Pumpkin Puffs – GAPS

Pumpkin Puffs

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Ingredients:
3 cups of mashed pumpkins
3 eggs
1/3 cup sour cream (Kefir works as well, optional extra for serving)
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives or parsley
Salt and black pepper, to taste

Directions:
1 – Preheat oven to 180 degrees C.
2 – Lightly grease with butter 12 pan, muffin pan.
3 – In a medium mixing bowl whisk the eggs then mix in the sour cream. Stir in both cheeses and the chives. Add pumpkin and mix well.
4 – Spoon them into the pan filling the cups to slightly below the top, top each one with a little grated cheese.
5 – Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. Remove from oven and let them cool 5 minutes in pan.

 

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2 Responses

  1. Oh yum. Pumpkin is one of my favorite foods. Does your whole family follow GAPS? I am going to Sydney in May to gain my MINDD practiitoner certificiation. It includes some training with Dr Campbell McBride so Im looking forward to it.

    • Christina says:

      We aren’t currently on GAPS, we did GAPS for 8 months before I feel pregnant with my last baby, at 7 weeks I lost on the twins and then had a really stressful pregnancy and deliver with my baby. So GAPS was too hard maintain while going through that. We are not doing a combination of HCG, Paleo, and GAPS. When we were doing it strictly the whole family did it. I do think we will be back to it again in the future. How exciting about getting your MINDD certification! I would love to have training the Dr Natasha. She is amazing and I love her work. We saw amazing results for our whole family doing it.

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