With Halloween comes sugar overload. But fall is also primetime for apples and pumpkins. Here are some healthy treats to make with the grandkids that incorporate fresh ingredients and fall favorites.
Naturally Sweet Apple Pie
First, nothing says autumn like apple pie. This recipe is sugar free and tasty.
Sugarless Apple Pie with Just Press Pie Crust:
Just Press Pie Crust
Measure the following into a 9-inch pie tin:
1 ½ cups flour
2 teaspoons sugar
1 teaspoon salt
½ cup oil
2 tablespoons milk or water
Method: Mix and then press to bottom and sides of pan
Sugarless Apple Pie
6 delicious apples
1 6-ounce frozen apple juice
1 teaspoon cinnamon
2 teaspoons salt
2 tablespoons flour
2 tablespoons butter
Method: Peel and slice apples. Heat apple juice in pan; add flour, salt and cinnamon. Cook on medium heat until thickened. Coat apple slices with juice mixture and add to the 9-inch pie shell. Dot with butter. Sprinkle with water and nutmeg. Preheat oven. Bake at 450 degrees for 15 minutes. Lower temperature to 350 degrees and continue baking for 30 minutes.
When Halloween rolls around, it’s the perfect time for fresh pumpkin bread. The entire pumpkin can be put to use by also roasting the seeds.
Pumpkin Bread with Fresh Pumpkin
¾ cup butter
2 ½ cups sugar or honey substitute
16 ounces fresh pumpkin (*see directions below or substitute with canned pumpkin)
2/3 cup water
3 ½ cups whole wheat flour
2 teaspoons baking soda
1 ½ teaspoons salt (optional)
1 ½ teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ground cloves
2/3 cup nuts (optional)
Method: Cream the butter and sugar/honey. Add eggs, one at a time, beating well after each one. Add fresh pumpkin and water. With a sifter, stir in dry ingredients a little at a time. Add nuts if desired. Oil and flour two loaf pans. Bake at 350 degrees for one hour, 10 minutes.
* To use fresh pumpkin, buy a small 6-8 inches diameter pumpkin. Wash the exterior of the pumpkin in cool or warm water. Cut the pumpkin into four pieces with a serrated knife. Scrape off the seedy insides (and save for roasting seeds). Preheat oven to 350 degrees. Bake the pumpkin pieces in a covered oven-safe container for about 45-55 minutes. Use a spoon to gently lift and scoop the baked pumpkin out of the skin. With hand mixer, blend into a smooth texture.
Roasted Pumpkin Seeds
Wash the seeds well and let them drain and dry for about 30 minutes. Preheat the oven to 275 degrees. Spread the seeds evenly over a cookie sheet and spray them with your favorite oil. Roast them in a 275 degree oven for 10-20 minutes until golden brown. Sprinkle with salt and enjoy as a snack.
Grandkids will have fun with these recipes helping to wash, measure, stir and enjoy while also learning valuable life-skill lessons and enjoying quality time together. For more great recipes, visit the links below.
Adapted family recipes courtesy of Dr. Anne Hanley.