Baking is hard!

Remember all that stuff I said about baking being kinda easy, just make slop, take a pic and bam, food blog?!  Well, baking is hard!

This morning I set out to complete the rest of my Fruit and Crockpot Mania by making chicken stock, apple pie and pear muffins.  For the pear muffins, I wanted to use the Hazelnut flour I bought (pear-hazelnut-cardamom, sounds good right?) and I was also determined not to make the same mistake with the coconut flour that I did yesterday, although when I brought those muffins to work, they were gone before lunch.

But, it was hard! Wah!

I first put the chicken stock on (still hope, there).  Then I started on the pie crust.  I found one recipe, that seemed like it was going to be good, but it wasn’t enough! It didn’t even cover the bottom of the pie tin.  But I didn’t have enough eggs to make another one!  So I used flax seed and corn starch to make a second, from this recipe from Jane’s Health Kitchen. AND, because I was in a rush, I used 1 tbsp. honey instead of the chicory, because, surprise! I didn’t have that either.

Grain-free-Coconut-pie-crust-540x359

How the crust was supposed to look.

So the crust came out and in the meantime, I realized I didn’t want to waste my apples on it if it wasn’t good. So I took some of the fruit I had prepared for yesterdays pie and threw it in, even though it smelled kind of fermented.  Moving on.

So I put the first pie crust on top of the fruit in the hopes of having it be some kind of “crumble” and put the pie in.  It doesn’t “look” so bad, and actually doesn’t taste so bad either.  Though, you can see it’s definitely got more of the crumble consistency that I was going for! Win!

13 - 2(1) 13 - 3

This was hard.  I decided I need to step back and re-evaluate my pear muffin and apple pie plans and perhaps buy some more eggs.  Stayed tuned…

Update!

I decided to go with the more delicious looking zenbelly muffins, and substituted hazelnut flour for almond flour, corn starch for arrowroot starch, used butter instead of shortening and kept some whole diced pears in the mix, adding some cinnamon.  Check out this batter!

13 - 4(1)

And I am ECSTATIC to report that the muffins came out absolutely perfect:

13 - 4

Pear Cardamom Muffins *Amended recipe

makes one dozen muffins

3 ripe pears (about 1 1/2 pounds), diced
3 eggs
¼ C soft butter
3 tablespoons honey
1 ¼  C hazelnut flour
½ C corn starch
3 T coconut flour
1 t baking soda
1 t ground cardamom (plus more for sprinkling on top, optional)
½ t ground cinnamon (plus more for sprinkling on top, optional)
⅛ teaspoon salt

  1. Preheat oven to 350 and grease muffin pans
  2. Dice the pears and sautee them all in some water, cardamom, cinnamon and honey until soft.
  3. Place HALF the pears in a blender with the eggs, honey and butter. Blend until smooth.
  4. In a large mixing bowl, whisk together the flours, starch, baking soda, cardamom, cinnamon and salt.
  5. Add the wet ingredients to the dry and stir to combine. Scoop into muffin tin and bake for 20-25 minutes, or until cooked through.

I think the apple pie is going to have to wait for another day.  Whew, baking is tiring!!

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