Indulge me a short manifesto.
Every year (late-August, to be exact) the same thing happens. I innocently log onto my Facebook feed and see that my friends have started to “pumpkin all the things!”
And frankly, it’s all a bit ridiculous to me. Like the other day I saw a pumpkin spice flavored chicken sausage. Like…really?
I’m not going to pass judgment. Maybe it was good. Maybe all the other things (the cookies, candy, muffins, breads, candles, Febreeze, and whatever else) are all good. But here’s what it boils down to for me.
Pumpkin = Fall. Pumpkining before fall is bad. Why? Because it takes the specialness (is that a real word?) away from fall and away from pumpkin. That’s just my humble opinion.
But don’t mind me! Slurp your pumpkin spice lattes in still 90-degree weather. I will sit here dying just a little bit inside because of it. But don’t let me stop you…
Anyhoo…if you are seeing this recipe unearthed it’s because Baltimore, Maryland (otherwise known as my hometown) has experienced its first blast of cooler weather and I feel comfortable saying we are moving into fall and therefore can begin pumpkining some of the things.
- A word on my “flour of choice.” There are lots of higher protein/low-carb flours on the market, including: Big Train Low-Carb Pancake & Waffle Mix or Quest Multi-Purpose protein powder (both of which are enhanced protein and low-carb), and Carbquik (which is low carb but not enhanced protein. For those who own a copy of the Bariatric Foodie Breakfast Book, I also have a a recipe to make your own high/protein low-carb baking mix. Check it out!
- If you don’t want to find high-protein/low-carb baking mix you can also 1/2 c. of yo9ur favorite vanilla or unsweetened protein powder (here’s what I recommend) to the wet mixture and it will still bake up into a nice bread. Watch your oven, though, as protein cooks very fast!
- And finally, yes, I recognize that I have not given you nutrition information, nor will I! Here’s why if you’re interested.