Grain Free Cheese & Chile Popovers

Food & Leisure

From the Fall ’20 Issue of The Movement Lifestyle Journal

This recipe is too good to believe it’s grain free.

Tahini gives a fantastic bread crumb that you won’t believe isn’t from flour. They’re moist and
taste just like real bread. They remind me of cornbread a bit.

gluten free | paleo

What You’ll Need:

2 eggs
1/2 cup pumpkin puree
1/2 tsp baking soda
1/2 tsp chili powder (I use Ancho Chile)
1/2 cup shredded cheese (cheddar is great)
1/2 tsp salt
1 cup tahini

Combine all but tahini until well mixed. Add in tahini last and keep stirring until thickens into
batter. Sprinkle a little cheese, salt and chili powder on top. The above makes 4 Jumbo muffins. Feel free
to double or triple. Due to the protein and nutritional content of tahini, they are very filling.

Bake at 350F for 17-20 minutes. In my oven, 18 minutes is perfect. Check with a toothpick and remove as soon as a few crumbs stick to the toothpick. You don’t want to over bake them.

Want more recipes like this? Every issue of The Movement Lifestyle Journal is released to our Lifestyle Members along with more exclusive content, resources and The Movement MiniMovements to support cyclical living and a life of presence, pleasure and permission.

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