Summer vegetable platters served with cool creamy yogurt dips were our after school snack staple for months so now that the seasons are changing I have had to reinvent what to make for my hungry tots. I revamped our basic hummus recipe to incorporate some of the flavors of fall. This hummus is best served with fresh toasted pitas sliced into wedges, pretzels or pita chips with seasonal vegetables. We like to buy whole wheat pitas, brush with olive oil and sprinkle with garlic. Place on a cookie sheet under the broiler for 2-4 minutes until toasty and golden brown.
This recipe makes enough for two days worth of dipping or two small glass containers, so I divide the hummus into two batches and refrigerate one for another day.
Sweet Potato Harvest Hummus.
A harvest inspired hummus perfect for after school snacking or seasonal entertaining.
Blend all ingredients in Cuisinart blender until desired consistency is reached. Add additional olive oil for a more luxurious dip. Season as desired. Top with roasted pumpkin seeds or candied pecans.
Serve with grilled or toasted pita wedges and seasonal vegetables.
It’s pouring rain and we need every drop so no one is complaining around here. Both my tots have the day off today so it’s family baking time! I like baking with as little refined sugar as possible and using the seasonal ingredients we find in our travels. I especially like baking when it’s cold and wintery outside and the kitchen is toasty and full of activity.
Baking with tots takes tons of patience and quick reflexes. There are many dangers lurking in the kitchen and tots can find every one in one rapid swoop. With this recipe take precaution to keep tots away from the oven and pans as they come out of the oven. I keep my tots on low stools during measuring and mixing and even the floor if that’s easier. For the cookie ball process I line up the assembly line on the floor and let them have at it.
I had some applesauce in the pantry we made last year after one of our Apple Hill trips, so we made some applesauce cookies. This recipe is easy enough that tots can measure the dry ingredients and do some mixing. The best part is once the dough is finished they can roll the dough into a two step finishing step of oats and sugar.
This recipe made 2 full batches of 12 cookies and a third batch of 4 cookies. Total recipe makes 28 cookies.
1. Measuring dry ingredients and pouring into bowl.
2. Rolling dough into oats and sugar.
3. Lining finished cookie balls onto the baking pan.
4. Flattening cookies with measuring cup.
5. Eating finished cookies!
Vegan Applesauce and Oats Ginger Snaps
Vegan cookies easy enough for tots to work as sous chefs. Cookies contain minimal refined sugar.
In a mixer combine brown sugar, oil, molasses and applesauce on low speed for three full minutes.
In a bowl stir dry ingredients except for the oats. Add the dry ingredients to the mixer slowly and turn off before it’s fully combined. With a spoon, mix until all the dough is combined without over mixing.
Using a small ice cream scoop, scoop the dough and roll into balls one by one. Roll the balls first in the oats, pressing gently to get them to stick. Next, roll in the sugar and shake off before putting cookie on baking pan. Flatten each cookie using the back of a metal measuring cup or a glass.
Bake for 15 minutes. Remove from oven and cool on rack before eating.