Thursday, May 14, 2015

Readiness, life & quinoa muffins





























One of the most crucial gifts parenting has given me, is a profound respect for the process. My son’s process. Other people’s process. My own. How did I miss it all the years before?

Before and still too often now, I would get caught up with milestones to be reached, things that needed to happen at a certain time. Things that weren't where or how they were supposed to be. Whether it was for my child or for my own life. Then I read this:

“Readiness is when it happens.”

So simple it might trigger a “duh” chuckle inside.
Yet, this brought a shift in my whole outlook in life.

To suddenly be completely open. To what is here. With no judgement or specific expectation. With curiosity and kindness.

Often it’s hard, uncomfortable. Yet it always feels right. It has led me to more (self-)understanding, (self-)compassion, (self-)acceptance, connection... Anyway, that’s the path I’m on, and it feels like a good path.

Why am I telling you this? Because I have struggled with the fact that I haven’t posted here in five months and 12 days. Not what it was supposed to be.

But I guess this is the time I needed to be ready to be back.

Like my garden carrots I was so proud of, there's been growing underneath the surface. And today's harvest day.





























“It was the best of times, it was the worst of times”.  Charles Dickens
How did I never see that this was the shortest most accurate description of life, plain and simple?

These past months, I have been blessed with opportunities to travel, to share time with loved ones, with celebrations and birthdays, and small moments of every day joy. 

There’s also been broken bones, transitions and turmoil, torturous decisions. 

This is the stuff of life. Sometimes I get so busy being in it, I can’t also record it, photograph it, write about it. Then, inexorably, I feel the quiet urge to do so.




Today, I want to share a lovely recipe from Aran Goyoaga’s SmallPlates and Sweet Treats. These gluten-free muffins (we often make it as a loaf too) are so delicious, plain, or with good butter. For dessert or teatime, or along with a few crunchy radishes. They’re always a big favorite at parties, potlucks and picnics. They never fail to start a food conversation, my favorite kind! "What is in those muffins, they're so delicious?" "Oh really? Can you send me the recipe?"

Connection and bonding over food. Now that is my happy place. 



























































Banana, carrot & quinoa muffins

From Small Plates and Sweet Treats by Aran Goyoaga

Yields about 18 muffins

Prep time: 15 min
Cook time: 20 min (50 for the loaf)

Age for babies: 12 months +, being careful about the pieces of pecan. 

3 ripe bananas
3 eggs from happy chickens
3/4 cup natural cane sugar
3/4 cup olive oil
2 tsp vanilla extract
1/2 cup quinoa flour
1/2 cup brown rice flour
1/2 cup almond flour
3 tbsp tapioca starch
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp cinnamon
1/2 cup chopped pecans
3/4 cup grated carrots (about 2 or 3 carrots)


Preheat the oven at 350F.

Puree the bananas in a bowl (the potato masher works well for me). Add the eggs, sugar, olive oil and vanilla extract.

In a larger bowl, whisk together quinoa flour, brown rice flour, almond flour, tapioca starch, salt, baking soda and cinnamon.

Add the wet ingredients to the dry and mix well. Stir in the pecans and grated carrots. 

Grease your muffin pan if need be unless you're using muffin liners. Bake for about 15-20 minutes, until a skewer comes out clean. (If you're making a loaf, cook about 50 minutes, make sure middle is cooked through. I usually line a loaf pan with parchment paper and pour the batter in. That way it's easy to remove from pan with the paper and bring to a party or picnic). 

Let cool, and enjoy!

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14 comments:

  1. This looks delicious! Thank you for sharing it.

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  2. Hey Laday!

    I feel like I'm always asking people for a shot of tequila so I can get through the rest of my day. Well, I never get the tequila and I think I'm starting to get a reputation for being an alcoholic. Which I'm not and life is just really damn hard sometimes :) Haha,

    Thanks for the recipe and the post!

    Nitasha

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  3. Profound post as always. Thank you, Helene...I think I'm going to make these muffins tis week. Turmoil and change over my way as well. June will be a good time to get together...towards the end if you are in town. Much love to your family. XO Elizabeth

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  4. And yet I came back here regularly. To look at what you posted before. And each and every time, something deep inside of me felt 'renewed'. I left my blog (once again), and planning on starting over. In my mother tongue. My first thought was it should be about lunchtime. About developing a good habit of lovely meals that can be eaten by my toddler at school, when I won't be there with him. He'll go in September, and this summer I will be practicing eating (cold) lunch out of the box with him. I will be coming back here often. To fuel myself. Thanks!

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  5. That's really cool :), thanks for sharing it.
    I'm drooling over this post :DD

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  6. Been a while since I last blogged (just did though!) or dropped by here, but just wanted to let you know a few new mothers I've shared your blog with really enjoyed Pablo's weekly menu inspirations and your child-friendly recipes! And beautiful photos of course. Whee! Hope you are well x

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  9. This is the best summer food. I will try to make this muffins at my home and its taste just delicious. Your blog has just friendly and informative recipes. I often make food for my baby's with blinder and also I have a blog http://bestbabyfoodmaker.net/. So again thanks of you to share such a nice post.

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  10. Is there any other food that could be used instead of eggs.

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  11. Just saw it and made! This was very delicious. The dish did remind me of a quiche, as mentioned in the previous review. Very flavorful, going to share with my family.

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  12. Yum! Would I be able to swap out the sugar for something or just eliminate it completely? My daughter is two and I don't really love giving her sugar if I can avoid it... Love your blog!

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    Replies
    1. Hi Amber! I haven't tried, but you could try using honey or maybe coconut palm sugar which has a lower GI. Let me know how it turns out! Glad you're enjoying the blog!

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  13. These look amazing!! I’m loving this recipe, but why haven’t I thought of thequinoes/chocolate combo before? And, you really can’t go wrong with muffins. Making these for sure!

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