Category Archives: Recipes

Cherry-Vanilla Granola




  • 4 cups old-fashioned rolled oats
  • 1 cup wheat germ
  • 1 cup unsweet­ened shred­ded coconut
  • 1 to 1 ½ cups sliced almonds (optional)
  • ½ cup honey
  • 3 table­spoons molasses
  • 3 table­spoons water
  • 1 gen­er­ous tea­spoon vanilla extract
  • ¼ cup coconut oil
  • ½ tea­spoon kosher salt
  • ½ tea­spoon ground cinnamon
  • 1 cup dried cherries



  1. Place oven racks in mid­dle two posi­tions. Pre­heat oven to 275º.
  2. Line 2 bak­ing sheets with parch­ment paper. Set aside.
  3. Com­bine oats, wheat germ, and coconut in a large bowl.
  4. Com­bine honey, molasses, water, vanilla extract, and oil in a small saucepan over medium-low heat. Cook, stir­ring fre­quently, until mix­ture is uni­form and melted.
  5. Pour honey mix­ture over oat mix­ture. Sprin­kle with salt and cin­na­mon, and stir to com­bine, using your hands or a wooden spoon. Divide mix­ture among the pre­pared bak­ing sheets.
  6. Bake, stir­ring mix­ture and switch­ing posi­tions of pans halfway through, until gra­nola is golden, about 15 to 25 min­utes. (It won’t feel crisp until after it cools.) Keep an eye on it, as it goes from golden to burned in a mat­ter of minutes.
  7. Cool on bak­ing sheets set on wire racks until gra­nola is cool to the touch and crisp. Place in a bowl; add cher­ries and toss gen­tly to combine.
  8. Store for up to 1 week in an air­tight container.

Pumpkin Seed Brittle


(This recipe is tree nut free & gluten free)

You carved your pump­kins and saved those pump­kin seeds, and we know just what to do with them! Of course, if you didn’t save them, you can sim­ply pur­chase a bag of shelled, raw pump­kin seeds (also known as pepi­tas) from the gro­cery store.




  • Vegetable-oil spray or 1 tea­spoon butter
  • 2 cups sugar
  • 4 ounces (1 stick) unsalted butter
  • 1/3 cup honey
  • 1/2 tea­spoon bak­ing soda
  • 2 tea­spoons to 1 1/2 table­spoons sea salt
  • 1 1/2 cups of raw, unroasted pepitas




  1. Line bak­ing sheet pan with parch­ment paper and lightly coat it with veg­etable spray or butter.
  2. Put the sugar, but­ter, honey, and 1/2 cup plus 2 table­spoons water to a large saucepan, and stir together until all the sugar is wet. Cook over high medium-high, but mon­i­tor it care­fully until the mix­ture begins to thicken up a lit­tle bit.
  3. Once the mix­ture turns a medium golden (takes at least 10 min­utes) imme­di­ately remove from the heat, and care­fully whisk in the bak­ing soda fol­lowed by the salt (Caramel mix­ture will bub­ble quite a bit at this point). Switch to a wooden or metal spoon, and fold in the pepi­tas or seeds.
  4. Quickly pour the mix­ture onto the sheet pan, and spread it out over the pan using the back of the spoon before it starts to harden.
  5. Cool com­pletely, then break into bite size pieces and you are ready to enjoy.  Store in an air­tight con­tainer in the refrigerator.

Pumpkin Spice Bread Loaf


Pump­kin is not just for pump­kin pie any­more! Enjoy this deli­cious recipe with your fam­ily and fill your kitchen with the rich aroma of freshly baked bread.  Per­fect for break­fast with a dol­lop of cream cheese spread… yum!



  • 1 cup light brown sugar
  • 2 large egg whites
  • 1 cup pure pumpkin
  • 1/4 cup canola oil
  • 1/3 cup non-fat plain Greek yogurt
  • 1 tea­spoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 1/2 teaspoon(s) bak­ing powder
  • 1 tea­spoon ground cinnamon
  • 1/2 tea­spoon ground nutmeg
  • 1/2 tea­spoon bak­ing soda
  • 1/2 tea­spoon salt



  1. Pre­heat oven to 350 degrees F. Spray 8 1/2″ by 4 1/2″ metal loaf pan with non­stick cook­ing spray.
  2. In large bowl, with wire whisk, com­bine brown sugar and egg whites. Add pump­kin, oil, yogurt, and vanilla extract; stir to combine.
  3. In medium bowl, com­bine all-purpose flour, whole wheat flour, bak­ing pow­der, cin­na­mon, nut­meg, bak­ing soda, and salt. Add flour mix­ture to pump­kin mix­ture; stir until just com­bined. Do not overmix.
  4. Pour bat­ter into pre­pared pan. Bake 45 to 50 min­utes or until tooth­pick inserted in cen­ter of loaf comes out clean. Cool in pan 10 min­utes. Invert pump­kin bread onto wire rack; cool completely.
  5. Serve warm with a glass of milk!

Halloween Treats — BOOnanas!


If you pre­fer a health­ier Hal­loween treat to serve at home, there are cre­ative ways to serve fruit that is also fun. The whole fam­ily can join in and help make these spooky Boo­nana Ghosts!

These Banana & Coconut ghost sticks are a great alter­na­tive to sugar loaded pop­si­cles.  They are also super easy to make, just pop them in the freezer and they are set to go!  We love bananas because they are the per­fect energy filled snack. They are packed with vit­a­mins and min­er­als that help the body main­tain lev­els of energy dur­ing phys­i­cal activity.

Yields — 4 BOO­nana pops


  • 2 large bananas
  • 1 cup of unsweet­ened shred­ded coconut — Spread out on a cookie sheet tray
  • ½ cup of cold orange juice
  • Choco­late chips — for ghost eyes
  • Raisins — for ghost mouths
  • Sev­eral pop­si­cle sticks



  1. Peel bananas and cut in half. Stick a pop­si­cle stick start­ing on the flat end of the banana 2 inches up. Freeze bananas on a wax paper lined sheet tray.
  2. Once frozen, remove bananas from the freezer and brush them with ice cold orange juice. Imme­di­ately roll them on the shred­ded coconut.
  3. Stick choco­late chips on to the face area for eyes by press­ing firmly.
  4. Stick a raisin to mouth area.
  5. Now you have BOO­nanas to enjoy!

Tomato and Toast Salad


You will need:

  • 3 cups cherry toma­toes, cut in half
  • chopped fresh basil or pars­ley leaves (1⁄4 cup)
  • chopped red onion (1⁄4 teaspoon)
  • salt (2 tablespoons)
  • olive oil (1 1⁄2 tablespoon)
  • fresh lemon juice (2 tablespoons)
  • 1 gar­lic clove, peeled and minced or put through a gar­lic press
  • 3 cups toasted or grilled day-old whole grain bread, cut into 1-inch squares



  1. Put the toma­toes, basil or pars­ley, red onion, salt, olive oil, lemon juice, and gar­lic in a mix­ing bowl and mix well.
  2. Add the bread and mix again mak­ing sure bread is com­pletely cov­ered in oil and lemon juice. Taste the salad, and add more lemon, herbs, or salt if you think it needs it. This is a great oppor­tu­nity to let every­one taste it and talk about what they taste!
  3. Cover and refrig­er­ate at least 20 min­utes, up to overnight. This can be eaten cold when the juices from the tomato have had a chance to be soaked up by the lit­tle bits of toast! Yum!

Blueberry Recipe: Blueberry Jam


Now you can cap­ture the essence of sum­mer and share it with your fam­ily through­out the rest of the year with this sim­ple blue­berry jam recipe! And don’t worry about spe­cial can­ning pro­ce­dures or bulky equip­ment. This recipe can be stored in a sealed con­tainer in the refrig­er­a­tor for up to a month, and in the freezer for up to six months!




  • 4 cups blueberries
  • 3 1/2 cups sugar




  • Pre­heat oven to 250 degrees.
  • Put a plate in the freezer.
  • With a potato masher or spoon, crush 1 cup berries in a medium heavy-bottom non­re­ac­tive saucepan.
  • Add remain­ing 3 cups berries and 1/2 cup water; bring to a sim­mer over medium heat.
  • Cook, stir­ring occa­sion­ally with a wooden spoon to break up berries, until berries are soft. About 6 minutes.
  • Mean­while, spread sugar out on a rimmed bak­ing sheet. Heat in oven until warm. About 5 minutes.
  • Slowly stir sugar into saucepan; return mix­ture to a sim­mer, stir­ring constantly.
  • Reduce heat to medium-low; cook at a slow boil until thick­ened, 45 min­utes to 1 hour.
  • To test for done­ness, drop a small amount of jam onto the chilled plate; it should wrin­kle when pressed with your finger.
  • Enjoy with Whole Wheat toast!

Fresh Out of The Test Kitchen

Over the sum­mer, we held one of our most excit­ing projects to date: our first ever WT Café Test Kitchen. We cre­ated our test kitchen in order to rein­force our com­mit­ment to serv­ing fresh, nutri­tious, and excit­ing food to every child, every­where! We exper­i­mented with our recipes every day in an effort to make them health­ier AND tastier. Our panel of kid testers were fun to work with and they enjoyed tast­ing our recipes. Now, after sep­a­rat­ing the best from the rest, we’re ready to share these new menu items with you too!  Hop online to check out your school’s fall menu. You won’t believe all the new items we’ve cooked up to make lunchtime excit­ing again!



Through the years, we’ve become clas­sic DIY­ers. If the prod­uct our cus­tomers want can­not be sourced, we make it our­selves!  In our case, that means craft­ing our own sauces, dress­ings, and mari­nades in order to avoid the chem­i­cals so com­mon in food today. As a result, we have an extra­or­di­nary col­lec­tion of tasty recipes made with real, health­ful ingredients.


We don’t stop at sauces. Now, we’re intro­duc­ing our very own house-made Straw­berry Jam! So when you order our Sun­but­ter & Jelly Sand­wich, you know that your child is eat­ing the fresh­est and purest jam avail­able! Pretty sweet!


How about pick­les? We’re now mak­ing our very own pickle chips too! Most pick­les out there are col­ored with an array of arti­fi­cial food col­or­ing chem­i­cals. YUCK! We do not want that junk any­where near our kitchens! When your kids eat WT Café, they will be eat­ing pick­les that were made in a local kitchen with 100% nat­ural ingre­di­ents. They will taste the difference!


Day after day, year after year, we con­tinue to make our food as healthy and deli­cious as we can so that you don’t have to worry about what your chil­dren are eat­ing. WT Café has the food kids love from the name par­ents trust.  That’s our Brand Promise to you!


Frozen Watermelon Pops


Stay fresh this sum­mer with these healthy and refresh­ing frozen water­melon pops.


  • ⅛ large fresh watermelon
  • 4 TBS fresh lemon juice
  • 2 TBS honey

Cut flesh from water­melon rind and remove seeds. Blend flesh until liq­uid (you should have approx­i­mately 4 cups of liq­uid). Stir in lemon juice and sugar.

Pour into 5 fluid ounce paper cups, leav­ing space at the top so they don’t over­flow. Stick a wooden pop­si­cle stick into each cup. Freeze for sev­eral hours. To eat, just peel off the paper cup and enjoy!


A Handy Gluten-Free Blueberry Muffin Recipe


Hav­ing a sta­ple gluten-free recipe up your sleeve is always a great idea. This deli­cious blue­berry muf­fin recipe can be pre­pared at a moment’s notice for guests, a week­end break­fast, or even your school bake sales. And you won’t believe they’re gluten-free!


  • 11 ounces (1 3/4 cups plus 2/3 cups All Pur­pose, Gluten-Free Flour Blend) — Bob’s Red Mill, King Arthur AP Gluten-Free Flour blends are usu­ally read­ily avail­able in super­mar­kets.
  • 1 table­spoon bak­ing powder
  • 1/2 tea­spoon salt
  • 1/4 tea­spoon ground cinnamon
  • 5 1/4 ounces (3/4 cup) gran­u­lated sugar
  • 8 table­spoons unsalted but­ter, melted and cooled
  • 1/2 cup plain low fat yogurt
  • 3 large eggs
  • 1 tea­spoon vanilla extract
  • 7 1/2 ounces (1 1/2 cups) blueberries
  • 2 table­spoons turbinado sugar


Whisk flour blend, bak­ing pow­der, salt, and cin­na­mon together in a large bowl. In a sep­a­rate bowl, whisk gran­u­lated sugar, melted but­ter, yogurt, eggs, and vanilla together until well com­bined. Using a rub­ber spat­ula, stir egg mix­ture into flour mix­ture until it is fully com­bined. Fold in blue­ber­ries until evenly dis­trib­uted (bat­ter will be thick and stiff). Cover bowl with plas­tic wrap and let bat­ter rest at room tem­per­a­ture for 30 minutes.


Adjust oven rack to mid­dle posi­tion and heat oven to 375 degrees. Spray 12-cup muf­fin tin with pan spray. Using an ice cream scoop, por­tion bat­ter evenly into pre­pared muf­fin tin. Sprin­kle turbinado sugar over top.


Bake until muffins are golden and tooth­pick inserted in cen­ter comes out clean – approx­i­mately 16–20 min­utes. Rotate the muf­fin pan halfway through baking.


Let muffins cool in muf­fin tin on wire rack for 10 min­utes. Remove muffins from tin and let cool for 10 more min­utes before serv­ing. Muffins may be kept frozen for up to 2 weeks.

Gummy Worms

Yucky-Yummy Earth Worms

Gummy Worms

For a fun Earth Day recipe to make at home, try these Yucky-Yummy “Earth Worms” in Dirt!

We rec­om­mend using “Yummy Earth” gummy worms that con­tain no arti­fi­cial col­ors or fla­vors and are made with real fruit juices. For the dirt, we used an all-natural choco­late cream sand­wich cookie. We rec­om­mend a brand sim­i­lar to “Back to Nature” as those do not con­tain any hydro­genated fats, arti­fi­cial ingre­di­ents, or high fruc­tose corn syrups.



  • 1/4 cup cornstarch
  • 1/2 cup sugar
  • 1/8 tea­spoon salt
  • 3 cups whole milk
  • 1 cup dark choco­late chips (more heart-rich anti-oxidants)
  • 1 tea­spoon  pure vanilla extract

Com­bine the corn­starch, sugar, and salt in a medium saucepan. Slowly whisk in the milk, in a thin stream at first so that lumps don’t form, then more quickly once the corn­starch mix­ture is smoothly incor­po­rated. Place over medium-low heat and stir occa­sion­ally, scrap­ing the bot­tom and sides. Use a whisk as nec­es­sary should lumps begin to form. After 10 min­utes or so the mix­ture should begin to thicken, enough that it will coat the back of a spoon. Add the choco­late, and con­tinue stir­ring for another 2 to 4 min­utes, until choco­late is fully incor­po­rated and mix­ture is quite thick. Remove from heat and stir in the vanilla.

If you’re con­cerned about lumps: Run mix­ture through a fine-mesh strainer.

Chill until it is cool and set, about 2 to 3 hours. Do ahead: Pud­ding is good for 3 days in the fridge .


To assem­ble worm cups:


Fill a 5 oz cup ¾ of the way u with mud (pud­ding), sprin­kle about 3 Tbs of ground up choco­late cream cook­ies (dirt), then top with 2–3 worms.