Pomegranate Jewels

Pomegranate

Pomegranate, This jewel-toned fruit of Fall bursts with sweet-tart flavor and can enliven a classic mixed greens salad recipe or beautifully adorn a decadent dessert for a special celebration. Pomegranates are chock full of phytochemicals acting as antioxidants and anti-inflammatory agents, and are also a good source of vitamins A and E. A single pomegranate contains more antioxidants than a cup of green tea and 40 percent of the recommended daily dose of vitamin C!

Pomegranate_Cookies

This is an easy Chocolate Pomegranate Cookie Recipe that is gluten-free and perfectly decadent treat for dark chocolate lovers! These cookies are garnished with a lot of pomegranate seeds, they are not very sweet and have a strong chocolate flavor. Serve them warm with drizzled honey on top so all the flavors and different textures really come together nicely. For a low-sugar recipe don’t add the honey on top, just follow the recipe.

Ingredients

  • 3/4 cup organic rice flour
  • 1 cup raw almonds
  • 7 Tbsp vegan butter (I like Earth Balance)
  • 2 Tbsp organic & fair trade cocoa powder
  • 2 ounces organic & fair trade dark chocolate 70% cocoa
  • 1/3 cup cornstarch
  • the seeds of a pomegranate
  • 1 Tbsp raw honey
  • 3 Tbsp organic maple syrup
  • a pinch of sea salt
  • a pinch of cinnamon

Directions

  1. Bake the almonds at 320 degrees for 5-10 minutes. Let cool then grind with a food processor.
  2. Melt the chocolate using a bain-marie.
  3. In a bowl, work the butter with the maple syrup, the honey and the ground almonds.
  4. Add the melted chocolate to the almond mixture and stir well. In another bowl, combine the rice flour, the cornstarch, the cocoa, a pinch of cinnamon, a pinch of salt, then mix everything together with the almonds. Knead for a few minutes then put in the refrigerator to cool for about 30 minutes.
  5. Line the base of two baking trays with some baking paper, then shape the cookies and garnish with the pomegranate seeds. Makes about 16 cookies.
  6. Bake at 350 degrees for 20-30 minutes.
  7. Serve the cookies hot with a bit of honey on top. Enjoy!

Tips

When removing the seeds from the pomegranate flesh, do this over a cup to catch all the juice that falls. Stir the nutritious juice into the mixture for an extra little kick of flavor.

In Season: Pomegranates begin to ripen in September and are available through January.

What to Look For: Choose deeply colored purplish-red pomegranates that feel heavy for their size. Avoid any fruit that is cracked or has soft spots.

How to Store: When kept in an airtight bag in the refrigerator, whole pomegranates will keep for a month or more. Pomegranate seeds should be refrigerated and used within a few days.