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Fluffy, moist and delicious fresh strawberry muffins, with a hint of citrus. Made with oats and almond flour, they are the perfect grab-and-go healthy breakfast or snack and would be great for brunch, too!

Take advantage of strawberry season with these awesome muffins. They are:

  • Sweetened only with strawberries and maple syrup. No refined sugar here.
  • Perfectly moist, like any muffin should be, but without using a ton of oil.
  • Crunchy on top, but only if you want them to be thanks to the optional streusel topping.
  • Bursting with flavors, with the fresh strawberries of course, but also a hint of citrus with the orange zest.

My tip? Make an extra batch or two, freeze them and enjoy them when strawberries have disappeared from the shelves!

How to make healthy strawberry muffins – step by step
  • Step 1 –Unless you already have some in your cupboards, make your own oat flour! It’s super easy and cheaper than buying oat flour. All you need is oats and a food processor. Blitz some rolled oats for 10 to 15 seconds and bam, oat flour for you.
  • Step 2 – Mix all dry the ingredients and then stir in the wet ones.
  • Step 3 – Fold in the strawberries gently.

  • Step 4 – optional – If you’d like to make a streusel topping for your muffins, now’s the time to do it. What I usually do is half of the batch with and half of the batch without. Mix the dry ingredients and then, add the melted coconut oil.
  • Step 5 – optional – Using your fingers, mix until a crumble mixture forms.
  • Step 6 – Scoop the batter into muffin liners, about 3/4 full. Top with streusel if using.

  • Step 7 – Bake for 22-25 minutes or until a toothpick comes out clean. Take them out of the oven and let them cool completely (yes, yes, do it! They’re better when you wait!) before devouring them.

See how perfectly moist and fluffy they are inside? Wait, until you taste them! NOM NOM NOM!

Tips for delicious strawberry muffins:
  • Use ripe, juicy and sweet strawberries. The tastier your strawberries, the tastier the muffins!
  • Avoid frozen strawberries. I tried them with frozen strawberries. It works but it’s really not as good. It lacks some strawberry flavor.
  • Try them with other fresh berries! If you can’t find good strawberries and just want to change things up, try these muffins with raspberries, blackberries or cherries. I also published a delish peach blueberry muffins recipe here!
  • They are perfect for freezing. I usually make a batch and freeze all the muffins as soon as they cool. Then I just grab one when I need it and pop it in the microwave for 30 seconds and they taste like freshly baked muffins!

Healthy Strawberry Muffins

Fluffy, moist and delicious fresh strawberry muffins, with a hint of citrus. Made with oats and almond flour, they are the perfect grab-and-go healthy breakfast or snack and would be great for a brunch, too!

  • 1 cup rolled oats (or 1 cup oat flour)
  • 1 cup almond flour
  • 1/2 cup + 2 Tablespoons arrowroot flour (or tapioca flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 3 large eggs
  • 1/2 cup maple syrup
  • 2 tablespoons orange zest (packed)
  • 1 1/2 teaspoon vanilla extract
  • 1/4 cup coconut oil (liquified)
  • 1 1/3 cup fresh strawberries (diced – use sweet and juicy strawberries. Frozen strawberries are not recommended here. )
Streusel topping (optional)
  • 1/2 cup rolled oats (or 1/2 cup oat flour)
  • 1/2 cup finely chopped walnuts
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1 1/2 tablespoons coconut oil (liquified)
  1. Preheat oven to 350F / 175C degrees.

  2. Add oats to a food processor. Pulse for 10-15 seconds or until oats become a gritty flour. 

    If you already have oat flour, you can use 1 cup oat flour instead.

  3. Add to a large mixing bowl with almond flour, arrowroot (or tapioca) flour, baking powder, baking soda, and salt. Whisk together until well combined.

  4. Then, add eggs, maple syrup, orange zest, vanilla and coconut oil. Mix until cohesive batter forms. Fold in strawberries.

    Tip: if you’d like to have visible strawberry chunks at the top of your muffins (as pictured), save a few strawberry pieces and place them on top of the uncooked muffins just before baking.

  5. Line a muffin tin with 12 muffin liners, then fill each 3/4 full. 

  6. Make the streusel topping if using (recipe below) – Skip this step otherwise. Sprinkle streusel evenly overtop each.  

  7. Bake for 22-25 minutes or until golden brown and a toothpick inserted into the center comes out clean. Allow to cool entirely before serving.

Streusel topping:
  1. Pulse 1/2 cup oats in a blender or food processor until you get a gritty oat flour. 

    You can use 1/2 cup oat flour in you already have some.

  2. Add to a small mixing bowl, and combine with walnuts, coconut sugar, cinnamon and salt. Toss well to combine. 

  3. Stir in coconut oil and use your hands to combine until crumble mixture forms.

  • Freezing: let them cool and freeze in an airtight container, or individually wrapped. Reheat for 30 seconds in the microwave. They’ll be as good as fresh!
  • Fruit substitution: try them with other fresh berries, like raspberries, blackberries or cherries!

If you tried these strawberry muffins, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on InstagramPinterest and Facebook for more deliciousness and behind-the-scenes!

More strawberry recipes you would love:
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Healthy chicken schnitzel made with almond flour instead of breadcrumbs and baked in the oven to perfection! Ready in less than 35 minutes. Gluten free, paleo and low-carb.

Full disclosure guys: this is by no mean the traditional Wiener Schnitzel – which is usually made with veal or pork, coated with breadcrumbs and fried. No, no, no.

This recipe is a healthier, lighter version that you can make on a weeknight, and feel good about eating, too. It’s easy to make and ready in less than 35 minutes.

It’s made with almond flour and cornstarch for the crumbs, and then baked in the oven. The chicken is perfectly moist and tender – we hate dry chicken breasts around here! – and with the oregano, paprika and lemon zest, anything but boring! It’s reaaaally delicious.

Let me show you how to make it!

How to make easy healthy schnitzel – step by step
  • Step 1 – Cut the chicken breast in half lengthwise with a sharp knife. No need to pound the chicken or flatten it (yay!)

  • Step 2 – Coat the chicken pieces with cornstarch
  • Step 3 – Dip a piece in beaten eggs
  • Step 4 – Coat with the almond flour mixture (almond flour, sweet paprika, dried oregano and lemon zest) by pressing firmly with your hands. Repeat with all chicken pieces. Tip: wash your hands between each piece of chicken so the mixture doesn’t clump.

  • Step 5 – Place coated breasts on a baking tray lined with parchment paper.
  • Step 6 –Bake for 15 minutes and finish with the broiler for 5-8 minutes or until it’s lightly golden.

Transfer to a serving dish (or not!), garnish with lemon wedges and some chopped parsley, and there you have it: a delicious healthy dinner on the table, ready to be devoured!

What to serve with schnitzel?

Traditionally, schnitzel is served along potatoes. Try them with:

  • mashed potatoes – or mashed cauliflower for a lighter version
  • simple steamed or boiled potatoes (pictured)
  • potato wedges, or sweet potatoes wedges (not traditional, but delicious!)
  • potato salad

I also like to serve them with:

  • green salad (arugula is pictured here but any kind of green salad would work)
  • coleslaw
  • greens like green beans or asparagus

Healthy Chicken Schnitzel

Healthy chicken schnitzel made with almond flour instead of breadcrumbs and baked in the oven to perfection! Ready in less than 35 minutes. Gluten free, paleo and low-carb.

  • 2 large chicken breasts
  • 1.5 tablespoons cornstarch (or arrowroot flour)
  • 2 eggs (beaten)
  • 1 1/3 cups almond flour
  • 2 tablespoons dried oregano
  • 1 teaspoon sea salt
  • 1 teaspoon sweet paprika
  • Zest of 1 lemon
  • 1 lemon (cut into wedges – to serve)
  • parsley (roughly chopped – to serve)
  1. Preheat oven to 400F / 200C degrees . Line a baking sheet with parchment paper and spray with a bit of oil.

  2. Slice chicken breasts in half lengthwise.
  3. Prepare three large bowls / stations: one with cornstarch, one with beaten eggs, and one with almond flour, oregano, salt, paprika, lemon zest mixed together.

  4. Place all breasts in cornstarch and toss until they’re all well covered. 

  5. Then one by one, dip in eggs, then almond flour mixture. Press down so it sticks and make a thick layer. 

    Wash your hands between each breast so the mixture doesn’t clump.

  6. Place coated breast on prepared baking sheet and repeat with the remain breasts.

  7. Bake for 15 minutes on the middle rack of your oven, then move the baking sheet closer to the grid and broil for 5-8 minutes (depending on your oven) or until it’s lightly golden. 

    It won’t get as golden as a fried chicken schnitzel, it’s normal.

  8. Remove from the oven and serve with a couple of lemon wedges and parsley.

What to serve with schnitzel:

Traditionally, schnitzel is served along potatoes. Try them with:

  • mashed potatoes – or mashed cauliflower for a lighter version
  • simple steamed or boiled potatoes (pictured)
  • potato wedges, or sweet potatoes wedges (not traditional, but delicious!)
  • potato salad

I also like to serve them with:

  • green salad (arugula is pictured here but any kind of green salad would work)
  • coleslaw
  • greens like green beans or asparagus
  • greens like green beans or asparagus

If you tried these healthy chicken schnitzel, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on InstagramPinterest and Facebook for more deliciousness and behind-the-scenes!

More chicken breast recipes you would love:

UPDATE NOTE: This post was originally published on July 12, 2013 and republished in May 2019 with a new recipe, new photos and more tips.

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Super easy 4-ingredient rice krispies treats made with chocolate and peanut butter. They are so delicious and a huge crowd-pleaser! And bonus point – they are much healthier than traditional rice krispies treats (less sugar, no butter, no marshmallow)!

A friend of mine brought these to a dinner we were hosting and…I’m so grateful she did haha. It was the end of the meal, we were stuffed and yet, we all came back for seconds.

And the leftovers she left were gone the next day (you can credit Solal my hubby for that). We all asked for the recipe and we’ve been making them on repeat since then – even the friends who don’t cook much.

This should give you an idea of how freaking delicious these bars are.

Honestly, they are addictive and it’s hard to stop at just one. Consider yourself warned!

How to make chocolate rice krispies treats – step by step
  • Step 1 – Place some chocolate (dark or semisweet, you choose!), peanut butter and honey in a bowl large enough for all the puffed rice (so, a big one!) and microwave-safe.
  • Step 2 – Microwave in 30-second bursts, stirring between each. When the chocolate is almost completely melted, remove it from the microwave and stir until smooth.

  • Step 3 – Add the puffed rice cereal to the bowl.
  • Step 4 – Mix, mix, mix until all the rice is covered with the chocolate mixture.

  • Step 5 – Transfer the mixture to a large baking dish (9×13″ ideally). If you’re not using a glass or ceramic dish but a non-stick like me, you may want to line it with parchment paper so you don’t damage it when cutting into bars.
  • Step 6 – Press as much as you can! You can use the back of a spoon, or a tall glass, a measuring cup…anything with a flat bottom you can press on!

  • Step 7 – Freeze for about one hour and they’re ready to be cut into bars and devoured!

Tips and variations:
  • You can use your favorite chocolate: dark or semisweet (aka milk chocolate). You can also melt chocolate chips if that’s what you have on hand.
  • Use different kinds of nut butters: I love them with lightly salted peanut butter but they’re delicious with almond butter too for instance.
  • Cut them into different sizes depending on your needs: “classic” square (pictured) for a dessert or mini-bars for a potluck or party. See all the details below in the recipe box.
  • Sorry but maple syrup won’t work here!
  • Keep them in the freezer to make them extra firm (otherwise, in the fridge).

Chocolate Rice Krispies Treats

Super easy 4-ingredient rice krispies treats made with chocolate and peanut butter. They are so delicious and a huge crowd-pleaser! And bonus point – they are much healthier than traditional rice krispies treats (less sugar, no butter, no marshmallow)!

  • 7 ounces /200 grams chocolate (dark or semisweet – roughly chopped)
  • 1 cup smooth peanut butter (the natural kind, without added oil or sugar)
  • 1/2 cup honey
  • 5 cups unsweetened puffed rice cereal (I find them at my local grocery store – see notes)
  1. Place chocolate, peanut butter and honey in a large microwave-safe bowl (make sure it’ll be big enough for all the puffed rice later on). 

  2. Microwave in 30-second bursts, stirring between each and watching carefully so that the chocolate does not burn. When the chocolate is almost completely melted, remove it from the microwave and stir until smooth.

  3. Stir in puffed rice and mix thoroughly until all the rice is covered with the chocolate mixture.

  4. Transfer the mixture to a 9×13″ baking dish, spread it evenly and press very firmly with the back of a spoon.

    Note: If your baking dish is non-stick like mine, you may want to line it with parchment paper so you don’t have to cut the squares directly in the dish and damage it.

  5. Place in the freeze for about an hour. Cut into squares and serve!

  6. You can either store the squares in the fridge or in the freezer if you prefer them extra firm (we love to keep ours in the freezer). They will keep for at least 10 days (they were all devoured beyond that).

How to cut the bars

  • For a dessert, the ideal size is what’s pictured. Cut them in 6 lengthwise (the long side) and 4 crosswise (the short side). This makes 24 bars.
  • If you’re bringing them to a potluck, party or if you’re making them for yourself as a snack, I’d recommend cutting them in smaller pieces to make mini-bars. In that case, cut them in 8 lengthwise (the long side) and 6 crosswise (the short side). It makes 48 mini-bars.

Can you use Rice Krispies® or Cocoa Krispies® cereals?

In terms of texture, it would work perfectly, yes. However, since I haven’t tested it, I can’t tell if it would be too sweet or not since these cereals are already sweetened (and reducing the amount of honey may compromise the texture and make them more crumbly). My guess is that it should be ok if you are used to sweet treats (since in the traditional recipe, we also add marshmallows) but you would need to test it yourself. If you do, let me know!

Substitutions

  • Peanut butter: you can use your favorite nut butter. I tried with almond butter and it was delish. 
  • Honey: I wouldn’t use anything else. Maple syrup wouldn’t work here. 
  • Chocolate: you can use chocolate chips instead of a chocolate bar.

If you tried these chocolate rice krispies treats, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on InstagramPinterest and Facebook for more deliciousness and behind-the-scenes!

More crowd-pleaser recipes you would love:
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This 5-ingredient paleo lemon curd tart features a rich lemon filling and a golden coconut flour crust – a healthy dessert that everybody will love! Perfect for Spring and Summer (or anytime of the year, really!)

Lemon curd is one of my favorite treats – partly because it’s obviously to die for and partly because it brings to mind great childhood memories.

Every summer until I was about 12, we would vacation in the South of England, near Brighton (Shoreham-by-Sea, if you’re familiar with the area!). We drove up to the north of France and then crossed the sea by boat. This was so exciting!

And one of the things we loved to eat there was…lemon curd! My mom was absolutely crazy about it, and she passed this addiction on to me. Back then, we couldn’t find any in France so we would stock jars to have at least a few months of supplies. Little did I know at the time that it’s really easy to make at home!

How to make paleo lemon curd tart

Let’s start with the crust!

  • Step 1 – Mix eggs, egg yolks, coconut oil and honey together with a fork.
  • Step 2 – Add coconut flour, and mix until a dough comes together. The dough might take a minute to form and will remain wet, it’s normal. As long as you can form a ball with it, you’re good to go.
  • Step 3 – Gather the dough into a ball and flatten it into a disk (this will make spreading it into the pan easier)

  • Step 4 – Using your hand, spread the dough as evenly as possible. It doesn’t have to be perfect but make sure to form edges high enough so the filling doesn’t spill out.
  • Step 5 – Prick the bottom of the crust with a fork
  • Step 6 – Bake until golden brown. Pay attention to the crust because all ovens are different and it can go from golden brown to burnt quickly!

Now for my favorite part, the dairy-free lemon curd!

  • Step 7 – Whisk together all the curd ingredients: eggs, egg yolks, honey, lemon juice, lemon zest, coconut oil and a pinch of salt.
  • Step 8 – Cook on medium-low heat for about 15 minutes. When it starts bubbling (around 5 minutes), whisk very often to avoid lumps. The curd should coat the back of a spoon. Don’t worry, it will be too liquid for now but will thicken as it cools.
  • Step 9 – For a perfectly smooth lemon curd, press it through a sieve set up over a bowl.

  • Step 10 – Give the lemon curd a stir and pour it onto the crust
  • Step 11 – Shake the pan gently until the filling is well distributed and smooth at the top.
  • Step 12 – Put in the fridge for at least two hours to let the curd settle and thicken.

And there you have it, a creamy, beautiful lemon curd tart ready to be served!

If you’re making it ahead or have leftovers, store it in the fridge.

Can you taste the coconut in this tart?

Since the crust is made with coconut flour and the lemon curd with coconut oil, it’s a legitimate question!

The answer is: no, unless you want to!

Coconut flour has a very mild taste so you won’t get a coconut flour from the crust.

For the curd, it depends on the coconut oil you are using:

  • to avoid a coconut taste, use refined coconut oil
  • for a mild coconut taste, use unrefined coconut oil

My favorite coconut oil brand, Nutiva, carries both sorts. You can shop them here.

Meringue, whipped cream and other toppings

I like my tart naked but you can serve it with a meringue topping, or with paleo whipped cream made with coconut milk. (I don’t have recipes on the blog for these but ask Google!)

For a beautiful presentation, you can also top your tart with sliced strawberries and/or sliced lemons.

Paleo Lemon Curd Tart

This 5-ingredient paleo lemon curd tart features a rich lemon filling and a golden coconut flour crust – a healthy dessert that everybody will love! 

Crust
  • 1/2 cup coconut oil (melted – use refined coconut oil for a neutral taste)
  • 2 whole eggs
  • 2 tablespoons honey (you can also use rice malt syrup)
  • a pinch of salt
  • 3/4 cup coconut flour
Lemon curd
  • 4 whole eggs
  • 4 egg yolks
  • 2/3 cup honey (you can also use rice malt syrup)
  • the zest of 4 lemons (Tip: zest the lemons before juicing them!)
  • 1 cup lemon juice (from fresh lemons – about 4 large lemons)
  • 2/3 cup coconut oil (melted – use refined coconut oil for a neutral taste)
  • a pinch of salt
Crust
  1. Preheat oven to 400F/200C.
  2. Start with the crust. In a large bowl, add melted coconut oil, eggs, honey and a pinch of salt. Mix with a fork. 

  3. Add coconut flour and mix until dough forms and holds together. 

    It will seem too wet at the beginning but keep mixing; the coconut flour will absorb a lot of the moisture quickly. The dough will stay wet but you should be able to form a ball with it.

  4. Gather dough into a ball and flatten into a disk. Transfer to a 12-inch (30 cm) tart pan with a removable bottom. Using your hands, spread dough in the pan, as evenly as possible, pressing into edges. 

    Make sure the edges are high enough (about 0.5 inches – 1,5-2 cm) so the filling doesn’t spill.  

  5. Prick bottom with a fork and bake for 9 minutes or until golden (all oven are different so keep an eye on the crust to make sure it doesn’t burn). Remove from the oven and set aside.

Lemon curd
  1. While crust is baking, prepare lemon curd. In a small pot, whisk together eggs, egg yolks, honey, lemon juice, zest, melted coconut oil and a pinch of salt. 

  2. Cook curd on medium heat until it thickens and coats the back of a spoon, about 15 minutes. 

    Whisk often and once it starts bubbling (about 5 minutes), start whisking constantly.

    It’s normal if the curd isn’t super thick and not curd-like yet. It will thicken when cooling.

  3. Place a sieve over a bowl and pour lemon curd to strain it. Use a spatula to help press it through the sieve. 

  4. Give the curd a stir and pour it onto prepared curst. Let it cool slightly and refrigerate at least two hours to allow the curd to set. 

  5. Remove tart from the pan (I usually keep the bottom and remove only the side), cut into slices and serve. Keep leftovers in the fridge. 

IMPORTANT NOTE: This recipe was originally posted in 2012 and updated in March 2019. If you read the comments, DO NOT DOUBLE THE FILLING, it’s already done in the updated recipe!

MAKING AHEAD: fresh is always best but this tart keeps well in the fridge for up to 3 days. 

FLOUR SUBSTITUTIONS: I unfortunately don’t know if you can use almond flour or any other type of flour because I haven’t tested it for this specific recipe. If you’d like to substitute the coconut flour, I would suggest finding another crust recipe and only making the filling.

Lemon curd recipe adapted from Savory Lotus and pie crust recipe adapted from Coconut Mama

If you tried this tart, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on InstagramPinterest and Facebook for more deliciousness and behind-the-scenes!

More lemon desserts and cookies you will love: 

UPDATE NOTE: This post was originally published on October 10, 2014 and republished in March 2019 with an updated recipe, new photos and more tips.

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Featuring the classic apple and blue cheese salad combo, this tasty version is perfect when you are entertaining or need to bring “the salad” to a fall or winter get-together. It’s very easy to make and you will be sure to impress!

You guys, this is one of my favorite “not-your-everyday-impress-your-guests” salad. Granted, anything with blue cheese will have my vote, but still!

I also love it because it’s a show stopper and you can finally be happy when someone asks you to bring “a salad” to this potluck you’re going to. Everyone – except blue cheese haters – will rave about it!

This salad is:

  • sweet and tangy
  • crunchy and soft
  • an explosion of flavors
  • perfect to impress (without slaving in the kitchen)

How to make this easy apple and blue cheese salad with pomegranate

This salad tastes and looks fancy, but as you’ll see, it’s easy to put together.

Step 1 – Toast the walnuts in a pan and let them cool.

We want to toast the nuts because it brings out their flavor and we want to make sure they don’t get overpowered by the other ingredients.

I’ve never seen toasted walnuts in stores, but if you do find them, then you can skip this step.

Step 2 – Cut the apple and prepare the rest of the ingredients (minus the dressing). De-seed the pomegranate if you haven’t bought pomegranate arils ready-to-eat.

Add all salad ingredients except blue cheese in a large salad bowl.

Steps 3 & 4 – Prepare the dressing with:

  • Olive oil
  • Dijon mustard
  • Honey
  • Apple cider vinegar
  • Pomegranate Molasses (see notes below)

It might taste a bit too sweet if you try the dressing, but don’t worry, once tossed with the other ingredients it compliments the salad perfectly.

Mix the dressing with the salad, then add the blue cheese and toss again delicately. We don’t add the blue cheese straight away so it doesn’t get squished and makes a beautiful salad.

Tips and tricks to make this apple and blue cheese salad the best ever!
  • If you’re making it ahead, keep the dressing separate until you serve it and drizzle the apple slices with lemon juice so they don’t brown.
  • Fresh pomegranate not in season? Use dried cherries or dried cranberries, soaked in hot water for 10 minutes, drained and roughly chopped.
  • Do you really have to use pomegranate molasses? Short answer: you don’t, but it won’t be the same! Pomegranate molasses is a big part of the dressing and the taste of the salad BUT it would work well with a simple vinaigrette (same ingredients except the molasses). The taste would be different, but good.

What is pomegranate molasses and where can I find it?

Pomegranate molasses is simply pomegranate juice that’s been reduced down to a thick syrup. It can be made with or without sugar, and it has a deep, tangy taste. It’s a staple in Persian and Middle Eastern cuisine.

Pomegranate molasses might be available in the ethnic or international aisle of your supermarket. You can also find it in Middle Eastern stores (it’s a staple in Middle Eastern cuisine) or maybe even asian stores because they often carry “exotic” products.

Amazon carries a few different brands. Be careful to buy actual molasses though and not pomegranate sauce. This product seems to be the real deal and doesn’t have added sugar.

You can also easily make your own pomegranate molasses with pomegranate juice! Here is a good recipe.

Beside this recipe, here are a few more ways you can use this opened bottle:

  • Stir a few teaspoons in dressings
  • Use it as a glaze on salmon and meat
  • Drizzle over roasted veggies and rice

If you tried this salad, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on InstagramPinterest and Facebook for more deliciousness and behind-the-scenes!

Apple, Blue Cheese & Pomegranate Salad

Featuring the classic apple and blue cheese combo, this tasty salad is perfect when you are entertaining or need to bring “the salad” to a fall and winter get-together. It’s very easy to make and you will be sure to impress!

Dressing
  • 2 tablespoons pomegranate molasse (see notes)
  • 1/2 tablespoon honey
  • 1/2 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar (or red wine vinegar)
  • 1/3 cup extra virgin olive oil
  • 1/4 teaspoon sea salt
Salad
  • 1/2 cup walnuts (roughly chopped)
  • 4 cups mixed greens
  • 1 red apple (thinly sliced – I like to keep the skin for the color)
  • 1/2 cup pomegranate arils
  • 1/2 cup blue cheese (crumbled)
  1. Toast the walnuts. Place walnuts in a small pan over medium heat. Leave them undisturbed for 2-3 minutes to toast them then shake the pan to toast the other side for another minute or 2.

    The exact timing will depend on your stove. Keep a close eye on them because they will go from toasted to burnt in just a few seconds.  

    Set aside to cool.

  2. Prepare the dressing. Combine all dressing ingredients in a small bowl with a whisk or a spoon. Set aside.

  3. In a large bowl or serving plate, add mixed greens, sliced apples, pomegranate and walnuts. Pour dressing and toss to combine. Sprinkle with blue cheese and toss delicately to avoid it to be squished (you can also sprinkle directly on the plates).

Make ahead tips

  • Drizzle the sliced apples with lemon juice so they don’t brown
  • Keep the dressing separate and only add when serving.

Substitutions

You can use:

  • Pears instead of apples 
  • Pecans instead of walnuts
  • Any kind of blue veined cheese (gorgonzola, roquefort, stilton…)
  • Dried cranberries or dried cherries if pomegranates are not in season. Soak them in hot water for 5 minutes to plump them up. 

Pomegranate Molasses

Do you really have to use pomegranate molasses? Short answer: you don’t, but it won’t be the same!

Pomegranate molasses is a big part of the dressing and the taste of the salad BUT it would work well with a simple vinaigrette (same ingredients except the molasses). The taste would be different, but good.

Where to buy:

Pomegranate molasses might be available in the ethnic or international aisle of your supermarket. You can also find it in Middle Eastern stores (it’s a staple in Middle Eastern cuisine) or maybe even asian stores because they often carry “exotic” products. 

Amazon carries a few different brands. Be careful to buy actual molasses though and not pomegranate sauce. This product seems to be the real deal and doesn’t have added sugar. 

You can also easily make your own pomegranate molasses with pomegranate juice! Here is a good recipe.

More blue cheese & pomegranate recipes you’ll love:

UPDATE NOTE: This post was originally published on January 22, 2014 and republished in March 2019 with an updated recipe, new photos and more tips.

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Learn how to make peanut butter at home from scratch with this easy step-by-step tutorial. You only need peanuts and a food processor. No oil, no sugar, no nasties! Naturally vegan and gluten free.

I can still remember the first time I tried peanut butter – it’s not really common where I’m from so I was in my early 20s – and it was love at first bite. I told myself “ok, now I understand why Elvis (Presley, duh!) was such a big fan!”.

I learnt pretty early on how to make it at home (again, not common where I lived at the time) and let me tell you, it is super duper easy! 

Making your own peanut butter is amazing because:

  • you control the amount of salt and sweetener (if any) that goes in it, and you don’t need oil, making it much healthier than regular store-bought peanut butter
  • it’s cheaper than most natural peanut butter brands out there
  • it’s extra delicious because you can make it exactly how you like it! (see the variations below)

I’ll show you how it works in this easy step-by-step tutorial.

Steps 1 & 2 – First, we dry roast some raw peanuts in the oven

Step 3 – If your peanuts have remaining skin on them (quite common when you buy them in bulk), let them cool a bit, place them in a clean towel and rub them against each other. The skin will go off easily.

Step 4 – Place the roasted peanuts (warm but cooled down a bit) in a food processor.

Steps 5, 6, 7 & 8 – Process until you reach a very smooth, almost liquid consistency (5 to 10 minutes, depending on your food processor)

The peanuts will go through different stages: sandy, wet sand (step 5), thick paste, half thick/hack smooth paste (step 6), smooth paste (step 7) and almost liquid (step 8).

At this point (step 8), you can incorporate some add-ins to make this peanut butter yours.

Peanut Butter Variations

Crunchy Peanut Butter

Reserve 3/4 cup of the roasted peanuts (before making the peanut butter). Place them in a food processor and process until they’re finely chopped. Remove from the food processor and set aside.

Proceed with the rest of the recipe and make the peanut butter. When it’s ready, stir in the reserved peanuts with a spoon or rubber spatula until well combined.

Salty Peanut Butter

My personal favorite! PB with a hint of saltiness is a must to me, but it’s completely a personal preference.

Add 1/2 teaspoon sea salt to the finished peanut butter in the food processor and pulse a few times to combine. Taste and add more to taste.

Honey Peanut Butter

Add 2 tablespoons honey to the finished peanut butter in the food processor and pulse a few times to combine. Add more to taste.

Chocolate Peanut Butter

Add 1/4 cup to 1/2 cup cocoa powder to the finished peanut butter in the food processor and pulse a few times to combine.

You can add some honey too for a sweeter peanut butter. Start with 1 tablespoon and add more to taste.

Besides these 4 popular variations, some people also add cinnamon (start with 1/2 teaspoon) and vanilla (start with 1/2 teaspoon).

Homemade peanut butter tips
  • You can use dry-roasted peanuts. I like to roast my peanuts because I can control how roasted they are (it does change the taste), how much salt I add and processing the peanuts while still warm helps release the oil. That being said, it does work with pre-roasted peanuts and it’s delicious, too!
  • To avoid overheating your food processor, pay attention if it starts getting too warm. If it does, stop, let it cool down and resume. PB is delicious, but not worth breaking your food processor for. Mine is heavy duty so it can do the job easily: this is the one I use and absolutely love.
  • Homemade peanut butter will keep at least 3 months in the fridge. If it lasts that long, that is! It will smell rancid when not good to eat anymore.

My favorite recipes using peanut butter:

Homemade Peanut Butter

Learn how to make peanut butter at home from scratch with this easy step-by-step tutorial! You only need peanuts and a food processor. No oil, no sugar, no nasties! Naturally vegan and gluten free.

  • 4 cups peanuts (shelled, unroasted – see notes)
  • 1 tsp sea salt (optional – see notes)
  1. Preheat oven to 400F – 200C.

  2. Spread the peanuts on a large baking sheet, in a single layer. 

  3. Roast for 15 to 25 minutes or until golden.

    I like to roast them for up to 25 minutes so they’re very golden (as seen on the pictures) because it really enhances the taste – but it’s a personal preference, you might like a milder taste!

    If you do roast them for that long, keep an eye them to make sure they don’t burn (all ovens are different so yours might be ready in less time)

  4. Remove from the oven and let them cool a bit. Add the warm (but not hot!) peanuts to a food processor fitted with the “S” blade.

  5. Process for about 5 to 10 minutes (depending on your food processor) or until you obtain the very smooth, almost liquid peanut butter (it will firm up as it cools). 

    Scrape down the sides with a rubber spatula during the process as needed.

    The peanuts will go through different stages: sandy, wet sand, thick paste, half thick/hack smooth paste, smooth paste, almost liquid.

  6. At this stage (when the peanut butter has reached the perfect consistency), add your optional add-ins (see notes) and process until incorporated.

    I like to add 1/2 tsp to 1 tsp in my peanut butter.

  7. Transfer peanut butter in a airtight container and store in the fridge.

Variations

  • Crunchy Peanut Butter: Reserve 3/4 cup of the roasted peanuts (before making the peanut butter). Place them in a food processor and process until they’re finely chopped. Remove from the food processor and set aside. Proceed with the rest of the recipe and make the peanut butter. When it’s ready, stir in the reserved peanuts with a spoon or rubber spatula until well combined.
  • Salty Peanut Butter: Add 1/2 teaspoon sea salt to the finished peanut butter in the food processor and pulse a few times to combine. Taste and add more to taste.
  • Honey Peanut Butter: Add 2 tablespoons honey to the finished peanut butter in the food processor and pulse a few times to combine. Add more to taste.
  • Chocolate Peanut Butter: Add 1/4 cup to 1/2 cup cocoa powder to the finished peanut butter in the food processor and pulse a few times to combine. You can add some honey too for a sweeter peanut butter. Start with 1 tablespoon and add more to taste.
  • You can also add cinnamon (start with 1/2 teaspoon) and vanilla (start with 1/2 teaspoon).

Tips

  • You can use dry-roasted peanuts. I like to roast my peanuts because I can control how roasted they are (it does change the taste), how much salt I add and processing the peanuts while still warm helps release the oil. That being said, it does work with pre-roasted peanuts and it’s delicious, too!
  • To avoid overheating your food processor, pay attention if it starts getting too warm. If it does, stop, let it cool down and resume. PB is delicious, but not worth breaking your food processor for. Mine is heavy duty so it can do the job easily: this is the one I use and absolutely love.
  • Homemade peanut butter will keep at least 3 months in the fridge. If it lasts that long, that is! It will smell rancid when not good to eat anymore. 

If you tried making homemade peanut butter, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on InstagramPinterest and Facebook for more deliciousness and behind-the-scenes!

UPDATE NOTE: This post was originally published on August 15, 2012 and republished in February 2019 with an updated recipe, new photos and more tips.

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Finger lickin’ good oven baked chicken wings covered in a sticky pomegranate glaze made with four simple ingredients: pomegranate juice, orange juice, garlic and a little bit of vinegar. That’s it. Perfect for parties! Paleo, Whole30 and gluten free.

Just a warning before we get started: do have some family members or friends to share these baked chicken wings with because otherwise… you might end up eating the whole batch to yourself (oopsy oops!). They are that good!

They are…

  • crispy
  • sweet
  • sticky
  • juicy
  • healthier than most chicken wings
  • addictive
  • so pretty!

Let’s see how we make these! Hint: it’s easy!

How to make baked chicken wings with pomegranate glaze – step by step

We start with the glaze first.

In a medium pot, combine pomegranate juice – 100% pomegranate juice only! – (step 1) and orange juice (step 2).

Grate garlic cloves (I used my beloved Microplane for that) and add to the juice mixture. (step 3).  Season with salt.

Bring to a gentle boil and cook for 30 to 40 minutes, until it has reduced to about 1/2 cup and it coats the back of the spoon as shown in the picture (step 4). 

While the glaze is reducing, prepare the chicken.

Pat dry the chicken wings (the drier the skin, the crispier!), place them on a baking sheet lined with foil. Bake for 15 minutes and up to 30 minutes (depending on your oven) (step 5)

Brush the wings generously with pomegranate glaze and broil for a minute or so to finish cooking (step 6). 

Top with fresh cilantro leaves and pomegranate arils and…enjoy!

The glaze does take a while to reduce, but other than that, it’s a pretty straightforward recipe.

What to serve with chicken wings?

If you’re not planning to serve these as appetizers but want to turn them into a meal instead, you perfectly can. Here are a few healthy side dish ideas that would go well with these chicken wings:

  • A big green salad
  • Quinoa or couscous
  • Baked potatoes
  • Mashed potatoes or cauliflower
  • Oven baked fries (sweet potatoes or potatoes)
  • Grilled veggies (like asparagus or eggplant, if they are in season)

A few cook’s tips to make these baked chicken wings!
  • If possible, try to make these at the last minute. You can prepare the glaze, keep it warm, and bake the chicken separately, and then assemble and broil when you’re ready to serve. The leftovers will still be good, but not as delicious because the glaze won’t be as sticky and a bit runnier.
  • Before baking the chicken, pat dry the skin with paper towel. Humidity is the enemy of crispness!
  • At first, it may seem like the juice with never thicken. But be patient! It will eventually turn into a beautiful, glossy and sticky glaze. Resist the temptation to cook the mixture on very high heat to speed up the process, you might just end up burning the glaze!

If you tried these baked chicken wings, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on InstagramPinterest and Facebook for more deliciousness and behind-the-scenes!

Baked Chicken Wings with Pomegranate Glaze

Finger lickin’ good chicken wings baked in the oven and covered in a sticky pomegranate glaze made with four simple ingredients: pomegranate juice, orange juice, garlic and a little bit of vinegar. That’s it. Perfect for parties! Paleo, Whole30 and gluten free.

Pomegranate Glaze
  • 2 cup pomegranate juice (100% pomegranate juice without added sugar)
  • 1 cup orange juice
  • 3 garlic cloves (grated)
  • 1/2 teaspoon kosher salt
  • 2 tsp red wine vinegar (or rice wine vinegar)
Chicken Wings
  • 5.5 lbs / 2.5 kg chicken wings (about 8 whole chicken wings, cut into pieces (16 pieces once separated))
  • cooking spray
To serve (optional)
  • 1/2 cup pomegranate arils
  • 1/2 cup fresh cilantro (roughly chopped)
Pomegranate Glaze
  1. Start with the glaze first. In a saucepan, combine orange juice, pomegranate juice and garlic. Season with salt. 

  2. Bring to a boil, and cook uncovered with a gentle boil for about 40 minutes (from the moment it starts boiling), until it’s reduced to about 1/2 cup, whisking for time to time. 

    Towards the end, pay close attention to the glaze to make sure it doesn’t burn (it can happen quickly). Reduce the heat if it’s boiling too much.

    The glaze is ready when it’s thick enough to coat the back of a spoon and you can run your finger through it to make a line and it’s doesn’t fill in (see picture #4 above). It will be a little too thick as it cools down, but perfect when you add in the vinegar. 

  3. Stir in vinegar and keep on very low heat (just to keep it slightly warm and prevent it from hardening) while you prepare the wings.

Chicken Wings
  1. While the glaze is reducing, prepare the chicken. 

    Preheat oven to 400F/200C and line a baking sheet with aluminum foil. Spray with a little bit of cooking spray.

  2. Pat dry the chicken with paper towels to make sure the skin is really dry (for a crispy skin!). Arrange the wings on the baking sheet. 

  3. Bake between 15 to 30 minutes (depending on the size of the wings and your oven) or until golden cooked through.

  4. Remove from the oven and brush the wings generously on all sides with pomegranate glaze. 

  5. Return to the oven and broil on high for about one minute, paying close attention not to burn the wings. 

  6. Serve hot with cilantro leaves and pomegranate arils. 

Glaze recipe adapted from Marta Stewart 

  • MAKE AHEAD: If possible, try to make these at the last minute. You can prepare the glaze, keep it warm, and bake the chicken separately, and then assemble and broil when you’re ready to serve. The leftovers will still be good, but not as delicious because the glaze won’t be as sticky and a bit runnier.
  • FREEZING: not recommended because the glaze won’t stay thick and sticky.

More recipes you might like:

UPDATE NOTE: This post was originally published on September 9, 2013 and republished in October 2018 with an updated recipe, new photos and more tips.

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