I have to say, one of the benefits of dual-majoring in education is the many parties we have throughout the semester. After all, teachers need to know how to throw classroom parties! Ummmm, or so our professors tell us…
Well, my one education course is an 8am class.
And surely none of my classmates wanted to eat sugar and chocolate for breakfast, thought me. Wrongly.
And so, Halloween started off with brownies and cupcakes galore (and the little assembly of fruit I provided). Yup, everyone now knows who the health nut in the room is.
So for our Thanksgiving party, I created a more “treat-like” recipe. However, I think this dip is perfectly acceptable for a special occasion breakfast when paired with apple slices.
Luckily, college students make perfect guinea pigs and I got great feedback on this dip. My professor even asked for the recipe. For a second, I thought of giving her a completely messed up recipe- she’s not exactly my favorite teacher- but my professionalism got in the way.
Anyway, thanks to my classmates, I have a final recipe to provide- and just in time for the holidays 🙂
Pumpkin-Nut Butter Dip
3/4 cup pumpkin
1/2 cup almond butter or peanut butter
1/3 cup plain, whole milk yogurt
1/2 tbsp cinnamon
1 tsp vanilla extract
1/4 tsp nutmeg
1/4 tsp salt
1/8 tsp allspice
Optional: 1 tbsp pure maple syrup
Combine all the ingredients (except maple syrup) in a food processor. Taste and add in the maple syrup if you believe you need more sweetness (sometimes I do, sometimes I don’t- it depends on the brand of nut butter I’m using).