Ginger Pear Teff Muffins. Teffing Good and Gf and Vegan!

P1030110_2This morning a number of small and sad looking pears at the bottom of the fruit bowl came to my attention. All of them bruised, a little softer than is appetizing, and abandoned. I suppose that’s the risk you take with Trader Joe’s bags of organic fruit, but man, these pears got overripe fast! Because I hate wasting anything (high 5 to Grandma for all those years of reminding me waste not, want not!), an emergency batch of muffins just had to be prepared to save the pears from unfulfilled potential. (the apples below were saved for juicing the last minute)P1030100_2P1030102_2For those of you that haven’t experienced teff, it’s an Ethiopian grain that is fantastic in a number of things, most notably to me in muffins, pancakes, and that delicious bread that you find when eating Ethiopian food. Despite the dark color, it’s actually got a fairly mild flavor and a really nice, superfine texture. So, let’s make muffins!

What you need: (makes 12-13 regular sized muffins)

2 cups of teff flour (I used Bob’s Red Mill)

1/2 cup potato starch

1 Tbsp baking powder

1 tsp baking soda

1 1/4 cup unsweetened applesauce

1/2 cup non-dairy milk (I used unsweetened almond)

2 Tbsp chia seed whisked into a gel with 6 Tbsp water

2 Tbsp flax seed

2 Tbsp coconut oil, melted

1 tsp vanilla extract

2 Tbsp ground ginger, more if you like a really spicy muffin

about 4 small very ripe pears, chopped (or any other fruit that you think would pear…haha get it?…well with ginger)P1030103_2First, preheat the oven to 400 degrees. Next, whisk your chia seeds into a gel and add flax (it’s super gel!). It’ll take about 5 minutes for this to set. Combine all dry ingredients in one bowl and combine all wet ingredients into a second bowl, including your chia/flax gel.P1030106_2Combine wet and dry, and fold in pears.P1030107_2Grease muffin tins with oil of your choice and fill with batter. Bake in oven for about 15-20 minutes, until a fork comes out clean when inserted.P1030108_2P1030111_2P1030109_2Eat and enjoy!!!!

 

 

 

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For Your Consideration: Oat Flax Beer Bread (Gf and Vegan and The Best Gf Bread I’ve Ever Tasted!)

P1030093_2Sometimes I really, really miss good fresh bread. My grandpa used to make the best sourdough, and everything else has kind of paled in comparison. I’ve been tweaking this recipe for a couple of months now, and I think I finally got it totally right. IT IS SOOOOO GOOOOOODDDD! Whoa.

If you’ve been looking for a good all around bread that doesn’t cost $7 a loaf (Udi’s, I’m looking at you), this is your new best bread buddy. It toasts well, makes a mean sandwich, and was born to sop up soups and sauces. It also freezes like a champion, so you can make it, slice it, and freeze it for another day.P1030092_2What you need:

1 cup oat flour (gluten-free, natch). I ground my own in the magical bullet

1 cup supafine rice flour

1/2 cup potato starch

1/3 cup sweet sorghum flour

2 Tbsp flaxseeds, soaked in 6 Tbps water until a gel is formed

1/8 cup coconut sugar

1.5 Tbsp baking powder

1/2 Tsp of sea salt

12 oz of gluten-free beer (I used New Grist)

coconut oil to grease breadpanP1030094_2First, preheat the oven to 400 degrees. Then grind your oat flour, and sift together all dry ingredients. Add flax gel and beer, and stir until well mixed. Pour into prepared bread pan and pop in the oven until golden brown and slightly cracked on top and a knife or toothpick inserted into the center comes out clean (about 30-45 minutes, but varies quite a lot depending on your oven).P1030096_2Let cool for a few minutes (I could only wait for about 2 before I had to eat some, but I’m weak, you might be stronger). Eat plain, or top with something tasty. Hummus and tomato worked pretty darn nicely for me. Enjoy! 🙂P1030097_2P1030098_2