Pistachio Sweet Pea Muffins with Almond Glaze

Makes 16-18 small muffins.

Ingredients:

1 cup organic oat flour
½ cup organic spelt flour
¼ cup organic whole ground flaxseed meal
⅓ cup organic cane sugar
⅓ cup organic light brown sugar, packed down
2 teaspoons slightly rounded baking powder
1 teaspoon baking soda
1 teaspoon organic cinnamon
1½ cups roasted and salted shelled pistachios
2 large organic free-range eggs
½ cup organic whole milk
1 container vanilla Almond Non-Dairy Yogurt, 6-ounce
2 teaspoons organic almond extract
1 cup frozen organic sweet peas, cooked
¼ cup almond oil

Instructions:

1. Preheat the oven to 350F.
2. Grease muffin pans, including tops.
3. Sift dry ingredients together: oat flour, spelt flour, flaxseed meal, cane sugar, brown sugar, baking powder, baking soda and cinnamon.
4. Put 1 cup of pistachios in a food processor until they’re the consistency of flour. Add to the dry ingredients.
5. In a separate bowl, blend the eggs, milk, yogurt and extract.
6. Cook the peas, and purée them in a food processor with the oil until a creamy consistency. Add to the wet ingredients.
7. Make a well in the middle of the dry ingredients, and add the wet ingredients. Don’t over mix.
8. Fill each hole in the muffin pan ¾ full. Bake for 16-18 minutes (or until toothpick comes out clean) at 350F for a fluffy muffin. Bake 12-14 minutes (or until toothpick comes out clean) at 400F for a crunchier muffin exterior.
9. Cool on a wire rack. Serve plain or with Almond Glaze and crushed pistachios on top.

Shortcut: use jarred baby food instead of homemade puréed peas.

Almond Glaze

Glazes approximately 20 small muffins.

Ingredients:

1 cup powdered sugar
3 tablespoons boiling water
2 teaspoons organic almond extract

Instructions:

1. Put powdered sugar in a small mixing bowl
2. Add water and mix until a smooth glossy consistency.
3. Add extract.
4. Glaze muffins immediately before it hardens.