Hi all! I have a wounderfull recipe for you today! Last week, we were back from our trip in France, our refrigerator was… after one month out of the country… completely empty! Our first day back, we were jet lag, so WI was knitting, drinking a bol of tea for hours. We were hungry in the middle of the afternoon, I went to the fruit store right across our place and found a Beautiful, Organic, Red and Appetizing Pomegranate! I bought three of them and come home, excited about the recipe I was going to do!
Pomegranates are full of health benefices in addition to having good taste! The are full of antioxydants, vitamins and enzymes known for keeping low-density lipoprotein (LDL) or “bad” cholesterol from oxidizing and causing atherosclerosis (hardening of the arteries).
I found in our pantry some few other whole and natural ingredients that might be interesting for my recipe. I used Kamut flour. This is a wheat flour, made from the ancient durum wheat relative called Kamut grain. If you are interested in organic flours, this particular type is excellent, since the grain is hardy and pest-resistant and can in many cases be grown organically with greater ease than traditional wheat. You will generally find this type of flour in a natural food store. This flour has 40% more protein than does regular wheat flour, and most people find it more satisfying and filling in baked goods than those made with wheat because of its higher lipid to carbohydrate ratio. It can normally be tolerate by people who are sensitive/allergic to wheat. It is healthier in many other ways! The taste is sweeter! You can therefore reduce or completely eliminate sugar in recipes calling for flour, which provides overall healthier baked goods. I love using Kamut flour for muffins and pancakes!
So now we have our two main ingredients: Pomegranate and Kamut Flour. Let’s make our muffins!
Delicious Oatmeal Pomegranate Muffins – Gluten Free
Makes about 12 muffins
1 ¾ cup kamut flour
1/3 cup maple syrup (which you can substitute by honey or agave syrup)
1 teaspoon baking powder
1/2 teaspoon aluminium-free baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
3 large eggs, lightly beaten
1/4 cup vegetable oil
1/3 cup 100% pomegranate juice (you can press you pomegranate with a lemon-squeezer)
1 cup pomegranate seeds
1/2 cup old fashion rolled oats
1 teaspoon butter, melted
1 teaspoon maple sugar
1/3 cup kamut flour
1 teaspoon cinnamon
1/4 cup old fashion rolled oats
1/2 cup pomegranate seeds
Preheat oven at 350 degrees. Line muffin tin with paper liners and set aside.
In a large bowl sift flour, baking powder, baking soda, salt and cinnamon. Make a well in the center of the flour mixture and add in eggs, maple syrup, vegetable oil and pomegranate juice. Stir together until well combined. Stir in pomegranate seeds and rolled oats.
Pour batter in to lined muffin tins 3/4 full.
In a medium bowl stir together butter, maple sugar, flour, cinnamon, rolled oats and pomegranate seeds until blended. Generously sprinkle on to tops of each muffin.
Bake in a preheated oven for about 22 minutes until tester inserted in to the center of the muffin comes out clean.
Cool on wire rack and enjoy!