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!
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.
- 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
- Bake the almonds at 320 degrees for 5-10 minutes. Let cool then grind with a food processor.
- Melt the chocolate using a bain-marie.
- In a bowl, work the butter with the maple syrup, the honey and the ground almonds.
- 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.
- 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.
- Bake at 350 degrees for 20-30 minutes.
- Serve the cookies hot with a bit of honey on top. Enjoy!
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.