Snacks

Homemade lemon poppyseed cake.

Chewy Whole Wheat Apple Cinnamon Energy Bites

(No-Bake Snack)

Ingredients

(makes ~20 bites):

  • 1 cup Early Morning Harvest Organic Whole Wheat Flour

  • ½ cup nut or seed butter

  • ⅓ cup honey or maple syrup

  • 1 tsp cinnamon

  • 1 tsp vanilla

  • 1 cup grated fresh apple (or finely chopped)

  • ½ cup rolled oats

  • ¼ cup ground flax or chia

  • Pinch of salt

Instructions:

  1. Mix nut butter, honey, vanilla, cinnamon, and salt.

  2. Stir in grated apple, then add Whole Wheat Flour, oats, and flax until a dough forms.

  3. Roll into balls. Chill 30+ minutes (or bake at 350°F for 10–12 min for firmer texture).

Tip: Kid-approved and naturally sweet. Add mini chocolate chips for extra fun.

Whole Wheat PB&J Thumbprint Cookies

Ingredients

(makes ~24 cookies):

  • 1 ½ cups Early Morning Harvest Organic Whole Wheat Flour

  • ½ tsp baking soda

  • ¼ tsp salt

  • ½ cup peanut butter (or sunflower butter)

  • ⅓ cup butter, softened

  • ½ cup brown sugar or maple syrup

  • 1 egg

  • 1 tsp vanilla

  • Strawberry or grape jam for thumbprints

Instructions:

  1. Preheat oven to 350°F. Line a baking sheet.

  2. Cream peanut butter, butter, and sugar. Beat in egg and vanilla.

  3. Mix in Whole Wheat Flour, baking soda, and salt.

  4. Roll into small balls, place on sheet, and press thumb in center. Fill with jam.

  5. Bake 9–11 minutes.

Tip: These travel great in lunchboxes and feel like a special treat while delivering whole grain goodness.

Whole Wheat Chocolate Chip Cookie Muffins (Sweet Breakfast or Snack)

Ingredients (makes 12 muffins):

  • 1 ½ cups Early Morning Harvest Organic Whole Wheat Flour

  • 2 tsp baking powder

  • ¼ tsp salt

  • ⅓ cup brown sugar or maple syrup

  • 1 egg

  • ¾ cup milk

  • ¼ cup oil or melted butter

  • 1 tsp vanilla

  • ¾ cup chocolate chips

  • Optional: ½ cup mashed banana or grated apple for moisture

Instructions:

  1. Preheat oven to 375°F. Line a muffin tin.

  2. Whisk dry ingredients. Mix wet ingredients (egg, milk, sweetener, oil, vanilla) separately.

  3. Combine, then fold in chocolate chips (and banana/apple if using).

  4. Bake 16–20 minutes until golden.

Tip: The whole wheat keeps them satisfying without tasting “healthy.” Kids think they’re getting dessert for breakfast!

Lemon Poppy Seed Snack Cakes

Ingredients:

1 ½ cups Early Morning Harvest General‑Purpose Flour

¾ cup Sugar

2 tbsp Poppy seeds

1 tsp Baking powder

½ tsp Baking soda

¼ tsp Salt

1 cup Plain or vanilla yogurt

2 Large eggs

¼ cup Melted butter or neutral oil

Zest + juice of 1 Fresh lemon

1 tsp Vanilla extract

Optional glaze: 1 cup powdered sugar + 1–2 tbsp lemon juice

Instructions:

Prep the pan: Preheat oven to 350°F. Line an 8×8 pan with parchment or lightly grease.

Mix dry ingredients: In a bowl, whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt.

Mix wet ingredients: In another bowl, whisk yogurt, eggs, melted butter, lemon zest, lemon juice, and vanilla.

Combine: Pour wet ingredients into dry and stir gently until just combined. Do not overmix.

Bake: Spread batter into the pan and bake 25–28 minutes, or until the top is lightly golden and a toothpick comes out clean.

Glaze (optional): Whisk powdered sugar with lemon juice and drizzle over the cooled cake.

Serve: Cut into squares and enjoy as a bright, springy snack cake.

Carrot Cheddar Mini Fritters

Soft, cheesy, and easy for little hands — more like a veggie pancake than a fritter.

Ingredients:

  • 1 ½ cups shredded carrots

  • ½ cup shredded cheddar

  • 1 egg

  • ¼ cup Early Morning Harvest Whole Wheat Flour

  • Pinch of salt

  • Olive oil

Instructions:

  1. Mix all ingredients.

  2. Scoop tablespoon‑sized portions into a warm skillet.

  3. Flatten slightly and cook 2–3 minutes per side.

Cut Out Sugar Cookies

Prep time: 30 minutes * Chill time: 1 hour * Bake time: 11 minutes

Ingredients

  • 1 cup (225 g) salted room butter, softened

  • 1 1/2 cups (180 g) powdered sugar

  • 1 large egg

  • 3 1/4 cup (420g) EMH General Purpose Flour

Icing

  • 1 cup powdered sugar

  • 1 tablespoon milk (a little more or less if desired)

  • 1 teaspoon vanilla flavoring

  • couple drops of food coloring, optional

Directions

  1. Thoroughly combine butter and 1 1/2 cups powdered sugar until smooth.

  2. Add egg and mix well.

  3. Sift in flour a third at a time, mixing after each addition. May have to use hands to form a ball.

  4. Divide dough into two balls and refrigerate for one hour.

  5. Preheat oven to 350 degrees.

  6. Roll out dough to 1/8”-1/4” (dough will be very firm)

  7. Using cookie cutters, press into dough and gently press dough from cookie cutter onto parchment lined cookie sheet.

  8. Bake for 11 minutes until cookies are golden.

  9. Cool completely before icing.

  10. Icing: Mix 1 cup powdered sugar, milk and vanilla and desired food coloring together until smooth and uniform. Put in a plastic bag and cut off a small corner. Twist the top of the plastic bag to get the icing out.

  11. Decorate as desired!