It’s getting closer. Valentine’s day is less than a month away.
While hubby is planning/taking care of the evening and I’m in charge of finding a baby sitter, Valentine’s day breakfast came to mind. OK, we eat out that night, but we still have to eat breakfast, lunch and snacks that day as well.
Well, I hope you’ll agree with me, Valentine’s day is all about red, flowers, chocolate and other sugar high treats.
Valentine’s day breakfast – that’s a whole different story. I could go with chocolate, no doubt about that, but a healthier breakfast might keep an inch off my waistline, at least by lunch time
Here’s where pomegranate and chia seed
come into the picture.
The pomegranate is a round fruit the size of a large orange with a protruding crown and smooth, leathery skin that can range from red to yellowish pink. Each fruit contains hundreds of ruby-colored seeds that are individually encased in a translucent, red, juicy pulp that is sweet to tart. The seeds are packed into compartments that are separated by cream-colored, bitter-tasting membranes. Both the seeds and pulp are edible.
Fruits should be heavy for their size and plump, as if bursting, with a slightly soft crown and shiny skin. The fruit can be refrigerated for up to 2 months or stored in a cool, dark place for about a month. The pomegranate is rather labor-intensive to eat. After the skin has been peeled, the seeds can be removed individually, or the fruit can be cut in half and the seeds scooped away from the membrane with a spoon. The seeds also can be used as a garnish for desserts and in salads or pressed
to make a refreshing drink. Used as a spice in northern India, dried pomegranate can be substituted for raisins in cakes. Grenadine, a light syrup made from pomegranates, is used as a flavoring in
cocktails, soft drinks, and confections. Pomegranate molasses
is a popular ingredient in Mediterranean and Middle Eastern cooking.
Chia is a species of flowering plant in the mint family, Lamiaceae, native to central and southern Mexico and Guatemala.The 16th century Codex Mendoza provides evidence that it was cultivated by the Aztec in pre-Columbian times; it has been said that it was an important crop.It is still used in Mexico and Guatemala, with the seeds sometimes ground, while whole seeds are used for nutritious drinks and as a food source.
Chia is grown commercially for its seed, rich in omega-3 fatty acids, since the seeds yield 25–30% extractable oil, including α-linolenic acid (ALA). Chia seeds are typically small ovals with a diameter of about 1 mm (0.039 in). They are mottle-colored with brown, gray, black and white.
may be eaten raw as a whole seed, providing protein, fats and fiber. Ground chia seed is sometimes added to pinole, a coarse flour made from toasted maize kernels. Chia seeds placed in water or fruit juice are consumed in Mexico and known as chia fresca
. The soaked seeds are gelatinous in texture and are used in gruels, porridges and puddings. Ground chia seed is used in baked goods including breads, cakes and biscuits.
- I used 1 1/4 cup (150 gr) flour, half all-purpose flour, half whole wheat pastry flour. You can make a combo of the two or use only all-purpose flour or only whole wheat flour.
- 1/4 cup applesauce can be substituted with 1 egg room temperature (no room temperature egg? leave the egg in a bowl with lukewarm water for 5-10 minutes – do not boil!)
- dairy or any type of milk can be used instead of almond milk
- grapeseed oil can be replaced with melted and cooled butter
- the pomegranate seeds can be easily substituted with small diced dried fruit or nuts
- the baking temperature is 425F. Start mixing the ingredients when the oven is hot otherwise after combining chia seed with liquid the batter will become gelatinous and I can’t guarantee you’ll have light soft muffins like mine.
Pomegranate chia seed muffins
Pomegranate chia seed muffins
- 1 1/4 cup flour
- 1/4 cup (brown) sugar
- 2 tsp baking powder
- pinch of salt
- 2/3 cup almond milk
- 1/4 cup applesauce
- 1/4 cup grapeseed oil
- few drops vanilla extract
- 1/4 cup chia seeds
- 1/2 cup pomegranate seeds
- Preheat the oven to 425F. Line 9 muffin pans with paper cups and wait until the over reaches the desired temperature.
- In a bowl mix the flour, sugar, baking powder and salt. Add the milk, applesauce, grapeseed oil and vanilla extract.
- Finally add the chia and pomegranate seeds. Immediately spoon the batter into the prepared pan and bake for ~ 13-15 minutes until risen and a tooth pick comes out clean.
- Let them cool slightly in the pan and completely on a wire rack.
Â© Roxana's Home Baking, All Rights Reserved
Sending love your way,