I am fortunate enough to have a child that is not a huge fan of sweets or sugar. So I am always on the hunt for treats that are yummy, but not packed with artificial sweeteners and a bunch of junk.
Does this not look so fab? Guess what?! It is made with garbanzo beans and applesauce!
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| Deep-Dish Cookie Pie |
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| Peanut Butter Granola Bars |
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| Pumpkin Muffins |
One 9 x 5-inch loaf or muffins tins of your choice
This loaf can be made with any cooked mashed squash, yams, or sweet potatoes.
Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan or muffin tins.
Whisk together:
1 1⁄2 cups all-purpose flour
1 teaspoon baking soda
1⁄4 teaspoon baking powder
1 teaspoon salt
1 1⁄2 teaspoons ground cinnamon
1 teaspoon ground ginger
1⁄2 teaspoon grated or ground nutmeg
1⁄4 teaspoon ground cloves
Combine in a small bowl:
1⁄3 cup water or milk
1⁄2 teaspoon vanilla
Beat in a large bowl until fluffy:
6 tablespoons (3⁄4 stick) butter, softened, or 1⁄3 cup vegetable shortening
1 1⁄3 cups sugar or 1 cup sugar plus 1⁄ 3 cup packed brown sugar
Beat in one at a time:
2 large eggs
Add and beat on low speed just until blended:
1 cup cooked or canned pumpkin puree
Add the flour mixture in 3 parts, alternating with the milk mixture, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary.
Pour into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 1 hour for loaf and 20 minutes for muffins. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.
What are your favorite healthy treats? Let us know and we'll feature them!
PHOTO CREDITS
Deep-Dish Cookie Pie :: Chocolate-Covered Katie
Peanut Butter Granola Bars :: two peas and their their pod
Pumpkin Muffins :: HBDesigns
