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Category: Snacks

Apple Pumpkin Pie Butter

This butter is versatile and goes on everything from cheesecake to morning pancakes.  It takes less than 30 minutes to get everything into the slow cooker and then the rest is well…like butta.
I have made this with both a fresh pumpkin and pumpkin puree, and they booth taste phenomenal.  I do prefer the fresh pumpkin. Just because I love saying I baked pumpkin butter from a fresh pumpkin.  🙂

My dad is from Texas, and he is always reminiscing about his years as a young man in Texas and his aunts spending hours in the kitchen canning everything from pears to figs.  I enjoy making up a batch of something to bring back the taste of home for my Pop.  I have yet to conquer pear preserves for him.  I’m still working on that one.  Stay tuned. 🙂

Nutri-licious Benefits

  • Apple
    • “An apple a day keeps the doctor away”
    • Valuable source of pectin, a soluble fiber that can help lower “bad cholesterol” and prevent colon cancer
    • Reasearch has found that adults who eat apples have smaller waistlines, less abdominal fat, and lower blood pressure than those who don’t.
    • Current research shows apples may prevent asthma in children
    • Rich in flavonoids – good for heart and lungs
    • Good source of potassium, which can prevent fluid retention
  • Note: Keep apples away from heat and light which will deplete the vitamin C content.  Try keeping them in a plastic bag with air holes in the fridge, or a cool, dark cupboard.
  • Prepping apples: If you make apple chips place slices in a bowl of ice coldwater with 1-2 tablespoons of lemon juice to prevent browning.

 

Apple Pumpkin Pie Butter
Author: 
Recipe type: Spread
 
Oh, My!!! The combination of Apples and Pumpkin makes this our favorite spread for the Fall. You can truly eat it out of the jar. We love to top Thanksgiving Cheesecake with it, and it is "hush yo mouth" delicious.
Ingredients
  • 10-12 apples, peeled, cored and sliced
  • 1 pumpkin pie pumpkin or 29 oz can of pumpkin purée
  • ½ cup maple syrup
  • 2 tsp pumpkin pie spice
  • ¼ teaspoon salt
  • 1 tablespoon vanilla extract
Instructions
  1. Place apples in slow cooker. In a medium bowl, pumpkin pie spice and salt. Sprinkle over the apples and stir gently to combine. Cook on low for 10 hours.
  2. If using a pumpkin pie pumpkin cut the pumpkin in half and clean out seeds. Place pumpkin on cookie sheet bake in the oven for one hour at 350. Once done remove from oven and let cool. Once cooled remove the husk and slice pumpkin into pieces. Then place pumpkin pieces into the crockpot along with the apples and allow it to continue cooking. If using canned pumpkin purée you can add the pumpkin to crockpot and continue.
  3. Remove cover, stir in vanilla extract and use an immersion blender to puree the apple butter until completely smooth. (Alternately, you could puree in batches in a food processor or regular blender.) If you want the apple butter thicker, you can continue to cook it on low with the lid of the slow cooker slightly ajar so that steam can escape.
  4. Allow the mixture to cool, then spoon into jars and store in the refrigerator for up to 2 weeks, or freeze for up to 2 months

 

No crust Crock pot Apple pie

No crust Apple pie (crockpot style)

This recipe is very versatile and makes enough for now and later. Serve over yogurt, as a school snack, ice cream the possibilities are endless. 
Ingredients:
15 large apples peeled, cored and sliced
1 cup brown sugar
1/2 maple syrup
2 Tbsp cinnamon
1/4 tsp nutmeg
4 Tbsp cornstarch
1 stick of butter sliced

Directions:
1. Place first 6 ingredients into crockpot and stir well to coat apples. Top with butter. 
2. Cook on low for 4 hours
Enjoy!!!

Pumpkin Pie Oatmeal Bars

Pumpkin pie oatmeal bars (flourless)

Ingredients

3 cups rolled oats

1 cup brown sugar

14 oz can pumpkin purée 

2 teaspoons pumpkin pie spice

2 teaspoons baking powder

1 teaspoon salt

1 cup milk

2 eggs

2 Tbsp coconut oil 

1/2 applesauce

1/4 chia seed

2 teaspoons vanilla extract

1/4 cup dried cranberries (optional)

1/4 chocolate chips (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together oats, pumpkin purée,brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, coconut oil, chia seeds and vanilla extract. Spread onto a cookie sheet. 

Sprinkle top of bars with craisins and chocolate chips. Press gently into mixture. 

Bake in preheated oven for 25-30 minutes.

Healthy Homemade Granola

Healthy Homemade Granola
Ingredients:
8 cups rolled oats
1 cup coconut flakes
1 cup of chia seed {optional}
1 cup sliced almonds or whole raw almonds chopped or your favorite nut.
3/4 cup coconut oil or safflower oil or canola
1 cup brown sugar
1/2 cup honey
1/2 tsp. salt
1 T. vanilla
{Optional} 1 cup of dried fruit of your choice such as raisins, blueberries, cranberries, or banana chips.
Directions:
 
 1: Pre-heat oven to 325 degrees Fahrenheit.  Measure the oats, coconut, nuts, flax meal and put in a large mixing bowl and stir well.
 2: In a medium saucepan heat the coconut oil, brown sugar, honey and salt on medium stirring until the sugar dissolves. Then add the vanilla and stir well.
3: Pour the sugar mixture over the oats and stir well until combined.
 
 4: Spray 2 12 X 17-inch pans with cooking spray then half the oat mixture between the two pans. Spread the oats out evenly. Bake for about 20 min. Stirring at least twice while the granola bakes, it should be a golden brown color. Cool completely, then add the dried fruit if using and store in airtight container for up to 3 weeks.

 

Healthy Homemade Granola
Author: 
Recipe type: Snack
 
Easy Granola recipe you will love.
Ingredients
  • 8 cups rolled oats
  • 1 cup coconut flakes
  • 1 cup of chia seed {optional}
  • 1 cup sliced almonds or whole raw almonds chopped or your favorite nut.
  • ¾ cup coconut oil or safflower oil or canola
  • 1 cup brown sugar
  • ½ cup honey
  • ½ tsp. salt
  • 1 T. vanilla
  • {Optional} 1 cup of dried fruit of your choices such as raisins, blueberries, cranberries, or banana chips.
Instructions
  1. : Pre-heat oven to 325 degrees Fahrenheit.  Measure the oats, coconut, nuts, flax meal and put in a large mixing bowl and stir well.
  2. : In a medium saucepan heat the coconut oil, brown sugar, honey and salt on medium stirring until the sugar dissolves. Then add the vanilla and stir well.
  3. : Pour the sugar mixture over the oats and stir well until combined.
  4. : Spray 2 12 X 17-inch pans with cooking spray then half the oat mixture between the two pans. Spread the oats out evenly. Bake for about 20 min. Stirring at least twice while the granola bakes, it should be a golden brown color. Cool completely, then add the dried fruit if using and store in airtight container for up to 3 weeks.