I had an interesting conversation with my Mom a couple weeks ago. She mentioned that she saw my Chocolate Pomegranate Cupcakes recipe and asked if one is really supposed to eat the seeds of a pomegranate. I guess the other theory is to put the seeds in your mouth, suck off the juice and then spit the seeds out.
Lately, I’ve succumb to having big breakfasts on Saturdays. After a long week at work and five straight days of quick and easy oatmeal or Eggos and yogurt in the mornings, I start dreaming of good sit-down breakfasts. Eggs over easy, hashbrowns and toast, pancakes and fruit. The list goes on, even into crazy and bizarre territory, and that is where the inspiration for this recipe came in.
I always like to check out the discount produce section at grocery stores. I’ve always found its are the best place to get ripe bananas that are just begging to be baked into a delicious banana bread or muffin. One day when checking out our local grocery store, we found it loaded with packages of pomegranates. The produce priced at 6 for $1.49, was ripe, but still decent enough to last a few days. Considering the usual price of pomegranates, I thought it was a steal of a deal and picked up a package.
I spent the next few days covered in pomegranate juice. There was no dignified way to eat one and not look like I was in a terrible accident. When I was finally down to two pomegranates, I was at my wits end and turned to the internet for advice.
These are Trevor’s favourite cookies, for more reasons than one. Since they don’t have milk in them, he can eat them whenever he pleases without suffering the consequences of his lactose intolerance. They also don’t have eggs in them so we are able to save the eggs for more important things, like breakfast (our favourite meal of the day). Lastly, since they are so easy to whip up in a moments notice, I tend to make them more often than any other recipe and he is able to enjoy them more frequently.
This recipe is loosely adapted from Isa Chandra Moskowitz and Terry Hope Romero’s wildly popular cookbook Vegan Cookies Invade Your Cookie Jar. I bought this book from Chapters from a gift card I got from my birthday in hopes of finding more dairy-free dessert recipes that Trevor could also enjoy. I’m not against consuming dairy and eggs, but I definitely don’t like being stuck eating all my baking myself.
While I love their cookbook, the one thing I found a little disappointing was their excessive use of other dairy-free milks in their recipes. Even though we always have a healthy stock of almond milk on hand, I was hoping to find some more creative recipes that didn’t involve any milk at all. If anyone has any books or websites to suggest, that would be greatly appreciated! 🙂
It’s 2012 and the first blog-oversary of She Bakes Here, so I thought I would come clean – I have a weird food confession. Despite everything I bake, I’ve discovered that spinach is one of my favourite foods. Ever. I would eat it for every meal if I could. I throw it in my pasta, lasagna and on pizza. Spinach salads are delicious and are often eaten in favour of other mixed greens. In fact, if there is someway to make spinach delicious in baked goods like cookies, I would be golden.
Instead there is spanakopita, which I’m honestly convinced is heaven sent because besides spinach, it also incorporates feta cheese, green onion, butter and phyllo pastry. Could there really be an more perfect food in this world?
No, I don’t think so.
Canadian food blogger, baking and eating her way through life. Musical theatre fanatic. Personal finance nerd. Sometimes runner/yogi. Green smoothies are pretty amazing.
