Free of: Wheat, Dairy, Egg, Soy, Corn
Low Glycemic
This project has really shown me how far I have come in my journey. I tried creating this recipe over 2 years ago and, with all my efforts, failed to get it right. In my frustration, I hid the recipe away in my box, never to be attempted again... until now.
My mother just turned 60 and I was in charge of planning a party for her. Typical of me, I purchased far too much food. As I stared at an unopened, Costco size bag of unripened pears, I knew the time had come to face my nemesis. I went home, hesitantly grabbed my pear muffin recipe out of the box and got to work. To my surprise, with one glance at the recipe, I knew where I had gone wrong those years ago and just how to fix it. When I pulled these beautiful, golden brown muffins out of the oven, I knew I had finally won.
These muffins are delicious and quite versatile. You can use, or not use, whatever kinds of fruit, nuts, and milk you happen to have on hand. They are great for a rainy day breakfast, a tea party with friends or to welcome a new neighbor.
Ingredients:
(makes 10 average sized muffins)
1 Tbsp flax meal + 3 Tbsp warm water
2 Cup old fashioned oats
1/4 Cup coconut flour (or any kind of flour/gluten free flour you prefer)
1/2 pear diced (or 1/2 cup of choice fruit)
1/3 Cup chopped walnuts (optional)
2 Cups unsweetened almond milk
1/4 Cup grapeseed oil (or canola oil)
1/3 Cup agave nector
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp vanilla
1. Preheat oven to 400 degrees
2. Mix together flax meal and warm water. Let stand for 10 minutes, creating an egg-like substance
3. Stir together all ingredients
4. Fill muffin cups to the brim with batter
5. Bake for 35-40 minutes, or until golden brown. To make sure the muffins are done, insert a toothpick into the center and pull it back out. If the toothpick is clean, the muffin is done
5. Let cool and serve plain or with choice of butter or butter substitute
As always,
Here's to Life, Love, Health and Happiness! Cheers!
