CHAPTER 4 Better-Than-Store-Bought Cereals and Snacks

THERE IS NOTHING BETTER THAN waking up to a big breakfast made exactly the way you like it (or falling asleep dreaming about it). In this chapter, we’re going to show you how to re-create your favorite breakfast recipes at home to ensure a fresh, delicious start to every day. And staying fueled with hearty, healthful snacks that rival all of your packaged favorites means staving off that afternoon slump.

These reliable recipes can be made ahead (we know everyone could use a few extra minutes to get out the door or hit the snooze button) and even enjoyed on the go. The cereals, breakfast bars, and oatmeal sold in stores and coffee shops contain countless additives and fillers; get rid of all those extras by preparing these convenient essentials at home in minutes.

Maple Date Granola

MAKES 5 CUPS

I am such a cereal girl. Truth be told, I used to eat it dry, by the handful, when I was too lazy to make a proper meal. Ironically, it was one of the first convenience foods I ditched from my pantry many years ago. In its place came homemade granola, one of the easiest and most versatile cereals you can create yourself. This crunchy, maple-and-date-sweetened version has become a staple. It also makes the house smell amazing, like you’ve been slaving in the kitchen all day. —N. A.

INGREDIENTS

2 cups rolled oats

½ cup raw buckwheat groats (not kasha)

¼ cup raw sunflower seeds

1 teaspoon ground cinnamon

¼ teaspoon sea salt

½ cup pure maple syrup

¾ cup pitted Medjool or honey dates

2 tablespoons melted coconut oil

1 tablespoon flax meal

1 teaspoon pure vanilla extract

INSTRUCTIONS

Preheat the oven to 300°F. Line a baking sheet with parchment paper.
In a large bowl, combine the oats, buckwheat groats, sunflower seeds, cinnamon, and salt.
In a blender, combine the maple syrup, ¼ cup of the dates, the coconut oil, flax meal, vanilla, and 2 tablespoons water and blend on high speed until smooth. Pour the liquid mixture into the bowl with the dry ingredients and stir to coat.
Spread the granola evenly over the prepared baking sheet and bake for 30 minutes, rotating the pan and stirring gently halfway through (if you overstir, the granola won’t stick together as well).
While the granola is baking, chop the remaining ½ cup dates.
Remove the granola from the oven and sprinkle the chopped dates over the top. Let cool, untouched, for at least 20 minutes. The granola will harden as it cools. Store in an airtight container at room temperature for up to 3 weeks, or in the freezer for up to 5 months.

Chocolate Buckwheat Crunch

MAKES ABOUT 5 CUPS

Buckwheat is often touted for what it doesn’t have, namely gluten (yes, even though it has the word wheat in its name). But we love it for what it does have: a great crunchy texture and incredible binding ability. Buckwheat is generally used like a grain but is actually a fruit seed. And, like most seeds, it is packed with goodness: tons of protein, fiber, amino acids, and minerals. So, with buckwheat as its base, this is a true cereal standout. Enjoy this chocolaty, crunchy powerhouse in a bowl with Easy Almond Milk (here) or paired with Coconut Yogurt (here), or simply by the handful straight from the jar.

INGREDIENTS

2 cups raw buckwheat groats (not kasha)

1 cup chopped walnuts

1 cup raw sunflower seeds

½ cup large coconut flakes

2 tablespoons chia meal

Pinch of sea salt

8 Medjool dates, pitted and chopped

¼ cup pure maple syrup

¼ cup coconut oil

¼ cup cocoa powder

2 tablespoons coconut sugar

2 tablespoons unsweetened almond milk

½ teaspoon pure vanilla extract

2 tablespoons hemp hearts

INSTRUCTIONS

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, stir together the buckwheat groats, walnuts, sunflower seeds, coconut flakes, chia meal, salt, and dates.
In a small saucepan, combine the maple syrup, coconut oil, cocoa powder, coconut sugar, almond milk, and vanilla and whisk together over medium heat. Whisk until the cocoa powder is completely incorporated and the coconut oil has melted, 1 to 2 minutes.
Pour the wet mixture over the dry mixture and stir until well coated.
Transfer the buckwheat mixture to the prepared baking sheet. Spread it into an even layer.
Bake for 25 minutes, stirring at least twice during the baking time to make sure the bits on the edges don’t burn. Remove from the oven and sprinkle with the hemp hearts. Let cool completely, then break into chunks and transfer to an airtight container. Store in the fridge or pantry for 4 to 6 weeks.

TRY THIS: This is a great snack to have around. Feel free to play with other additions or variations, swap in other nuts like cashews to replace the walnuts, or up the exotic flavors by adding some chopped crystallized ginger or goji berries.

Vanilla Almond Granola (opposite) and Coconut Yogurt (here)

Vanilla Almond Granola

MAKES 6 CUPS

Cereal is a classic comfort food. When life is swirling around you, find a quiet space, pour a bowl of this crunchy, sweet, and fragrant granola, and spoon slowly. Soon your world will be all vanilla infused and you’ll have the energy to tackle another e-mail, answer another question, and navigate what’s next on your to-do list. And if even that slow moment is too much time to set aside, this granola packs perfectly for a portable snack to savor.

INGREDIENTS

2 cups rolled oats

1 cup chopped raw almonds

¾ cup large coconut flakes

¼ cup Medjool dates, pitted and chopped

2 tablespoons uncooked quinoa

1 vanilla bean, halved lengthwise and seeds scraped

1 teaspoon sea salt

1 cup unsweetened applesauce

½ cup pure maple syrup

4 teaspoons pure vanilla extract

2 tablespoons coconut oil, melted

INSTRUCTIONS

Preheat the oven to 300°F. Line two baking sheets with parchment paper.
In a medium bowl, mix together the oats, almonds, coconut, dates, quinoa, vanilla bean seeds, and salt.
In another bowl, stir together the applesauce, maple syrup, vanilla extract, and coconut oil until smooth.
Pour the wet ingredients over the dry ingredients and stir until well combined.
Spread the granola evenly over the prepared baking sheets and bake for 55 to 60 minutes, stirring every 15 minutes. Halfway through baking, rotate the pans and swap them between the racks in your oven (top to bottom, bottom to top) to be sure the granola bakes evenly. Let cool completely on the baking sheets. Store in an airtight container at room temperature for up to 3 weeks, or in the freezer for up to 5 months.

TIP: Even though you can fit all the granola on one tray, don’t do it. The granola needs space so it can crisp up in the oven. When it is all touching, it just steams and remains soft and wet. Divide the mixture between two baking sheets.

Clockwise from top left: Cinnamon Toast Cereal (opposite), Good Morning Muesli (here), Chocolate Buckwheat Crunch (here), and Go-Anywhere Chia Cereal (here)

Cinnamon Toast Cereal

MAKES 5 CUPS

Fold down the corner of this page. If you love cinnamon-flavored cereal as much as we do, you’re going to want to come back to this recipe a lot. Think of it as a template for your perfect breakfast bowl. Bake the cereal while you make yourself a cup of coffee or squeeze some fresh juice, pour the cereal into a large bowl, and add whatever toppings you have on hand—a sprinkle of hemp hearts and a few slices of banana, or goji berries and pecans and a splash of almond milk—and take pleasure in the fact that you can make cereal that’s better than the boxed stuff.

INGREDIENTS

3 cups puffed brown rice cereal

2 cups puffed quinoa

4 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon sea salt

3 tablespoons pure maple syrup

2 tablespoons melted coconut oil

Optional add-ins: sunflower seeds, hemp hearts, pumpkin seeds, nuts, dried fruit

INSTRUCTIONS

Preheat the oven to 350°F. Line a large rimmed baking pan with parchment paper.
In a large bowl, combine the puffed brown rice, puffed quinoa, cinnamon, ginger, and salt. Add the maple syrup and coconut oil and stir until all the cereal is coated.
Spread the cereal evenly over the prepared pan and bake for 12 to 15 minutes, until dry to the touch, stirring halfway through. Let cool completely. Mix in the optional add-ins, if desired. Store in an airtight container at room temperature for about 1 month.

Creamy Five-Grain Porridge

MAKES 8 SERVINGS

This creamy hot cereal is made from a blend of whole grains and takes less than five minutes to cook. It is perfect for busy mornings when you need to get your energy level up and keep it going all morning long. You can dress up this cereal with a handful of fresh or dried fruit, maple syrup, banana slices, or nut butter—whatever toppings you like.

INGREDIENTS

CEREAL MIX

½ cup uncooked short-grain brown rice

½ cup raw buckwheat groats (not kasha)

½ cup steel-cut oats

½ cup uncooked millet or amaranth

¼ cup organic cornmeal

½ teaspoon ground cinnamon

OPTIONAL ADD-INS FOR SERVING

Maple syrup or other

sweetener, almond milk, raisins

INSTRUCTIONS

To make the cereal mix: In a blender, combine all the ingredients and pulse until the mixture has the consistency of coarse flour. The cereal mix will keep in an airtight container at room temperature for up to 6 months.
To prepare porridge: For each serving, combine ¼ cup cereal mix with ¾ cup water in a small saucepan. Bring to a boil over medium-high heat. Reduce to maintain a simmer and cook, stirring continuously, for 3 to 5 minutes, or until thick and creamy. Serve immediately with maple syrup, almond milk, and raisins, if desired.

TIP: Feel free to play with the proportions of grains based on your preference. Not a fan of buckwheat? Replace it with more oats! Love cinnamon? Double it! The important part is blending all the grains into a flour so they cook up nice and quick.

Good Morning Muesli

MAKES 6 SERVINGS

A big jar of this made-ahead muesli makes a great hostess gift for when you arrive for a weekend stay. Bring along a batch of Coconut Yogurt (here) and a pint of fresh berries, and they may never let you leave. Plus, it ensures that no matter where you’re staying, you’ll have something suitable and satisfying to start your day.

INGREDIENTS

MUESLI MIX

3 cups old-fashioned rolled oats

¼ cup chopped almonds

3 tablespoons sliced dried apricots

2 tablespoons flax meal

2 tablespoons chia seeds

2 tablespoons raw pumpkin seeds

2 tablespoons chopped pitted Medjool dates

1 teaspoon pumpkin pie spice, homemade (here) or store-bought

Pinch of sea salt

FOR SERVING

½ cup unsweetened nondairy milk

INSTRUCTIONS

To make the muesli mix: In a large bowl, stir together all the ingredients. The muesli mix will keep in an airtight container at room temperature for up to 1 month.
To prepare a serving: The night before serving, portion out approximately ¾ cup muesli mix into an airtight container and add the nondairy milk. Soak overnight in the fridge.

TIP: If you don’t have apricots, you can easily substitute other dry fruit, such as raisins, cranberries, or currants.

Go-Anywhere Chia Cereal

MAKES 8 SERVINGS

When people ask us how we possibly fit so much homemade goodness into our everyday routines, we share this little secret for morning magic. It takes minutes to mix up a big batch of this cereal ahead of time, and it basically makes itself every morning while we take our showers. Of course, you can make it extra special by adding fresh fruit, but even the basic blend offers plenty of protein and healthy fat to power us through a busy day.

INGREDIENTS

CHIA CEREAL MIX

1 cup chia seeds

¼ cup raw hemp hearts

¼ cup raw buckwheat groats (not kasha)

¼ cup cacao nibs

¼ cup dried goji berries, cranberries, cherries, or mulberries

¼ cup raisins

Pinch of sea salt

FOR SERVING

½ cup vanilla nondairy milk

Sliced fresh fruit (optional)

INSTRUCTIONS

To make the chia cereal mix: In a large bowl, combine all the ingredients. The chia cereal mix will keep in an airtight container at room temperature for up to 3 months.
To prepare a serving: Combine 3 tablespoons of the chia cereal mix with the nondairy milk and refrigerate for 20 minutes to overnight. Add sliced fruit to make it extra fancy.

Sunday Morning Overnight Oats Sundae

MAKES 2 SERVINGS

I believe this recipe makes people fall in love. How? I’m glad you asked. Just imagine: you get to sleep in (because breakfast is already made), laze in bed with that lucky someone, or take the time to laugh with your little ones as you wake them up, or slip into a bath instead of a shower to give yourself some well-deserved relaxation time (you did prep breakfast!). And then, after just a couple of minutes of parfait building, you get to scoop out spoonfuls of a beautiful layered breakfast with all the flavors reminiscent of a sundae or banana split. Sounds like the perfect conditions to cultivate love. —L. P.

INGREDIENTS

1½ cups almond milk

⅔ cup rolled oats

¼ cup chia seeds

2 tablespoons almond or peanut butter

1 ripe banana, peeled and mashed

4 teaspoons pure maple syrup

1 teaspoon pure vanilla extract

2 tablespoons chocolate chips or finely chopped dark chocolate

2 tablespoons coarsely chopped walnuts

½ cup fresh berries

INSTRUCTIONS

In a medium bowl, combine the almond milk, oats, chia seeds, nut butter, banana, maple syrup, and vanilla. Stir until well combined. Cover and refrigerate overnight.
The next morning, divide a quarter of the oat mixture between two tall glasses or mason jars. Next, sprinkle ½ tablespoon each of the chocolate chips and the walnuts into each glass, followed by 2 tablespoons of the berries.
Repeat step 2 to create three more layers of each ingredient in each glass or jar. Serve immediately.

TIP: Don’t forget to really mash that banana—it should be easily incorporated into the liquid mixture. Also, if you want an extra five minutes of sleep time, you don’t really need to layer the parfaits. Just add the toppings to your prepped jar and scoop away.

Cinnamon-Raisin Oats-to-Go

MAKES THREE ½-CUP SERVINGS

If you find yourself picking up those packets of instant oatmeal, then this simple recipe is your answer to saving time and money. You can prep ahead of time for a week of good morning eats. Don’t let the cinnamon-walnut combination constrain you. Change it up with variations like dried cherries, shredded coconut, and a sprinkle of cardamom, or dried blueberries, cashews, and some Demerara sugar.

INGREDIENTS

INSTANT OATS MIX

1 cup rolled oats

⅓ cup raisins

2 tablespoons maple sugar or cane sugar

2 tablespoons chopped walnuts

1½ teaspoons ground cinnamon

½ teaspoon sea salt

INSTRUCTIONS

To make the instant oats mix: In a food processor, pulse the rolled oats for about 15 seconds. Combine the oats and the remaining ingredients in a small bowl. The instant oats mix will keep in an airtight container (or divided evenly into sandwich bags for on-the-go ease) at room temperature for 2 to 3 months.
To prepare instant oats: Pour ½ cup boiling water over ½ cup instant oats mix. Stir once. Cover and let stand for 5 minutes. Stir thoroughly and enjoy.

Ultimate Gluten-Free Bread

MAKES 1 LOAF

If you’re unhappy with the dense, beany-flavored gluten-free bread you find at the store, give this recipe a go. Mixing the dough in a stand mixer or using a hand mixer is important because it creates air pockets and gives the dough a lighter texture. It makes great sandwiches and toast.

INGREDIENTS

1 cup gluten-free oat flour

½ cup millet flour

½ cup tapioca flour

½ cup potato starch (not potato flour)

2 teaspoons fast-rising dry yeast

2 teaspoons xanthan gum

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon sea salt

3 tablespoons olive oil, plus more for the pan

2 tablespoons pure maple syrup

2 tablespoons chia or flax meal

2 teaspoons apple cider vinegar

INSTRUCTIONS

Lightly oil a 9 x 5-inch loaf pan.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a hand mixer, whisk together the oat flour, millet flour, tapioca flour, potato starch, yeast, xanthan gum, baking powder, baking soda, and salt.
In a small saucepan, combine the olive oil, maple syrup, chia meal, vinegar, and 1¼ cups water. Cook over medium heat, whisking occasionally, for about 3 minutes, until warmed through. Remove from the heat and check the temperature with a cooking thermometer. You want the liquid to be between 120° and 130°F.
Add the liquid to the bowl with the flour mixture and mix on medium speed until a dough comes together. Continue mixing for a full 2 minutes, stopping to scrape down the sides of the bowl, if necessary. The dough will look like a thick muffin batter.
Scoop the dough into the prepared loaf pan and smooth out the top with a spatula. Cover with a clean kitchen towel and set the pan in a warm, draft-free place to rise for 20 to 30 minutes.
Preheat the oven to 350°F.
Bake for 45 minutes. Let cool briefly, then transfer to a cooling rack to cool completely before slicing, at least 1 hour. The bread can be stored tightly wrapped in plastic wrap in a zip-top or paper bag at room temperature for about 5 days. Or slice, wrap tightly in plastic wrap and then aluminum foil, and freeze for up to 1 month.

TRY THIS: Add some cinnamon and raisins to create a nice breakfast bread, or even sun-dried tomatoes and herbs for a savory lunchtime loaf.

Whole-Grain and Seed Bread

MAKES 1 LOAF

Being able to make your own bread feels very empowering, but our goal was to create a wholesome recipe that isn’t a full-day process. The result: a bread that is substantially tastier than store-bought bread, isn’t laden with preservatives, and is actually easier than you might think. Let this be your opportunity to get in the habit of baking bread from scratch. You’ll be so happy you did (and you can thank us later).

INGREDIENTS

1½ cups spelt flour

1 cup unbleached all-purpose flour

½ cup rolled oats

2 tablespoons sunflower seeds

2 tablespoons uncooked quinoa

2 tablespoons sesame seeds

2 tablespoons flaxseeds

2 teaspoons fast-rising dry yeast

½ teaspoon sea salt

3 tablespoons olive oil, plus more for greasing

2 tablespoons pure maple syrup

INSTRUCTIONS

Oil a 9 x 5-inch loaf pan.

In the bowl of a stand mixer fitted with the dough hook, or in a large bowl using a wooden spoon, mix together the spelt flour, all-purpose flour, rolled oats, sunflower seeds, quinoa, sesame seeds, flaxseeds, yeast, and salt.

In a small saucepan, combine the olive oil, maple syrup, and 1¼ cups water. Cook over medium heat, whisking occasionally, for about 3 minutes, until warmed through. Remove from the heat and check the temperature with a cooking thermometer. You want the liquid to be between 120° and 130°F.

Add the liquid to the bowl with the flour mixture and mix on medium speed until a dough comes together (alternatively, mix by hand with a wooden spoon). Continue to mix for a full 2 minutes, stopping to scrape down the sides of the bowl, if necessary. Unlike traditional bread dough, this dough will be soft and sticky—just go with it.

Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel, and set in a warm, draft-free place to rise for 30 minutes.

Preheat the oven to 350°F.

Punch down the dough and transfer it to the prepared loaf pan. Press down and smooth out the top with a spatula or the back of a spoon. Bake for 45 minutes. Let sit briefly, then transfer to a wire rack to cool completely before slicing. The bread can be stored tightly wrapped in plastic wrap or in a zip-top bag at room temperature for about 5 days. Or slice, wrap tightly in plastic wrap and then aluminum foil, and freeze for up to 1 month.

MAKE IT GLUTEN-FREE: Try the Ultimate Gluten-Free Bread here.

Whole-Grain and Seed Bread (opposite), Strawberry Chia Jam (here), and Better Butter (here)

Quick Rise and Shine Cinnamon Rolls

MAKES 8 ROLLS

We love this recipe because it takes far less time than any traditional yeast-based cinnamon roll recipe and is more pleasing than the rolls that come in a tube. It makes use of a quick bread–style dough that gives a more cakelike texture but can have you enjoying fresh-out-of-the-oven cinnamon rolls in less than an hour. Just mix, roll, and bake!

INGREDIENTS

ROLLS

1½ cups nondairy milk, at room temperature, plus 1 tablespoon, for brushing

2 teaspoons apple cider vinegar

1½ cups whole wheat pastry flour

2½ cups unbleached all-purpose flour, plus more for dusting

2 teaspoons baking powder

2 teaspoons fast-rising dry yeast

½ teaspoon baking soda

½ teaspoon sea salt

¼ cup coconut oil

FILLING

¼ cup plus 1 tablespoon coconut oil

⅔ cup coconut sugar

2 teaspoons ground cinnamon

FROSTING

⅓ cup coconut sugar

2 tablespoons tapioca flour

1 tablespoon nondairy milk

¼ teaspoon ground cinnamon

¼ teaspoon pure vanilla extract

INSTRUCTIONS

Preheat the oven to 400°F.

To make the rolls: In a small bowl, combine 1½ cups of the nondairy milk and the vinegar and set aside.

In a large bowl, whisk together the pastry flour, 1½ cups of the all-purpose flour, the baking powder, yeast, baking soda, and salt.

Melt the coconut oil in a small saucepan over medium heat. Once melted, whisk in the milk-vinegar mixture and stir until warmed through (the liquid should be warm to the touch, between 120° and 130°F). Remove from the heat and add to the flour mixture. Stir to combine.

Add the remaining 1 cup all-purpose flour and stir well until a soft dough forms (use your hands, if needed).

Place the dough on top of a silicone baking mat and, if the dough is sticky, lightly sprinkle more flour on top. Use a rolling pin to roll out the dough into a 10 x 14-inch rectangle. Brush the surface with the remaining 1 tablespoon non-dairy milk.

To make the filling: Melt ¼ cup of the coconut oil in a small saucepan over medium-low heat.

In a small bowl, combine the melted coconut oil with the coconut sugar and cinnamon. Sprinkle the mixture over the surface of the dough and use the back of a spoon to smooth it out over the entire surface.

Starting from the long end, roll the dough into a log. It’s helpful to lift up the silicone mat and push it over the dough as you roll to help prevent sticking. Once rolled, be sure the end of the dough is underneath the roll. Using a serrated knife, gently cut the roll in half, and then cut each half into four pieces, for a total of eight pieces.

Place the pieces cut-side up in an ungreased 9-inch round pan or pie plate (start with one in the center and place seven more around the edges of the pan). With the palm of your hand, gently press down on each roll.

Melt the remaining 1 tablespoon coconut oil and brush it over the top of the rolls.

Bake for 25 minutes, until golden brown. Let cool a little before frosting.

Meanwhile, to make the frosting: Combine the coconut sugar, tapioca flour, nondairy milk, and cinnamon in a small saucepan. Cook over low heat until the sugar has melted, about 5 minutes. Remove from the heat and whisk in the vanilla.

Drizzle the frosting over the cinnamon rolls. Serve immediately, or store the rolls in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in the oven at 350°F for about 5 minutes before serving.

MAKE IT GLUTEN-FREE: Replace the whole wheat pastry flour and 1½ cups of the unbleached all-purpose flour with 3 cups Gluten-Free Flour Mix (here) plus 2 teaspoons xanthan gum. Replace the remaining 1 cup unbleached all-purpose flour with 1 cup gluten-free oat flour.

Toaster Pastries

MAKES 8 TO 10 TARTS

Remember those sugary, foil-wrapped Pop-Tarts we all loved as kids? So good, yet so bad. This version is far more satisfying and flavorful. We use our homemade Strawberry Chia Jam for the filling, but you can fill these with just about any jam or spreadable filling you like.

INGREDIENTS

1 cup whole wheat pastry flour

¾ cup unbleached all-purpose flour

1 tablespoon coconut sugar

¼ teaspoon sea salt

½ cup plus 1 tablespoon solid coconut oil (see tip, here)

1 teaspoon pure vanilla extract

½ tablespoon apple cider vinegar

About ½ cup Strawberry Chia Jam (here) or other jam

Nondairy milk, for brushing

1 recipe Lemon Glaze (recipe follows; optional)

INSTRUCTIONS

In a food processor, combine the pastry flour, all-purpose flour, coconut sugar, and salt and pulse until combined.
Add the coconut oil and process until thoroughly combined. Add 3 tablespoons water, the vanilla, and the vinegar and process until the dough holds together and starts to form a ball on the blade. If needed, add more water a little at a time (up to 2 tablespoons) and process until the dough holds together.
Place the dough on a large piece of parchment paper and shape it into a disc with your hands. Place another piece of parchment paper on top and use a rolling pin to roll from the center out. As you roll out the dough, rotate the paper so you roll in even directions to produce a relatively even 12 x 16-inch rectangle about ⅛ inch thick. Remove the top piece of parchment paper and trim the edges using a pastry cutter or sharp knife.
Cut the rectangle into even squares, about 2½ x 2½ inches (you should get 16 to 20 squares total).
Place 1 tablespoon of jam in the center of every other square. Top each jam-filled square with a plain square of dough and press the edges gently to seal each of the filled pockets. Use a fork to crimp the edges and gently prick vent holes in the top of each tart.
Transfer the tarts, still on the parchment paper, to a baking sheet and refrigerate for 30 minutes.

Preheat the oven to 350°F.

Brush the chilled tarts with nondairy milk. Bake for 25 to 30 minutes, until the edges are golden brown. Let cool slightly before serving, and spread with glaze, if desired. Store in an airtight container in the fridge for up to 3 days. (To store for a longer period, freeze unglazed tarts in an airtight container for up to 2 months. Reheat in the oven or toaster oven at 375°F for about 10 minutes. Spread with glaze before serving, if desired.)

TIP: Use coconut oil that is in its solid state, similar to cold butter. If you live in a warm environment and your coconut oil is soft, place the whole jar in the fridge for an hour or so before using.

MAKE IT GLUTEN-FREE: Replace the whole wheat pastry flour and all-purpose flour with 1¾ cups Gluten-Free Flour Mix (here) plus ½ teaspoon xanthan gum.

Lemon Glaze

INGREDIENTS

¼ cup coconut butter, homemade (here) or store-bought, softened

2 tablespoons pure maple syrup

2 tablespoons fresh lemon juice

¼ teaspoon pure vanilla extract

INSTRUCTIONS

In a blender, combine all the ingredients and blend until smooth.

Awesome Energy Bars

MAKES 12 BARS

These bars have been my most-requested recipe by all of the obliging taste-testers in my life (family, friends, neighbors, colleagues … anyone I could find who was still hungry). I feel like I’ve made them a million times and a million different ways. When the request for another batch comes in on a busy night, I just mix in the carob or chocolate chips rather than taking the extra time to cool the bars and spread on a smooth carob/chocolate layer. Either way, these are a winner. —L. P.

INGREDIENTS

½ cup raw sunflower seeds

½ cup raw pumpkin seeds

⅓ cup raw almonds

⅓ cup almond butter

¼ cup pure maple syrup

¼ cup brown rice syrup

⅓ cup brown sesame seeds

⅓ cup raw hemp hearts

2 tablespoons flax meal

½ cup carob chips

INSTRUCTIONS

Preheat the oven to 350°F. Line an 8 x 8-inch square baking pan with parchment paper.

In a food processor, combine the sunflower seeds, pumpkin seeds, and almonds and pulse into a chunky meal.

In a medium bowl, stir together the almond butter, maple syrup, and brown rice syrup.

Fold in the nut-and-seed meal, sesame seeds, hemp hearts, and flax meal. Stir until well combined.

Press the batter into the prepared pan. Bake for 20 minutes. Let cool to room temperature.

Melt the carob chips in a double boiler (see instructions here). Pour the carob over the bars and quickly spread it into an even layer with an offset spatula or the back of a spoon. Let cool in the fridge or on the counter until firm, about 20 minutes.
Once firm, cut into 12 bars. Store in an airtight container in the fridge for up to 2 weeks or in the freezer for 2 to 3 months.

TIP: These bars are a bit sticky, so use a small piece of parchment paper to press them evenly into the pan without covering your hands in sticky, tasty bar batter.

TRY THIS: The best thing about these bars is you can easily adapt them with your own favorite ingredients. Try them with pecans or pistachios instead of almonds, replace the brown sesame seeds with toasted black sesame seeds, and switch out the carob for chocolate.

Snackworthy Cereal Bars

MAKES 10 TO 12 BARS

We packed these easy snack bars with some of our favorite ingredients, but really, this is a pretty customizable recipe—swap out the nuts, seeds, or dried fruit and you have a whole new bar. Tuck one or two in your purse or travel bag for an easy snack when on the go. Or hey, since there are oats and cereal in there, why not bite into one for breakfast?

INGREDIENTS

2 cups puffed brown rice cereal

1 cup rolled oats

½ cup chopped pecans

½ cup dried cranberries

⅓ cup raw pumpkin seeds

¼ cup raw hemp hearts

½ cup coconut sugar

½ cup brown rice syrup

3½ tablespoons coconut oil

¼ teaspoon sea salt

2 teaspoons pure vanilla extract

INSTRUCTIONS

Line an 8 x 8-inch square baking pan with parchment paper.
In a large bowl, combine the puffed rice cereal, oats, pecans, cranberries, pumpkin seeds, and hemp hearts.
In a small saucepan, combine the coconut sugar, brown rice syrup, coconut oil, and salt. Bring to a simmer over medium-low heat. Simmer, stirring occasionally, for about 2 minutes, until the sugar has melted and the mixture is smooth and glossy. Remove from the heat and stir in the vanilla.
Pour the mixture into the bowl with the dry ingredients and stir to coat. Press into the prepared pan, using a spatula to press down and smooth out the top. Refrigerate for at least 1 hour before cutting into bars. Store in an airtight container at room temperature for up to 1 month.

TRY THIS: For a nut-free version, replace the pecans with ½ cup raw sunflower seeds.

Nutty Crispy Rice Squares

MAKES 12 TO 16 SQUARES

I’m going to go out on a limb and assume you’re not a fan of the processed junk in the original Rice Krispies treats, yet somehow the great Kellogg’s marketing team has been making them a part of kids’ lives for generations. They are sticky, sweet, and crunchy, and I still remember shamelessly putting the gooey, cereal-covered mixing spoon straight into my mouth to “taste-test” when I was little. To fulfill the cravings of adults and kids alike, I came up with these crispy rice cereal squares, which are just as I remember but with less sugar, far fewer processed ingredients, and a hint of nutty goodness. If you’re anything like me, you’ll want to do some taste-testing, too. —N. A.

INGREDIENTS

½ cup Coconut Peanut Butter (here)

½ cup brown rice syrup

2 tablespoons coconut sugar

1 teaspoon pure vanilla extract

Pinch of sea salt

3½ cups crispy brown rice cereal

INSTRUCTIONS

Line an 8 x 8-inch square baking pan with parchment paper.
Combine the Coconut Peanut Butter, brown rice syrup, and coconut sugar in a large saucepan. Cook over medium-low heat, stirring occasionally, for 3 to 5 minutes, until melted and smooth. Remove from the heat and stir in the vanilla and salt. Fold in the brown rice cereal and gently stir to coat.
Press into the prepared pan, using a spatula to press down and flatten the top. Refrigerate for at least 1 hour before cutting into squares. Store in an airtight container at room temperature for up to 1 month.

TRY THIS: You can substitute ½ cup of your favorite natural nut butter plus ¼ cup coconut butter for the Coconut Peanut Butter. For a more authentic buttery flavor, try using homemade macadamia nut butter (it’s incredible).

Mountain Climber’s Mix (here)

Mountain Climber’s Mix

MAKES 3½ CUPS

This recipe makes one of the most colorful trail mixes you’ve ever seen. It takes minutes to throw together and offers a variety of flavors and textures in every handful. Plus, you can get through the security checkpoint—making for a reliable source of energy and nutrition, whether you’re climbing to 30,000 feet or to the edge of the Niagara escarpment. Happy hiking!

INGREDIENTS

½ cup raw almonds

½ cup raw cashews

½ cup raw pumpkin seeds

½ cup raisins

½ cup goji berries

½ cup uncrystallized ginger, or ¼ cup crystallized ginger

¼ cup walnuts

¼ cup Brazil nuts

Pinch of sea salt

INSTRUCTIONS

Combine all of the ingredients in a bowl and stir well. Store in an airtight container at room temperature for 2 to 3 months.

TRY THIS: Add chocolate chips or White Chocolate Chips (here) to delight kids and kids-at-heart.

Cheesy Crackers

MAKES ABOUT 60 CRACKERS

Remember those bright orange cheesy crackers you grew up with? Well, these aren’t them. These plant-based, cheddar-flavored crackers are salty and buttery with a hint of onion and oregano. But they’re made with the finest finger-licking ingredients we could find—and we bet you won’t be able to stop eating them.

INGREDIENTS

½ cup unbleached all-purpose flour

¼ cup whole wheat pastry flour

¼ cup oat flour

2 tablespoons nutritional yeast flakes

½ teaspoon sea salt

¼ teaspoon onion powder

¼ teaspoon dried oregano

¼ teaspoon freshly ground black pepper

⅛ teaspoon turmeric powder

¼ cup solid coconut oil (see tip, here)

INSTRUCTIONS

Preheat the oven to 350°F.
In a food processor, combine the all-purpose flour, pastry flour, oat flour, nutritional yeast, sea salt, onion powder, oregano, pepper, and turmeric and process until combined.
Add the coconut oil and process until combined and no chunks of oil remain.
Add 3 tablespoons water and process until a soft dough forms. If needed, add more water a little at a time, up to 2 tablespoons. The dough should just be moist enough to hold together when pressed.
Place the dough on a large piece of parchment paper and form it into a rectangle with your hands. Place another piece of paper on top and press down to flatten. Using a rolling pin, roll the dough into a relatively even 10 x 12-inch rectangle, about ⅛ inch thick. Remove the top parchment and trim the edges using a pastry cutter or sharp knife. Cut the dough into squares, about 1 x 1 inch each, leaving them in place on the parchment.
Transfer the parchment with the cut dough on it to a baking sheet. Bake for 15 minutes.
Remove the pan from the oven and use a fork or knife to carefully (they’re hot!) separate the crackers and spread them out so they have more space between them (this will help the middle crackers cook more evenly). Bake for 5 to 8 minutes more, until lightly golden and crisp. Let cool completely. The crackers can be stored in an airtight container at room temperature for about 1 month.

MAKE IT GLUTEN-FREE: Replace the unbleached all-purpose flour and whole wheat pastry flour with ¾ cup Gluten-Free Flour Mix (here). Use oat flour that is certified gluten-free.

Pecan and Raisin Rice Crackers

MAKES ABOUT 60 CRACKERS

No homemade pantry is complete without crackers. These crispy little gems contain a base of cooked brown rice and flax and are sweetened up with raisins and maple syrup. They are just yum. If this is your first time making your own crackers, don’t be nervous. These come together quickly and seamlessly. Just be sure to roll the dough as thin and evenly as possible. You’ll have a big batch of delicious, healthy snackables in no time.

INGREDIENTS

½ cup flaxseeds

2¼ cups cooked short-grain brown rice, cooled (from about 1 cup uncooked)

½ teaspoon ground cinnamon

3 tablespoons pure maple syrup

½ cup raisins

½ cup raw sunflower seeds

½ cup chopped pecans

INSTRUCTIONS

Preheat the oven to 350°F.
In a small bowl, stir together the flaxseeds and ½ cup water and let stand for about 15 minutes, until gelled.
In a food processor, combine the flaxseed mixture, brown rice, cinnamon, and maple syrup and process until well combined. Add the raisins, sunflower seeds, and pecans and pulse to combine. You want to leave some chunks for texture. The mixture will be very sticky.
Scoop out half the mixture onto a large piece of parchment paper. Top with another piece of parchment and press down to flatten. Use a rolling pin to roll it out into a very thin, even layer, about ⅛ inch thick. Remove the top piece of parchment paper and score the dough into square or diamond-shaped crackers. Transfer the parchment paper, with the crackers on it, to a baking sheet. Roll out the remaining dough using the same process and transfer to a second baking sheet.
Bake for 25 minutes. Remove the baking sheets from the oven, lift the parchment paper, and flip the crackers over onto the baking sheets. Carefully peel off and discard the parchment paper. Continue baking for 10 to 15 minutes, until golden brown and dry to the touch. Let cool completely before breaking apart with your hands. Store the crackers in an airtight container at room temperature for about 1 month or in the freezer for up to 3 months.

Super-Seedy Crackers

MAKES ABOUT 50 CRACKERS

These remind us of a very popular brand of gluten-free crackers on the market. Who are we kidding? We painstakingly worked to replicate those crackers because, despite their cost, we couldn’t stop popping a box into our shopping basket on each grocery trip. These seedy crackers, studded with pumpkin and sesame seeds, deliver on the flavor and crunchy texture for less than a quarter of the price of the boxed variety. So now they’re our new favorite vehicle for hummus, salsa, and baba ghanoush. Huzzah for homemade!

INGREDIENTS

2 cups brown rice flour

¼ cup flax meal

3 tablespoons psyllium husks

Pinch of sea salt

⅓ cup brown sesame seeds

⅓ cup black sesame seeds

⅓ cup raw pumpkin seeds

⅓ cup raw sunflower seeds

3 tablespoons canola oil

1 tablespoon Bragg Liquid Aminos

2 teaspoons toasted sesame oil

INSTRUCTIONS

Preheat the oven to 400°F.

In a medium bowl, combine the brown rice flour, flax meal, psyllium husks, salt, brown and black sesame seeds, pumpkin seeds, and sunflower seeds.

In a small bowl, combine the canola oil, liquid aminos, sesame oil, and 2 cups water. Add the wet mixture to the dry mixture and stir until well combined.

Divide the dough into quarters. Roll out each quarter between two large pieces of parchment paper (see instructions here). The thinner you roll the dough, the crispier your crackers will be. Once you’ve achieved the desired thickness, remove the top piece of parchment paper. Score the dough into square crackers, then transfer the parchment paper, with the crackers on it, to a baking sheet. If you’re using two baking sheets, roll out and bake the first two batches and then repeat for the last two.
Bake each batch for 25 minutes. Flip the crackers, remove the parchment, and continue to bake for 10 minutes more. The crackers should be golden brown. Let cool completely on the baking sheet.
Break the crackers apart on the scored lines using a knife, pizza cutter, or your hands. Store in an airtight container at room temperature for up to 1 month or in the freezer for up to 3 months.

TIP: The secret to crunchy homemade crackers is getting the dough spread super thin before baking. But those super-thin crackers can burn if ignored, so watch them closely. If you’re baking on two baking sheets at once, switch them from bottom to top spot (and top to bottom) in the oven halfway through.

Kale Chips

MAKES 4 CUPS

Believe it or not, this was probably one of the most challenging recipes in the book to create. We have been making kale chips in our dehydrators for years but wanted to create the same crunchy texture in the oven so everyone could enjoy it. We ate a lot of stewed, creamy kale for a while before we figured out the best result would come from a light and simple dressing that really allows the kale to become thin and crispy. So here you go, the ultimate light, healthy snack for chip lovers everywhere.

INGREDIENTS

8 cups curly green kale, washed and dried thoroughly and torn into bite-size pieces

2 tablespoons apple cider vinegar

2 teaspoons olive oil

¼ to ½ teaspoon sea salt

INSTRUCTIONS

Preheat the oven to 300°F. Line two baking sheets with parchment paper.
In a large bowl, toss the kale with the vinegar, oil, and salt until it is evenly coated.
Spread the kale into a single layer on the prepared baking sheets.
Bake for 25 minutes. Let cool on the baking sheets before serving or transferring to a container. The chips stay crispier if you leave them uncovered. The chips will keep at room temperature for 4 to 5 days.

TIP: Make sure the kale is very dry before tossing it with the remaining ingredients. Any remaining dampness can make the chips taste a little bitter. Drying them will also help the chips crisp up rather than stay soggy, which is a pretty essential quality for fantastic chips. These can burn quickly, so watch them closely.

TRY THIS: Add some cheesiness by tossing in 1 tablespoon nutritional yeast flakes.

Spice It Up Tortilla Chips

MAKES 48 CHIPS

Next time you have a craving for Doritos, skip past the chip aisle and pick up a package or two of soft corn tortillas instead. Since these spicy baked chips are free of ingredients like Red #40, corn syrup, and MSG, it’s okay if you want to eat the whole batch yourself (because you can easily make another).

INGREDIENTS

6 small soft corn tortillas

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

½ teaspoon paprika

½ teaspoon chipotle powder (reduce for less heat)

½ teaspoon sea salt

½ teaspoon cane sugar

½ teaspoon nutritional yeast flakes

¼ teaspoon dried oregano

⅛ teaspoon freshly ground black pepper

INSTRUCTIONS

Preheat the oven to 425°F. Line two baking sheets with parchment paper.
Cut each tortilla into 8 triangles and place them in a large bowl. Drizzle with the olive oil and stir to coat (use your hands if it’s easier).
In a dry spice grinder or blender, combine the remaining ingredients and pulse until powdered. Sprinkle the spice mixture over the tortillas and mix with your hands to coat.
Place the tortillas in a single layer on the prepared baking sheets. Bake for 5 to 7 minutes, flipping the chips halfway through. Let cool before serving (the chips crisp up as they cool). Store in an airtight container at room temperature for up to 1 week.

Sweet Potato Chips

MAKES 4 CUPS

Crunchy, salty chips are so satisfying. But with all the hassle of deep-frying at home, we had basically eliminated them from our diets. When we figured out how to oven-bake chips that were actually crunchy, there was quite a celebration. Fill a bowl with these sweet potato chips and join the party!

INGREDIENTS

4 cups thinly sliced unpeeled sweet potato (we use a mandoline blade set at .75 mm)

2 tablespoons nutritional yeast flakes

1 tablespoon olive oil

1 teaspoon garlic powder

Sea salt, for garnish

INSTRUCTIONS

Preheat the oven to 425°F. Line two baking sheets with parchment paper.
Dry the sweet potato chips using a paper towel or clean dish towel.
In a large bowl, toss the sweet potato with the nutritional yeast, olive oil, and garlic powder until well coated.
Working in batches, arrange the slices in a single layer over the prepared baking sheets. Bake the slices for 12 to 14 minutes, until slices are browning and the edges are curling. Depending on your oven, you may want to rotate the trays halfway through the cooking time. Repeat with the remaining sweet potato slices.
Remove from the oven, pour the chips into a large bowl, toss each batch with a pinch of salt, and serve.

TIP: Watch these chips closely while baking. Depending on the thickness of each chip, the baking time can vary. If you have some chips that are thinner than others, pull those out of the oven as soon as they turn brown and crisp up.

Coconut Bacon Bits

MAKES 2 CUPS

You’ve just got to give these a try. We love to use them in vegan club sandwiches, in salads, or to coat an amazing Classic Cheese Ball (here). But if you’re someone who loves smoky, salty sweets, you can also add these as a topping to doughnuts, cookies, and brownies. P.S. One of our testers told us this recipe alone was worth the price of the book.

INGREDIENTS

1 tablespoon tamari

1 tablespoon vegan Worcestershire sauce, homemade (here) or store bought

2 teaspoons liquid smoke

2 teaspoons pure maple syrup

2 teaspoons olive oil (optional)

½ teaspoon apple cider vinegar

½ teaspoon smoked paprika

2 cups large coconut flakes

INSTRUCTIONS

Preheat the oven to 300°F. Line a baking sheet with parchment paper.
In a medium bowl, combine the tamari, Worcestershire, liquid smoke, maple syrup, olive oil (if using), vinegar, and paprika and stir. Toss in the coconut flakes and stir until well coated and no liquid remains at the bottom of the bowl.
Spread the coated coconut in a single layer over the prepared baking sheet. Bake for 18 to 20 minutes, stirring every 5 minutes. Watch carefully—the edges can burn quickly! Let cool on the baking sheet. Store in an airtight container at room temperature for up to 1 month.

TRY THIS: If you’re looking to reduce your oil consumption, the natural fat in the coconut flakes make these delicious with or without the oil in the recipe. If you like things a little more on the salty side, add a sprinkle of salt once you lay out the coconut flakes on the baking sheet, before they go into the oven.

Crunchy Italian-Seasoned Croutons

MAKES ABOUT 45 CROUTONS

These flourless croutons are packed with so much flavor and goodness, you’ll never want to go back to oil-laden bread croutons again. We were inspired to come up with this recipe after trying the croutons from Angela Liddon’s book, The Oh She Glows Cookbook. Spiked with our homemade Italian Spice Mix and a mix of simple seeds, these croutons are meant to be thrown on salads by the handful.

INGREDIENTS

1½ tablespoons flax meal

1 clove garlic

½ cup raw sunflower seeds

¼ cup raw pumpkin seeds

2 tablespoons raw hemp hearts

2 teaspoons Italian Spice Mix (here)

½ tablespoon olive oil

1 teaspoon tamari

¼ teaspoon sea salt

INSTRUCTIONS

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a small bowl, combine the flax meal and 3 tablespoon water and set aside until gelled, about 5 minutes.
In a food processor, pulse the garlic until minced. Add the flax mixture, sunflower seeds, pumpkin seeds, hemp hearts, Italian Spice Mix, olive oil, tamari, and salt and process until combined. Don’t overprocess; you want to leave some chunks for texture.
Drop crouton-size portions of the dough onto the prepared baking sheet. (We like to use a ½-teaspoon measuring spoon to scoop up the dough and drop it onto the prepared baking sheet with the help of a small spoon in the other hand.) Bake for 25 to 30 minutes, or until golden and dry to the touch. Let cool before serving. Store the croutons in an airtight container at room temperature for up to 1 month.

Quick Pickles

MAKES 1 QUART

We wanted a four-season solution to your pickle problem, so we use the ubiquitous English cucumber instead of the kirby, which seems to only make cameo appearances during our brief Canadian summers. The brine creates a bright, sour, and very dilly pickle in just twenty-four hours—without any need for a water bath or canning tongs. Since these pickles are already in long, thin slices, they are ideal for slipping into sandwiches, burgers, and wraps.

INGREDIENTS

1 large English cucumber

1 teaspoon dill seeds

1 teaspoon whole peppercorns (multicolored works well but black, white, or pink are fine, too)

2 cloves garlic, peeled and crushed

4 sprigs fresh dill

¾ cup apple cider vinegar

1 tablespoon kosher or pickling salt (see tip)

1 teaspoon cane sugar

INSTRUCTIONS

Remove the ends and halve the cucumber crosswise. Using a vegetable peeler, peel off half of the cucumber’s skin (alternating peeled and unpeeled sections so you end up with a cucumber with white and green stripes). Slice the cucumber lengthwise into long, thin strips. Discard or snack on the seedy center strips.
Stuff the cucumber slices into a quart-size jar and add the dill seeds, peppercorns, garlic, and fresh dill to the jar with the cucumber.
In a small saucepan, combine the vinegar, salt, sugar, and ¾ cup water. Bring to a boil over medium-high heat and boil for 2 minutes.
Pour the brine over the cucumbers in the jar. Screw on the lid and let cool to room temperature. Refrigerate for 24 hours to develop the flavor. Enjoy over the next 2 weeks in sandwiches, salads, or just on the side.

TIP: It is important to use kosher or pickling salt rather than table salt. Kosher and pickling salts do not contain iodine or anti-caking ingredients, which can make your brine cloudy and soften the cucumbers.

TRY THIS: When those tiny kirby cucumbers are in season, you can use them instead of the English variety. Just replace the English cucumber with 6 to 8 kirbies. They don’t need to be peeled and they pickle well when sliced into spears. Or if you’re craving dilled cauliflower, green beans, or carrots, replace the cucumbers altogether or make a mixed vegetable jar—just give those firmer veggies a quick blanch before adding them.

Sweet Ginger Stir-Fry Sauce (here)