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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Baked Apple and Pear Chips. Two Ingredients, So Much Yum.

P1030052_2We had quite a bit of extra fruit that I’d bought to make pies, and while it’s so tasty fresh, juiced, and smoothied, I’ve been feeling snackish today. Sooo…fruit chips seemed like the right thing to make.

P1030045_2Start with apples, pears or both. Preheat the oven to 250 degrees. Slice your fruit very, very thinly.

P1030048_2Line a baking sheet with parchment paper, and place slices on sheet. Pop them in the oven.

P1030050_2After about 50 minutes, flip the fruit, and bake another 30 min before removing. Eat straight away or place in airtight container and save for another day. Yum!

P1030053_2Also, making a little almond butter sammie is definitely a good idea.

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The World’s Best Green Juice, Ever. In the world! (did I mention the world?)

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I’d like to start by saying one thing: Green juice is MAGIC. Yes, it looks weird (although I like pretty much anything that looks like it may have come straight from a rainbow), and like it might taste really bad. Once you make the leap to the green, you’ll be so glad you did. This juice is a nice start to the morning, an afternoon pick me up, or a good post workout recharger. And it’s an excellent gateway juice before you start getting all hardcore with green juices that don’t have anything ungreen in them. Also, it’s amazing. 🙂

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Makes about 16 0z of wonderful, beautiful juice.

3 small apples (or 1 large, ignore the 5 pictured)

Juice of 1/2 lemon

about 3-4 cups baby kale (or 5-7 leaves grown up kale)

1-2 inches of fresh ginger

1 pear

(optional: handful of parsley)

Juice apples, pear, kale, ginger. Squeeze juice of 1/2 lemon into juice and stir. Drink it up and feel like a juggernaut of rainbow-colored goodness.

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