Usually I like to tell you guys about all the great stuff in my life. For example:
My book is coming out in 12 FREAKING DAYS YO!!!!! OMG!!! If you haven’t preordered yet, you can do so here. Holy crap! I can barely contain my excitement.
Then there is the sad state of my kitchen for the past few days. Sometimes recipe experimentation is so freaking awesome. You are riding a high of all the successful recipes you’ve created, all the awesome memes you’ve posted on your Facebook page and all the glamorous photos you’ve taken for your second book about avocados that is due out in the summer of 2014 (PLUG!).
But then there are the spectacular fails that come along with recipe experimentation. How is one supposed to know how to cook paleo breads and cakes? You have to experiment. Experimenting means sometimes it doesn’t work out the way you had hoped. Like this one:
I bought some psyllium husk powder. I wanted to make pumpkin bread. I wanted it to be the BEST, most fluffiest, most “bread-like” paleo pumpkin bread EVAR! Well, you can see how that turned out. This was experiment #2, which went straight in the trash. Even 60 minutes in a hot oven could not cook this brick through…inedible. The first one made it into the freezer, maybe for a bread pudding later this year…
That’s the way of food blogging and recipe development. Sometimes you win some, and sometimes you lose some. But for you, dear readers…one of you is going to win big this time. This recipe is part of my collaboration with FoodSaver brand vacuum sealers. The pumpkin that went into the first two failed attempts and the third successful one was vacuum sealed in the summer at the beginning of pumpkin season. Good thing I saved so much!
I started with these little cuties…and then I made this: 
At the end of this post, there is a contest for a brand new FoodSaver 2-in1 Vacuum Sealer as shown below, a $199 value!:
One lucky winner will receive the following:
- FoodSaver 2-in1 Vacuum Sealer
- 1 – 11″x10′ Roll
- 3 – Quart-Size Heat-Seal Bags
- 2 – Gallon-Size Heat-Seal Bags
- 3 – Quart-Size Zipper Bags
- 2 – Gallon-Size Zipper Bags
- 4 – Liquid Block Bags
- 1 – 11″x 8′ Expandable Roll
- 1 – Regular Jar Seal
Contest is open to residents of Canada and the continental United States only (sorry Hawaii…). Winners will be announced via email and chosen on November 22nd. See Giveaway for contest rules.
When all else fails, make muffins, I say…Pumpkin Chocolate Chip Muffins! So here you go:
One year ago: Moving Sucks
Two years ago: Liege Waffles
Three years ago: Slow Roasted Pork Belly with Black Eyed Peas
Four years ago: Portobello Mushroom Burgers
Ingredients
- 2/3 cup coconut flour
- 1/3 cup tapioca or arrowroot flour
- 1 tbsp psyllium husk
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup coconut sugar
- 1/2 cup mini dark chocolate chips (I use Enjoy Life brand)
- 1 cup pumpkin purée
- 4 eggs
- 2 tsp apple cider vinegar
- 1/4 cup coconut oil, melted
- 1 tbsp vanilla extract
- 1/3 cup almond or coconut milk
Instructions
- Preheat oven to 350°F and line a 12-tin muffin tray with non-stick paper.
- In a small bowl, whisk the dry ingredients together (Sift flours if lumpy).
- In a separate large bowl, beat the wet ingredients until smooth.
- Pour the dry ingredients into the wet and use a spatula to mix them. Let stand 1-2 minutes, then scoop out into muffin tins. This recipe will make 8 large muffins, or 12 smaller ones.
- Bake for 22 minutes (up to 30mins for larger muffins).
just in time i need a new one, as mine is broken
I would use it for freezing sauces and purees! Going to try the muffin recipe tomorrow with my kids. Thanks. 🙂
Ah – I’ve been looking for some ideas for using this bag of psyllium husks I bought for that ol’ Life Changing Loaf of Bread. These look ideal. Your muffin liners are awesome – is it just brown baking paper cut to size?
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They are from Paper Chef, and are called Lotus Cups:
Anything, everything, and all other things. 🙂
Oh yum!! I’m the queen of muffins these days – one more for the arsenal! As soon as I figure out psyillium husks! And I’ve always wanted a vacuum sealer!
My boyfriend is a hunter so a vaccuum sealer would be amazing for all of the meat we have.
I’d probably use it to buy in bulk and freeze the rest. I have a bad habit of buying too much food that I don’t use, so this would help keep things fresh longer.
I have been wanting one of these little gems forever! I would use it to save summer vegetables from the garden and hopefully it would inspire me to make more make-ahead meals to freeze for later! What an awesome giveaway! 🙂
In your recipe, is there anything to use in place of the psyllium husk? What purpose does that serve? Thanks!
Hi Danielle, you can replace the psyllium husks with one more egg if you like. Mostly I was experimenting, because I hate using a MILLION eggs in coconut flour recipes and they truned out more moist than ever, so I really liked it. You can find them in any natural food store…sometimes in the laxative section…LOL
OMG…everything from the bulk meats I buy from Costco to veggie puree to herbs!
I freeze a lot of my homegrown vegetables and as well I participate in a meat csa, so a vacuum sealer would be perfect for freezing all of this.
We do the bulk meat thing at costco, cut it all down, wrap in plastic wrap, and freeze. this would be such a helper!!!
Now a days it is one of main thing.thanks for posting
These look yummy! I’ll be making these this afternoon…
I think I would use it for everything. With 3 young kids, a husband and a full time job making meals and keeping leftovers is hard. This would be perfect for freezer meals or bulk shopping
Those muffins look so freakin’ delicious.
I’d use a food saver for freezing fresh caught fish, home-raised rabbit meat, and fruits/vegetables for the winter!
I would use this for all the chili’s and soups I freeze!!!
I would use this fabulous machine to freeze my raspberries and blueberries from my summer garden to have in baked goods throughout the winter. Thanks!
I have a very old fridge & the freezer is BAD – I would use it for everything!!! 🙂
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Best of luck with the new book.
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Those muffins look delish.
I would love the FoodSaver for soups, fish & spaghetti sauces.
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I would use it to freeze fruit and all my baked goods. Also for storing vegetables.
buy meat in bulk and freeze
thanks for the giveaway
Definitely freezing baked goods!
Yum! Pumpkin is my favorite muffin flavor; add chocolate for the win! I’m going to try making these soon 🙂
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