Pumpkin energy bites
These little pumpkins are a super quick, delicious snack to have in the fridge for hangry moments.
I refuse to call these "Pumpkin spice" energy balls because I am now and have always been, anti pumpkin spice. EDIT: I get it now. I finally had a pumpkin spice latte last year and I get it. However, these guys are technically speaking, a combo of pumpkin and spices. They're also yummy and easy and perfect for lunchboxes because they're nut, dairy, soy, gluten, and egg free.
Also, they're basically no cook. You must toast the pepitas in either a toaster oven, regular oven, or in a pan on the stove because the flavor is so much better, but this step only takes about 5 minutes. You want some browning and some "popping" sounds, which happens quickly.
I fiddled with the ratios here for some time before settling on my favorite. Too much pumpkin and they're too wet, but not enough and they don't look orange and mostly taste like dates. The final product is a bit sticky, but they hold together completely and, once chilled, firm up quite a bit. You could also roll the balls in unsweetened shredded coconut to make them less sticky for kids who don't like that sensation on their fingers.
Pumpkin energy bites
Time: 10 minutes
Yield: 12 balls
½ cup toasted pepitas
½ cup pumpkin puree
10 pitted dates
¼ cup shredded, unsweetened coconut
½ tsp cinnamon
1/8 tsp nutmeg
¼ tsp ginger
Pinch of cloves
Pinch of salt
1/4 cup vegan chocolate chips (I like this brand)
Toast the pepitas in the toaster oven or in a pan on the stove just until the seeds start to brown and pop lightly.
Add the seeds and the rest of the ingredients (except the chocolate chips) to a food processor. Pulse until the dates and seeds are broken up and everything is well combined. You'll need to scrape the sides of the bowl a few times. I like to look for the mixture to form a large ball and spin around all together to know that I've mixed enough.
Turn the batter out into a bowl. Add the chocolate chips and stir to combine.
With wet hands and a bowl of water to re-wet as needed, scoop 1 Tbsp of the mixture and roll it into a ball. Repeat with the rest of the batter until 12 balls are formed. To make them look more like pumpkins, chop up your favorite dairy, soy, and nut free chocolate bar (like this one) into chunks and stick them into the tops like stems.
Chill for at least 30 minutes, or up to 2 weeks.
Apple almond bread
Use up a few of those abundant fall apples in this quick, easy loaf that you can make in one bowl!
Apple and almond might be one of my favorite combinations and luckily, M thinks so too. Because we’ve eaten a lot of these breads in the past few weeks. And I mean…a lot.
Why have I tested this recipe so much, you might ask? Well, I thought my first try was pretty darn close to perfect, but my husband thought it was too dry. I thought he was crazy, but his comment stuck in my craw. I tried this quick bread with more butter, more yogurt, more butter and yogurt, etc, but the end results, to me, never seemed as good as the original and it spoiled faster the wetter I made the batter.
If you like a wetter crumb, feel free to throw in another 1/4 cup of yogurt, but remember that you probably shave off a day from the life of your loaf. (Without the extra yogurt, you get about 4-5 days loosely wrapped at room temperature from this bad boy- not that you'll need it).
A couple of notes:
No need to toast the almonds in the topping because they'll toast while the bread cooks.
If you want the apples to disappear into the bread, chop them into tiny pieces. If you like to see and taste the apples more emphatically, leave them in 1/2-inch chunks. Larger chunks of apple make the bread a bit more crumbly, so choose whichever method better suits your tastes.
Also great about this bread? You only need one bowl for the base! (The topping uses another small bowl, but you could wipe out the large bowl and use it again to make the topping once you pour the batter into the loaf pan.)
Apple almond bread
Time: about 1 hour, mostly hands off
Yield: 8-10 slices
For the topping:
1 ½ Tbsp butter, melted
¼ cup sliced almonds (not toasted)
3 tbsp whole wheat flour
2 Tbsp brown sugar
pinch of salt
For the bread:
2.5 Tbsp butter, melted and cooled slightly
1/4 cup whole milk yogurt (non-Greek)
¾ cup maple syrup
2 eggs
½ tsp almond extract
1.5 cups whole wheat flour
½ cup almond flour
2 heaping Tbsp flax seed meal
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 Tbsp cinnamon
3 cups diced apples (about 2 large apples, not peeled)
Preheat oven to 350. Grease a 9x5 or 10x5 loaf pan with olive oil and set aside.
Make the topping: In small bowl, melt the butter. Add the almonds, 3 Tbsp of whole wheat flour, sugar, and salt and mix well. Set aside.
In a large bowl, melt the rest of the butter and let cool slightly. (Or, melt the butter halfway and stir to melt the rest. This usually results in warm, not hot, butter.)
Add the rest of the wet ingredients and whisk to incorporate .
Add the dry ingredients and mix just until combined and no streaks remain. Set aside.
Chop the apples and add to the batter. Stir a few times to combine, but don’t over mix.
Bake for 40-50 minutes until a tester comes out clean. Check the bread after about 30 minutes or if you start to smell the almond too strongly. Cover with foil if the topping browns too quickly and continue to bake until the tester comes out clean.
Delicata squash boats!
This dish has it all: vegetables! sausage! bread cubes! eggs! cheese! It’s a complete meal all by itself and feels right eaten with a runny egg for breakfast, a salad for lunch, or some rotisserie chicken for dinner.
Delicata is the sort-of-lazy man's squash. It's not totally without prep as you have to cut it in half and clean out the seeds in the middle. But there's no peeling, because the peel is edible, which erases the most aggravating thing about squash for me.
While, obviously, the cheese, milk, and bread play a big role, the whole is much greater than the sum of its parts. The bread and nutty cheese are a nice salty, crunchy counterpoint to the sweet, soft squash while the eggs and milk add richness and the kale adds a little bitter green.
Delicata squash boats
Time: Between 30 and 45 minutes, mostly active
Yield: 4 dinner-sized servings for adults
2 large delicata squash, washed, ends trimmed, and cut in half with seeds scooped out
2 eggs
1 cup whole milk or cream
¼ cup grated parmesan
4 large sage leaves, minced (or ½ tsp of dried sage)
4 oz stale bread, cut into small cubes
1 cup finely chopped kale
4 oz cooked sausage (or 6-8 oz of raw ground pork with a pinch each of garlic powder, onion powder, dried sage, paprika, salt, and couple of fennel seeds)
3-4 oz shredded gruyere
Preheat the oven to 400. While the oven is heating, clean the squash by cutting each log in half, scooping out the seeds and pulp in the center, and placing cut-side down on a parchment-lined baking sheet.
Roast the squash for 15 minutes, or until a fork can just pierce the outside of the squash (the squash will continue to cook, so don’t look for full fork tenderness).
While the oven heats and the squash roasts, combine the eggs and milk in a large bowl and whisk to combine. Add the bread cubes and stir to dampen all of the bread. Add the rest of the ingredients* and stir until combined and none of the bread cubes remain dry. Set aside.
*If not using precooked sausage, cook the the ground pork and spices now. Heat a glug of olive oil in a skillet over medium heat and add the ground pork. Sprinkle on the pinches of each listed spice and mash around with a spatula. Cook until the sausage is browned and no pink remains, about 8 minutes.
Remove the squash from the oven and carefully flip over with tongs or a spatula being mindful of the steam. Scoop equal amounts of filling into the centers** and push down lightly. Top generously with grated gruyere and place back in the oven for 10 minutes or until the cheese is brown and melted.
**Extra filling can be cooked in a ramekin or other oven-safe dish topped with gruyere along side the squash boats.
