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Posts tagged healthy snack
Chai Spiced Sweet Potato Chocolate Chip Muffins
 

Chai spiced sweet potato chocolate chip muffins - Nutrient-packed sweet potato muffins that are super moist and addictingly delicious! Gluten-free, dairy-free, and naturally low in sugar.

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Growing up as a kid, we didn’t eat sweet potatoes often. The few times we did, it was usually in the form of  sweet potato casseroles or sweet potato pie for Thanksgiving. Now that I’m older, I can’t get enough of them.

That’s why, regardless of the weather, I wanted to create a super cozy and comforting sweet potato muffin made with chocolate chips (because why not!?) and chai spice!

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If you can’t tell from my Instagram, I use this chai spice seasoning on almost everything. Before diving into this muffin recipe, you should totally whip up this amazing chai spice seasoning if you haven’t done so already, then we can get to cooking!

Of course, if you don’t have the time to make a homemade seasoning blend, you can always use a regular chai spice blend found at a grocery store, use pumpkin spice seasoning, or simply cinnamon!  (links)

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At first glance, it might seem like you need a lot of ingredients for these muffins, but if you look closer, you will see that you might have many of these ingredients already in your pantry! If you don’t have gluten-free fine oat flour then you definitely need to stock up!

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If you are worried about buying an entire bag of oat flour just for a muffin recipe, then don’t fret because you can also use this oat flour for many other recipes such as my fluffy, gluten-free pancakes or raspberry almond thumbprint cookies.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


Chai spiced sweet potato chocolate chip muffins - Nutrient-packed sweet potato muffins that are super moist and addictingly delicious! Gluten-free, dairy-free, and naturally low in sugar.


Ingredients

Dry

  • 2 cups gluten-free oat flour

  • 1 cup superfine blanched almond flour

  • ½ cup chocolate chips + plus more for topping

  • 1 Tbsp chai spice seasoning

  • 1 tsp baking soda

  • ¾ tsp baking powder

  • ½ tsp salt

Wet

  • 1 cup sweet potato puree (from 1 sweet potato)

  • ½ cup plant-based, unsweetened milk

  • ¼ cup coconut oil

  • ¼ cup pure maple syrup

  • 2 eggs

  • 1 tsp vanilla extract

Directions

  1. To cook the sweet potato, peel the sweet potato and cut into small chunks. To a medium pot, add sweet potato chunks to water and boil potatoes until soft. Drain potatoes and blend in a processor, blender, or using a masher until sweet potatoes are pureed. Set aside to cool.

  2. Preheat oven to 350 degrees and line a 12 cup muffin tin with liners and spray the inside of them with nonstick cooking spray.

  3. In a medium bowl, whisk the dry ingredients together except the chocolate chips.

  4. In a separate large bowl, whisk the wet ingredients until well combined, smooth and creamy. Add the dry ingredients to the wet ingredients and mix until well combined. Gently fold in ½ cup chocolate chips.

  5. Divide batter evenly into muffin liners (about ¾ full), and top each with a few chocolate chips. Bake for 25-35 minutes or until toothpick comes out clean.

  6. Let the muffins cool for 5 minutes and then remove and transfer muffins to a wire rack to finish cooling.

Notes

 
Chocolate Hummus
 

Chocolate hummus - The perfect healthy sweet treat! Vegan, gluten-free, and dairy-free.

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I’m not sure why I waited so long to jump on the “sweet hummus” train. At first, it sounded like a weird concept. Who would add sweet ingredients to chickpeas, olive oil, tahini, and lemon!? But once you take out certain ingredients and replace them with sweet substitutes, you can see how genius this concept actually is!

In the health world, you can find tahini and chickpeas in most vegan desserts. If you follow Ambitious Kitchen, you know she is the #tahiniqueen for all of her most recent desserts like my personal fav grain free tahini brownies.

What’s great about this hummus is…. it’s still hummus! Which means you can eat this as a snack, use as a spread, or for dessert and still feel good about yourself.

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I mentioned this in my IG stories a few weeks back but in order to create a super creamy hummus, you need to boil the chickpeas with baking soda until the chickpeas become mushy.

I have stayed true to this tip for both my savory hummus like roasted beet hummus (link), and this one. The only downside of this trick is that your hummus will be lighter in color, but sometimes choosing texture over aesthetics is better.

By making a creamy hummus you could almost use this as an icing! I think I might be onto something here. So, while I figure out how to make a chocolate cake to go with this hummus, how ‘bout you check out how to make this chocolate hummus?

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Feel free to add fresh strawberry sauce as the “olive oil” and chocolate chips and cacao nibs as garnish!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


Chocolate hummus - The perfect healthy sweet treat! Vegan, gluten-free, and dairy-free.

INGREDIENTS

  • 1 canned chickpeas (washed and drained)

  • ¼ cup tahini

  • ¼ cup cocoa powder

  • 2 Tbsp pure maple syrup

  • 1 tsp vanilla extract

  • Pinch of salt

DIRECTIONS

  1. Place chickpeas in a medium saucepan with ½ tsp baking soda. Cover the chickpeas with several inches of water, then bring to a boil over high heat. Boil for about 20 minutes or until the chickpeas look bloated, soft, and their skins are falling off. In a fine mesh strainer, drain the chickpeas and run cool water over them.

  2. Add the chickpeas to a food processor along with the rest of the ingredients.

  3. Blend until the mixture is thick and creamy. Scrape down the sides and add more water as necessary.

  4. Pour into a bowl and serve with various fruits, pretzels, and cinnamon sugar pita chips!

NOTES

  1. You can make this hummus without having to boil the chickpeas. The hummus may just be chunkier but the flavor is still there!

 
Roasted Beet Hummus
 

As healthy as it is beautiful!

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I can’t stop staring at this hummus. It is just too beautiful to eat. It almost makes me feel like this isn’t even hummus at all, but rather magical food made for unicorns! But once you take off your rose-colored glasses, you see that this is, in fact, made with beets.

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Now, don’t beets have an earthy taste? Yes, they do. However, once you add citrus and umami flavors to this dish you will see their best side and not their dirty, earthy side.

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As you can see, you can make roasted beet hummus for Valentine’s day, girl’s night out, Sunday brunch, #bachelormonday… you get my drift!

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Making this for my weekly meal prep is a breeze. There are so many people asking me for healthy snacks and this one is it! I love taking ½ cup to work with veggie sticks and peppers to for my afternoon snack. With the tahini, chickpeas, and beets, this snack is super filling. Bonus - it’s a conversation starter at your job, too!

If you are obsessed about beets like I am, check out these beet recipes: refrigerator pickled beets and avocado deviled eggs.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


ingredients

  • 1 can chickpeas (drained, rinsed, and deshelled*)

  • 2 small beets

  • 1/3 cup tahini

  • 1/4 cup extra virgin olive oil

  • 1/2 fresh lemon

  • 1 Tbsp white miso paste

  • 3 clove garlic (minced)

  • S&P to taste

instructions

  1. Preheat oven to 425 degrees.

  2. Wrap the beets in tin foil and roast for 45 minutes to 1 hour until cooked through.

  3. When beets have slightly cooled, remove the skin away.

  4. To a Vitamix or food processor, add the chickpeas, roasted beets, tahini, lemon juice, miso, and garlic. As the mixture is blending, slowly add the olive oil. Blend until smooth and creamy; scrape the sides down if necessary.

  5. Add S&P to season as you are blending. At this point, you may want to add more lemon juice or garlic depending on your preference. I like to blend for at least 5 minutes to ensure the consistency is smooth. You may need to add more olive oil or water to thin the hummus.

  6. When you have reached the desired, creamy consistency, transfer hummus to a bowl and add fresh herbs and toppings like dill, parsley, sesame seeds, pine nuts, and extra olive oil.

  7. The hummus will keep for up to one week in the fridge.

*This step is optional but if you have the time, it’s worth it! For a super creamy hummus, de-shell as many chickpeas as you can when rinsing.