Cardamom Pear Muffins

Cardamom + Pears = Confidence. The flavors are simple, but very much on pointe. They don't mess around. They get right too it. The kind of rich, deep flavor that doesn't skirt away from who it really is. Authentic. Truthful. And oh so lovely.  These loves are soft and oozy-good right from the warm oven. They give off a simple confidence that they know how to make it through life. They got it going on. They've got nothin' to hide and all the right steps to make it.

I think that's just what you want in a muffin. Oh to be so confident in one's own skin and flavor. It's to be strived for. It's to be aspired too. I dare say I would jump-in after, latch-on, and follow it's lead. How can one just taste and see such goodness and then wonder? One must be so blessed that the need to turn around and bless some more in return seems the only way to continue. Sharing in the confidence and bravery is the best result.

Cardamom Pear Muffin Recipe
{gluten, dairy, egg, seed, nut and refined-sugar-free}

1 1/4 cup of ground GF oat flour
1/2 cup of white rice flour
1/3 cup of coconut palm sugar
1/3 cup tapioca flour
1/4 cup of potato starch
2 TB of coconut flour
1 ts. of baking soda
1 ts. of sea salt
2 ts. of baking powder (I use Hain brand for corn-free)
1 TB of ground cardamom

3/4 cup of date puree- This involves pouring 3/4 cup boiling water over 3/4 cup of pitted dates and letting it sit for 5-10 minutes and then blending in a high powered blender to whip up a creamy date-pudding like substance

1/2 cup of unsweetened applesauce
1/2 cup of coconut milk beverage (or other non-dairy milk)
1 TB of apple cider vinegar
1/4 cup of maple syrup
2 small fresh pears finely diced and stewed in a saucepan until soft and reduced with a drizzle of water and maple syrup (about 1/4 cup of each) Makes about 3/4-1 cup of  stewed pears for muffins

Mix all the dry ingredients together in a large mixing bowl. Then add in the wet and whisk together well. Pour into 12 muffin tins and bake in a 350 degree oven for 25-28 minutes until browned tops and stiff. Let cool 5-10 minutes before serving. Store in a cool dry place to last longer.

Hope you give these sweet and confident babies a try :)

Much love, xoxo