December 9, 2013

Pompeian Grapeseed Oil Review with Recipes for Gluten Free Brownies and Smokey Fried Chickpeas

Disclaimer: I received free products from Smiley360 and Pompeian in order to facilitate this review. As always all opinions expressed are my own.

Pompeian Grapeseed Oil Products
Pompeian Grapeseed Oil Products

I bake and cook almost everyday. I am also very conscious of what I eat and often modify recipes to use heart healthy ingredients or to be gluten free (thanks to genetics I have celiac disease). While I love the taste of butter, high cholesterol and heart disease run on my husband's side of the family and my mother struggled with multiple health issues her whole life. Therefore my house is full of canola, olive oil, walnut oil, and most recently grapeseed oil. I had heard a lot about grapeseed oil, but had never tried it in my home kitchen until recently I was given the opportunity by Smiley360 and Pompeian.

So what is Pompeian Grapeseed Oil? It is a light flavored oil that comes from delicate wine grapes that reduce absorption and preserves the natural flavor of food. It can be used in stir-fry, sautéing, grilling or baking. It is rich in Vitamin E and comes as a traditional oil or as a Grapeseed Oil Spray. Pompeian Grapeseed Oil spray can contains no propellants because of the newly designed pouch system, which also protects the oil from damaging light. It also has a neat top which always you to control the type of spray.

I chose to use the oil and oil spray in two recipes. The first recipe was for Smokey Fried Chickpeas and is as follows:
Smokey Fried Chickpeas
Smokey Fried Chickpeas

Smokey Fried Chickpeas 
Printed with permission
Makes 4 servings


1 cup Pompeian Grapeseed Oil
1/2 tsp. dried thyme
3/4 tsp. salt
2 large cans chickpeas, drained and rinsed
1 Tbsp. grated lemon zest
2 tsp. smoked paprika

1. Dry chickpeas thoroughly with paper towels.

2. Using a candy thermometer, heat oil in a large, deep skillet over medium-high until it reaches 355 degrees. Add chickpeas, zest and thyme to pan in batches to avoid overcrowding.

3. Fry chickpeas for about 5 minutes or until deep golden brown. Remove to a paper-towel-lined baking sheet and sprinkle with paprika and salt. Serve immediately.

The second recipe that I tried I modified myself. It can be really hard to find great gluten free recipes, especially when it comes to dessert. I modified a brownie recipe to be both gluten free and to use Grapeseed oil instead of butter. Here is the recipe: 
Gluten Free Grapeseed Oil Brownies
Gluten Free Grapeseed Oil Brownies

Gluten Free Grapeseed Oil Brownies

1/2 cup Pompeian Grapeseed Oil
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup white rice flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Preheat oven to 350 degrees. Combine flour, salt, baking powder and sugar. Combine Grapeseed Oil, sugar, eggs and vanilla extract. Add in cocoa powder until combined. Add wet ingredients to dry ingredients. Stir until combined. Pour into an 8 inch pan sprayed with Pompeian Grapeseed Oil Spray. Bake 30 minutes. The brownies will be very loose when they are done, do not continue cooking. Pull out and let cool at least 45 minutes. After cooling they well set nicely, just don't cut them before they are cool. 

The Grapeseed Oil was great. It was nice having two forms to work with. The spray bottle on the oil spray was very easy to use and came out smoothly. The Grapeseed oil was a nice substitute for butter in the brownies and baked perfectly. These are products I would definitely use again in the future.

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