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Healthy snacks that toddlers love!

3 min


HOMEMADE GR

INGREDIENTS
1 cup softened Butter
3/4 cup Brown Sugar
1/2 tsp Salt
3 tbsp Honey
1 1/2 cup Flour
1 1/2 cup Wheat Flour
1 tsp Baking Soda
1 tsp Cinnamon

DIRECTIONS
In a large bowl, combine butter, brown sugar, salt, cinnamon and honey. Mix until blended.
Gradually add in flour and wheat flour alternating between them until incorporated.
Roll out dough between sheets of wax or parchment paper to about 1/8″ thickness.
Cut/score into individual cracker sizes and use a skewer or toothpick to make holes in the crackers.
Place in freezer for 30 minutes to harden.
Line a cookie sheet with silicone or parchment paper.
Preheat oven to 350.
Separate cookies and place on prepared sheet.
Bake until crackers begin to brown, about 10 minutes.

Whole Grain Granola Bars

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INGREDIENTS

  • 1 cup (2%) milk
  • 1/2 cup unsalted butter
  • 1/2 cup honey
  • 1/2 tsp salt
  • 1 tsp vanilla
  • ———————————————————————
  • 2 cups large flake rolled oats (also called old fashioned)
  • 2 cups crispy brown rice cereal (Not puffed rice)*
  • ———————————————————————-
  • CRANBERRY SEED
  • 3/4 cup dried cranberries
  • 1/4 cup sunflower seeds
  • 1/4 cup pepitas (hulled pumpkin seeds)
  • 2 T chia seeds or ground flax seed
  • ———————————————————————-
  • CHOCOLATE ALMOND
  • 1/2 cup sliced or slivered almonds (can sub seeds for nut free)
  • 2 T chia seeds or ground flax seed
  • 1/2 cup chocolate chips
  • 1 T butter

INSTRUCTIONS

  1. Put milk, butter (1/2 cup), honey, salt, and vanilla into a heavy bottomed pot and place over a medium-high heat. Cook over med-high heat until soft ball stage (235-240 degrees F or 118-120 degrees C). This will take about 25 minutes. Stir occasionally.
  2. While syrup is cooking, place oats and whatever nuts/seeds you are using on a pan and toast at 350 degrees for 8-10 minutes. Stir them once after about 5 minutes.
  3. Put oats, nuts/seeds, crispy rice cereal, chia/flax, and dried fruit into a large bowl. When syrup has cooked to softball stage, pour it over the mixture and stir until well combined.
  4. Press into a parchment paper lined 9×13 pan. If you are making chocolate almond bars, melt the chocolate and butter together, then drizzle over the bars. Let cool 20 minutes or until firm enough to slice easily. If you leave them too long and they seem too crispy to cut easily, just let the bars sit out at room temperature to soften.
  5. Store at room temperature in an airtight container. Place wax paper between layers to keep bars from sticking in a warm house.

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