Angela Cohan

Pomegranate Cupcakes

Gluten-free Pomegranate Cupcakes

I was inspired by Leyla of Cooking with Leyla to make Pomegranate cupcakes for Yalda (Winter Solstice) and for Hanukah (Chanukah) – (The Festival of Lights). Leyla’s recipe uses all purpose flour, wheat flour and milk.

I used homemade oat milk, but you can substitute any dairy or non-dairy milk you prefer.

This is a gluten-free and dairy-free version. I didn’t use eggs, but feel free to incorporate them if you would like a fluffier cupcake. You can also add dark chocolate chips into the mix for a sweeter dessert.

Ingredients:

2 and a half cups almond flour

1/2 cup Turbinado sugar (or brown sugar)

1 teaspoon baking powder

1 teaspoon pure vanilla (powder or extract)

1/2 cup non-dairy milk

1/2 cup pomegranate seeds (arils)

1/4 cup dark chocolate chips (optional)

3/4 cup ghee (clarified butter), melted {may substitute coconut oil, avocado oil or butter}

1 egg (optional)

Directions:

  1. In a large bowl whisk the flour, sugar, and baking powder, chocolate (optional) with a whisk.
  2. Add the vanilla, melted butter or oil, half of the pomegranate arils and the egg if you’re using it.
  3. Using a spatula mix until well incorporated. Use a large spoon to transfer the mix to greased ramekins or cupcake cups.
  4. Place the cupcakes on a baking sheet and bake in a 350 degree oven for 20 minutes, longer for a crispier cupcake.
  5. Top with the remaining pomegranate seeds.
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