Maple Sweet Potato Hummus with Whole Grain Pita Chips

Servings: 4 cups hummus and 50 chips
Preparation Time: 45 minutes total

Ingredients:

Hummus:

• 1 pound sweet potatoes, peeled and cut into 1-inch cubes
• 1 cup chickpeas (garbanzo beans)
• 1/4 cup tahini (sesame paste)
• 1/2 lemon, juiced
• 1 tablespoon Virgin Coconut Oil, melted
• 2 cloves garlic, minced
• 1 tablespoon dark maple syrup
• 1 tablespoon fresh chopped sage
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
• salt and ground pepper to taste

Whole Grain Pita Chips:

• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 2 tablespoons Virgin Coconut Oil, melted
• 8 large (6 1/2 diameter) whole wheat/whole grain pita pockets

Directions:

Steam sweet potatoes in filtered water until very tender. Remove from heat and reserve 1/2 cup of steam water.

In food processor, combine remaining ingredients for hummus and process until creamy. Add reserved water (a little at a time) until desired consistency is reached. Set aside.

Preheat oven to 350 degrees. Combine spices and set aside.

Melt 2 tablespoons of coconut oil in a small saucepan. Brush half of oil evenly over each pita and sprinkle combined half of spice mixture evenly over each pita. Bake in preheated oven for 10 minutes. Remove, flip pitas, and brush with remaining oil and sprinkle with remaining spice mixture. Place back in oven for 10 minutes or until browned and crisp. Let cool.

Once pitas are cool to touch, break apart, and serve with hummus.

Recipe and photo submitted by Kristen, Mattapoisett, MA.

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Coconut, Crispy Rice Protein Bites

Servings: 4
Preparation Time: 10 minutes

Ingredients:

• 1/4 cup peanut butter
• 1/4 cup coconut peanut butter*
• 2–4 tablespoons honey (or to taste)
• 1/2 teaspoon vanilla extract
• 2 scoops protein powder, flavor of choice
• 3 tablespoons heavy cream
• 2 cups brown rice cereal

Directions:

Stir peanut butters, honey, and vanilla to blend. Add protein powder and heavy cream and mix well. Stir in cereal and roll into small balls or press into a 9 x 13-inch pan and refrigerate or freeze before serving.

*For a stronger coconut taste, use all coconut peanut butter.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Gluten-Free Chocolate Energy Bars

Servings: one 9 x 9-inch pan
Preparation Time: 1 hour, 5 minutes (soaking time included)

Ingredients:

• 3/4 cup walnuts
• 3/4 cup cashews
• 3/4 cup almonds
• 1/2 cup shredded coconut
• 1/3 cup high-quality, organic cocoa powder
• 1 tablespoon organic ground coffee (optional)
• 16 Medjool dates (pitted)
• 2 tablespoons coconut oil
• 1 tablespoon vanilla
• 1 tablespoon maple syrup, rice syrup, honey
• 1–2 tablespoons water
• coconut oil for pan

Directions:

Soak the nuts and dates in warm water for about an hour. Remove the pits from the dates.

In a food processor, blend the nuts, coconut, cocoa, and coffee together. Add the pitted dates, coconut oil, vanilla, sweetener, and water and pulse until combined. The dough will be sticky.

Grease a 9×9-inch glass dish with coconut oil, then dump the mixture in there. Using a spatula (or your fingers), press the dough into the dish until it is packed firmly. Chill in the fridge or freezer for a couple hours before cutting.

Recipe and photo submitted by Jessica, Denver, CO.

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