Flour Head Bakery’s Appalachian Trail Mix Cookies

Each week in Metro Pulse, contributor Benjamin Pounds explores often overlooked trails located outside of the Great Smoky Mountain National Park. Quite a few are around an hour’s drive from Knoxville making sure you spend more time on foot exploring abandoned farmlands or admiring mountain views than being trapped in the gridlock that sometimes overwhelms a trip to the Smokies.

Whether headed west to the Black Mountain section of the Cumberland Trail or north on I-75 to Cove Lake State Park in Cumberland County, it’s important to bring food that travels well and doesn’t add too much weight to your pack.

While out on the trail, Mahasti’s Appalachian Trail Mix Cookies are the added sweetness (white chocolate chips!) and crunchiness (Flour Head Bakery Honey Almond Granola!) your hike needs.

Take these cookies on your next outdoor adventure and share photos of your gang on Instagram with us. We’d love to see the satisfied faces after a few hours in the woods.

FHB Honey Almond Granola is available at both Tomato Head locations as well as Butler and Bailey Market, Kroger Bearden, and Three Rivers Market.

1 stick unsalted butter

½ cup granulated sugar

½ cup light brown sugar

1 egg

1 tsp vanilla

1 ¼ cup all purpose flour

1 tsp cinnamon

¼ tsp salt

1 tsp baking powder

½ tsp baking soda

2  cups Flour Head Bakery Honey Almond Granola *

1 cup dried cranberries

½ cup white chocolate chips

In a large mixing bowl, or in the bowl of a stand mixer, cream together the butter and the sugars. Add the egg and vanilla and beat until smooth.

In another bowl mix together the flour with cinnamon, salt, baking powder and baking soda. Add the dry ingredients to the creamed butter and mix well until everything is well combined.

Add the granola, dried cranberries and the white chocolate chips. Mix the batter until the ingredients are mixed in well.

Drop the dough by the tablespoonful onto a parchment lined baking sheet, leaving 1-½ inches between each ball.

Bake the cookies in a 350 degree oven for 12 – 14 minutes or until they are golden brown around the edges. Remove from the oven, and allow the cookies to cool.

Hummus in Knoxville. The good kind.

BREAKING HUMMUS UPDATE

Whole Foods Market on Papermill Drive carries your favorite chickpea now!

The Local Butcher Shop & Market closed this spring but the folks at The Market in Maryville and Horn of Plenty Marketplace now carry our hummus. Stop in today and let ’em know how much you love a spicy chickpea.

Hummus Update:

We’re excited to announce that our hummus is available in a second location in Maryville at The Local Butcher Shop and Market.

BREAKING HUMMUS NEWS: Two new Kroger locations have been added this week. Chickpeas go BOOM! at 380 S. Illinois Avenue in the Atomic City and we’re slowly pushing Sabra out of the hummus game at 4409 Chapman Highway.

Viva la chickpeas! Some of you have inquired via Facebook where can you find Tomato Head hummus in Knoxville. You’ll find it in ten locations in Knox County and at the Kroger in Maryville. Look for it in the deli section with the other spreads. It’s vegan and gluten free!

Tomato Head’s Pizza with Kale, Sweet Potatoes, Caramelized Onion and Sausage

Here is a simple and healthy pizza recipe. I know what you’re thinking – healthy pizza? Yes, it can be done. By incorporating a few “Super Foods” like kale and sweet potato, Mahasti’s recipe is rich in many vitamins and minerals. And do not forget that great pizza doesn’t have to be smothered in cheese, and a lean, well-seasoned protein will be much friendlier to your waistline.

Today, we have a recipe for kale, sweet potato and caramelized onion pizza.

Kale is an excellent source of fiber, vitamin A and calcium. It also contains beta-carotene, which is believed to lower one’s risk of developing heart disease and cancer. Notice in the recipe how we don’t add sugar to the sweet potatoes robbing them of their nutrients. The Center for Science in the Public Interest regards sweet potatoes as one of the most nutritious vegetables because of the high levels of calcium, potassium, vitamin C and beta-carotene in each serving. They also recommend not removing the skins where many of the nutrients are found.

A little salt, pepper and oil showcase the flavors of each ingredient.  If you do not want to make homemade dough, you can purchase a 9 or 14” crust from either location of The Tomato Head, bringing a little Tomato Head home with you.

Although this recipe calls for a spicy sausage, swap it for soysage and you’ll have a vegetarian-friendly pie. Cooking should be fun and stress-free so play around with this recipe and share your successes with us.

For Kale:

8 cups Kale, chopped

½ tsp salt

4 Tbl Balsamic Vinegar

¼  cup oil

Wash Kale well and chop into thin strips.  Preheat oven to 400 degrees.  Toss Kale with oil, vinegar and salt.  Place the kale on a cookie sheet and roast in oven for 6 minutes.  Set kale aside to cool.

For Sweet Potato:

4 cups sweet potato

1/8 cup oil

1/2 tsp salt

¼ tsp black pepper

Scrub Sweet potatoes, and cut into small cubes or thick slices.  Toss sweet potatoes with Oil, salt and pepper.  Place the potatoes on a cookie sheet and roast in oven for 30 minutes or until soft.

For Caramelized Onion:

1 large Red Onion

¼ cup oil

¼  tsp salt

Peel and slice onion.  Place a large skillet over high heat, add oil, onion, salt and pepper.  Saute onion for 1 -2 minutes over high heat.  Reduce heat to low, cook onions, stirring occasionally, for 20 minutes.

To assemble pizza:

One prepared pizza crust

Shredded Mozzarella Cheese

Sweet Potatoes

Kale

Caramelized onion

Spicy sausage of your choice (We recommend visiting Three Rivers Market and selecting among the many area farmers such as West Wind Farm, River Ridge Farms and Mitchell Family Farm).

Preheat oven to 475 degrees – or follow the instructions on the prepared pizza crust.

Top pizza crust with desired amount of shredded cheese – followed by desired amounts of Kale, sweet potato, onion and sausage.  Place pizza on a preheated pizza stone, or directly on the middle rack of your oven.  Bake for 10 – 12 minutes or until the bottom of the crust is golden brown, and the cheese has melted.

Pizza’s may be assembled up to 2 hours in advance and kept cold in refrigerator.

Serve immediately.

© 2016 The Tomato Head Site by: Robin Easter Design