The supermarket aisles are full of foods that I love, much of them convenience “junk foods” packed with equal parts favorite childhood memories and industrial additives. The nostalgia of these foods gives me cravings that are often far stronger than I can resist. Who hasn’t had a jonesing for a handful of cheesy Goldfish crackers or gotten just a little bit giddy at opening a package of chocolatey Ding Dongs? Sweet or savory, we all have our favorite snack foods.

The guilt sets in when I turn that packaging over and read the laundry list of gums, “ides,” and “ates,” not to mention added artificial colors and flavorings. Natural food producers have created a whole industry to address this guilt, creating their own versions that are just as convenient, but slightly less processed, than the big-name brands. Unfortunately, these are usually far more expensive than their industrial originals, and, let’s face it, not as tasty. Carob is no substitute for chocolate, and lentils do not replace potatoes in a chip, even when the potato has been processed beyond recognition.

It’s time to take back our snacks!

This book is all about re-creating favorite childhood snacks, reimagined with more nutritional ingredients (like whole-grain flours and less-processed sugars) that amp up the flavors and textures. These standard pantry items can be found in any grocery with old-world whole grains and other unprocessed ingredients. And for those with gluten sensitivity or who prefer vegan treats, these recipes offer some suggestions for you. The recipes in this book aren’t intended to be low-calorie. They are simply real food that I think you’ll love to indulge in now and then.