe that I tried. And boy did that not go well. My wheat berries sprouted with no problem see aren't they great ...

But the finished loaves came out with the density of hockey pucks, they were not edible... expensive ingredients in the trash once more...

     I continued reading and found a sour dough recipe on page 420. It's a rye and spelt recipe that makes 6 loaves. That's not going to work in our house.

     So off to the internet to search for an acceptable recipe ... I found many. I am still working on this and will post more when I find some that work on plan.

     Until then one of the other ladies who is also on plan, posted a reasonable 2 loaf recipe using sprouted flours that can be made in a bread machine. I made it using my  Kitchen aid.

Sugar Free Pumpkin Pie Muffins

     Every year during the holidays my family requests these pumpkin pie muffins. They are Rick's favorite and apparently they are also Declan's.

     Having family members that are allergic to various foods makes coming up with recipes that everyone enjoys a bit of a challenge. THM has made more options available with the use of specialty ingredients such as almond milk, coconut flour and sprouted flours as well as being friendly to type 2 diabetes that runs both on Rick's side and mine.

Pumpkin Pie Muffins

These are made with sprouted whole wheat flour and sugar free sweetener which makes them wonderful for not spiking blood sugars and satisfying the craving for sweet baked goods.

The recipe:

Pumpkin Pie Muffins

Printable Recipe

1 15 oz can pumpkin puree
1/2 cup sweetener that measures 1:1 with sugar or 8 tsp of Pyure Organic Stevia
2 TBS brown sugar sweetener or 1 TBS homemade brown sugar replacement
1/3 cup egg whites
1 tsp vanilla extract
3/4 cup almond milk
2/3 cup sprouted wheat flour
2 tsp pumpkin pie spice
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda

 Preheat oven to 350 degrees. 

Spray the cups with cooking spray. ( Paper liners make it difficult to remove the cupcakes.)

Mix the pumpkin, sweetener, brown sugar replacement, eggs, vanilla extract and milk. 

 Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. 

Fill each muffin cup.

Bake for twenty minutes and let cool for twenty minutes. 

Remove cupcakes from pan and chill in the fridge for 30 minutes. 

Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 6 cupcakes.

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