Seeking the perfect holiday cookie and muffin, something that is sweet yet savory?
Who would have thought Pomegranate, Pistachio and Chocolate would be so well paired together?
My son loves pomegranate or “granada” as we call it our home. I needed to make more on-the-go muffins for me and I had a pomegranate that was only partially eaten by my son. Since nothing goes to waste in our home, I whipped up some cookies and muffins that my husband couldn’t resist!
Recipe:
Makes 12 cookies or 12 dessert muffins
1/2 cup salted butter, melted
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup date purée ( 1/2 cup water plus 10 pitted dates food processor until pureed)
1 cup Bob’s Red Mill all-purpose gluten-free flour
1/4 cup Bob’s Red Mill amaranth flour
1 cup Bob’s Red Mill steel cut oats
1/4 cup Bob’s Red Mill flaxseed meal
1/2 teaspoon Bob’s Red Mill xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup pistachios, partially chopped ( recommend using food processor)
1/2 cup semi sweet chocolate chips
1 cup pomegranate seeds
Preheat oven to 375. Grease muffin pan or tins and cookie baking sheet and set aside.
Mix butter, date puree, and sugar until smooth. Add egg and vanilla extract, then mix well.
In a separate bowl, whisk together flours, oats, flaxseed, xanthan gum, baking powder, baking soda, and salt. Slowly add dry ingredients to wet mixture, mixing just combined. Stir in chocolate and pistachios, then gently stir in pomegranate.
For cookies, place 1 tablespoon of dough for each cookie onto baking pan approximately 2 inches apart. Bake for 12 minutes until golden brown. Allow to cool. Remove from pan.
For muffins, fill muffin pan or tins up to brim of each cup. Bake for 20minutes. Allow to cool. Remove from pan.
Enjoy a muffin while rushing out the door and the cookie while sipping a hot cup of cocoa!
