Tag Archives: brown sugar

Pumpkin Peanut Butter Hummus

I make hummus practically every week, so I have to vary the recipe a bit in order to keep myself interested in my own cooking!

This hummus has a hint of brown sugary sweetness with the richness of a peanut butter and pumpkin combination–and is still justifiably healthy!  If you are serving it in a dish, garnish with a cinnamon stick, caramelized walnuts, or a drizzle of honey.  It tastes best with celery sticks, graham crackers, buttery crackers, or wrapped in crepes with potatoes and greens.  

INGREDIENTS:
1 16 oz. can chickpeas (garbanzos)
1 C pumpkin (cooked or canned)
1/2 C peanut butter
1/8 C olive oil
1 T lemon juice
1/4 tsp salt
4 T brown sugar
1 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1/8 tsp allspice
1/2-1 C water

DIRECTIONS:
Add all ingredients to food processor except water.

Begin blending.  Slowly pour 1/2 C water through the feeder tube in your food processor. Blend 10 seconds, or until hummus reaches a smooth consistency.  Taste and adjust spices.  Blend again, pouring in the remaining water until hummus becomes fluffy and smooth.  You might not need all the water–or you might need a little more than 1 C–just stop pouring when your hummus reaches the consistency you prefer most.

Garnish with a cinnamon stick, some caramelized walnuts, or a drizzle of honey.

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Slow Cooker Apple Pie Oatmeal

I have eaten oatmeal with brown sugar, cinnamon, and fresh apple slices 5 days a week for the past 6 years of my life–I love it–but I was also looking for a more unique approach to the meal.  Often times I stir in peanut butter, flax seeds, chocolate chips, walnuts, fig jam–whatever, really; oatmeal is so versatile, and it pairs amazingly well with a fresh cup of coffe in the morning.  Wrap a spoonful in some fresh Crepes and dust with powdered sugar for a brunch-y style home-cooked meal.

INGREDIENTS:
2 Granny Smith Apples
4-6 T brown sugar, to taste
1 tsp cinnamon
3 C water (plus 1/2 C extra if you prefer a less chunky oatmeal texture)
1 1/2 C rolled oats
1 T butter (omit for vegan recipe)

DIRECTIONS:
Chop apples to desired size.  You can use an apple slicer to begin the process, but I like to chop my apples a bit finer than the thickness the corer provides.

Spray crock pot with non-stick cooking spray.  Add apples, 4 T brown sugar, cinnamon, butter, and water.  Stir.  Cook on high for 1 hour.  Apples will be soft on the outside, but still crisp on the inside


Add rolled oats.  Stir.  I love thick oatmeal, but here is where you can add an additional 1/2 C of water if you find the texture too thick.  Taste and adjust cinnamon and sugar to your liking.  Replace lid and continue cooking on high for 1 hr.

When finished, mix should begin to clump together and have a sticky consistency.  Apples should be soft, and a little mushy.

Serve with milk or soymilk.  Wrap a spoonful in some fresh Crepes and dust with powdered sugar or a honey drizzle for a brunch-y style home-cooked meal.

You can store this in the fridge for a few days and simply reheat in a saucepan (or microwave) with a splash of milk.  I find the taste is even more pronounced the next day when reheated.

This recipe was adapted from the wonderful Kalyn’s Kitchen, however I amended it a bit because I’m not a big fan of Splenda.  I also wanted to add a more buttery flavor so as to mimic apple pie.