Iftar Bites : Barley Pomegranate Tabbouleh and Dal Soup

The markets are bursting with juicy ruby-red pomegranates here in Hyderabad.About Rs.15 each,the fruit is worth every rupee.
The power packed sweet pomegranates in the wholesome barley tabbouleh is one nourishing Iftar(fast breaking) nibbles.

Ingredients
1 cup barley
1/2 teaspoon black pepper,freshly ground
1/2 teaspoon ground cumin(zeera)
1/2 a lemon freshly squeezed
3/4 teaspoon salt
1/4 cup Mint,freshly chopped
1 cup pomegranate arils
Method
Rinse barley in cold water.Cook in 3 cups of salted water until soft about 30 minutes.Drain the water(can be cooled and consumed).
Cool the barley,transfer in large mixing bowl,add the cumin,pepper,lemon and mint and combine well.Finally combine the pomegranate.Serve.
Can be refrigerated in air tight container for 2 days.



Dal Soup

Sun starved monsoon season has left us craving for more of warm soups for Iftar.This heart warming dal soups is one of my favorites.



Recipe
Ingredients
1/2 cup Yellow Mung Lentil
1 medium chopped onion
1/4 teaspoon turmeric
1/2 teaspoon black pepper,freshly ground
1/4 teaspoon ginger,minced
1 big clove garlic,minced
1 Tablespoon Extra Virgin Olive Oil
1/4 cup mint leaves

Method
Wash and Soak lentil for few minutes.
Heat the oil in a saucepan or pressure cooker. Add the chopped onions and saute until lightly brown(reserve a few for garnish). Add ginger,garlic and saute some more for another minute. Add the turmeric ,chopped mint and lentils.Cook the lentils in a cup of water until lentils are tender. May take 8-10 minutes in a pressure cooker or 20 minutes in a covered skillet. Now blend it in a food processor or blender along with a cup of water ,until smooth
Put back in the saucepan and simmer for few minutes until the white foam forms at the top. Serve warm ,garnish with fried onions.

I'm sending the Iftar bites over to Ramadan special events : Mona's Hyderabadi Ramadan food festival and Lubna's Joy from Fasting to Feasting III.

Gingerbread Pancakes with Pomegranate Syrup

Fresh Ginger is an essential ingredient in almost all of my everyday savory dishes.As fabulous as its health benefits are ,ginger is superb in variety of cooking,even in desserts.Gingerbread Cookies with hint of fresh ginger are adored favorites.
These fascinating pancakes with peppery and lemony flavors of fresh ginger and drizzle of light pomegranate syrup,would make any breakfast a treat.Ideally served with pure maple syrup,is also perfect with the pomegranate syrup.Besides ginger,the molasses is the next unique component in these pancakes.

Molasses,the healthy Sweetener


A byproduct of sugar processing,the molasses is rich in iron and calcium ,its another healthy sweetener that works fantastically in baked goodies.Substitute molasses for sugar. One cup of molasses equals 3/4 cup of sugar.



Adapted from Kevin's Original recipe
Makes about 6-8 medium pancakes

Ingredients:
1 cup whole wheat flour(fine ground)
1 teaspoon baking powder(alum free)
1/8 teaspoon of baking soda
1 teaspoon fresh grated ginger
1/2 teaspoon cinnamon
1 cup skimmed milk
1 Organic egg
2 tablespoon molasses
1 tablespoon Organic butter,melted

Method
Sift together the flour, baking powder,cinnamon and salt in a large mixing bowl.In another bowl,whisk egg along with milk ,molasses,brown sugar and ginger . Mix both wet and dry mixtures.
Heat non stick pan on medium flame. Grease it lightly with oil . Ladle about 3 tablespoon of the batter onto pan for each pancake. Cook until the top is bubbly and bottom is dark brown, flip, and continue cooking for about 30 seconds.Repeat the same for the rest of the batter.serve with pure maple syrup or light Pomegranate syrup.


Light Pomegranate Syrup
Bring 2 cups of good quality pomegranate juice to a slow boil with 2 tablespoon of light brown sugar or 1 tablespoon of Agave nectar.Now stir in a teaspoon of Organic corn starch in a 2 teaspoon of water and pour it in the cooking pomegranate mixture while stirring constantly.Cook for a minute and turn off the heat.Serve the syrup with pancakes .




The recipe is my entry for Tried and Tasted,the featured blog of the month is Kevin's Closet cooking and the host is Hema of Salt 2 Taste

How to Perfectly Slice a Pomegranate ?

It took several trials until I found this easy way to slice the pomegranate with all the arils intact and without spilling the precious juices over board.Cutting down the middle like an orange isn't as stainless as the following method that is more clean and elegant procedure to slice up the piece of heaven.



1.Cut the top section with a sharp knife(use a smaller fruit knife if you have one)


2.Observe the ridges that separate the compartments of the seeds.Make a cut along the white ridges all the way from top to bottom.

3.Slowly put apart the sections of the fruit to what appears like a flower.


Now its much easier to separate the arils from the inedible white pith.


Pom Yo!
I feast on these with a dollop of fat-free Greek yogurt(Chobani or Okios)

Pomergrante Plunge and Acai Berry Boost, super fruit smoothies

In response to consumer demand for healthier beverages packed with powerful nutrients, Tropical Smoothie Café today introduces its new menu category of Supercharged Smoothies that contain pomegranate, goji and acai (pronounced AH-SAH-EE) at all 250-plus franchise locations. These super fruits, known for their exceptional antioxidant and nutrient-rich qualities, will be blended into six new smoothie offerings.
Tropical Smoothie Café’s new Supercharged Smoothies menu includes such fun-sounding and flavorful treats as Island Intensity, a combination of ripe blueberries, strawberries and bananas loaded with acai; Get-Up-and-Goji, ripe and juicy peaches, oranges, bananas, yogurt and goji; and Pomegranate Plunge a mix of ripe bananas, strawberries, and cranberry juice with pomegranate.

Super fruits such as pomegranate, goji and acai have their roots in ancient civilizations, typically eaten for their health and medicinal benefits.

* Acai – a berry from the rain forests of Brazil with an abundance of antioxidants. The fruit has been used for thousands of years to boost energy and vitality, strengthen the immune system and provide a host of vitamins.


* Goji – this tiny fruit from the Himalayan Mountains in Tibet has been used for centuries for its 18 amino acids, concentrated beta carotene and 21 trace minerals. It has 500 times the vitamin C of oranges and has been known to aid in weight loss.

* Pomegranate – native to the Mediterranean region, the fruit has been used for its antiviral, anti-fungal and antibacterial benefits as well as a great source of potassium, fiber, vitamin C and niacin. Regular consumption of pomegranate also has been known to lower blood pressure.

Recipe courtesy Tropical Smoothie Cafe`
Pomegranate Plunge

Serves 2
Ingredients
1 cup Pomegranate arils
1/2 cup fresh or frozen Cranberries
*2 tablespoon Turbinado Sugar
3/4 Cup Water
1 ripe Banana
4-5 Strawberries,hulled.


Acai Berry Boost
1/2 cup acai juice
1 ripe Banana
1/4 cup Pomegranate arils
1/4 cup blueberries
4-5 Strawberries,hulled.
*2 tablespoon Turbinado Sugar
3/4 Cup Water


*one can skip the sugar to keep the smoothie low in sugar or can also use other sweeteners like stevia(liquid 3-4 drops) or Agave nectar(1 tablespoon)

Method
Blend all the ingredients to a smooth consistency.Serve

The fruity delights are my entry for Sanghi's Fall in love food event,focusing on fruits this month.

About Tropical Smoothie Café
Established in Destin, Florida in 1997, Tropical Smoothie Café has taken the smoothie concept to the next level by offering diners a healthy alternative to typical fast food. The concept, which introduced food in 1999, provides consumers with a variety of high-quality real-fruit smoothies, toasted wraps, gourmet sandwiches and salads. The company also caters. Tropical Smoothie Café includes menu options for breakfast, lunch and dinner. Ranked 127 out 500 and rated one of the fastest growing franchises by Entrepreneur Magazine, the concept currently has over 270 locations in 33 states with four locations in India. Plans call for more than 300 locations by the end of 2008, and an additional 100 by the end of 2009. For more information, visit www.tropicalsmoothiecafe.com or call 888-292-2522.

Chobani Greek Yogurt.Eggless Cherry Muffins and Pomegranate Smoothie

Savor the day. Be passionate about your work. Open your arms to family, friends, and to life itself.Chobani Greek Yogurt is more than just a delicious, protein-rich snack. It’s a celebration of the vibrant Mediterranean spirit.
- AgroFarma,Inc.

AgroFarma, Inc.,a NY based dairy product manufacturer founded by Hamdi Ulukaya, recently introduced a delicious new product called Chobahi Greek Yogurt.Creating true Greek yogurt is an art. It uses a centuries old technique that originated in Europe and includes taking something away and not adding anything. In fact, Greek yogurt is not heavily processed or enhanced with preservatives or sweeteners. A unique straining process where the whey is removed results in great tasting yogurt that is pure, clean, and simple, and has a rich, thick,and creamy texture.
AgroFarma, Inc., located in the rolling hills of Upstate NY, produces Chobani Greek Yogurt.There,a team of yogurt makers with more than 40 years of experience has made it its mission to produce the highest quality, all natural Greek yogurts.

Reason to treat oneself with Chobani
Protein
Derived from the Greek word chopani meaning “shepherd”,Chobani Greek Yogurt offers more than twice the amount of protein found in other major U.S.brands.One serving of Chobani Greek Yogurt can deliver up to 34 percent of an adult's daily protein requirement.Chobani is a smart choice for the South beach ,Atkins dieters or those on low or no meat diet.

Calcium
Chobani is an excellent source of calcium,each cup completes 20 percent of an adult’s recommended daily needs.Calcium rich yogurts if eaten regularly, may reduce the risk of osteoporosis, the thinning and loss of bone mass that affects 25 million Americans as they age.And can also reduce the risk of colon cancer.

Probiotics
Chobani has 5 live and active cultures(Lactobacillus bulgaricus and Streptococcus thermophilus, as well as Lactobacillus acidophilus, Bifidus, and L Casei.) that boosts immunity by regulating lymphocytes, as well as antibodies within the body. Studies have also shown that probiotics help improve digestion, combat lactose intolerance and constipation, and promote the growth of healthy bacteria in the colon, reducing carcinogens.

Organic
The company uses organic farming practices to preserve the environment with a focus on producing high-quality and all-natural yogurts. All of the products are made with milk that contains no artificial hormones,preservatives and added sweeteners and the manufacturing facility is HACCP certified to ensure safety and quality,thus completely suitable for all ages.

Part of Mediterranean Diet
Mediterranean diet emphasizes an abundance of food from plant sources, including vegetables, fruits, and whole grains. It also directs people to eat minimally processed foods, while increasing their intake of low/nonfat,dairy products, to maximize health benefits. In addition, the Mediterranean diet calls for an emphasis on lean sources of protein, and limiting the consumption of red meat. Research has shown that the people of the Mediterranean region enjoy longer and healthier lives with fewer incidences of chronic disease

Flavors
With 8 different flavors including - Blueberry,Peach,Pineapple,Strawberry,Honey,Pomegranate,
vanilla and plain,all available in Non Fat, 2% Fat and 10% Fat, Chobani has a yogurt for everyone.

Thick ,rich and fruity ,all the fruit flavored varieties with bits of real fruits are as good as desserts themselves.One can also use them in baking or whipping up smoothies.The plain variety is also great for baking and for enriching and enhance the texture of dips and salads dressings.


Plain Non-fat Chobani with crunchy granola and fruit ~ Perfect start of the day


Plain Non-fat Chobani in Eggless Cherry Muffins ~ Delicious!

Recipe
Ingredients
1 cup whole wheat flour
3/4 cup all purpose flour
1 cup non-fat plain Chobani Greek Yogurt
2 tablespoon low fat organic milk
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup honey or 1/2 cup brown sugar or 2 tablespoon Agave nectar
2 tablespoon Olive oil or vegetable oil
1 teaspoon pure vanilla extract
1/2 cup cherries (fresh or dried ,I used fresh),chopped
Method
preheat oven to 400 F.
Line the muffin tray with parchment cups.
In a mixing bowl, combine flour, baking powder, and salt. Set aside. In another bowl combine the yogurt ,milk,with honey, oil and vanilla extract. Mix wet mixture with the dry ingredients . Stir in the cherries until combined.
Spoon batter into each prepared muffin cup. Bake for about 20 minutes, or until golden brown.Serve warm.
Makes about 6 medium muffins

Pomegranate Chobani Smoothie ~ Luscious!


After tasting the samples of Pineapple and pomegranate,We couldn't wait to try the other flavors.By happy chance we found a variety pack at the Costco.Chobani is also available in these other stores.

Daring Bakers Challenge February: Flourless Chocolate cup cakes with No-Churn Pomegranate Ice Cream

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.They have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

The flour less chocolate cake was total chocoholic's delight,reminded me of the Chocolate Espresso Mousse cake I baked earlier,that was also flour-free.I don't miss making low-fat recipes whenever possible,since I already experimented this kind of cake with no-fat I use just quarter of the fat as mentioned in the Original Daring Baker's recipe,it worked just fine for me.
For the Ice cream thankfully we were allowed to choose our own flavor,Pomegranate was ultimate pick.Since fresh fruit is not in season I choose the store-bought 100% Pomegranate Juice.To make it easier I made a No-churn Ice-cream that does not require the Ice-cream maker.
Bringing the Ice cream together with Cupcakes was a little messy,but worth the effort.These Frozen Cupcakes would make a perfect dessert on hot summer days,speaking of warmth,its still predominantly chilling here,and I'm yearning for a warm change.



Flourless Chocolate Cupcakes
Recipe from Sweet Treats by Chef Wan

Makes 10 Medium cupcakes

Ingredients

16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
2 tablespoons of unsalted Organic butter
5 large Organic eggs ,separated

Method
1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling,line with the muffin pan with parchment cups or spray a little non-stick spray.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into the prepared muffin pan, the batter should fill the cups 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until crust appears like brownie cake.The cake will puff up considerably but will collapse later.
10.Get the cup cakes out and cool on a rack.

Recipe adapted from Nigella's recipe.And David Lebovitz's method of making Ice cream without machine.
No-Churn Pomegranate Ice Cream
3 cups of pomegranate juice,preferably POM
2 cups Coconut milk(or use 1 cup half & half milk and 1 cup light cream)

Method
Whisk the cream with the juice until soft peaks forms.Transfer in a freezer proof container,cover tightly and place in freezer.After about 30 minutes,while the mixture is just starting to set ,stir and return to the freezer.Repeat this 3-4 times i.e every 30 minutes until mixture is almost frozen takes about 2-3 hours.Cover and keep in refrigerator until time to serve.


Assemble the cupcakes and Ice cream
Check out this cool page,which gave me the idea of making Ice cream cupcakes.
After the cup cakes are completely cooled,removed its parchment cups if used.Transfer cupcakes back to the muffin pans,even out the surface,since the chocolate cupcakes were a little hallow on the inside after baking,I simply had to lightly press it until almost half full.Cover with plastic wrap and freeze the cupcakes for at least 2 hours until hardened.
Get the Ice cream out ,let sit for 30 minutes until softened to work with.After the cupcakes are frozen,scoop the ice cream and set over the cupcakes just until the cups are full.Cover and return to freezer,let set for 2-3 hours before trying to get it out.Warm a small sharp knife under hot running water ,run the warm knife along the edges of the ice cream cupcake until it’s easily lifted out of it’s tin.

Serve
I made some pomegranate syrup,by reducing 1 cup Pomegranate juice with a tablespoon of brown sugar to 1/2 a cup.Cool completely before drizzling on the cupcakes.Garnish with fresh berries,I used the tangy sweet blackberries.

Thank you Wendy and Dharm for the Sweet Chocolaty challenge.Check out how other Daring Bakers have whipped up this delectable delight.

Nutella Chocolate Cake with Cranberries and Pomegranates

My fondness for chocolate often allures me to use it in manifold recipes.Nutella Chocolate Cake with rubied pomegranates and cranberry filling is my best snappy chocolate cake recipe with the flavors of the season.Its also low in sugar and needs no butter to make it better.

(I made the cake in a loaf pan,halved it after baking ,slathered with cranberry filling and trimmed to give a hexagonal shape.This cake serves 3 chocoholic.)
Ingredients
For the cake
1/2 cup All purpose flour
1/2 cup fine ground whole wheat flour
3/4 cup unsweetened Organic Cocoa powder
1/4 teaspoon baking soda
3/4 teaspoon Baking powder
1/4 cup firm packed brown sugar
1/4 teaspoon salt
1/2 cup vegetable oil
1 large Organic Eggs.
1 teaspoon Pure Vanilla Extract
2 tablespoon Nutella
For cranberry filling
1/2 cup cranberries
1/4 cup water.

Method
To make the cranberry filling,reduce the cranberries with water until tender about 15 minutes;process to a smooth paste for the filling.
Preheat Oven to 350F and grease a loaf pan with butter.
Sift all the dry ingredients(flour and powders) in large mixing bowl.
In another mixing bowl whisk together oil and sugar until creamy. Crack the egg and whisk some more and stir in vanilla.
Now combine wet and dry mixtures. Pour in the baking pan and set in the oven for about 30 minutes until toothpick inserted comes out clean.
Let cool for at least 2 hours on a rack. using a table knife loose the edges of the cake and flip in a plate. Halve it ,trim sides(if desired) to give a snazzy hexagonal shape ,slather one halve with cranberry filling and top with the other half .Garnish with little more cranberry filling in the center and sprinkle the pomegranate to give a jeweled rubied bedazzled look to the cake.

This is my entry for Ultimate Chocolate Cake Challenge,hosted by Not Quite Nigella.

This cake is also in Cooking Club Challenge hosted by Cheri of Fabulous foods.

I'm also sending this Original recipe to lore's Culinarty Original Recipes.

Update:
The ruby studded Nutella chocolate cake is the winner! Thanks to Lorraine for the contest and the viewers who voted for the cake.

Vegan Thanksgiving :Stuffed Phyllo shells,Fruit and Nut Saffron Brown Rice Pilaf and Chocolate Pumpkin pie

We all have bountiful reasons to be thankful for ,its good to have a holiday to celebrate our well being and count our blessings.
A vegan thanksgiving may be unusual for many but essential for Vegans.For an all vegetarian meal use variety in the ingredients.I've put together some last minute thanksgiving meal ideas using relishing seasonal flavors.

Hors d'oeuvres(Appetizers)
Stuffed Phyllo shells make a quick appetizers. Let you vegan imagination run wild with the stuffing ideas.
Vegetable Couscous Stuffed Phyllo shells

Ingredients
1 cups Couscous
1/2 a small onion, chopped
1/2 small zucchini, diced
1/2 small yellow squash, diced
1 small tomato,finely chopped
2 tablespoon extra-virgin olive oil
2 cups chicken or vegetable broth
1/2 teaspoon Salt
1/4 teaspoon Chilly powder
1/4 teaspoon turmeric
cilantro or parsley for garnish.
1/4 cup silvered almonds for garnish

Heat a skillet over medium high flame. Add extra-virgin olive oil and onion . Saute for few seconds before adding turmeric, chilly powder and other dry spices. Add the diced zucchini and yellow squash and season with salt and pepper.Cook for about 10 minutes before adding the broth to the skillet and stir to combine. Simmer for couple of minutes and add couscous to the broth. Turn the heat off and cover the skillet and set aside for 5 minutes. Remove lid from the skillet and fluff couscous with a fork. Garnish with finely chopped tomato, cilantro or parsley and silvered almonds.Stuff in the shells and serve

Pomegranate and Cranberry Stuffed Phyllo shells

Heat a teaspoon of butter in a non stick pan. Saute a cup of fresh fruits like pomegranate and cranberries on medium high heat for about 5 minutes. Cool and mix in some silvered almonds before stuffing in the shells.

Spicy Chickpeas(Chole)Stuffed Phyllo shells

1 cups canned or cooked chickpeas
1/2 a small onion finely chopped
1 small tomato finely chopped
2 tablespoon fresh squeezed lime juice
1 teaspoon Cumin and coriander powder(or 1 teaspoon chaat masala)
Sea salt for seasoning
2 tablespoon Tamarind Date Chutney
1/4 cup bhel mix
Toss all the ingredients and stuff in the shells.


Main Course :Fruit and Nut Saffron Brown Rice Pilaf


Healthy Brown Rice with a nutty bite to it tastes perfect with succulent saffron,toasted almonds,walnuts,fresh pomegranate and sweet crisp onions.
Ingredients
4cups Brown Basmati rice or Basmati Rice
1/2 Cup Each of Toasted Almonds and Walnuts
1/2 cup fresh Pomegranate arils
Quarter of a red pepper,sliced
Few Whole Spices Cloves and cardamom
1 medium Onion ,Thinly Sliced
1 teaspoon salt
pinch of saffron dissolved in 2 tablespoon warm milk
3 tablespoon Extra Virgin Olive Oil
Method
Wash and soak rice for at least 30 minutes for Brown Rice.

Heat Oil in a Saucepan with lid on medium high heat .Fry the thinly sliced onions until lightly golden brown. Remove the fried onions and set aside.Add the whole Spices and saute for a minute .Add 6 cups of water,season with salt and bring to a boil.Drain the water from the soaking rice and carefully drop in the boiling water. Cook until almost done,about 20 minutes for brown rice,drain all the water in the rice using a colander. Lower the heat and transfer the rice back to the saucepan ,drizzle a tablespoon of Olive oil,sprinkle with saffron milk all over ,cover and let flavors infuse for 10 minutes.Before serving ,garnish with fruits ,nuts,sliced peppers and fried onions.Serve with Dal Makhani on the side.


Dessert : Eggless Chocolate Pumpkin Pie

For more such delightful festive Vegan food join in the Mansi's Vegetarian Thanksgiving Carnival.I'm sending rice pilaf recipe off to Srivalli's Rice Mela

bon appetit! Happy Thanksgiving everyone!

Spiced Apple and Pomegranate Pie

This was the easiest fruit pie I ever baked without any pie dish. The crumbly partly whole wheat short crust pastry is wrapped around a spiced mixture of apples and holy fruit pomegranate to make an attractive rough parcel with an open top.
Aparna from my diverse kitchen is celebrating her one year of wonderful blogging.It was my pleasure to make this pie to join in her anniversary celebration.

Ingredients
For the pastry
2/3 cup All purpose flour
3/4 cup whole wheat flour
1 teaspoon ground Spices(cinnamon and cloves)
4 tablespoon cold butter,cubed
1 Organic egg yolk
1 teaspoon raw sugar for sprinkling on pastry

For the Filling
2 medium apples,peel and sliced
1/2 cup POM Wonderful fresh pomegranate arils
2 tablespoon brown sugar
1 teaspoon ground cinnamon
1 egg white,lightly beaten

Method
Make the pastry dough
Sift the flours and spice in to a mixing bowl.Rub in the butter using a fork until the mixture resembles breadcrumbs. Mix the egg yolk with 1/4 cup cold water and add to the flour.Mix to form a soft dough,add few more drops of water if needed.Gather dough in to a small ball;cover and keep in fridge for at least 30 minutes
Roll and bake the pastry
Preheat Oven to 375F.Combine sugar and cinnamon ,reserve some for sprinkling and mix the rest with the sliced apples and pomegranate arils.
Roll the dough on baking sheet to make a round about 10 inches round and brush all over with some of the egg white.
Pile the fruit mixture in the middle of the pastry,the draw the edges up over the fruits,leaving the center open.Brush the center with some more of the egg white and sprinkle the remaining cinnamon sugar.Sprinkle the raw sugar on the pastry.
Bake for 30-35 minutes or until pastry is golden brown and the apples are tender.

Warm out of the oven

Slice and serve with dollop of strawberry yogurt,if liked.

I am sending this pie made with Fresh POM wonderful pomegranate to POM Wonderful Featured Blogger Contest and Special POM Wonderful contest for Foodie Blogroll Members.Do check the contests and send in your POM recipes for some exciting prizes.

This pie is also in Cooking Club Challenge hosted by Cheri of Fabulous foods.

Vegan Pomegranate Bread

The ancient divine pomegranate fruit is considered a super food for its loaded with essential antioxidants and has heaps of health benefits.Its sweet, tart and juicy taste makes its a versatile ingredient,that could be used in any course meal from salads to desserts.The vegan pomegranate bread is full of goodness from this heavenly fruit ,in addition to the nutrition from Omega3 rich flax seed meal ,used as a substitute for eggs.This bread is my entry for Madhuram's Egg replacement : Flax seed meal event and Suganya's Vegan Ventures

Ingredients
1 cup all-purpose flour
11/2 cup Whole wheat flour
1/2 cup flax seed meal(replacement for 2 Eggs)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup pomegranate
1/2 cup Olive oil
1/2 cup firm packed brown sugar or 3 tablespoon Agave Nectar
1/4 cup almonds or cashews or walnuts or pecans,toasted and chopped
1 cup of Orange juice or Apple juice
1/4 cup silvered almonds for topping

Method
Preheat oven to 350 degrees F and place rack in center of oven. Grease a 9 x 5 x 3 inch loaf pan with butter; set aside.

In a large mixing bowl sift the flours and mix in the flax seed meal along with the other ingredients until well combined.Top with silvered almonds.
Bake in the middle rack of the oven until the crush is lightly brown about 45-55 minutes.
Cool about 30 minutes;loosen the sides using a table knife,flip the pan on to the cutting board. Slice and serve . Store in an airtight container in fridge for a week.

Incredibly moist texture with the tangy bites of pomegranate seeds and crunch from nuts made this bread another favorite of our family.