Raised from Scratch

growing up outside the box: alternatives to processed food and television

Pumpkin Mascarpone Dip September 1, 2012

Pumpkin Mascarpone Dip

½ cup mascarpone Italian cream cheese

¼ cup pumpkin puree (canned or homemade)

½ t. – 1 t. pure maple syrup

½ t. ground cinnamon

¼ t. ground ginger

2 apples, cored and sliced (Pink Lady apples are my favorite for snacking)

Mix pumpkin, maple syrup, cinnamon and ginger together in medium bowl (1/2 t. maple syrup is enough for me because pumpkin and mascarpone are both naturally sweet, but if you prefer it a little sweeter adjust to taste). Add mascarpone and blend briefly until fully incorporated. Serve with sliced apples.

Looking for another way to use extra pumpkin puree? Check out my Peachy Pumpkin Smoothie recipe!

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Cardamom Almond Butter Snack Bites August 28, 2012

Here’s a kid approved super easy health snack I created this week. I love making nut-butter snacks because they’re easily transportable, filling, and relatively mess free. It’s also great to see my two year old daughter excited about eating nuts and seeds which contain so many important nutrients. Both flax and sunflower seeds are a good source of protein, calcium, iron and fiber. Also great with a banana for breakfast on the run!

Cardamom Almond Butter Snack Bites

½ cup sunflower seeds (roasted, unsalted)

½ cup oats

¼ cup flax meal (ground flax seeds)

½ t. ground cardamom

¼ t. cinnamon

2 ½ T. pure maple syrup

½ cup almond butter

Combine all ingredients in medium sized bowl and mix well. Pour out batter onto plastic wrap, form log about 12” long, wrap all sides and freeze for 30 minutes. Remove from freezer and slice into ½” pieces, or to desired size. Store in refrigerator.

Makes 24

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