Garbanzo beans and Pumpkin.
I’m simply going to leave that there for you to churn over for a second.
At first glance, you may say, “I’ll pass on that one.” If that is you, then you are missing OUT.
Initially, my brain was like, “this might be good.” I love, love, love… yes that’s three loves for Sriracha. I confess, I put it on most things, including my pizza. Please tell me that I am not alone! My family still looks at me like I’ve sprouted a third eye as I delicately drizzle Sriracha over my pizza like it’s a French confection freshly popped from the oven. But hey, my taste buds say yes, so who am I to say no?
This Sriracha Pumpkin Hummus has become my new Fall favorite.
Yep, it has TKO’d my previous “nameless” choice.
I made this humorously simple recipe at about 8:30 this morning.
I then sliced a cucumber and a few bell peppers.
Performed the ritualistic “taste test.”
“Oh, Now that’s good!”
Clicked a few pictures.
“Taste tested” a few more times.
Edited a few pictures…
Posted a picture to Instagram
By the time I was done editing and posting my “taste test” bowl was empty, and the cucumber and bell peppers were well on their way to being extinct.
Need I say more. Now you just need to make it and feel the bliss I plan on repeating soon.
2 cups whole wheat flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 eggs beaten
3 1/2 cups bananas mashed
1/4 cup organic sugar
1/4 cup brown sugar
1/4 cup butter
1/4 cup coconut oil
1/4 teaspoon salt.
1. Prepare two 9x5x3 inch or four 7 1/2×3 1/2×2 inch loaf pans with butter or coconut oil. Set aside.
2. Combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
3. In a bowl of processor place bananas and date. Process till smooth.
4. Add room temperature eggs, sugar and oil and process.
5. Pour egg mixture into flour mixture and fold until just mixed.
6. Pour into prepared pans and make streusel topping.
1/2 cup packed brown sugar
6 Tablespoons of oatmeal
4 Tablespoons of butter
1. Add all ingredients to a small bowl
2. Use a pastry blender until mixture resembles coarse crumbs.
3. Sprinkle mixture and gently press into batter.
Bake in 350-degree oven for 55-60 minutes for 9x5x3 inch loaf pan or 40-45 minutes for 7 1/2×3 1/2×2 inch loaf pan or until a tester comes out clean.
At this point, you can cool completely slice and freeze for eating later or enjoy immediately.
Anything made with lemon vanishes quickly around here. Jasmyn my 12-year-old made a lemon yogurt loaf cake over the weekend and by the next day it had vanished. I guess I understand why the triplets teachers laughingly tell me the boys are always raving about the food the eat at home, there is always something cooking.
2/3 cup coconut oil
½ cup sugar
4 tbsp lemon juice
1½ cup all-purpose flour
1 1/2 cup whole wheat flour
2 tsp baking powder
pinch of salt 2 drops of DoTerra lemon oil (optional)
1 cup coconut yogurt or greek yogurt
1 cup blueberries, fresh or frozen
1 cup coconut yogurt
1-2 tbsp lemon juice
1 drop of DoTerra lavender oil
1 drop of DoTerra lemon oil
1/4 cup oj
Preheat oven to 350F. Spray mini loaf tray with nonstick cooking spray or use a standard loaf pan also spraying it with a nonstick cooking spray.
In a large bowl combine sugar, eggs, lemon juice and melted butter. Whisk until creamy.
In a separate bowl sift together all dry ingredients, flour, baking powder and salt.
Fold dry ingredients into wet mixture alternating between the yogurt and flour until well combined. Gently fold in blueberries, don’t over mix.
Bake for 30-33 minutes or until tester comes out clean.
Once done baking remove from oven and let cool in pan 10 minutes. Transfer loaves to a wire rack to cool.
Make sure you have parchment paper under the wire rack so when you drizzle on the glaze it catches the drips and you won’t end up with a sticky counter.