This recipe is a combination of Amy Chaplin's basic gluten-free muffin recipe from her new book 'Whole Food Cooking Every Day, 'combined with these other two recipes: Peach Ginger Muffins and Pear Ginger Cornmeal Tart.

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PEAR GINGER MACADAMIA MUFFINS

To make the various flours, add whole millet, almonds and oats separately to your fast mixer and grind them into flour. Larger quantities can be stored in the freezer.

Preparation - 20 minutes.

Bake - 35 minutes.

Makes 10 muffins.

ingredients

¼ cup/22g ground flaxseeds

1 cup/225g almond milk

⅓ cup/70g melted extra virgin coconut oil

¼ cup/75g pure maple syrup (can be replaced with coconut sugar)

¼ cup/75g orange juice, freshly squeezed

1 tablespoon vanilla extract

½ teaspoon of fine rock salt

1 small/80g pear, grated (peel and all)

2 heaped teaspoons/25g crystallized ginger, finely chopped

2 tablespoons freshly grated ginger

1 cup/130g millet flour

½ cup/45g oat flour (gluten free)

½ cup/45g almond flour

1 tablespoon baking powder

pear topping

2 small/165g pears (the smaller fits well upwards)

1 tablespoon coconut oil

1 tablespoon maple syrup/coconut sugar

1 heaped teaspoon grated ginger

Macadamia streusel

½ cup/70g macadamia nuts, roughly chopped

2 tablespoons coconut sugar

2 tablespoons of maple syrup

Preparation

1. Preheat the oven to 190C/375F Line a standard muffin pan with 10 paper liners and set aside.

2. In a medium-sized bowl, mix the flaxseeds with the almond milk, whisk and set aside for 10-15 minutes to thicken the flax. Then add the coconut oil, maple syrup, orange juice, vanilla, salt, grated pear, ginger, and crystallized ginger.

3. In another bowl, mix the millet flour, oat flour, almond flour and baking powder, breaking up any lumps of almond flour - set aside.

Prepare pear topping

4. Cut the pears in half, remove the seeds, quarter and then cut each quarter into three slices about ¼ inch thick. Set aside.

5. In a pan over medium heat, add the oil, sugar and ginger, melt the mixture and stir gently to combine. Cook for about 2 minutes until the mixture starts to bubble, then add the pears, swirl the pears to coat with syrup, cover and simmer for 2 minutes. Remove from heat and set aside.

Make macadamia crumble

6. In a small bowl, add macadamia nuts, sugar and maple syrup, stir - set aside.

Put the muffins together

7. Using a spatula, stir the wet ingredients into the dry batter until they mix, then spoon the batter into the muffin cups and fill them almost completely.

8. Shake the pears to coat them with the pear juice and place 2-3 slices over each of the muffins. Spoon the extra juice over the muffins.

9. Spoon a full teaspoon of macadamia crumbs onto each muffin.

10. Bake muffins for 35-40 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Remove the muffins from the oven and let rest for 5 minutes before placing them on a wire rack to cool.

Note:

When melted coconut oil is added to cold ingredients, it clumps and hardens. When wet ingredients are cold and not at room temperature, add the coconut oil just before combining the wet and dry ingredients.

Posted on sustenance

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