New MOON dip.

“The leaves of the lotus are emergent, meaning that they rise above the water level, whereas the leaves of water-lily are found floating on the water’s surface. The same is true for their respective flowers; lotus flowers are emergent, and water-lily flowers are floating.”

Monserrate Pond, Sintra

ginger peach muffins

makes 10 muffins (I use these sized baking cups)

Adapted from ‘Good to the Grain’ by Kim Boyce.

‘Ripe peaches, cooked briefly in ginger syrup, are spooned over muffins made with soft, mellow oat flour and minced candied ginger. Be sure to use slightly tart peaches and not so ripe that they’ll break apart in the pan. Allow time for the muffins to cool before eating, as the oat flour can be moist when warm’. – Kim Boyce. 

ingredients

2 Tbsp chia seeds

wet ingredients

1 ¼ cup/270g nut milk (almond, rice, etc)

⅓ cup/65g mild-tasting olive or coconut oil

1 Tbsp/12g vanilla essence

2 heaped Tbsp/21g grated ginger

3 Tbsp/35g finely chopped crystallized ginger

peach topping

2 medium/310g firm, ripe peaches

1 Tbsp ghee/coconut oil

2 Tbsp/18g brown sugar or maple syrup

1 heaped tsp/7g freshly grated ginger

dry ingredients

¾ cup/75g oat flour

1 ½ cup/200g all-purpose white flour

1 Tbsp baking powder

¼ cup/50g light brown fine sugar

½ cup/75g dark brown sugar

¼ tsp fine rock salt

preparation

  1. Preheat the oven to 180C/350F.  Rub a muffin tin with butter or oil.
  2. Grate the ginger; 2 heaped tablespoons plus 1 tsp – divided.
  3. Whisk the chia seeds, wet ingredients and the grated and crystalized ginger in a medium bowl; set aside for 10 minutes to thicken.

prepare the peach topping

  1. Halve the peaches, remove the seeds, cut into quarters, and then slice each quarter into three or four slices about ¼-inch thick. Set aside.
  2. In a large skillet over medium heat, add the ghee/oil, sugar, and one heaped teaspoon of grated ginger. Melt the mixture, stirring to combine. Cook until the mixture begins to bubble, about 2 minutes.
  3. Add the peaches, tossing the pan to coat them with syrup. Cover and allow to simmer for 2 minutes. Remove from heat and set aside.

prepare the cake

  1. In a mixing bowl, whisk together the dry ingredients—oat and white flour, baking powder, sugars, and salt—and set aside.
  2. Combine the wet and dry ingredients.  Mix thoroughly with a wooden spoon; do not over-mix.
  3. Scoop the batter into 10-muffin cups using a spoon or an ice cream scoop. Fill just a little over halfway. The batter will rise when the peaches are placed on top.
  4. Toss the peaches to coat them with the pan juices. Individually, lay one slice of peach over each muffin, tucking the second slice partway into the batter. Any extra peaches can be served with the muffins. Spoon the pan juices over the muffins.
  5. Bake until golden for approximately 30 minutes, rotating the pan halfway through. The muffins are ready when golden, and the edges of the peaches are caramelized. These muffins are best eaten the day they are made.

Serve with a dollop of cream or Greek yoghurt and remaining peaches.