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Cardamom Spice Muffins

Just had another fabulous farm meal of honey glazed pasture-raised chicken with roasted parsnips and balsamic arugula salad. If the food we were growing wasn’t so dang good, there is no way I could be a farmer.  Some of my favourite recipes of the season include: marinated kale salad, cilantro lamb kebabs, warm potato arugula salad, bacon lentil salad, asian style duck, sweet potato coconut pudding, chicken salad with lime, and so much more!  I’ll try to share these recipes soon!

Every 2 weeks or so Seb makes me a special baked gluton-free treat of “exotic” flours from worlds away.  He knows it’s time to make one when I start greedily eyeing his toast.  He made me these yesterday, Cardamom Spice Muffins, one of my favourites!

1.5 cup rice flour

1.5 cup teff flour

1 tsp Baking Powder

1 tsp Baking Soda

3/4 tsp. kosher salt

1/2 tsp guar or xanthan gum

8 tbsp. oil or butter

1/3 cup maple syrup or honey

2 eggs

1.5 cups sour cream, yogurt, or kefir (or you can substitute a bit of water for some of this)

Seeds from 10 cardamom pods ground up

2 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

Mix wet ingredients seperate from dry then stir liquid into dry ingredients.  Bake at 375 until a fork comes out clean!

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