Pine Nut, Cardamom, and Chia Muffins (Gluten Free)
The country has its own sounds to confirm fall has arrived. Grasshoppers create waves of creaking Birds go silent in the afternoon, with the exception of a chirp or two over fallen nuts. You can still hear the long trills of bugs searching out their last chance to mate before first frost. I find myself sitting out on the front stoop covered in my pink and red felt blanket, a hot cup of coffee in hand. My bare are feet cold from the soapstone steps. I see the yellowing leaves of the vines that overtook the trunk of the 60 foot tree in our yard throughout the Summer. Tiny black spiders hide beneath chunky granite stones and the leaves of wild plantain.
I made these on a cloudy day. It seems to be happening more and more, but I've been waking up with an urge to make. Often that means baked treats or pancakes. These muffins seem to have happened as a reaction to my on-going search for the perfect gluten free cake recipe (this one comes close). There's a simplicity to muffins. And, in these times of much planning and upheaval (wedding related) a non-fussy recipe is welcome in my kitchen.
To make these muffins, add 1/2 cup pine nuts and 1 teaspoon ground cardamom to 1 batch of my new favorite gluten free muffin recipe. I subbed the yoghurt in the recipe for goat milk kefir and decided not to top it with almonds, although you certainly could. I also subbed coconut oil for the olive oil, as I wanted more of a coconut-flavor than an olive oil flavor. The recipe itself is brilliant -- moist and buttery, with a perfect crumb that's essentially the holy grail of gluten free baking. Many thanks to Kathyrn of London Bakes for developing great gluten free recipes for us all!
Oh, and here's some link love for ye.
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