Hey guys! This past weekend was insane! I had my big dance competition, and it went really well. I had a blast and did my very best. I posted some pictures on my Facebook page the other day, so feel free to check them out if you like.
I like to bake, you all know that. One problem I have with baking, however, is that most baked goods contain a TON of sugar, fat, and carbs. I have no problem with any of those, as long as they’re the right kinds and they’re in moderation. The other thing I try to think about when baking is whether or not the ingredients would fit into a regular meal. I prefer to bake things that I can eat for breakfast or a snack without going into a sugar coma. These breakfast cookies that I came across the other week just happened to fit my criteria: whole grain oats, which I would usually eat for breakfast; naturally sweetened with apples, not bananas (bananas are higher in starchy carbs and sugars than apples); low enough in calories for me to have multiple cookies (because really, who wants to eat just one?) and low in fat. Also, keep in mind that the only reason I wanted them to be low in fat was so that I could slather them in peanut butter later. It took me a while to make these, but I’m so glad I did! They were fabulous.
Because I accidentally pureed my apples instead of pulsing them, these came out pretty soft and gooey in the middle. It’s okay though—no complaints from me! They’re kind of like a cross between a muffin, a cookie and a bowl of oatmeal. I added chopped almonds, raisins and miniature vegan chocolate chips. 🙂 I also added a scoop and a half of protein powder to the last half of the batter, in an attempt to firm up the cookies. It worked and they were lovely!
No pictures of those ones, sorry. These are awesome and make a wonderful morning afternoon anytime snack. 🙂
Next, I ran out of hummus! I of course couldn’t have that, so I quickly whipped some up.
It wasn’t just any hummus though—it was sweet potato hummus.
Sweet Potato Hummus
(adapted from Gena’s Sweet Potato Hummus)
- 1 large sweet potato, baked and skin removed
- 1 can chickpeas, drained, liquid reserved
- 1-2 tbsp tahini*
- 1/2 tsp salt, or to taste
- juice of 1/2 medium lemon
- 1/2 cup reserved chickpea liquid
- 1/2 tsp cinnamon
- 1 tsp agave, or to taste
- (optional) cumin, to taste
*I used about 2 heaping tablespoons, but the resulting tahini taste was too strong for me. I’m not a tahini fan, so next time I would do only 1 tbsp. If you like tahini, feel free to use 2 tbsp or more.
First, bake and remove the skin from your potato. I ended up microwaving mine (I know, I know) because I was short on time. Chop up the sweet potato and place the chunks in your food processor.
(optional) Heat your chickpeas in the microwave for a minute, then dump them into the food processor. Pulse the mixture so the sweet potato and chickpeas are combined. Add the agave and chickpea liquid a little at a time, pulsing until it’s a smooth, spreadable consistency. Next add the tahini, salt, lemon juice, cinnamon and optional cumin. Pulse to combine again, and enjoy!
Eat it with some Food Should Taste Good Chips; put it on a salad or sandwich; or dip your favorite veggies into it! It tastes amazing on pecans, too. It’s also pretty good with a spoon, straight out of the food processor. Go ahead and try it. I won’t tell.
I loooove this hummus! It combines two of my favorite foods (chickpeas and sweet potatoes) and is so versatile. This will definitely be on my list of foods that I make over and over.
In other news, I am OUT of nut butter! Okay, not technically, but 3 out of 3 jars in my home are all at OIAJ-status. That means that there’s only about a tablespoon left in the bottom, and I’m saving them to use for oats in a jar. I have no peanut butter, no almond butter and no coconut butter (not really a nut, but whatever :D). It’s killing me and I’m in need of making some nut butter ASAP! So, here’s my question of the day:
What kind of nut butter should I make? Have you come across any amazing recipes lately that I should definitely try? I currently have almonds, pecans and pistachios on hand. What to do, what to do?
Thanks for reading!
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