Almond Poppy Seed Muffins

Almond Poppy Seed Muffins



When I first started hanging out with this guy, William, he practically lived off of plain spaghetti, Kraft mac + cheese with peas, and Costco almond poppy seed muffins.

Naturally, I immediately began making shared meals chock-full of vegetables and inviting him along for bike to the market afternoons to buy beets and greens. I hadn’t a thought for the picky tastes of a guy who’d grown up favoring frozen peas as the sole vegetable of choice for most meals—and in those early days of a new relationship, he did not once balk at the sudden change.




The two of us joke often about how I hooked him before he was exposed to all the crazy. Since I was easygoing for approximately two days before all the guards came down, he either liked me in spite of it, or I have magical charms I had not considered.



It is safe to say much has changed since those early days: There hasn’t been mac + cheese in the house for ages and William’s desire for pasta without a bunch of greens and things is a thing of the past. Also, I’m fairly sure my crazy has ratcheted up a few notches.

I think I’ve only kept him around because I have a knack for muffins.

After his initial request and changing one ingredient at a time for approximately four batches, William proclaimed these absolutely perfect. Over the past month, he’s eaten approximately twenty muffins and is still asking for more rather than proclaiming a need for a break. It is an all-time record.

Perhaps it’s the opioids. :)




Almond Poppy Seed Muffins, makes 4 jumbo-sized muffins 

1/2 cup (55 grams) almond meal

1/2 cup (70 grams) millet flour

1/4 cup (35 grams) brown rice flour

1/4 cup (50 grams) cane sugar

2 Tbs. (12 grams) arrowroot starch

1 Tbs. ground flax seed

3/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/2 tsp. xanthan gum

1 Tbs. poppy seeds

3/4 cup non-dairy milk

1/4 cup canola oil

3 Tbs. aquafaba or 1 Tbs. ground flax + 3 Tbs. warm water

1 tsp. almond extract

1-2 tsp. fresh lemon juice

  • Preheat oven to 350 degrees F. Prepare a muffin tin with muffin liners or a light coating of oil and flour.
  • In a large bowl measure out the and mix the dry ingredients and then set aside.
  • In a separate large liquid measuring cup, stir together the milk, oil, aquafaba, almond extract, and lemon juice.
  • Pour the liquids into the dry ingredients and mix until it just comes together.
  • Spoon into the muffin tin and bake for approximately 25 minutes, until a toothpick comes out clean.



Honey-Amaranth Waffles with Spiced Pears



I woke up at 4:30 again this morning with a head full of words needing to come out. I proceeded to write solidly for over two hours before walking away, thinking all I had written needed to be shared.

Given the heaviness of what I’ve already shared in this space these last few days, weeks, and months, and the miraculous way that my lightness of being directly correlates with letting heavy thoughts go, those words may make their way into this space yet.


For now, I’d like to just settle my mind down and get cozy with high-vibe breakfast things, like waffles. And then, try to take a nap.


The Recipe Redux this month is all about breaking out of breakfast boredom and these waffles are one of the ways I’ve been doing that lately. Like a lot of people, I go through phases with breakfast meals, and the current one, hot porridge, has been going steady for four+ years.

But for the last month I’ve been revisiting my favorite waffles most Monday mornings. I generally have nothing planned for Mondays except to fill my brain with scientific literature and APA formatting for eight solid hours, as I’ve got the day off from work and it’s full of school instead. I’ve found that eating these is a great way to start the week.

The recipe for these waffles was a work in progress for about a year and a half after gluten and dairy were removed from my diet, and though I made a lot of different flavor combinations throughout my year teaching (comfort food after a stressful day, I suppose), these are the ones that became my go-to once that phase ended. I like them because the amaranth flour lends an earthy flavor, they’re almost entirely whole-grain, and they have just enough sweetness to need no extra sugar poured on top. All of this is my sort of thing because half the time waffles are more of a dinner item and I don’t like the idea of sugar and starch for my evening meal. I also can’t handle sugar for breakfast, so there’s that as well.




If you haven’t tried amaranth before, it is technically a tiny-seed pseudograin, like quinoa. In fact, the two are related botanically and share many characteristics. Historically, amaranth was very important to the ancient Aztecs. Nutritionally, it is one of the highest-quality grains to add to your diet and is especially useful for individuals who do a lot of physical work, athletes, infants, children, and pregnant and nursing women. I like it because it is a good source of calcium and an excellent source of iron, and has more protein than most other grains. Even though its nutritional effects are minimal in these waffles, adding more amaranth to meals cannot hurt. Flavor-wise, I find that amaranth goes particularly well with autumn and winter fruits, like pears, and I prefer that combination over anything savory I’ve tried.

This recipe is inspired by Kim Boyce’s Honey-Amaranth Waffles in Good to the Grain, but is now so far removed that I can’t say they’re anything like her original. If you have no reason to avoid gluten, use whole-wheat pastry flour in place of the gluten-free, and if using your own gluten-free flour mixture, keep in mind that mine is 70 percent whole-grain by weight and has 10 percent buckwheat flour, which is another stronger flavor.


How do you break up the breakfast boredom?




Honey-Amaranth Waffles with Spiced Pears, makes 3 

3 Tbs. ground flax, separated

3 Tbs. warm water

1 cup nut/seed milk

1 tsp. apple cider vinegar

2 Tbs. amaranth flour

1 cup all-purpose gluten-free flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 Tbs. honey

1 Tbs. coconut oil, melted + additional for the waffle iron


To Finish:

1 pear, chopped into a large dice

1/4 cup water

1/8 tsp. ginger

1/16 tsp. each cinnamon, nutmeg, cardamom and black pepper

pinch of ground cloves

unsweetened coconut yogurt, optional

pomegranate molasses, if you’d like an extra fancy drizzle of sweetness atop



  1. Turn the waffle iron to a medium-high setting. In a small dish, whisk 1 Tbs. ground flax with the 3 Tbs. water. Set aside to form a thick slurry. In a liquid measuring cup, stir the milk together with the vinegar, and allow to curdle slightly.
  2. In a large bowl, stir the remaining dry ingredients together.
  3. Combine the coconut oil and honey, and then add them to the milk along with the flax slurry. Whisk the liquids briefly to make sure they’re uniform, and then pour them atop the dry ingredients.
  4. Stir the batter lightly. Depending on the day and air moisture, a little extra liquid may need to be added.
  5. Brush the waffle iron with a small amount of coconut oil, and then ladle 3/4 cup of batter onto the iron. Cook until the indicator light tells you it’s done, or a quick peek shows a golden-brown color.
  6. Remove from the iron, and plate up, along with a spoonful or two of yogurt and a pile of spiced pears.
  7. For the pears: In a small saucepan over medium-high heat, combine the diced pears, water, and spices. Once they begin to really cook, turn down the heat to a low simmer, cover, and cook until they are soft and beginning to be a little syrupy. This can all happen while waiting for those waffles to cook.




Boyce, B. (2010). Good to the Grain: Baking with Whole-Grain Flours. New York, NY: Stewart, Tabori & Chang.

Pitchford, P. (2002). Healing with Whole Foods: Asian Traditions and Modern Nutrition. Berkeley, CA: North Atlantic Books.




Smoky Pear Tea Cakes



As it turns out, I am a giant nerd. I’ll gladly take an evening in with a good book just about any day. I take books to all family gatherings and long road trips. I have no problem sitting in a room full of people, disengaged from the small talk, reading. Like a true nerd, I love libraries and bookstores, and of course, good old-fashioned books.


Nerdism started early but back when I learned to read, I was a slow learner and had to go to Mrs. Ashcraft’s for special reading class. After Mrs. Ashcraft worked her magic, I was reading giant chapter books far beyond my grade level in a matter of weeks. To this day, reading is among my favorite pastimes. I still have little girl Jane Austen fantasies about long afternoons in the parlor with all my best gal pals reading and eating tea cakes. The one time this came even close to happening was last year in Victoria with William. We stayed at a B&B with a serious library, complete with fireplace, cozy chairs, a pot of English tea, and a good book. Those quiet mornings in the library were magical.


Back in reality, I’m often asked if I like to read. Though I’m open about my interest in books, I often share only the lighter things I’m reading when people ask–and it is a rare day when I snag more than 10 minutes or so at a time with a book. Since The Recipe Redux theme for this month is quick bread and I can think of no better time to enjoy a slice or two than on a slow weekend with tea and reading materials, I’m sharing all the good books I particularly enjoyed in the past year. If you are in need of a new one to read or cook from, or need gifting ideas for the holidays, read on. Or skip to making these smoky pear tea cakes and enjoy a slice over something from your own selection.


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When Women Were Birds: Fifty-four Variations on Voice, Terry Tempest Williams

This is the book I’ll gift to my former English-major friends. It is a memoir on Williams’ experience with her mother’s death and the resulting discovery of finding her voice. Of all the books in this list, it is the most beautiful and capturing to read.


Me and My Mate Jeffrey, Niall Breslin

Written by former professional rugby player and singer, Niall tells of his struggle with extreme anxiety disorder, how he kept the panic attacks and chronic insomnia a secret for 15 years, how it led him to give up on several careers, and ultimately to become a spokesperson leading the way for the discussion of mental health to be less stigmatized in our society. I can identify with much of Breslin’s mental struggles (though not how they present themselves) and his finding of endurance athletics and mindfulness to manage them. I can’t wait to see what happens when we as a society let go of the shame surrounding this topic and address it as we do other areas of health. I highly recommend this book to just about everyone.


The Five Elements of Self-Healing: Using Chinese Medicine for Maximum Immunity, Wellness, and Health, Jason Elias

I picked this one up at the library randomly and I’m glad I did. This book focuses heavily on addressing health from the standpoint of whichever Chinese Medicine element an individual identifies with most strongly. It also gives tools to balance oneself and delves deep into many common illnesses, starting with the most exterior (cold and flu) and moving to the most interior (diabetes and cancer). I’m super fascinated with Traditional Chinese Medicine and this was an easy to understand book that I will refer to again.


Between Heaven and Earth, Harriet Beinfield and The Web That Has No Weaver, Ted Kaptchuk

Both Between Heaven and Earth and The Web That Has No Weaver are great introductory texts that explain Traditional Chinese Medicine and bridge the gap between eastern and western medicine. I really enjoyed Between Heaven and Earth and am still making my way through The Web, but am adding it to the list anyway because I often find myself taking copious notes from it. I would definitely consider purchasing either of them to use as a reference when life gets chaotic.


Eating on the Wild Side, Jo Robinson

The premise of Eating on the Wild Side is that our modern foods have lost the rich nutrient content of their wild ancestors–and few of us are going to go gather wild herbs to eat every day to make up the difference. Instead, Robinson provides an exceptional resource on the most nutritious varieties of common fruits and vegetables, including how best to store and prepare them to ensure as many nutrients as possible actually arrive to our bodies. I took this book to work and made a handout for parents in our programs. My co-worker, who teachs a preschool parent-child health and nutrition class, says this is the number one handout that parents ask for and repeatedly refer to.


Lentil Underground, Liz Carlisle

This book is about a group of renegade farmers in Montana who eschewed the norms and started an organic lentil and bean farming revolution in an area that was typically conventional dryland wheat. I was able to listen to Liz Carlisle in person, as she and the farmer, David Oien, presented at my university a few months ago. The number one thing that stood out to me from this story was the sheer amount of work–double decade long lifework–that comes with eschewing the norm and following your dream. If you are at all interested in the food movement and sustainable farming systems, this is definitely one worth reading.


Running With Joy, Ryan Hall

I own this book and refer to it often for spiritual guidance. Essentially, it is Ryan Hall’s daily training journal as he prepared for the 2010 Boston Marathon. For me, it reads as a runner’s daily devotional. It’s a good one for gaining perspective on finding joy both in running and in life. 



Skippy Dies, Paul Murray

When it comes to fiction, I often look to the award winners and the books that are short-listed. This one is a weighty novel (600+ pages) about a boy at a Catholic boarding school. The title gives away what happens and Skippy dies right away within the first chapter. This is a captivating journey into the world of teenagers, drawing the reader into their often nonsensical thinking patterns and how the opposite sex can become an all-consuming obsession. Rife with humor, drama, backstabbing, teenage confusion, mental health problems, and of course death, this book reminded me of both what it was like to be a teenager, and how the teens I work with often view the world from a very different lens than my own. And finally–this book is exceptionally well written. Murray has a special kind of voice as only the most gifted writers do.


The Master, Colm Tóibín

Tóibín is an exceptionally talented writer and this novel is about the famous novelist, Henry James. I loved the imagery that took me into James’ life, and Tóibín was able to make the seemingly drab doings of a writer come alive. I also learned an amazing tactic both to navigate uncomfortable social settings and to view life as a writer does. If you haven’t read this or any of Tóibín’s other novels, I highly recommend him. His books are gold.


Ella Enchanted, Gail Carson Levine

One of my favorite pre-teen stories, I reread this one recently (again) and as always, loved it just as much as my 11-year-old self. This fun and easy remake of the Cinderella Story is actually a good one and is FAR better than the horrible movie that was made out of it.



Green Kitchen Travels, David Frenkiel

Written by Swedish and Danish couple David and Luise of the lovely blog, Green Kitchen Stories, this is the cookbook that most aligns with my style of cooking. Sometimes simple and easy, sometimes off-the-wall combinations of textures, ingredients and flavors, and often vividly colored. I have been cooking through this all year long. I like it even better than their first cookbook and refer to it often for both inspiration and to make recipes as-written. A word about their diet: David is vegetarian, Luise is health-minded. Together, they share recipes that are always both but can contain dairy, eggs, and gluten, but often do not. I find it super easy to sub these ingredients and have loved nearly every recipe I’ve tried.


Ard Bia Cookbook, Aoibheann MacNamara

This book, titled after its namesake restaurant, is lovely to simply leave on the coffee table because it is so beautifully put together. Whenever I read it, I want to cozy up in a lovely restaurant near the ocean on a dreary day and drink tea and watch the other customers leaf through newspapers and chat about scholarly things. The pantry section is my favorite part and leaves me super happy that a restaurant cookbook provides more than just recipes for meals. There are exotic seed and spice mixtures, infused oils and vinegars, chutneys, and the like.


The Sprouted Kitchen Bowl + Spoon, Sara Forte

I love just about every one of Sara’s bowl recipes, and I’ve tried TONS of them. There is no way I could choose a favorite, but the lentil-stuffed poblano chilies over a butternut mash which I had recently was particularly good. Sara cooks with a vegetable-heavy hand and when she includes cheese, it is often as topping and is never missed by us.


Whole Grain Mornings, Megan Gordon

This is a lovely brunch book that I’ve checked out from my local library for several months (more than once). I love the sheer variety of breakfasty options all arranged by season, and the fact that 90% of the recipes can instead be eaten either as dessert or dinner. If for no other reason, Megan’s recipes for granola are the BEST, which should hardly be surprising as she founded a granola business.


What good book are you reading? I always need more inspiration.




Smoky Pear Tea Cakes

We are enjoying Thanksgiving in eastern Oregon this year with my family. I can’t wait for a long weekend of cozy reading, hugging babies and toddlers, and catching up with the folks and relatives. Plus, I have a whole freezer of not quite good enough versions of this cake to hand over to my sugar-loving, thinks-he’s-sweets-deprived father, who will gobble it all up in no time. The trick with this cake is to find some good quality Lipsang Souchong tea which has a smoky flavor due to the leaves being dried over a fire. The pairing of the smoky tea and soft, ripe pears is subtle but prominent, especially when slightly warm. The smoke and sweet combo captures this time in the season perfectly. 

1 cup +  ~2 Tbs. boiling water
4 tsp. Lipsang Souchong tea leaves
2 Tbs. ground flax seed
6 Tbs. hot water
3/4 cup oat bran, certified gluten-free
1 1/2 cups gluten-free flour mix or flour of choice
3/4 tsp. baking soda
2 tsp. baking powder 
3/4 tsp. salt
1 1/2 cups cored and shredded soft pears (~ 2 medium)
1/2 cup honey
1/3 cup canola oil
1 Tbs. pure vanilla extract
  • Preheat the oven to 350 degrees F. Oil and flour four mini-loaf pans or one 9×5-inch loaf pan.
  • Bring about 1 1/2 cups water to a boil. Pour slightly more than 1 cup of it over the tea leaves and allow them to steep for a while.
  • In a small dish, whisk together the remaining 6 Tbs. hot water and ground flax seeds. Set aside to form a thick slurry.
  • In a large bowl, combine the oat bran, flour, baking soda, baking powder, and salt. Mix well and set aside.
  • Grate the pears using the large holes of a box grater. Don’t include the core and seeds.
  • Strain the tea and pour 1 cup of it into a liquid measuring cup. Add the honey, oil, vanilla, pears, and flax mixture. Mix it all together thoroughly.
  • Pour the liquids into the dry mixture and stir the batter until just combined.
  • Fill the loaf pans equally and bake until a toothpick comes out clean, about 35-40 minutes for mini loaves or 50-60 minutes for a large loaf.