Kyle and I are on the home stretch now to becoming parents. I’m currently in the third trimester and nearly 31 weeks pregnant! That means we’ve got less than a quarter of this pregnancy to prepare for baby! Yikes. We’re getting excited and of course terrified for the new addition, and all the joys and challenges that will come with baby. We’ve been getting the nursery ready; organizing and cleaning our home to an insane level so we hopefully don’t have to think too much about home-stuff for a bit; and of course, thinking of filling our freezer full of food so when we have become zombies, feeding will be as simple as tucking into the ice chest and turning on the microwave or oven.
A friend (who recently shared a delicious gluten free cinnamon-raison loaf with us!) just let me know that one of the things that helped her get through the first few weeks with both her children was having lots of baked goods in the freezer. Having something substantial that she could pull out for breakfasts and snacks was a lifesaver. I’ve also heard from a few other friends that breast-feeding caused them to crave sweeter foods. I’m sure this is all common advice, but we’re making sure to follow it. We have plans to test many muffin, bread, and of course cookies in order to find our favourites to load up on before baby arrives.
For the past few months, I’ve been reading through Beatrice Peltre’s cookbook La Tartine Gourmande. Some of you may already be familiar with Beatrice through her blog by the same name. Not only is the book filled with recipe-after-recipe of food I desperately want to eat and she breath-taking food photography, but nearly every recipe is gluten free. Beatrice has a wonderful way of combining gluten free flours in order to make baked goods that even those you eat gluten regularly would whole-heartedly enjoy. One of those recipes included one for Millet, Oat & Apple Muffins. They looked and sounded delicious, and really simple to make. Since it’s stone-fruit season, I thought I’d substitute the apples for peaches. These tart, nutty muffins will certainly be welcoming us in the mornings while we get to know baby.
Peach Millet & Oat Muffins
Adapted La Tartine Gourmande by Beatrice Peltre
As I stated above, I swapped the apples in Beatrice’s original recipe for peaches. I also realized that my jar of tahini (which the recipes calls for) was unfortunately expired; but I used almond butter instead, which was a great compliment to the nutty flours.
2 large eggs
1/2 cup brown sugar, packed
2 Tbsp almond butter
3 1/2 Tbsp unsalted butter, melted
1 tsp pure vanilla extract
1/2 cup millet flour
1/4 cup quinoa flour
1/2 cup rolled oats (make sure they’re certified gluten free), plus a little extra for topping
pinch of sea salt
1 tsp baking powder
1/2 tsp baking soda
1 cup finely diced peaches (from approximately 2 peaches, cored & peeled)
Preheat oven to 350°F. Line a muffin tin with 10 paper liners (parchment paper ones are great if you can find them).
Beat together the eggs and the sugar until they are creamy and doubled in size. Add the almond butter, melted butter, and vanilla extract and mix again.
In another bowl, whisk together the millet flour, quinoa flours, rolled oats, salt, baking powder and baking soda until thoroughly combined. Using a wooden spoon, slowly stir in the flour mixture to the egg mixture; combine thoroughly, but make sure you don’t overwork the batter. Stir in the diced peaches.
Divide the batter evenly between the 10 muffin cups, then top each with some rolled oats. Bake the muffins for approximately 25 minutes, or until a wooden toothpick inserted in the middle comes out clean. Remove the muffins from the oven and from the muffin tin, and let cool on a wire rack.