Total time: 55 minutes
Serves 8
Ingredients
- ⅓ cup almond flour
- ⅓ cup tapioca flour
- ⅓ cup coconut flour
- ½ cup milk (I used almond)
- ¼ cup coconut sugar
- 3 eggs whisked
- 1 D’anjou pear peeled and diced small
- 3 Tbsp. ghee
- 2 Tbsp. raw honey
- 1 tsp. vanilla extract
- ¼ tsp. cardamom
- 1 tsp. cinnamon
Directions
- Preheat oven to 350°.
- Mix flours, eggs, milk, honey, vanilla extract and 1/2 tsp of cinnamon in a bowl.
- In a small pan on medium heat add the pear, remaining cinnamon, cardamom, ghee, and coconut sugar.
- Sauté until well blended and it begins to bubble and thicken, about 10 min.
- Transfer ingredients in pan to the flour mixture and gently fold in.
- Place in lined muffin tins and cook for 25-30 min.
