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Monday, October 21, 2013

Applesauce Pancakes

The other night I was crawling around on the dining room floor cleaning up 90% of Colin's dinner when he dropped a handful of yogurt on my head.  Dining with toddlers can be a challenge.  I am always trying to switch up his meals and not get in a rut, because while some of us can eat the same thing for breakfast every day, others of us will take a half chewed piece and hurl it on the floor. 

These pancakes went over well with all my taste testers.  For now, at least.  With no added sugar and healthy fat from coconut oil, they are healthier than a traditional pancake. 

Colin thinks it's funny to take my griddle out of the cabinet, put it on the floor of the kitchen, and stand on it saying "wobbly, wobbly."  Apparently I need to upgrade that particular piece of cooking equipment to something not old and warped.  And always remember to wash it before using. 

Applesauce Pancakes
yield: 24 small (3 inch) pancakes

1 cup flour (I used whole wheat pastry, but all purpose works, too)
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon (I omit this when adding blueberries)
1 cup applesauce
1/2-3/4 cup milk
1 egg
1/2 teaspoon vanilla extract
1 Tablespoon coconut oil, melted (can substitute butter or other oil)
Optional: chopped apple, blueberries

Whisk together flour, salt, baking powder and cinnamon (if using).
In a separate bowl (I like to use my 2 cup measure), whisk together applesauce, milk, egg, vanilla and coconut oil.
Stir wet ingredients into dry.
Pour onto a griddle heated to medium (I spray mine with coconut oil spray).
Cook for a few minutes until edges look dry and bubbles pop through.
Flip and cook until golden brown.
Serve however you like pancakes.


Tuesday, October 15, 2013

Roasted Garlic Hummus

We go through a lot of hummus.  It's one of my go-to meals for Colin, and Jon and I will make a pretty serious dent in a container during a snack session.  While Trader Joe's Mediterranean is my all time favorite, it's always good to whip up a batch at home. 

I had my usual kitchen helper at my side for this one, which meant a fair amount of lemon sucking, chickpea sampling, pressing buttons on the food processor and finally eating the finished product straight up with a spatula.  It's always a messy adventure in our kitchen these days.


Roasted Garlic Hummus

2 cups chickpeas or 1 can, rinsed and drained
1 head garlic
2 tablespoons tahini
1 lemon, juiced
Kosher or sea salt
1/4 cup olive oil, plus more for garlic
Warm water

Preheat oven to 375 degrees.
Slice the very top off the head of garlic and place on a piece of tin foil.
Drizzle with olive oil and wrap tightly.
Roast garlic for 1 hour and allow to cool before handling.

Once the garlic is cool, squeeze the cloves to remove the insides and put in a food processor.
Add in the tahini and lemon and run processor until mixed.
Add in chickpeas and salt and turn processor on.
Drizzle in olive oil and add warm water as necessary until it reaches the desired consistency. 



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