Tonight was the first night of pumpkin bread…probably one of the best ways to use pumpkin in my opinion. It’s dense, rich, healthy.
1 ½ cups flour Combine dry ingredients
1 tsp baking powder
1 tsp cinnamon
½ tsp. baking soda
½ tsp. salt
2 eggs (or 1 banana) Mix thoroughly and add into dry ingredients. Add in
1/4 cup oil (or 1/3 cup applesauce) chips of any kind (chocolate, white chocolate etc.)
1 can pumpkin Bake at 350 for 45 min-1 hr.
¾ cup sugar 25-35 minutes if muffins.
I used coconut oil and bananas and baked 2 mini loaves.
And another round of hummus. It is such a tasty and portable snack. And it is super versatile-it can go with crackers, veggies, on sandwiches, as part of a main dish. Lots of protein and healthy fats.I don’t really follow a specific recipe, but here is a guesstimate of this particular batch (I probably make it different every time!):
1 can chickpeas, 1 can white beans-some of the liquid saved for smoothing it out
2 cloves garlic
tablespoon cumin and paprika
salt to taste
1/4 cup tahini, 1/4 cup olive oil
Blend until smooth and desired consistency is reached in a food processor. I like to serve it with a little extra olive oil on top and a sprinkle of paprika. I served it with Kashi crackers since I had no pita.