- 1 cup butter, melted ( I actually use Coconut butter)
- 2 cups brown sugar
- 2 large eggs
- 1 tsp almond extract
- 1/8 tsp salt
- 2 cups all-purpose flour
- ½ cup pomegranate seeds, plus extra for the top
- ½ cup white chocolate chips, plus extra for the top (use reg. chocolate if you are out of white chips like mine)
Preheat oven to 350 F/180 C. Grease a baking dish, I like to line it with parchment over-top the greasing.
In a large bowl, beat melted butter with brown sugar until smooth with a hand mixer. Add eggs one at a time, beating after each addition. Add extract and beat again.
Add salt and flour and stir by hand to fully incorporate. Mix in ½ cup each pomegranate seeds and white chocolate chips
Scoop batter into the prepared pan and spread evenly. Bake 20-23 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Let cool before slicing.
Store in an airtight container in the fridge. I can’t even describe theses, But they are delish!
Coconut Pomegranate Couscous
1 cup milk
1 cup coconut milk (I prefer unsweetened so I can control the amount of sugar)
1 cup couscous
¼ teaspoon ground cinnamon
1 tablespoon sugar
½ cup pomegranate seeds
Combine the milk, and coconut milk, in a saucepan and place over low heat. Bring to just below a boil, stirring every once in awhile. It will be a little foamy.
Add the couscous and simmer on low for 10-12 minutes, until all the liquid absorbs. The couscous should be tender but still with some chew to it.
Stir in the sugar and pomegranate seeds.
Spoon into your ramekins and let cool before serving.
Sprinkle some cinnamon over-top.