We all find food comforting in different ways. For us, it has always been about the memories. About how food has the ability to make us feel close to the people we love, even when they’re so far away.
Being away from our family is something that, unfortunately, we had to learn to get used to since we were kids. The only family we had around growing up were our aunt, uncle and cousins, who pretty much became our siblings. Our grandparents never lived around, although we were lucky enough to see them often.
We’ve often spoken about our grandmother, and how she is like a second mother to us. How we’ve learned so much from her throughout the years and how she’s had a huge influence in our cooking.
Some of the simplest ingredients bring us right back to the times we spent with her as kids. Which explains why they’ve become staples in our pantry.
And if you’re familiar with our recipes, you’ll know that turmeric is one if those ingredients. Something a lot of people are familiar with, especially because of its great health benefits, and it’s commonly used in savory dishes.
But as strange as it might sounds, for us, the first thing that comes to mind when we talk about turmeric, is cake. Our grandmother’s Turmeric Cake is what inspired this recipe. We spiced it up by adding some fresh ginger and added a touch of freshness with big chunks of juicy pear.
Great for breakfast or as a little treat to go with your afternoon coffee in a cold rainy day.
Hope you enjoy it and find it as comforting as we do!
- 1 tbsp ground flax seeds
- 3 tbsp water
- 1 3/4 cup self rising flour
- 1 tsp baking powder
- 2 tsp turmeric
- 1 tsp pumpkin pie spice
- Pinch of salt
- 1/2 cup grapeseed oil (or vegetable oil)
- 1/4 cup sugar
- 1/2 cup maple syrup
- 3/4 cup unsweetened almond or coconut milk beverage ( we use So Delicious)
- 1 tsp grated fresh ginger
- 2 small Barlett pears, peeled, cored and diced small
- Preheat oven to 375F. Line a 12 cup muffin tin with liners and coat lightly with cooking spray
- In a small bowl, combine ground flax seeds and water. Set aside
- In a small bowl combine flour, baking powder, turmeric, pumpkin pie spice and salt
- In a large bowl, whisk grapeseed oil, sugar and maple syrup until well combined. Slowly pour flax mixture and milk as you whisk. Add grated ginger
- Slowly add flour mixture and mix until just combined (do not over mix)
- Fold in diced pears
- Fill liners with batter, 2/3 of the way and bake for 20-22 minutes
THESE MUFFINS WILL ONLY STAY FRESH OUT OF THE FRIDGE FOR 2 DAYS. IF YOU ARE NOT GOING TO EAT THEM RIGHT AWAY, FREEZE THEM.