Ingredients

1 mug of any milk you like

1 English breakfast teabag

¼ – ½ tsp ground ginger or 1cm piece of fresh ginger, grated

¼ tsp ground cardamom (optional) 

Pinch of black pepper

Pinch of ground cinnamon

Method 

First make a kind of porridge by putting the oats in a small saucepan with 100ml of the juice from the tinned pears. Simmer for 3 minutes on the lowest heat until the oats are soft. Add this to a blender with the pear halves, sugar, honey, oil, rice and almond extract then blend until smooth. Crack in the eggs and pulse until incorporated.

Preheat the oven to 180°c. In a mixing bowl, toss together the flours, flaxmeal, baking powder and cinnamon. Pour the dry ingredients into the blender mixture and stir until combined.

Prepare a 12-hole muffin tin with paper cases. Spoon the batter into each case until a quarter full, drop two frozen raspberries into each one and then add more batter until three quarters full. Bake the muffins for 18 to 20 minutes, then leave to cool slightly before serving.

Reflection

Food has the potential to cause damage to the mind and body, but also has the potential to heal, sustain and nourish. The kitchen has always been a sanctuary for me; I find the act of kneading bread or shelling nuts meditative. Making food to share with others feeds a community, which in turn feeds my life.

David Atherton (@nomadbakerdavid)