lg gff pear fig muffins

Gluten Free Pear Fig Muffins, Yoga and Autumn: Guest Post

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Lisa from Gluten Free Foodies wrote this lovely post for you. We just adore her blog because she combines all sorts of handy gluten-free information and throws in some great recipes and antidotes to keep things flavorful! Visit her site for info about events and great gluten-free recipes.

This morning I was thinking about the autumn leaves as I was practicing my yoga in Tree pose.  While I was standing tall and rooting down, I began to think about all the things that I do to nourish my mind, body and soul to get ready for winter.  I try to practice yoga on a daily basis to help me manage my health.  I have Celiac Disease and chronic pain.  In the winter time, it is especially hard for me to get moving in the morning.  The more that I can do to simplify my breakfast, making it tasty and healthy, the better I feel.

I created this Gluten Free Pear Fig Muffin recipe because I want something hearty like  a warm bowl of oatmeal but I just can’t eat oats – certified Gluten Free or not.  My body just can’t digest oats but I love oatmeal. So I thought about the autumn flavors that I like and how I could re-create them into a hearty, not too sweet muffin. This Gluten Free Pear Fig Muffin has high protein and fiber.  The flavors of the pears, figs, honey, cinnamon and vanilla satisfy your hunger and sweet tooth to get your day started naturally well.  I used Bob’s Red Mill Gluten Free Almond Meal/ Flour and Hazelnut Meal /Flour because I like the combination of the flavors and textures together.

I make the muffins first thing in the morning so that I can get moving and warm up.  While the muffins are baking, I practice my yoga.  It is best to practice yoga on an empty stomach. The aroma is amazing and will motivate you to get through your practice.

Gluten Free Pear Fig Muffins

Makes approximately 18 muffins

Dry Ingredients

  • 2 ½ C  Bob’s Red Mill finely ground Almond meal/flour
  • ½ C    Bob’s Red Mill finely ground Hazelnut meal/flour
  • ½ tsp   Sea salt
  • ½ tsp   Baking soda
  • ½ tsp   Cinnamon

Wet Ingredients

  • ¼ C     Grape seed oil
  • ¼ C     Honey
  • ½ C     Dried figs, chopped small chunks
  • 1 ½ C  (2) Pears, peeled & pureed in food processor
  • ½ tsp   Lemon juice
  • 2 large Eggs, lightly beaten
  • 1 Tbsp Pure vanilla extract

Preheat oven to 350 degrees.  Line muffin pans with 18 paper cups.

  • Combine almond meal/flour, hazelnut meal/flour, sea salt, baking soda and cinnamon in a medium bowl.
  • Whisk to sift ingredients and break up any lumps.
  • Peel 2 medium size pears and cut them into pieces.
  • Use a food processor to finely chop the pears. Add the lemon juice while chopping.
  • In a separate medium bowl, combine grape seed oil, honey, eggs, vanilla, figs, and finely chopped pears with lemon juice.
  • Pour wet ingredients into dry ingredients and mix well.
  • Spoon the batter to just below the top of the paper cup.
  • Bake for 30-40 minutes until tops are brown and cake tester inserted into center comes out clean.
  • Remove from pan and cool on rack.

Tips:

  • Measure the honey after the grape seed oil and it will completely flow out of the cup.
  • Store nut meal/flours in refrigerator – measure amount needed and let come to room temperature.  Use the whisk in a metal bowl to help break up the chunks and make the nut flour loose.
  • When processing the pears, add the lemon juice to the pears to keep their color.
  • Cinnamon is a great warming herb and is low on the glycemic index to help stabilize blood sugar levels.

Some of my other loves besides Yoga and Gluten Free food are cooking, baking and blogging. I have been creating recipes since I was a young girl and tall enough to see over the counter.  The only difference is that now my recipes are all Gluten Free.  I prefer to use Bob’s Red Mill, certified Gluten Free products because it is one less thing for me to worry about.  I also love the fact that they are an “employee owned company”!  How great is that?  If you are ever in the Portland, Oregon area it is worth the trip to the Bob’s Red Mill factory to see … start the angelic choir… the Mecca for Gluten Free baking!

I have been writing the Gluten Free Foodies blog – http://www.glutenfreefoodies.blogspot.com for a little over a year and a half.  I started the blog because I found myself talking to so many people about living Gluten Free when I was out at the grocery store or at various random places. I like to research information to make me healthy and to share the information that I have learned.  The blog was a perfect place for me to provide the information such as recipes, experiences, reviews of products and restaurants.  I also started a support group at the same time because I wanted to have something a bit more social to look forward to each month.  Both the blog and the support group are great therapy for me.  I love meeting all the people and hearing everyone’s stories.  I love the feeling when we can get together and enjoy really great Gluten Free food together; after all we are Foodies even without Gluten!

I like to say, Gluten Free Foodies – Celebrate the foods that we can eat! ©

©2010 Lisa Garza Gluten Free Foodies

About The Author
Cassidy Stockton Google: Cassidy Stockton
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7 Responses to “Gluten Free Pear Fig Muffins, Yoga and Autumn: Guest Post”

  1. They really look delicious. Too bad I can’t be there to sample any.
    People have all kinds of eating disorders so keep those receipts coming.

  2. Hello I live in South Carlonia and I would like to know if you have a book to order from your products it hard to find here and my grandaughter in Virginia needs it to so hope to hear from you THanks Kathleen

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