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There was even talk of muffins | Pistachio Strawberry Muffins

TC kept quoting this line from The Venture Bros. when I said I would make muffins on Saturday and ended up making them on Sunday.

Showering, swimming, scrubbing, shaving, steering a car–so many s-like-yes words!–all of these are regular, repetitive activities that may tip us over from our logic brain into our more creative artist brain. Solutions to sticky creative problems may bubble up through the dishwater, emerge on the freeway just as we are executing a tricky merge,… (22)

The above is from Julia Cameron’s The Artist’s WayAs I just had some writing thoughts emerge while making Chocolate Pecan Pudding Pie, I am keeping this brief.

Since this photo from our hike near Brainard Lake (not the pond in the picture) is better than the muffin pictures, lookie here!

Brainard Lake teff pistachio strawberry muffins vegan gluten-free | gothic granola

It’s the teff conundrum! Teff makes everything look like chocolate even though it’s not. 

pistachio strawberry teff muffins vegan gluten-free | gothic granola

 

The most important question of the day is: Hank or Dean?

 

Pistachio Strawberry Muffins
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Ingredients
  1. 1 cup nondairy milk (almond)
  2. 1 tablespoon cider vinegar
  3. 1/4 cup warm water
  4. 1 tablespoon psyllium husk
  5. 1/4 cup canola oil
  6. 1/2 cup coconut sugar
  7. 1 teaspoon vanilla
  8. 3/4 cup teff flour
  9. 1/2 cup potato starch
  10. 1/2 cup sticky rice flour
  11. 1/2 teaspoon xanthan gum
  12. 1 teaspoon baking soda
  13. 1 teaspoon baking powder
  14. dash cinnamon
  15. pinch salt
  16. 1 cup salted and roasted pistachios (shelled, duh)
  17. 1 cup dried strawberries, chopped into pistachio-sized bits
Instructions
  1. Preheat oven to 375 degrees Fahrenheit. Grease a 12-well muffin pan and set aside.
  2. In a small measuring cup, combine nondairy milk and vinegar.
  3. In another small measuring cup, combine water and psyllium husk.
  4. In a large bowl, sift then whisk together the flours, xanthan gum, leavening, and spices.
  5. In a blender or food processor, blitz together the nondairy milk mixture, psyllium mixture, oil, sugar, and vanilla until uniformly combined.
  6. Stir the pistachios and strawberries into the dry ingredients to coat.
  7. Add wet to dry and mix well. The batter will be fairly wet as far as muffin batters go.
  8. Transfer the batter to the muffin tin.
  9. Bake for 17-20 minutes or until the muffins spring back to the touch and pass the toothpick test.
  10. Cool in the pan for 5 minutes before removing to a rack to cool completely.
Notes
  1. If you use unsalted pistachios, you may want to use a tad more salt, 1/4 teaspoon.
Adapted from An Edible Mosaic
Adapted from An Edible Mosaic
Gothic Granola http://gothicgranola.com/

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