So here’s a thing about me, I suffer from eczema. It might not seem like a big deal but a recent flare up has made me pretty ill with head to toe yucky skin and swollen glands to boot.
There’s many a story I could tell about doctor’s advice but my personal favourite was when I was told that the drug (for a completely unrelated issue) I was yet to take would not be affecting my current skin condition. Thanks very much for pointing out the obvious, I thought that as soon as a doctor prescribes something it mysteriously makes its way into my blood…
I’m not really one to feel sorry for myself but instead I wanted to know more about my condition. After all knowledge is power. I’ve experimented a little on here with muffins for different diets. This was sparked in part by my own “feeling” that dairy or wheat could be affecting me. I started reading The Eczema Diet: Eczema-Safe Food to Stop the Itch and Prevent Eczema for Life and it turned my whole understanding on its head. For example, I’ve been drinking almond milk thinking those particular nuts are good for my skin but she believes that they are not eczema safe.
I’m still trying to get my head round all the different foods that I “should” be eating and what I “should not”. And trying to work out whether this is a workable solution when I am responsible for feeding my family. I don’t doubt that it’s a very healthy diet and we could perhaps benefit from it but as a working mum do I really have time to make so much from scratch? And will limiting my little one’s diet so severely (albeit for a short time) be good for her?
Anyway, these are some of the issues that I’m tackling at the moment. Now onto muffins, the diet advocates pears instead of apples. I’ve never been very keen on eating pears as they are only perfectly ripe for such a short time. So this is my small attempt to adopt pears into my life. And I must say I even rather enjoyed both the muffin and the pear.
Pear and ginger muffin
- 2 1/3 cup spelt flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ginger
- 3/4 cup rice milk
- 3/4 cup rice bran oil
- 3 pears, peeled, cored and grated
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 cup maple syrup
Preheat the oven to 180C. Put paper cases into a muffin tin.
Mix together the dry ingredients. In another bowl, mix together the wet ingredients. Pour the wet mixture into the dry and fold in.
Divide the mixture into muffin tins and bake in the oven for around 25 minutes until golden and firm. Allow the muffins to cool for 5 minutes before transferring to a wire rack to cool completely.