Pair (Pear) Muffins - Because You Can Have More Than One!

Just in time for back to school, this is an awesome recipe to make and freeze and then pop one or two in the lunch box (theirs, yours and his/hers!). My goals with all my recipes are making them easy, quick, and having options for substitutions so you can use stuff you already have without making a special trip to the grocery store or farmers market. Many of my recipes will tie into each other so make sure you check them all out and you'll waste nothing! I do expect you to support your local farmers and shop in season. Fruit out of season just isn't the same, and is why many recipes need to add sugar. Take advantage of the summer bounty and make real food that is delicious. We're not just cooking and eating healthy, we're saving the world too. Stick with me kids, and we'll be just fine.

I am beyond excited to share this recipe with you! Over the last 6 months, I have discovered a new world by accident; and it all started with learning more about soaking and fermenting. I'll fill you in on the deets on some of my other blog posts, for now let's just get right into the good stuff. You're busy and just want to get to the recipe already. I feel ya, so let's do this!

Pear Muffins

In a large bowl, combine:

1 and 1/2 cups all purpose gluten free flour or flour of your choice

1 and 3/4 tsp gluten free baking powder

Nice pinch of salt

1 tsp ground ginger (or cinnamon, or pumpkin pie spice...)

1 cup rice bran (homemade from your Rice Milk, or Bob's Red Mill)

Once combined, add:

2/3 cup dried fruit of your choice

2 fresh local no spray pears, chopped up into little chunks

In a separate bowl, mix up the following gently with a whisk or fork:

1 local free range egg (or 1 tbsp milled flaxseed and 3 tbsp water for vegan option)

1/3 cup organic Extra Virgin Olive Oil

1/3 cup pear puree or applesauce (homemade or sugar free at the least)

In a 1 cup measure, add 1 tbsp of raw apple cider vinegar or fresh squeezed lemon juice and then top up with your favourite homemade nut milk (or store bought with NO carrageenan!). Now put this in your wet mix with above ingredients (BAM that's your "buttermilk")

Optional: 1/4 to 1/3 cup of almond meal or nuts of your choice (chop them up)

Preheat oven to 350F.

Add your wet ingredients to your dry bowl and mix it all together with a spatula until it's evenly mixed.

Spoon into your silicone baking cups or lightly greased cast iron muffin pans. Please don't be usin' no nonstick toxic thangs.

Bake for 30 minutes; all ovens are different so check at 20 minutes and if they still seem pretty wet keep them in longer. They should feel a little firm to the touch. I also like to broil them for a few minutes to brown the tops a little, just for fun.

Feel free to experiment with this recipe; there is no reason you couldn't use apples, or nectarines, or peaches, strawberries...you catch my drift? I've also used oat bran, granola and even squash seed meal instead of the rice bran. I've used raw cold pressed veggie juice instead of the milk and they always turn out awesome!

Part of the fun in cooking is using what you have and what's in season. Only thing to watch will be moisture, the wetter the fruit, the longer you may need to cook the muffins, just keep it low and slow, don't turn up the heat to make it cook in the same time. Patience. I've got recipes on how to make the pear puree or applesauce, the nut and rice milks, and many more.

Now go enjoy these guilt free, no sugar, no gluten and no dairy!

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