The juicy seeds can bring a sweet flavour and interesting texture to a variety of dishes, and they're perfect when paired with tomatoes and used as a topping for this alternative raw 'bruschetta' recipe—which, by the way, is entirely wheat-free.
As for the health benefits, recent studies have shown that pomegranate juice might reduce dental plaque, bring anti-ageing benefits, and even protect against cancer and Alzheimer's.1
Pomegranate and pine nut 'bruschetta'
Makes 8 servings
For the base:
- ½ cup pine nuts
- ¼ cup coconut, desiccated, fine
- ¼ cup flaxseeds, brown, whole
- ½ Tbsp cumin
- ¼ Tbsp Himalayan salt
- Using an S-blade food processor, mix the pine nuts, cumin and salt with a couple of tablespoons of coconut until you get a 'parmesan-like' consistency. Set one or two tablespoons of this mixture aside for sprinkling on top of the bruschettas before serving.
- Add the rest of the coconut and the flaxseeds to the remaining mixture and blend. Divide into small portions and, using a spoon, make thin round shapes ready for the topping.
For the topping:
- 3 small tomatoes, diced
- 1 medium pomegranate, seeds
- 1 small red onion, diced
- 1-2 Tbsp fresh herbs, chopped (such as coriander, basil)
- 1 tsp lemon juice, fresh
- 1 tsp olive oil, cold-pressed
- 1 tsp garam masala, powder
- Gently mix all the ingredients together in a bowl and blend for one minute.
- Transfer to a fine strainer or sieve to get rid of any excess moisture.
- Spoon this mixture onto the bruschetta bases, top with the parmesan-like coconut mixture and serve immediately.
Markéta Bola is a natural nutritionist and raw living-food chef who leads raw-food workshops, classes, dining experiences and Tree of Life Wellbeing & Vitality Festivals in the Midlands.