Wednesday, February 19, 2014

Apple-Pomegranate Breakfast Betty

Hey Everyone!

We recently shared this recipe over at A Girl and A Glue Gun, and now we are sharing it here with you! :)
Just in time for the last of the pomegranate season.

Apple-Pomegranate Breakfast Betty

So crazy good!
My kids giggled and laughed and thought I was the best mom ever because they thought they were getting dessert for breakfast. Little did they know that it has hardly any sugar in it at all--certainly less than a usual stack of flapjacks and syrup. And did I mention that it is oh so good?

It's a great way to enjoy the pomegranates before they are gone for the season! 
I originally got this recipe from Natalie over at Perry's Plate (love her blog btw--totally go check her out), and like her, I was surprised how well the pomegranates held up when cooked. I wondered if they would burst all over the place, but they didn't--they stayed beautiful, whole and full of juice.
The original recipe was great for a paleo-diet, but I modified some spices and went ahead and added sugar and grains to it.

Go ahead, give it a whirl! It's healthy, delicious, and beautiful. What more could you want? 
Oh, wait, I know exactly what more you could want!
 A magic way to open that darn pomegranate without making the world's largest mess out of your kitchen (and yourself)!

Well, I'll give that to you as well. 
Alls you gotta do, is do as this guy does, only do it under water. Seriously, watch the little video and then fill your sink or a big bowl up with water, submerge the pomegranate and voila--no mess. It's amazing.

Happy baking!

Apple-Pomegranate Breakfast Betty

3 large apples, peeled, cored, and sliced (I used pink lady)
Arils from 1 pomegranate
Big drizzle of real maple syrup, depending on how tart your apples are (use honey if you don’t have maple syrup)
½ of a lemon, juiced
2 Tbsp. flour
1 tsp. ground cinnamon
¼ tsp. ground cardamom
1 Tbsp. melted coconut oil

1 ½ c. almonds, ground in a high-speed blender (it's OK if it is still kind of chunky.)
½ c. shredded coconut
¼ tsp. ground ginger or 1/8 tsp. cardamom
¼ tsp. ground nutmeg

¼ tsp. ground cinnamon
2 Tbsp. brown sugar
1/4 cup melted coconut oil
Chopped walnuts, chia seeds, or flax seeds (opt.)

  1. Preheat oven to 375°. 
  2. In a 9x9-inch or 7x11-inch baking dish, combine all the ingredients for the filling.
  3. In a separate bowl, combine the ingredients for the topping. Mix well and sprinkle on top of the apple-pomegranate mixture.
  4. Bake for about 25 minutes. If you prefer your apples softer, cover and make for 15 minutes more.
  5. Great as-is or serve with yogurt or honey ricotta cheese.

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