Lazy, lazy day! Today I’m bringing you a simple but comforting little snack-dish that can be made ahead of time and stuffed and munched when you’re in the mood for something sweet but filling. I think many of us can agree on apples and dates as a combination of delight, but I have a soft spot for cabbage, so there you have it – veggies to totally justify this as a healthy indulgence, if you need such an excuse 😉 I’ve been meaning to make these for a while – in fact, they’ve been on my to-do calender since last year October, but you know how life is – full of distractions and other tid bits that get in the way of random experiments. Well, this dish is so easy once you actually just set aside half an hour of your time and is, at least in my opinion, totally worth it. Plus I managed to make pitas from scratch like a pro, but you can easily just buy normal size pitas and make a monster meal of it – I made my own so I could half the size of each pita to cure me of the munchies without sacrificing my main meals, which is rather NB for a food monster such as myself.
I don’t know about anyone else, but unless I’m at work where I can’t eat at my desk, I am constantly snacking and carrying on, to the point where the house has to have at least some nibblies like carrots or cucumber sticks, otherwise I’m elbow deep in cereal boxes or wiggling about in the freezer looking for frozen fruit. A real monster, I tell ye! I’ve learnt, however, that a solid salad at the beginning of each meal helps keep the munchies at bay. This is kind of a salad, in a way, and you could actually just munch the filling as is with some baby spinach and crushed walnuts, but who doesn’t love a pita?
Ingredients – serves 4 or 8:
- 1/2 a batch of Susan’s recipe for yeast-free pita bread – makes 8 small/medium pitas
- 2 medium granny smith apples, diced
- 2 cups red cabbage, shredded
- 1/2 cup white beans, drained
- 1/2 cup soaked dates (at least 1 hour)
- 2 tsp vanilla extract
- 1 tsp blackstrap molasses
- lots of ginger, nutmeg, and cinnamon spice
- pinch salt
- pinch cayenne
- 1 tsp nutmeg
- 2 TBSP lemon juice
- 1/8 cup fruit syrup of choice for drizzling (I used fig syrup but date syrup also works well – this recipe is awesome)
- Preheat your oven to 260 C or 500 F and line/spray a baking sheet.
- Peel and dice your apples, baking for 15 minutes a side until browned/slightly crisp.
- Prepare your yeast-free pita bread, following the instructions but halving the amount – set aside for the prescribed time whilst you prep the filling.
- Blend your dates in the soaking water, then add the beans, vanilla, blackstrap molasses, spices and lemon juice. Add more cayenne or nutmeg as desired. Blend until smooth and set aside in the fridge.
- Grate or shred your cabbage then mix the filling, including apples, together.
- Bake your pitas according to instructions, keeping each covered in a clean dish towel or in a tupperware as you make them, waiting to make sure they puff before removing from the oven.
- Slice open a side of the pita and stuff with the filling and drizzle with syrup of choice if desired. Serve warm or store and re-heat at a later stage. The filling may be enjoyed cold.
There you have it! Simple, easy-peasy business. I’m busy testing recipes for an upcoming review of a book (and a worldwide giveaway!), so today is dedicated to sweet potatoes, broccoli and other treats, as well as taking photos of my foster kittens, who are getting big and boisterous and are driving Hera (mom cat) absolutely bonkers! ❤