Check out the snacks we made this week!

Sourdough Graham Crackers (recipe from littlespoonfarm.com)

8 Tablespoons butter

1/3 C brown sugar

1/3 C honey

1/2 C sourdough discard

1 C all purpose flour

1 C whole wheat flour

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp cinnamon (optional)

Mix butter and brown sugar together until creamy

Add the honey and sourdough discard

In a separate bowl mix the flour, baking soda, and salt together. Then slowly add the wet ingredients and mix until combined. If needed use your hands to fully incorporate the ingredients.

Divide dough in half and wrap in tinfoil/plastic wrap and refrigerate for 30 minutes. You can leave in fridge for up to 2 days for a longer ferment.

When ready to bake preheat oven to 350 degrees F, roll one part of the dough out on parchment paper to 1/8" thick. Cut the dough into squares/rectangles, and poke holes in the dough with a fork. Place on a baking sheet and bake for 15-17 minutes until the crackers are golden brown. Let cool on baking sheet before transferring.

Protein Bites (recipe from justingredients)

1 1/2 C oats

2 scoops protein powder

1 C peanut butter

1/4 C honey

1/2 C coconut flakes

1 T chia seeds

1 T flaxseed

handful chocolate chips

Mix, shape into balls, refrigerate, enjoy!

Sourdough Herb Crackers

2 C flour

1 1/2 C sourdough discard

8 T butter

seasoning/dried herbs of choice (I like garlic powder, onion powder, Italian seasoning, basil, oregano)

Oil and salt for topping

Mix together, divide in half wrap and chill in fridge for 30 mins.

Preheat oven to 350 degrees F, pull dough out and roll on parchment paper very thin. Top with oil and salt, cut into crackers and poke holes in crackers with a fork.

Bake for 20-25 minutes. I start checking at 20 minutes and pull edge crackers off as they tend to brown faster than center ones.

Pineapple Yogurt Popsicles (can use any fruit)

2 C plain yogurt

1 C fruit of choice

splash of maple syrup

Blend together, pour into popsicle molds, place in freezer for 4-6 hours