For the final day of seasonal fruits, I have a recipe with pomegranate. Though pomegranate is available all year round like all the other fruits, the fruits available now are really good. They are big, colourful pearls and sweet in taste than the artificial tasting ones. I was looking for a recipe but most of them turned out to be jellies or cheesecakes which I was not at all interested in. As you know I make cakes and breads with coconut flour for my low carb diet. So decided to incorporate the pomegranate pearls.
The first day I made a cake with stevia and it turned out amazing. The pomegranate became really sweet after baking and combined with stevia, it was a delicious treat. the next day I tried this bread. Without any artificial sweeteners and only pomegranate pearls, I was hoping that it would be sweet, but the bread turned out to be very mildly sweet. This tasted so good with some butter slathered on it. If you like it sweet, then add 1/2 tsp of stevia in the batter. Again like all the coconut flour breads I bake, this can be either baked in OTG or you can make a 2 minutes bread in MW. The MW version will be slightly different and the crust won’t be this good. So if you have some time, then bake it in OTG.
Coconut Flour – 3 tbs
Baking Powder – 1/2 tsp
Salt – 1/4 tsp
Cinnamon – a pinch
Pomegranate Pearls – 1/4 cup
Egg – 3
Coconut Oil – 2 tbs
Preheat oven to 180°C.
Mix together coconut flour, salt, cinnamon and baking powder.
Add eggs and oil and mix well.
Add 2 tbs of pomegranate seeds in the batter and mix well.
Grease a bowl or mug and pour the batter into it.
Top it with remaining pearls.
Bake for 25 – 30 minutes or until a tooth pick inserted comes out clean.
Allow it to cool a little and enjoy with a cup of soup or toast it and slather it with butter.