2 Spiced Pears and Pomegranate 3 Healthy Apple Streudel 4 .
Title : 2 Spiced Pears and Pomegranate 3 Healthy Apple Streudel 4 .
PDF summary : Grease a muffin pan with vegan butter or oil and set aside. -In a mixing bowl, add the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice .Author : Amy B Lutzel
Creationdate : 2021-June-29
Moddate : 2021-June-29
Producer : Microsoft® Publisher 2019
Creator : Microsoft® Publisher 2019
Preview content in text :
2 Spiced Pears and Pomegranate
3 Healthy Apple Streudel
4 Pumpkin Cream Cheese Muffins
5 Healthy Baked Apples
6 Cranberry Pumpkin Chia Parfait
6 Chocolate Protein Pancake Muffins
7 White Chocolate Macadamia Nut Oatmeal
8 Fluffy Froyo Protein Bowl
8 Dark Chocolate Avocado Banana Silk Pie
9 Cranberry Pecan Banana Bread
10 Mrs. Claus Cookies
11 Pumpkin Chocolate Chip Bread
12 Chocolate Zucchini Bread
12 Homemade Raspberry Froyo
13 Strawberry Banana Dark Chocolate Muffins
14 Dark Chocolate Banana Bread
15 Oatmeal Raisin Zucchini Cookies
16 Soft Baked Chocolate Chip Cookie Squares
16 Kodiak Cake Blueberry Muffins
17 Blueberry Lemon Bread
18 Brownie Bites
19 White Chocolate Peanut Butter Chip Banana
20 Raspberry Lemon Crumble Bars
21 Gooey Chocolate Chip Pretzel Blondies
22 Super Fudgy Sweet Potato Brownies
23 Healthy Banana Bread
Pomegranates are among one of the healthiest fruits on earth. One cup of arils (which are the
edible seeds inside) contain:
Fiber: 7 grams
Protein: 3 grams
Vitamin C: 30% of the RDI
Vitamin K: 36% of the RDI
Folate: 16% of the RDI
Potassium: 12% of the RDI
Pomegranates are also an excellent source of anti-
inflammatories and anti-oxidants.
• 3 pears - peeled, cored and cut into wedges
• 1 pomegranate, skin and light-colored membrane removed
• 1 tablespoon fresh lemon juice
• 2 tablespoons light brown sugar
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 2 tablespoons of chopped or whole unsalted almonds (optional)
Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Com-
bine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit.
Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual
dishes, and garnish with a sprinkling of chopped or whole almonds.
Fall is such a perfect time to make healthy treats and this dish is no exception!
For the streusel:
• ¾ cup old-fashioned oats (or gluten-free oats)
• ¼ cup gluten-free flour (or regular flour)
• 1 tsp ground cinnamon
• 2 tbsp pure maple syrup
• 1 ½ tbsp butter, melted
(I use Promise vegetable oil spread.)
*You may need to use a little water to break up the streusel as it tends to clump together.
For the filling:
• 6 cups diced red apples (use Fugi or Gala for sweetness)
• 1 tbsp flaxmeal (You can also use cornstarch in place of the flax meal and water.
• 4 tbsp water (see note above)
• 1 ½ tsp ground cinnamon
• ⅛ tsp ground nutmeg
1. Preheat the oven to 350°F, and coat an 8” square pan with nonstick cooking spray.
2. To prepare the streusel topping, mix together the oats, flour, and cinnamon in a small
bowl. Make a well in the center. Pour in the maple syrup and melted butter. Stir until ful-
3. To prepare the filling, toss the apples with the flax meal, cinnamon, and nutmeg in a
large bowl until completely coated.
4. Put the filling in the pan, and gently press down with a spatula. Sprinkle evenly with
the topping. (The topping tends to clump, so try to break it up into fairly small pieces.
5. Bake at 350°F for 50-60 minutes or until the apples are tender. Cool completely to
room temperature; then refrigerate for at least 3 hours before serving to allow the juices
to fully thicken.
Once refrigerated, you can heat up individual pieces if you’d like. (Optional: Add some
vanilla Greek yogurt on the side.)
Muffins (Serving size: 12 muffins):
• About 2 cups of gluten free baking flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 2 teaspoons pumpkin pie spice
• 1 cup pumpkin puree
• 1 cup brown or cane or coconut sugar
• ⅓ cup coconut oil OR vegan butter
• 1/2 cup unsweet almond milk
• 2 teaspoons vanilla extract
-1/2 cup vegan cream cheese, at room temperature (or use 1/3 less fat regular cream cheese)
-1 ½ tablespoons unrefined brown or cane sugar
-1 teaspoon pumpkin pie spice
-¼ teaspoon pure vanilla extract
-1 egg yolk substitute - I used 1 tbsp flax meal and three tbsp water
-Preheat oven to 425°F. Grease a muffin pan with vegan butter or oil and set aside.
-In a mixing bowl, add the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice ingre-
dients and whisk together to remove any lumps.
-In a standing mixer or another bowl, mix the sugar, pumpkin puree, and coconut oil until partially mix/
whisk for about 1 minute. Add in the almond milk and vanilla extract and combine for another minute.
-Add the dry ingredients mix one cup at a time, working into the wet ingredients on a medium to low
speed until it's all combined. Don't over mix or over whisk - up to 2 minutes.
Cream Cheese Swirl:
-Mix all of the ingredients for the cream cheese swirl together until completely smooth.
Putting it all Together:
-Scoop ¼ cup into each muffin cup, then distribute the left over batter equally. Dollop a little less than ta-
blespoon of the swirl onto each muffin. Using a knife, swirl until completely swirled in.
-Bake for 5 minutes at 425°F then at 15 minutes for 375°F. Don't remove them from the oven, just lower
the temperature. -The muffins are finished when a knife or tester comes out clean.