GlobalHolisticHealth4Life Clinic Dr. Chungwon Kim
GlobalHolisticHealth4Life Clinic   Dr. Chungwon Kim

Teff Chia Seeds Pumpkin Walnut Muffins


1 tbsp Chia Seeds

1 1/2 cup Teff flour (you can substitute Amarenth flour for Teff flour)

3 tsp cinnamon (2 tsp for milder flavor)

1/2 tsp nutmeg

2 tsp baking soda

1/2 tsp sea salt

15-17 oz canned organic pumpkin or sweet potato (make sure there is only pumpkin/sweet potato listed on the ingredient list)

2 egg whites

1/4 cup extra virgin olive oil

1/2 cup agave nectar

1 tbsp vanilla extract

1/2 cup chopped walnuts (optional)




Pre-heat oven to 350° F. Mix dry ingredients together in a bowl. In a separate bowl, mix all wet ingredients. Fold the wet ingredients and nuts into the dry ingredients, stirring only until dry ingredients are moistened (don't overmix). Sccop (use the Trigger Ice Cream Scoop) into silicone muffin pan. Bake for 25 - 30 minutes or until a toothpick inserted into the middle of a muffin comes out clean.


Yield: Makes a dozen


Cinnamon Apple Cake

1 apple, peeled, cored and chopped
2 tablespoons orange juice, fresh squeezed
1 cup creamy roasted almond butter
¼ cup agave nectar
2 eggs
1 tablespoon vanilla extract
2 tablespoons cinnamon
½ teaspoon celtic sea salt



  1. In a food processor combine apple, orange juice, and almond butter and pulse until well blended
  2. Pulse in agave, eggs, vanilla, cinnamon (yes, 2 tablespoons!) and salt
  3. Pour batter into a greased 8x8 inch Pyrex baking dish
  4. Bake at 350° for 32 to 36 minutes
  5. Cool and serve with whipped cream