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:
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.
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