I can’t believe we are finishing up the first week of February! There are a few signs of spring here in North Carolina. The birds are back, there are small buds on the trees and the neighbors are getting their lawns worked on by landscapers. Even with the approaching change of seasons, I can’t say goodbye to a fall staple: pumpkin.
A healthy immune system is imperative for those of us living with Celiac Disease. Pumpkin contains the antioxidant beta-carotene, which our bodies convert into Vitamin A. This vitamin is responsible for optimal immune function.
I have a couple pumpkin recipes that show up in my weekly baking calendar. Try my Chocolate Chip Pumpkin Muffins or this awesome Paleo Pumpkin Bread. This recipe is gluten free, dairy free and grain free (which means it is paleo friendly).
A fall recipe that you will enjoy the entire year. Pumpkin, maple syrup, pumpkin pie spice and cinnamon join together to make an aromatic, flavorful bread perfect for breakfast or a snack. Pairs wonderfully with a cup of your favorite organic coffee.
Gluten Free, Grain Free, Dairy Free, Paleo Friendly