It’s pear season! A very generous neighbor was nice enough to let us take some of their wonderful harvest of pears!! I don’t know who could let such an offer slide. Well since I seem to have pears waiting in almost every room of the house that means there shall be some pear recipes in the near future! Whenever possible you should always take advantage of the local fruit and veggies you have near you. Even though you might not know it, there could be an adventure waiting outside your door. Learning about local produce can open your eyes to what you might even be able to grow in your own backyard.
Pears might seem like just another fruit, second choice to the apple, but think again. Pears are packed with phenolic phytonutrients which include antioxidants, anti-inflammatory flavonoids and anti- cancer nutrients! Don’t forget about the skin either, the skin of pears contains about four times as much nutrients as the flesh! Minerals calcium, magnesium, vitamin C, potassium, copper and manganese are also included in this delicious fruit. Pears also supply 22 percent of our total daily fiber. Studies have shown that pears can reduce the risk of type 2 diabetes in women by improving insulin sensitivity. Recent studies have also shown that pears could protect against Alzheimer’s disease.
This recipe was originally created for the very neighbor that invited us to partake in their harvest! Adapted from this recipe. Low carb almond flour is combined with coconut flour to give these muffins a delicious flavor without the grainy texture. Adding the coconut flour also gives these muffins a slightly sweet taste without adding sugar. If you have never used coconut flour before, I definitely recommend it. Buy your own coconut flour here! If you are a friend of pears then you will love this recipe, and if you’re not, well these might change your mind.
Pears might seem like just another fruit, second choice to the apple, but think again. Pears are packed with phenolic phytonutrients which include antioxidants, anti-inflammatory flavonoids and anti- cancer nutrients! Don’t forget about the skin either, the skin of pears contains about four times as much nutrients as the flesh! Minerals calcium, magnesium, vitamin C, potassium, copper and manganese are also included in this delicious fruit. Pears also supply 22 percent of our total daily fiber. Studies have shown that pears can reduce the risk of type 2 diabetes in women by improving insulin sensitivity. Recent studies have also shown that pears could protect against Alzheimer’s disease.
This recipe was originally created for the very neighbor that invited us to partake in their harvest! Adapted from this recipe. Low carb almond flour is combined with coconut flour to give these muffins a delicious flavor without the grainy texture. Adding the coconut flour also gives these muffins a slightly sweet taste without adding sugar. If you have never used coconut flour before, I definitely recommend it. Buy your own coconut flour here! If you are a friend of pears then you will love this recipe, and if you’re not, well these might change your mind.
Gluten Free Spiced Pear Muffins
1 ¼ cups almond flour
¼ cup oat bran
¼ cup coconut flour
2 tbs organic unsweetened coconut flakes
1 tsp cinnamon
¼ tsp nutmeg
½ tsp baking soda
¼ tsp salt
2 organic brown eggs
½ ripe banana mashed
¼ cup pear sauce (recipe below)
2 tbs oil (I used grapeseed)
2 tbs raw honey
½ tsp vanilla extract
1 small pear, skinned and chopped
Instructions:
Combine all dry ingredients including cinnamon and coconut flakes. Combine all wet ingredients in a separate bowl and stir until combined. Add wet to dry and fold together until incorporated. Next add in the chopped pear and fold together.
Pour into lined muffin tins and bake at 350 degrees for about 20-23 minutes. Nuts or seeds would also be a great addition to these muffins. Enjoy!
To make pear sauce:
Chop and de-seed 2-3 pears and throw them into a blender. Blend until smooth. Don’t panic if your sauce turns brown, pears change very quickly. If you desire add in lemon juice to stop it from turning brown.
¼ cup oat bran
¼ cup coconut flour
2 tbs organic unsweetened coconut flakes
1 tsp cinnamon
¼ tsp nutmeg
½ tsp baking soda
¼ tsp salt
2 organic brown eggs
½ ripe banana mashed
¼ cup pear sauce (recipe below)
2 tbs oil (I used grapeseed)
2 tbs raw honey
½ tsp vanilla extract
1 small pear, skinned and chopped
Instructions:
Combine all dry ingredients including cinnamon and coconut flakes. Combine all wet ingredients in a separate bowl and stir until combined. Add wet to dry and fold together until incorporated. Next add in the chopped pear and fold together.
Pour into lined muffin tins and bake at 350 degrees for about 20-23 minutes. Nuts or seeds would also be a great addition to these muffins. Enjoy!
To make pear sauce:
Chop and de-seed 2-3 pears and throw them into a blender. Blend until smooth. Don’t panic if your sauce turns brown, pears change very quickly. If you desire add in lemon juice to stop it from turning brown.
I enjoyed my muffin with a spear of almond butter!
Fresh local pears!
