Thyme After Pears Tea Cakes - Gluten free

 

Base Ingredients 

1 cup almond flour
1/2 cup tapioca flour
2 tsp baking powder
4 eggs
3 tbsp Greek yogurt
2–3 tbsp monk fruit sweetener (adjust to your taste)
1/2 tsp salt
1/2–1 tsp finely chopped fresh rosemary or thyme (go light—they’re potent!)

Add-ins:

1/2 cup stewed pears, drained and chopped 
Optional: 1/2 tsp vanilla or almond extract
Optional: dash of cinnamon or cardamom for a cozier spice profile

STEWED PEARS quick ratio

2–3 pears, peeled & diced
1/2 cup water
1–2 tsp monk fruit sweetener
Tiny pinch of salt
Optional: sprig of rosemary or thyme, cinnamon stick, or a sliver of ginger

Instructions:

Preheat oven to 350°F (175°C). Lightly grease a muffin tin, mini loaf pan, or line with parchment.
In a bowl, whisk together almond flour, tapioca flour, baking powder, monk fruit sweetener, and salt.
In a separate bowl, beat eggs, then mix in Greek yogurt, vanilla (if using), and chopped herbs.
Combine wet and dry ingredients, stir until smooth. Fold in stewed pears gently.
Spoon on to the parchment paper lined baking sheet or into molds—this batter should be thick but scoopable.
Bake 18–22 minutes, until golden and set. A toothpick should come out clean.
Optional: While still warm, brush tops with a little of the pear juice for shine + moisture.