Thank goodness for Thanksgiving as it’s given me the opportunity to focus on pumpkins and specifically using pumpkin seeds in cooking. Seeds are incredibly rich in essential (good!) fats, minerals, Vitamin E and protein.  As a side note, you need a tablespoon a day for 100% health. 
Sprinkle yours over oats, salads or into smoothies, or sprinkle over smashed avocado on brown toast!

This recipe is adapted from Patrick Holford’s muffin recipe in his Low GL diet cookbook that is available here.

Serves 2

100g pumpkin seed butter
10g tahini
20g sunflower seed roughly chopped
2 medium eggs, separated
2tsp flat leaf parsley finely chopped
black pepper

Preheat the overn to 180°C and grease 2 muffin moulds.

Mix the pumpkin butter, tahini, sunflower seeds, egg yolks, parsley and pepper together.

Beat the egg whites until they are stiff then fold softly into the mixture. This mixture is quite stiff so introduce the egg whites a tablespoon at a time and work it in slowly to preserve as much air as possible in it.

Spoon into the well greased muffin moulds and bake for 20 minutes in the oven until they are golden on top and set in the middle.