The disappearance of summer always comes easier when pomegranates are re-introduced to the produce aisle. Some may label these ruby red seedlings as not worth the effort but these powerful little gems are such a support system for our health and wellness. The edible seeds are called arils and they are rich in fibre (containing 7 grams per cup) and essential vitamins and minerals. The pomegranate also offers potent antioxidant properties that help fight against heart disease and various cancers.
The health benefits of these juicy gems provide are well worth the labour of love, which believe it or not, could only require seconds of your time. It always pains me to hear that people avoid eating pomegranates because they find them too intimidating or too much of a hassle to dissect. The truth is, there are several ways to deseed a pomegranate and many of them require little to no time.
Score the fruit, open it, and gently loosen the outer flesh from the inside. Then they proceed to face the open side down over a large bowl and hit the outer flesh repeatedly with a wooden spoon. The ruby red gems fall out effortlessly into the bowl.
Cut the fruit into quarters and place them whole in a large bowl of water. The water helps to easily remove the arils from the insides of the pomegranate. The seeds sink to the bottom of the bowl and all of the other particles separate themselves and float to the top.
If you have been living pomegranate free I urge you to experiment with different deseeding methods and I guarantee you will find one that works for you. I also guarantee that you will fall in love with the healing juicy seeds and you will soon be putting them in every recipe you make.
I decided to incorporate pomegranate seeds into my pancakes one day and the result forever changed my life. From pancakes I created bread loaves, cookies, and of course, muffins. Nothing compares to the taste and texture that this firm yet rich in flavor seed can offer. The way each bite provides such a delightful burst is a surprise your taste buds will never tire of.
Pomegranate Burst Muffins
*Gluten free, Dairy free, Egg free, Nut free (depends on the milk you use)
• 3⁄4 cup cashew milk (any milk or milk alternative will do)
• 1 Tbsp. apple cider vinegar
• 1⁄2 cup brown rice flour*
• 1⁄2 cup sorghum flour*
• 1⁄4 cup + 2 Tbsp. chickpea flour*
• 1⁄4 cup + 2 Tbsp. arrowroot powder*
• 1⁄2 cup coconut palm sugar
• 1⁄2 Tbsp. cinnamon
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1⁄2 tsp. sea salt
• 1⁄2 cup warm water
• 1⁄4 cup coconut oil
• 3.5 Tbsp. pure maple syrup
• 1 tsp. vanilla extract
• 1 cup pomegranate seeds
*Gluten-free: Instead of the flour combination (brown rice, sorghum, chickpea, and arrowroot) you can use 1 3⁄4 cup of your favourite all-purpose gluten free flour.
1. Preheat your oven to 350 degrees Fahrenheit.
2. In a small bowl, mix together your milk of choice and the apple cider vinegar. Let sit aside to curdle while you prepare the dry ingredients.
3. In a large bowl, mix together all three flours and arrowroot powder (or all-purpose gluten free flour), the coconut palm sugar, cinnamon, baking soda and powder, and sea salt.
4. Add the warm water, coconut oil, maple syrup, vanilla extract and your milk and vinegar combination sitting off to the side. Mix together thoroughly. *My batter was runny but cooked perfectly.
5. Fold in the pomegranate seeds.
6. Fill each muffin liner 3⁄4 of the way full with batter.
7. Bake for 20-22 minutes or until a toothpick comes out clean when inserted.
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Do you find yourself baking more during the fall and winter seasons? Have you tried pomegranate seeds before? Share your recipe or ideas in the comments below.
CHANTAL URBINA is a registered Massage Therapist and Culinary Nutrition Expert. She is passionate about living a life full of health, love, and happiness and that all three start with our diet. “Nature’s healing properties will never cease to amaze me and it inspires me day after day to create and share recipes made with only real whole foods.” Connect with Chantal: www.nutty4nutrition.com, Instagram, and Facebook.