nutritionist and exercise physiologist
nutritionist and exercise physiologist
Good morning Friends! I got up at 6 am to bake these delightful Gluten Free Spiced Pear and Brown Butter Muffins for a very special client.
I found this recipe in a beautiful cookbook called Small Plates and Sweet Treats by Aran Goyoaga.
I am not a very accomplished baker and I made a HUGE mess in my kitchen this morning, but the result is an impossibly moist muffin but still perfectly light. These are some of the best muffins I’ve ever tried, gluten-free or not.
And by the way, despite the mess, these were very easy to make!
Spiced Pear and Brown Butter Muffins
1 1/4 stick (10 Tbsp) unsalted butter
1 c superfine rice flour –
1/2 c almond flour
2 Tbsp tapioca starch- in a pinch, tapioca flour can be substituted for tapioca starch or corn starch
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
1/8 tsp cardamom
2 eggs, at room temperature
1/3 c maple syrup
1/3 c light brown sugar; packed
1 tsp vanilla
2 medium Bartlett pears, shredded
2 Tbsp. chopped pistachios, garnish (The Best Part)
Preheat the oven to 350*
In a small saucepan, cook butter over medium heat until it starts to bubble and the milk solids start to turn brown on the bottom of the pan (approx. 5 minutes). Remove from heat and transfer to a clean bowl to cool. I set the saucepan aside to save on clean up.
In a large bowl, whisk together rice flour, almond flour, tapioca starch, baking powder, salt and spices.
In a separate bowl, whisk eggs, syrup, sugar, vanilla and brown butter. Add wet to dry ingredients and mix until well combine. Fold pear into batter.
Fill muffin cups 3/4 of the way. Sprinkle with pistachios.
Bake 20-25 minutes, or until toothpick is clean. Allow to cool in pan for 2 minutes, before transferring to a cooling rack.
Makes 12 muffins
1. Place ingredients in blender and blend until desired thickness
Coconut oil is full of many nutrients and wonderful health benefits. It’s a rich source of lauric acid, the medium-chain fatty acid (the good fat people!). It can boost your immune system, improve your skin, and help you body burn fat.
When buying coconut oil be sure it’s raw (unrefined), virgin and organic. There are many culinary and beauty uses for coconut oil, so keep two separate jars……I keep one in my bathroom for skin care and one in the kitchen for cooking.
If you haven’t already started using coconut oil, there are many ways that you can get this nutrient packed powerhouse into your diet and beauty routine.
This might be the easiest and best lunch ever, it’s so good!
The sweet potato has delicious hints of cinnamon, which is a delightful compliment to the chili chickpeas, peppery arugula, and cucumber. It’s the perfect meal to take to work with you as you can bake the sweet potato and chickpeas the night before so all you need to do in the morning is toss everything together.
Hello Friends! I got this simple recipe from my great friend Peggy, who is a terrific hostess and an AMAZING chef. These delicious treats are the perfect vegetarian side dish or can be served as a light dinner or lunch entree. This dish combines two of my absolute favorite things….Avocados and Sweet Potatoes!
Avocados are a wonderful source of energy and health enhancing nutrients. They are rich in healthy fats which keep the heart healthy, promote the growth of lean muscle, helps balance hormones, fight inflammation, and give the skin a healthy radiant glow. (I am obsessed with HEALTHY FATS!) They’re also filled with potassium and magnesium, which are essential for muscle recovery after excercise.
Sweet potatoes contain beta-carotene which is a powerful anti-inflammatory too. Although sweet potatoes are “sweet”, they contain slow release, healthy carbohydrates which release slowly into the blood stream, giving you a steady stream of energy.
Recipe Inspiration: Naturally Sassy