Tag Archives: whole wheat

Whole Wheat Hummus Flatbread Crackers

11 May

I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.

There are SO MANY crackers out there that appear healthy and delicious. But upon closer inspection, most of these have a crazy amount of unpronounceable ingredients that are apparently only there to keep the crackers shelf stable.

Well, that might be all well and good, and some would argue that those ingredients are plant-based to a degree, but that’s just not good enough for me.

Whole Wheat Hummus Flatbread Crackers | xtinaluvspink.wordpress.com

I want crackers and flatbreads that I can feel good about! Which is why I devised this stupidly simple recipe using just THREE ingredients. Yes, three!! Sabra’s Roasted Red Pepper Hummus provides all the moistness and flavor, whole wheat flour provides some complex carbs, and water pulls it all together.

Ok, water is hardly an ingredient, but like in Scrabble, a two-letter word doesn’t count, so I refuse to count a two-ingredient recipe as a recipe!

As such, enjoy these wholesome, family-friendly, and snack-worthy flatbread crackers. What’s a flatbread cracker? Well, you can either maintain a flatbread mouthfeel OR you can bake them even longer for a crispy cracker. And if you want a different flavor? Go for it! Sabra makes 14 varieties of hummus, so you can go wild! They make an excellent vegan snack to celebrate National Hummus Day, which is May 13. You could totally even dip these in more hummus, because this plant-based dip is all sorts of protein happiness!

Whole Wheat Hummus Flatbread Crackers | xtinaluvspink.wordpress.com

Whole Wheat Hummus Crackers

Makes about 40 crackers

  • 10 tbsp Sabra Roasted Red Pepper Hummus
  • 1 C whole wheat flour
  • 1/4 C warm water

Preheat oven to 400 degrees. Line a baking sheet with parchment and grease well.

In a bowl, mix together the hummus, flour and water. Stir together with a spoon until a pliable dough forms. Add more water or flour as needed to achieve the right dough texture – it should begin to ball up quickly.

Transfer the dough to the center of the greased parchment and place another piece of parchment on top. Use a rolling pin to roll out the dough until even and  thin. The thinner, the better! Remove the tap piece of parchment and bake for 15 minutes, turning halfway through.

Remove and let cool five minutes on the baking sheet a few minutes. Then, using a sharp knife or pizza cutter, slice the cracker sheet into square crackers (or rectangles, triangles, whatever you desire!). You don’t need to cut all the way through – just enough to perforate the cracker sheet.

If you want more of a flatbread, let cool completely and then break apart at the perforations.

If you want more of a crisp cracker, cut the sheet all the way through and return to the oven for 5-10 minutes. Then, cool completely.

Transfer crackers to a metal tin or glass container. Store in the fridge and eat within five days.

Whole Wheat Hummus Flatbread Crackers | xtinaluvspink.wordpress.com

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Spicy One-Pot Southwestern Pasta

30 Mar

One-pot dishes have clearly taken off recently. What’s not to love about healthy meals cooked in one pot (with usually just one cutting board and one knife for prep), that are ready in a half hour from start to finish?

Spicy One-Pot Southwestern Pasta | xtinaluvspink.wordpress.com

Not all meals need to be multi-part gourmet dinners that are composed of five dishes! This one-pot pasta is too easy – whole wheat pasta joins a pot of water with black beans, bell pepper, onion, celery, and seasonings for a protein- and fiber-packed dish that’s perfect for busy weeknights or after a workout. Kick up the spice factor by stirring in some hot sauce before serving!

Spicy One-Pot Southwestern Pasta

Serves 4

  • 2 C water
  • 8 oz whole wheat pasta, such as penne, macaroni or shells
  • 1 can or 1.5 C black beans, rinsed and drained
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 3 stalks celery, diced
  • 1/2 tbsp cumin
  • 1/2 tbsp coriander
  • 1/2 tbsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried minced garlic, or 2 cloves, minced
  • 1 tbsp dried parsley
  • 2 tbsp hot sauce
  • Shredded cheddar, option, to serve

Place all ingredients in a large pot. Cover and bring to a boil.

Once boiling, remove lid and let cook about 8-10 minutes, until most of the liquid is absorbed/evaporated.

Stir in the hot sauce and serve into bowls. Sprinkle with shredded cheddar cheese, if desired.

Peach Pie Blondie Bars {vegan, whole wheat, unrefined sugar free}

30 Jun

Cookout desserts should be easy as pie, right? Ok, real pie takes a lot of time and effort to make. What’s more, it’s not easy to transport, even if you have one of those fancy pie boxes. And then there’s the need for a knife, serving trowel, plates and forks to consume it. Ugh, so much work!

Instead, make bar desserts! Whether in the form of cookies, brownies, blondies, brookies, or anything in between (is a blonde brookie just a cookie?), this type of sweet is MUCH easier on everyone! They’re quick to make, easy to travel with, and you just need an empty hand to enjoy one.

Peach Pie Blondie Bars {vegan, whole wheat, unrefined sugar free} | xtinaluvspink.wordpress.com

Am I selling this too hard? I’ll just get to the recipe. These peach pie blondie bars capture the flavor and aroma of a peach pie, in the form of a fun-to-eat bar! They’re also vegan and made with whole wheat and natural sweeteners, so it’s a dessert you can feel good about eating and serving to loved ones.

They’re dense, moist, flavorful, and just too fun! Make a pan for your next cookout. And don’t forget to enter the ginormous #CookoutWeek giveaway! You could be the lucky winner who gets a $300 prize pack of cookout goodies.

Peach Pie Blondie Bars {vegan, whole wheat, unrefined sugar free} | xtinaluvspink.wordpress.com

Peach Pie Blondie Bars

Makes 16 bars

  • 1/4 C coconut oil, melted
  • 1/2 C coconut sugar
  • 1/2 C honey or maple syrup
  • 1 flax egg
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
  • 1 tsp baking powder
  • 1 C whole wheat flour
  • 1 C diced peaches – about 2 small peaches

Preheat oven to 350. Line a 9×9″ baking dish with parchment paper and spray liberally with PAM. Make sure the paper hangs over the sides, so you can easily pull the blondies out of the pan.

In a small bowl, make your flax egg by combining 1 tbsp with 3 tbsp warm water. Set aside.

In a medium bowl, mix together the melted coconut oil, sugar and honey or syrup. Stir in the now-congealed flax egg and vanilla. Stir in the cinnamon, salt and baking powder next.

Finally, stir in the flour, being careful not to overmix. Fold in the diced peaches until the batter looks well-combined.

Pour the batter into your lined, greased baking dish and spread out into an even layer, making sure the peaches are evenly distributed in the pan.

Bake at 350 degrees for 35-40 minutes. Remove from the oven before the edges start to brown.

Let cool completely (like overnight). Lift up the paper from the overhanging edges to pull out the blondies. Cut into 16 bars and enjoy! Keep leftovers in an airtight container in the fridge up to 5 days.

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