Tag Archives: Pomegranate

Gluten-Free Pomegranate Corn Muffins

Wow.  That was a good workout.

And now I’m back on the couch, updating another blog post instead of doing all the homework that is awaiting me.  But I kinda feel like I have to, because I want to bake something yummy tomorrow too and then everything will just be all backed up.

Also, I hate homework.  So let’s talk about baking instead.

We have another “married-and-twenty-somethings” get-together coming up on Thursday, and that’s just a great excuse to do some baking.  Since Cait is gluten-free, it’s also a good excuse to try baking something new.  And by the way, baking gluten-free is impossible! fairly difficult to master.  You need a lot of ingredients, usually including at least three different kinds of wheatless flour.  This is definitely the most successful (not to mention healthiest) of my attempts at gluten-free bakery, so enjoy, all you allergics and celiacs out there!

Gluten-Free Pomegranate Corn Muffins (adapted from this recipe)

  • 1 1/2 C gluten-free cornmeal
  • 1/2 brown rice flour
  • 1 1/2 t guar gum
  • 1/4 C white sugar
  • 2 t baking powder
  • 1/4 t salt
  • 2 T plain greek yogurt
  • 2 T canola oil
  • 1 1/2 C skim milk
  • 1 C pomegranate seeds

Pre-heat the oven to 350 degrees.  Mix the dry ingredients together first, then add the wet ingredients (whip the egg  separately first).  Mix thoroughly–gluten-free baked goods tend to be dense and have difficulty rising, so the more air you can whip into the batter, the better.  And my muffins rose a lot.

Add the pomegranate, and mix by hand.  If you use the mixer, the seeds will burst and you will have pink muffins.  Not the worst thing, but you also wont have that delightful burst of juice when you bite into one.

Pour into greased muffin cups.

Bake for about 20 minutes, until they are beautifully golden-brown on top.  Cool on a wire rack, then take about 40 pictures of them so you can blog about it later.  Oh wait–you probably don’t have to do that.

While your muffins are baking, it might be a good time to go look for your cat.  If he’s anything like Henry (who is, after all, the star of this blog) you may find him laying in the largest patch of sun available in the house, preening (or grooming, or whatever it is that cats do).  He has to look his best at all times!

Check back in tomorrow to see some pumpkin bars.

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Filed under Breakfast, Desserts

Best Breakfast: Greek Yogurt, Spelt, Flax and Pomegranate

Today was the first Tuesday in quite some time that I have had the entire morning off.  I didn’t even know what to do with myself!  Not only did I go to bed at 10 the night before, I didn’t wake up until 8:00!  That is ten, I repeat, ten hours of sleep.  So what is a girl to do other than make herself the most fabulous breakfast of all time?

So I did!

I rediscovered a container of spelt berries in my cupboard last night and put them on the stove to remind myself to make them.  Since I had enough time to cook them, I figured I’d combine them with yogurt and some of my other favorite foods for a energy-bursting and headache-busting kind of meal.

But first I had to have my tea.  Oolong, which I reserve for weekends and long mornings, because it just makes me so. happy.

Oh yes.  And I downloaded a new photo editor and I think you and I are going to see some amazing things!  But on to my breakfast.

Greek Yogurt with Spelt Berries, Flaxseed, and Pomegranate

  • 1/4 C spelt berries
  • 1/2 C water
  • 3/4 C plain greek yogurt
  • 1 T apricot jam (or any other flavor. or honey. or maple syrup)
  • 1/4 C fruit (I used pomegranate)
  • 1 T ground flax seeds

First, you need to cook the spelt berries.  I actually made a full cup of them, because I knew I’d use it later, but that serves four.  Combine the spelt and water in a saucepan and simmer over low heat until tender, about 45 minutes.  Taste ’em!  They’ll be al dente, which I love.

While those are cooking, take advantage of the extra time to peel your pomegranate.  They are kind of annoying to get all the fruit out of, but so, so worth it.  Just wear an apron or old clothes or something, ’cause you don’t want to get this juice all over your Sunday best.

Yes, it really looks that good in real life.

Once the spelt is done cooking (taste it and see! do you like it?), then drain the extra water and get everything ready to go.  We have had a near-empty jar of apricot jam in the fridge for what seems like 84 years, so I swirled what was left into my yogurt. Mmmm.

Then, combine everything together and enjoy.  You can let the spelt cool down if you want, but I actually liked the warm, chewy texture with the cool crunch of the pomegranate.  But it’s up to you.

I did some other baking today, too, but I’m gonna post it later tonight.  For now I want to go to the gym for a quick workout.

Let me know what you think of my new pictures!

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Filed under Breakfast