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Posts Tagged ‘pomegranate’

by Sarah Steimer

If you don’t plan to eat all the loaves within a few days, be sure to keep them in the freezer. I like to wrap the loaves first in plastic wrap then in aluminum foil before freezing.

  • ¬†3 cups all-purpose flour OR 2 2/3 cups whole-wheat flour (I went with wheat flour)
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1 pinch ground cloves
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/4 cup melted unsalted butter
  • 1 1/4 cup milk
  • 1/4 cup unsweetened applesauce
  • 1 cup finely diced apples (peeled)
  • 1 cup pomegranate arils (video below)

Combine flour, baking powder, sugars, cinnamon and cloves.

The pomegranate seeds add an unexpected crunch to these very moist loaves.

Mix the melted butter with the applesauce, eggs and milk. Add the wet mixture to the dry, along with the apples and pomegranate. Mix all ingredients until just combined.

Pour mixture into two greased 9-by-5-inch bread tins or four mini loaf tins (mine are minis).

Bake at 350 degrees for about 50 minutes, or until a toothpick inserted into the center of the loaves comes out clean.

The loaves can be stored in an air-tight container in the refrigerator for 3-5 days, or in the freezer for about a month.

Makes two 9-by-5-inch loaves or four mini loaves.

Recipe adapted from: Kirbie’s Cravings

And – check this out – Caitlin made a lovely how-to video for prepping pomegranates:

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by Caitlin Saniga

The Real Simple cookbook said this recipe would also be good, sans bread, tossed in a mixed green salad. But I did love the flavor of the toasty baguette.

  • 1 16-ounce can chickpeas, rinsed and drained
  • 1 cup pomegranate seeds (from one medium pomegranate)*
  • 1/2 cup fresh mint, chopped
  • 2 green onions, chopped
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small baguette, thinly sliced and toasted

This was my first pomegranate ever. I didn’t know how to even cut it open, so I watched an instructional video on YouTube.

In a medium bowl, combine the chickpeas, pomegranate seeds, mint, green onions, oil, salt and pepper. Serve with the baguette.

Makes 8 servings.

Recipe adapted from Real Simple Best Recipes: Easy, Delicious Meals

Photos: Caitlin Saniga

*Here’s the video that taught me how to open and seed a pomegranate:

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