Pistachio Avocado Cauliflower Muffins

What has turmeric added for flu season?

What can be savory and sweet at the same time?

My book has a pistachio avocado hummus recipe. So I said, lets try something a bit different today!

Randomly thought up this menu item today. Yum! 

See recipe below:

Makes 13

1/4 cup Bob’s Red Mill all-purpose gluten-free flour 
1/4 cup Bob’s Red Mill flaxseed meal 
1 cup Bob’s Red Mill amaranth flour 
2 eggs 
1 stick salted butter, melted
1 cup Riced Cauliflower ( see my book for recipe)
1 Tablespoon xanthan gum 
2 teaspoons baking powder
1/2 teaspoon salt 
1/4 cup sugar 
1/4 tsp ground turmeric
1/2 cup Good Karma Flaxmilk or non-dairy milk
1/2 cup pistachos, shelled 
1 medium clove garlic 
1 1/2 medium avocados, peeled

Preheat oven to 350F. 
Grease muffin tins or pan with nonstick cooking spray. 
In a large mixing bowl, place both flours, flaxseed meal, eggs, butter, cauliflower, xanthan gum, baking powder, salt, sugar, turmeric, and milk and mix to combine. 

Place pistachios, garlic, and avocado in food processor and process until puréed. If the nuts are only chopped, that is acceptable. Add mixture to large mixing bowl and combine with other ingredients. 

Place combined mixture into the muffin tins or pan.
Bake for 20 minutes. Allow to cool.

Enjoy a la carte room temperature or spread on some fresh goat cheese!