Simple Snacks

Fruit Snacks “Basic Recipe”

Yield:  1 9×13 in baking dish or jelly roll pan lined with parchment, amount varies by sizes cut

Ingredients

• 1 ½ cups fruit juice, any type (I have used apple, cherry, pineapple, and even fresh pressed watermelon)
• 4 tablespoons gelatin
• 4 tablespoons (1/4 cup) honey

Method

1. In a small bowl add 1/2 cup fruit juice and sprinkle the gelatin over the top. Set aside to “bloom.”
2. In a medium saucepan combine remaining 1 cup fruit juice and honey.
3. Turn heat to medium and whisk the ingredients for 1-2 minutes until smooth and you can no longer see any sugar granules.
4. Remove from heat and mix in the gelatin mixture with a whisk.
5. Pour into prepared dish or using an eye dropper or turkey baster, drop juice into molds.
6. Refrigerate 30 minutes to 1 hour.
7. Pop out the molds or cut into desired shapes or use mini cookie cutter to cut out shapes.
8. Store in an airtight container in the refrigerator for up to 1 week.

Optional:  Colors

Red:  Pomegranate or Cherry Juice

Orange:  Peach and Carrot Juice or Apricot

Homemade Fruit Snacks

“Fresh/Frozen Fruit & Veggies”

Ingredients

• 1 cup fruit juice
• 1 ½ cups fresh or frozen fruit
• ¼ cup honey (4 tablespoons)
• ¼ cup (4 tablespoons) lemon juice
• 4 tablespoons gelatin

Method

1. In a medium saucepan over medium heat add 1/2 cup fruit juice, fresh or frozen fruit (veggies if using), lemon juice and honey and cook until thickened or 10-15 minutes. Stir occasionally. (beets and carrots will need to cook down a bit longer)
2. Once fruit mixture has thickened turn off and remove from the heat. Let cool 15 minutes.
   1. You can strain the fruit mixture to remove the seeds if you wish
3. In a medium bowl add remaining ½ cup fruit juice and sprinkle the gelatin over the top. Let “bloom” 5 minutes.
4. Once the fruit mixture is cooled down, whisk in the gelatin mixture until smooth.
5. VERY IMPORTANT if you are using a blender or food processor:  Let it cool down.
6. Using a blender, immersion blender, ninja or food processor, blend until all has been incorporated.
7. Taste for tartness and sweetness. Add more honey or lemon juice to your taste.
8. Pour into prepared dish or using an eye dropper or turkey baster, drop juice into molds.
9. Refrigerate 30 minutes to 1 hour.
10. Cut into squares or use cookie cutter for shapes and store in an airtight container in the refrigerator for up to 1 week.

Chewy PB Chocolate Granola Bars

Yield:  24 Granola Bars

Ingredients

• ¾ cup honey
• 2 cups peanut butter
• 8 tablespoons unsalted butter
• ½ cup brown sugar
• 1 teaspoon kosher salt
• 2 teaspoons vanilla extract
• 5 cups old-fashioned oats
• 1 cup Optional Additions (See Below)
• 1 cup mini chocolate chips

Optional Additions / Mix & Match:  Coconut flakes, Dried fruit: cranberry, date, raisin, Seeds:  hemp, sunflower, pumpkin, Nuts:  Almonds, Walnuts, Pistachio, Macadamia, mini marshmallows

Method

1. Line a baking sheet or jelly roll pan with parchment paper just to over the edge.
2. In a medium saucepan, mix honey, peanut butter, butter, brown sugar, and salt over medium heat, stirring constantly until smooth.
3. Do not let it boil. Remove from the heat and stir in the vanilla. Set aside and let cool for 20 minutes or refrigerate for 10-15.
4. In a large bowl, combine oats and optional add-ins and once the honey mixture is cool, combine all. If it is not entirely cooled down, any chocolate or candy that can melt, will, so be sure it is cooled.
5. Press the mixture firmly into the pan by placing a piece of parchment paper on top and pressing down.
6. Sprinkle extra miniature chocolate chips or other mix-ins over the top, if desired, and press them in.
7. Cover and refrigerate for at least 1-2 hours, then let the bars sit on the counter/cutting board for 10 minutes before cutting into rectangles or squares using a sharp knife.

*Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.