Sesame Sunflower Seed Grain Free Crackers

** Recipe from Health, Home and Happiness **

* 1 c. unsalted sunflower seeds, hulled (could use pumpkin seeds!)
* 1 tsp. sea salt (the coarse kind is fine)
* 3 cloves of garlic, peeled
* 1 c. sesame seeds, hulled
* up to 1/4 c. water

Heat oven to 350.  In bowl of a food processor, using regular metal blade, combine sunflower seeds, salt, and garlic. Turn food processor on and let it whir for 2-3 min, until seeds have turned into a dense flour. Add in sesame seeds and pulse to mix (sesame seeds don’t need to mix all the way in). Slowly add in water, a couple Tbl. at a time, until seeds all clump together in a ball. Remove and knead to distribute sesame seeds through sunflower seed mixture. Mixture isn’t a very pretty color at this point, but it improves beautifully with baking.  Between parchment paper, roll dough out until very thin for crisper crackers, or up to 1/4" thick for more sturdy crackers, in as close to a rectangle shape as possible. Using parchment paper, flip the whole rectangle of dough onto a cookie sheet, keep crackers on a layer of parchment paper to bake for easy removal. Cut into rectangles with a pizza cutter or sharp knife. We’ll use cut lines to break crackers on after they’re cooked.  Bake 15-20 min, or until golden brown. Allow to cool while still on cookie sheet, then break along scored lines and serve.

Microwave Chocolate Peanut Butter & Oat Snack Bars

** Recipe from love veggies and yoga **

* 2 Tbl. Chocolate Chips
* 2-3 Tbl. Peanut Butter (or other nut butter)
* 2 Tbl. Milk (any type - or coffee creamer!)

* 1/2 c. Oats
Optional:
* 1 tsp. Vanilla Extract
* 1 Tbl. Sweetener (Brown/White Sugar, Agave, Maple Syrup or Stevia to Taste)
* 1 Tbl. Other Dry Ingredients (coconut flakes, chia seeds, sunflower seeds, nuts, more chocolate chips, raisins, scoop of protein powder, etc.)

Melt first three ingredients together in microwave in 30 second intervals, stirring and checking.
Add oats & any optional ingredients, stir to combine.  (You want this mixture to be fairly dry.  If it’s not dry enough, add more oats, 1 Tbl. at a time)  Press mixture into bars or balls.   Using a piece of plastic wrap on the inside of a square plastic container will save on dishes and cleanup.
Put in refrigerator or freezer for 10 min, or until bars have set up.   Slice or break apart.
Yields 3 Larabar-sized bars that are also vegan and gluten-free.

Homemade Fruit Snacks

** Recipe from All Day I Dream About Food **

* 1 c. mixed berries
* 1/4 c. water
* 1/2 c. applesauce
* 1/2 c. fruit juice (apple, cranberry, blueberry, whatever)
* 2 envelopes gelatin (1 envelope = 2 1/2 tsp)

In a small saucepan over medium heat, combine the berries and water. Bring to a boil and cook until berries are soft, about 5 minutes. Transfer to a blender or use an immersion blender to puree berries until smooth. Return to pot. Add applesauce and return to a boil, then remove from heat, cover and set aside.   In a large bowl, sprinkle gelatin over fruit juice and let stand one minute. Add hot fruit mixture and stir until gelatin completely dissolves, 3-5 min.   Pour into 8 x 8 inch glass or ceramic baking dish (or into molds, if you want to go that route). Refrigerate until firm, about 3 hours. Cut into blocks or shapes.

Homemade Wheat Thins

** Recipe from Sweet Pea's Kitchen **

* 1 1/4 c. whole wheat flour
* 1 1/2 Tbl. sugar
* 1 tsp. salt, plus extra for topping
* 1/4 tsp. paprika
* 4 Tbl. (1/2 stick) unsalted butter, cut into 1/4-inch cubes
* 1/4 c. water
* 1/4 tsp. vanilla

Heat oven to 400.  Line two baking sheets with parchment paper.  In a bowl of a stand mixer fitted with the paddle attachment, stir together flour, sugar, salt and paprika. Add butter and toss with a fork to coat with the flour mixture. Mix on med-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add water & vanilla and mix on low just until dough pulls together. (If dough is still pretty dry, add a little more water until it comes together.)  Divide dough into 4 equal pieces, and cover with a towel so they don’t dry out. Working one piece at a time, on a lightly floured work surface, roll one of the dough pieces into a large rectangle, 1/16" thick. Using a pizza cutter, cut the rectangle into squares about 1-1 1/2" wide.  Transfer dough squares to prepared baking sheets. You don’t need to leave much space in between the crackers-they don’t spread at all in the oven. Sprinkle lightly with salt and cover with a towel. Repeat rolling & cutting process with remaining 3 pieces of dough. Save all of your scraps under the towel and reroll them all at once to create a final batch of crackers.  Bake crackers, one sheet at a time, until crisp and browned, about 5-10 min.  Check crackers after 5 min. to remove some of the thinner ones that are browning too quickly and return the remaining crackers to the oven to finish baking. Transfer crackers to a wire rack and allow to cool completely before storing in an airtight container.

No-Bake Energy Bites

** Recipe from Smashed Peas and Carrots **

* 1 c. oatmeal (use GF oats if desired)

* 1/2 c. peanut butter (or other nut butter)

* 1/3 c. honey

* 1 c. coconut flakes

* 1/2 c. ground flaxseed

* 1/2 c. mini chocolate chips

* 1 tsp. vanilla

Mix ingredients in a medium bowl until thoroughly incorporated.  Let chill in refrigerator for 30 min. Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week.

Gluten Free Soft Pretzels

** Recipe from Living Without **

* 3⅔ c. Gluten-Free High-Protein Flour Blend - (see below)
* ⅓ c. potato flour
* 2 Tbl. rapid yeast
* 2½ tsp. xanthan gum
* 1 tsp. salt
* 4 Tbl. melted butter or nondairy replacement
* 1½-2 c. warm water, divided
* ⅔ c. baking soda
* 10 c. water
* 1 egg yolk, beaten with 2 Tbl. water
* Salt, for sprinkling

GF Flour blend:
* 1 1/4 c. bean flour (your choice), chickpea flour or soy flour
* 1 c. arrowroot starch, cornstarch or potato starch
* 1 c. tapioca starch/flour
* 1 c. white or brown rice flour

Heat oven to 450.  Mix together flour blend, potato flour, yeast, xanthan gum & salt.  Using the paddle attachment of your mixer, beat ingredients together on med. speed, adding melted butter & 11/4 c. warm water. Add enough water to make a soft but not wet dough. Beat for 5 min. Then cover & let sit for 5 min. Uncover & beat an additional 4 min. Oil dough lightly. Cover bowl with plastic wrap & place it in a warm place for 30 min.  Divide dough into 12 pcs. Roll each into a 12" rope. Make a U-shape with the rope. Holding the ends, cross them over each other and press them onto the top of the rope to form a pretzel. Transfer to parchment-lined pan. Cover with lightly oiled plastic wrap and let rise for 20-30 min. Line 2 half-sheet pans with parchment paper & lightly brush with vegetable oil. Set aside.  Bring baking soda & 10 c. water to a boil in a large saucepan. Lower to simmer & cover.  Place pretzels into boiling water, one at a time, and boil for 30 seconds. Remove from water with a slotted spoon.  Return boiled pretzels to the sheet pan. Brush each with egg yolk & water mixture. Sprinkle with salt.  Place in preheated oven & bake until dark golden brown, about 12-14 min. Transfer to a rack and cool for at least 5 min. before serving.

Chewy Granola Bars

** Recipe from Back to the Cutting Board **

Peanut Butter/Chocolate Chip:

* 1/4 – 1/2 c. packed light brown sugar

* 1/4 c. honey

* 2 c. plain granola

* 1 c. rice cereal (Rice Krispies, etc.)

* 1/4 c. semisweet chocolate chips

* 1/4 c. peanut butter chips

Combine honey and butter in a med. saucepan over med-high heat. Stir in brown sugar after butter starts to melt.  Bring mixture to a boil, then lower heat to med-low & simmer until sugar dissolves, about 2 min. Remove saucepan from the heat.  Add granola & cereal into saucepan and fold them into sauce until evenly coated.  Spread mixture into two 9×5" pans or a 9×13" ungreased baking pan and press firmly with a spatula to evenly fill. Sprinkle chocolate & peanut butter chips onto the top of the granola and gently press down.  Let sit for 15-20 min. or until mostly cooled and set; cut into bars.

S'mores Chewy Granola Bars: 
 * 4 Tbl. (1/2 stick) unsalted butter 
* 1/4 – 1/2 c. packed light brown sugar
* 1/4 c. honey 
* 2 c. plain granola 
* 1 c. rice cereal (Rice Krispies, etc.) 
* 2 Tbl. graham cracker crumbs (optional) 
* 1 c. mini marshmallows 
* 1/2 c. semisweet chocolate chips
  
Combine honey and butter in a med. saucepan over med-high heat. Stir in brown sugar after butter starts to melt.  Bring mixture to a boil, then lower heat to med-low & simmer until sugar dissolves, about 2 min. Remove the saucepan from the heat.  Add the granola, cereal & graham cracker crumbs into saucepan and fold into sauce until evenly coated. Very gently fold in marshmallows.  Spread mixture into two 9×5 " pans or a 9×13" ungreased baking pan and press firmly with a spatula to evenly fill. Sprinkle chocolate chips on top of granola and gently press down.  Let sit for 15-20 min. or until mostly cooled and set; cut into bars.

Oatmeal Raisin Chewy Granola Bars:  
* 4 Tbl. (1/2 stick) unsalted butter 
* 1/4 – 1/2 c. packed light brown sugar 
* 1/4 c. honey 
* 1/2 tsp. cinnamon 
* 2 c. plain granola 
* 1 c. rice cereal (Rice Krispies, etc.) 
* 1/2 c. raisins

Combine honey & butter in a med. saucepan over med-high heat. Stir in brown sugar and cinnamon after the butter starts to melt.  Bring mixture to a boil, then lower heat to medium-low and simmer until sugar dissolves, about 2 min. Remove saucepan from heat.  Add granola, rice cereal and raisins into saucepan & fold into sauce until evenly coated.  Spread mixture into two 9×5" pans or a 9×13" ungreased baking pan & press firmly with a spatula to evenly fill.  Let sit for 15-20 min. or until mostly cooled and set; cut into bars.

Whole Wheat Goldfish Crackers

** Recipe from smitten kitchen **

* 6 oz. (1 1/2 c. coarsely grated) sharp cheddar, orange if you can find one you like
* 4 Tbl. butter
* 1/2 c. whole wheat flour
* 1/4 c. all-purpose flour
* 1/8 tsp. onion powder
* 1/8 to 1/4 teaspoon table salt**

Heat oven to 350. Combine all ingredients in a food processor, running the machine until the dough forms a ball, about 2 min.  If dough feels warm or worrisome-ly soft, wrap it in waxed paper or plastic wrap and chill it in the fridge for 30 to 45 min. This also makes it easier to transfer shapes once they are rolled out.  On a lightly floured surface, using a lightly floured rolling pin, roll the dough out 1/8" thick. Form shapes with a cookie cutter, dipping it in flour from time to time to ensure a clean cut. Gently transfer crackers to an ungreased cookie sheet (could use parchment) with a 1/2" between them. Bake on the middle rack for 12-15 min, or until barely browned at the edges. Remove from oven & set cookie sheet on a rack to cool.

Homemade Pop Tarts

** Recipe from smitten kitchen **

Pastry
* 2 c. all-purpose flour
* 1 Tbl. sugar
* 1 tsp. salt
* 1 c. unsalted butter, cut into pats
* 1 lg. egg
* 2 Tbl. milk

* 1 additional large egg (to brush on pastry)

Cinnamon Filling (enough for 9 tarts)
* 1/2 c. brown sugar
* 1 - 1 1/2 tsp. ground cinnamon, to taste
* 4 tsp. all-purpose flour
* 1 lg. egg, to brush on pastry before filling

Jam Filling
* 3/4 c. jam
* 1 Tbl. cornstarch mixed w/ 1 Tbl. cold water

Alternate fillings: 9 Tbl. chocolate chips; 9 Tbl. Nutella or other chocolate-hazelnut paste; 9 Tbl. of a delight of your choice, such as salted caramel or a nut paste

To make cinnamon filling: Whisk together the sugar, cinnamon, and flour.

To make jam filling: Mix the jam with the cornstarch/water in a small saucepan. Bring the mix to a boil, and simmer, stirring, for 2 min. Remove from heat, & set aside to cool. Use to fill the pastry tarts.

Make the dough: Whisk together flour, sugar, & salt. Work in butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together & stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Divide dough in half (approx. 8 1/4 oz. ea.), shape each half into a smooth rectangle, about 3×5". You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.

Assemble the tarts: If the dough has been chilled, remove it from the fridge & allow it to soften and become workable, about 15-30 min. Place one piece on a lightly floured work surface, and roll into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.

Beat the additional egg & brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2" perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 min, while you preheat your oven to 350.

Charming tip from King Arthur: Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, and they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13-15 min, till they’re golden brown.

Bake the tarts: Remove the tarts form the fridge, and bake them for 20-25 min, until they’re a light golden brown. Cool in pan on rack.

Warm kitchen warning: If you find yourself in an overly warm kitchen working with dough that gets soft too quickly, just keep using your freezer. The 10 minutes here and there that you extend this project will save you many gray hairs as the dough becomes easy to work with again.

Soft Pretzels

**Recipe from Annie's Eats **

Pretzel dough:
* 1½ c. warm water (110-115° F)
* 1 Tbl. sugar
* 2 tsp. kosher salt
* 2¼ tsp. instant yeast
* 22 oz. all-purpose flour (about 4½ c.)
* 4 Tbl. unsalted butter, melted
* vegetable oil, for greasing the bowl
For finishing:
* Cooking spray
* 10 c. water
* 2/3 c. baking soda
* 1 egg yolk beaten with 1 Tbl. water
* Pretzel (or kosher) salt
Directions:
To make the dough, combine the water, sugar, salt and yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to dissolve the yeast. Add in the flour and melted butter and mix just until the dough comes together. Switch to the dough hook and knead on medium speed until the dough is smooth and clears the sides of the bowl, about 5 minutes. Transfer the dough to a bowl lightly greased with oil, turning once to coat. Cover with plastic wrap and let rise in a warm place, about 50-55 min. or until doubled in bulk.
Preheat the oven to 450° F. Line two baking sheets with parchment paper and spray lightly with cooking spray. Bring the water and baking soda to a boil in a large saucepan or stockpot. In the meantime, divide the dough into 8 equal pieces. Working with one piece at a time, roll a segment out into a 24-inch long rope. Make a U-shape with the rope and holding the ends of the rope, cross them over each other and onto the bottom of the U-shape in order to form the shape of a pretzel. Place onto the parchment lined baking sheet. Repeat with the remaining pieces of dough. Place the pretzels into the boiling water, 1 or 2 at a time, for 30 sec. Remove from the water with a slotted skimmer and return to the baking sheet. Once all the pretzels have been boiled, brush the tops with the egg wash and sprinkle lightly with salt. Bake in the preheated oven until dark golden brown, about 12-14 min. Transfer to a cooling rack for at least 5 min. before serving.