Recipe

Banana Bites

Going light and healthy this week with these little snacks. They are easy to make, very flavorful and something the whole family will enjoy. They are moist, chewy and naturally sweet.
During the week it’s all about running out the door, no time for me at a sit down breakfast so these are easy to grab on the go.
Here is the Basic Banana Bite recipe then I’ll list add ins that I have tried that we like also.

Banana bites
Heat oven to 350
3 ripe bananas mashed
1/3 cup applesauce ( I use one of those single serving containers of applesauce so it could be a little more or a little less)
1/4 cup almond or coconut milk (could use regular milk also)
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup raisins
2 cups old fashioned oats
Mix all ingredients together, it will be very moist. Line a cookie sheet with parchment paper. I use my mini meatball scooper to dollop out bite size morsels.

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Bake at 350 for 15-20 minutes. Makes approx. 27 bites. I store them in a airtight container on the counter then after a couple days I move them to the refrigerator because they start getting a little soggy.

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Let bites cool for a few minutes before you move them from cookie sheet to cooling rack. They will be spongy little bites packed with flavor and nutrition. Great with coffee or tall glass of milk.

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Pack them in your kids lunch,pop a couple before heading to the gym or enjoy as a late night snack.
Chop up any other dried fruit to replace the raisins, (dried cranberries,crazins,prunes or apricots.
I have added Chia seeds for even more fiber,(a fiber rich diet aids in digestion which can support weight -loss efforts, lower blood cholesterol levels and reduces the risk of developing Type 2 diabetes)
Try cutting down the cinnamon to 1/2 teaspoon and add 1 teaspoon Pumpkin Pie spice for a that time of year treat.
What’ would you add in to make it yours?

Recipe

Pumpkin Butter

LOVE LOVE LOVE Pumpkin Goodies!

Now is a good time to make this pumpkin butter. It will last you all month and its  a great homemade treat to have on hand for “emergency gifts”. I made my batch today and im putting it in these small pint size jars and storing in the frig to have when needed.

Wrap it up along side of fresh made zucchini or banana bread. I have a great french toast recipe that this is an ingredient in that I will share later.  You can mix in oatmeal or spread on your morning toast. This is super easy to make and much cheaper than store-bought. I have purchased from Williams and Sonoma and Trader Joes and I think this tops both in price and flavor.

November keeps us busy with preparing for the holiday season and I think this pumpkin butter will enhance your holiday baking and gift giving. Hope you enjoy it as much as I do.

Pumpkin Butter

This is where I got my recipe and a tweaks I did to it to make it my own.

Adapted from Smitten Kitchen.

Ingredients:

  • 1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups or fresh
  • 3/4 cup apple juice
  • 1/2-1.5 teaspoons ground ginger (optional, sometimes I omit)
  • 1/2 teaspoon ground cloves
  • 1 cup Sucanat (or brown sugar)
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1-2 tsp fresh lemon juice

I did not add the ginger for my first time but I think I  will try it the next time. I get my cinnamon from Dr.Sweet (how appropriate) local doctor here in Havasu. Its organic and really seems like the real stuff. He is a homeopathic Doctor and gives it to me since I’m a patient of his 🙂 Also I used Spiced Apple Cyder instead of Apple juice cause that is what I had. I am a firm believer of using what ever you have as long as its close cause you never know it might be better and sometimes it just does not matter. I’m thinking of trying a batch with 1/4 teaspoon or less of cayenne pepper. What do you think? Bam that will put a kick in it.

Makes 3.5 cups and stores well for up to 3 weeks so you are good to go thru Thanksgiving if you start now. Pumpkin Butter is super easy to make and smells like fresh-baked pumpkin pie as its cooking. If you love pumpkin goodies you will love this.

Directions:

1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan and stir well. Bring mixture to a boil, covered with lid ajar (I prop it with a wooden spoon). Reduce heat to low-medium and simmer, covered with lid ajar, for 35-45 minutes, stirring frequently. Be careful as the mixture bubbles and pops!

2. Remove from heat and let it sit for a few minutes before removing lid. Adjust spices to taste. Stir in lemon juice. Once cool, pumpkin butter can be kept in an airtight container in the fridge for up to 3 weeks. Makes enough to fill one large mason jar or about 3.5 cups.

Get your super cute Mason jar and set aside…I packed my Pumpkin Butter in small Mason Jars for give aways.

Happy Pumpkin Butter Making.

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