The fruitful jewels of Fall!! I know Fall is here when I get a box of pomegranates in the mail from my California friends. Knowing how much I miss the bounty of California produce, they kindly share with me their fruitful labor. However, you can usually find fresh pomegranates in most grocery stores this time of year.
Pomegranate juice is a great natural way to color foods. In this recipe I used fresh pomegranate juice to add color and to sweeten these delicious baked doughnuts. Thanks to their anthocyanins, a phytochemical that gives them their intense color, my doughnuts came out with a fun bluish tint. The pink glaze also is from pomegranate juice.
An easy, mess free way to remove the seeds from a Pomegranate is to fill a large bowl full of water, slice the pomegranate in half or fourths and with your hands remove the seeds (aka arils) under the water. This will keep any popped seeds in the water instead of all over your shirt! Simply drain and rinse.
You can simply eat the seeds, juice them, toss them in a salad or make pomegranate baked doughnuts! Here I used the juice. If you do not have a juicer you can press the seeds through a fine mesh strainer. I used my tea strainer here and it worked perfectly. It kept the juice in the glass so it did not squirt all over. Just keep in mind that pomegranate juice stains.
Doughnut pans or molds are a fun kitchen tool to have. I found my on Amazon for around ten dollars. They come in regular round doughnut shapes to elaborate designs.
Pomegranates are packed with phytochemicals including: catechins, anthocyanins, and ellagic acid. They are also a good source of potassium, vitamin B6, vitamin C and fiber (if you eat the seeds). Try a pomegranate today and make these delicious and colorful pomegranate doughnuts!
Pomegranate Baked Doughnuts
Author: Brittany Sparks
Makes: 12 Doughnuts
Prep Time 10 min
Cook Time 15 min
Total Time 25 min
¼ Cup Canola Oil
2 Large Eggs
¼ Cup Granulated Sugar
½ Cup Fresh Pomegranate Juice
¼ Cup Skim Milk
1 ¾ Cup All Purpose Flour
¼ Cup Flax Meal
1 ½ Tsp Baking Powder
¼ Tsp Baking Soda
¼ Cup Mini Chocolate Chips
4 Tbsp Confectioners’ Sugar
1 Tbsp Pomegranate Juice
Preheat the oven to 400 degrees.
In a medium bowl combine the flour, flax meal, baking soda, and baking powder and set aside.
In a large bowl add the eggs, oil, sugar, and milk. With a hand blender or standing mixer blend together. Slowly add in the pomegranate juice and blend till combined.
Stir in the flour mixture into the liquid ingredients, stir till combined. Now add in the mini chocolate chips.
Spray a doughnut pan with cooking spray. Fill doughnut holes only halfway up with the batter as the mixture will rise when baking.Bake for 15 minutes or until a toothpick comes out clean.
Allow to cool a little in the pan. Can be eaten warm or allow to cool completely on a wire rack if you will be adding a glaze.
To make the glaze mix together in a small bowl, 1 tablespoon of pomegranate juice and the confectioners’ sugar. Dip doughnuts in the glaze and top with fresh pomegranate seeds.
Glaze doughnuts right before eating. Store in an airtight container and best if eaten in 3 days.