These tasty pear muffins have been adapted from our spelt and pear muffin recipe from the Eczema Detox book, but have now been made egg free and wheat free to make a yummy healthy treat. A perfect addition to your little ones lunch box (if you dont hide them all for yourself that is).
Pears are not only rich sources of dietary fibre (providing 24% of your daily needs), they also contain 12% of your daily vitamin C requirements, plus vitamin K, potassium and smaller amounts of calcium, magnesium and vitamins B2, B3 and B6. Peeled, ripe pears are also naturally low in three of the itchy chemicals - salicylates, amines/histamines and glutamates - which makes peeled, ripe pears one of the few eczema-friendly fruits.
Flaxseed is the richest source of plant-based omega-3 (even richer than chia seeds and hemp seeds) and it has potent anti- inflammatory, mood-boosting and skin hydrating effects. This little brown (or golden) seed is rich in vitamin B1, magnesium, manganese, copper, selenium and zinc and 23 per cent of the seed is gooey mucilage which can lower cholesterol and reduce diabetes risk and blood glucose levels.
Flaxseeds contain salicylates and amines, so suitable for those who can tolerate moderate levels.
Banana could be replaced for pear or apple puree if bananas are not tolerated.
This recipe is not suitable for those on the FID (Food Intolerance Diagnoses Program from the Eczema Detox book)
2 cups of oat flour - blended oats or oat flour can be used
1 'flax egg'- see below for recipe
¼ cup plus 2 teaspoons of maple sugar (or sub ¼ cup of raw organic sugar)
1 cup oat milk or other dairy free milk of choice suitable to your program
½ teaspoon of real vanilla
¼ cup of rice bran oil or other oil suitable to your program (olive oil would not be suitable as the taste will be too strong)
3 teaspoon of gluten free baking powder
2 ripe pears, peeled and finely diced
Preheat the oven to 180°C (355°F).
Place paper patty pans into the holes of a 12-cup muffin tray (or alternatively grease the muffin tray holes with rice bran oil).
Combine 1 tablespoon of flax meal, with 2 1/2 tablespoons of filtered water into a small bowl and stir. Set aside for 5-10 minutes to thicken.
If you are using oats to make oat flour, blend 2 1/4 cup of whole oats to make 2 cups of oat flour.
In a large mixing bowl, sift the oat flour and baking powder, then stir in the maple sugar and set aside.
In a food processor, blend the flax egg, banana puree, oat milk and vanilla until combined. Then, while the motor is running, open the chute and slowly drizzle in the rice bran oil and blend well until smooth.
Pour the wet ingredients into the dry ingredients and briefly fold the mixture using a spoon. Leave the mixture to slightly thicken while you peel and finely dice the pear.
Once the mixture has thickened, lightly stir in the diced pear. Using a tablespoon, spoon the mixture into each muffin cup, fill each muffin cup to 3/4 fill, and then use remaining mixture to top up each cup until mixture is all used up . Bake for about 20 -25 minutes (depending on the oven the cooking time will vary) At the 20 minute mark you can check the muffins and test with a toothpick to see if cooked; the toothpick should come out clean.
The muffins will cook slightly once out of the oven so be sure not to overcook. Once done, remove form the oven and leave to slightly cool down before removing.
Store in a sealed container in the fridge.