Pear and Almond Muffins with Pecan Crumble
Ingredients
- 2 1/2 cups almond flour
- 1/4 cup tapioca flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1 large pear, grated
- 4 Tbsp chia seeds
- 1/2 cup water
- 1/2 cup almond milk
- 1/2 cup maple syrup
- 1 Tbsp apple cider vinegar
- 1 cup pecan pieces
Preparation
Preheat the oven to 180C and prepare a 12-cup muffin tin.
In a large bowl mix together the flours, baking powder, cinnamon, and ginger.
In a medium bowl mix the chia seeds with the water. Set aside for 10 minutes, then add the almond milk, 1/2 cup of syrup and apple cider vinegar.
Pour the chia mix into the dry ingredients. Add the grated pear, and fold to just combine.
Spoon the batter into the muffin tin.
In a small bowl, mix the rest of the syrup with the pecans and spoon over the top of the muffins.
Bake for 30 to 35 minutes or until the tops are golden.
Tips
Tapioca flour is a starch extracted from the root of a cassava plant and can be used as a thickening agent to enhance texture without changing flavor.
Tapioca starch is essential in gluten-free baking to help ingredients bind and achieve a fluffy, light texture.
When measuring out tapioca flour, it's crucial to get it just right - adding the right amount will give the perfect texture but adding too much can create gummy mess.
As a substitute, use arrowroot starch or potato flour.
