(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
- Line baking sheet pan with parchment paper and lightly coat it with vegetable spray or butter.
- 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.
- 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.
- 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.
- Cool completely, then break into bite size pieces and you are ready to enjoy. Store in an airtight container in the refrigerator.
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
- Preheat oven to 350 degrees F. Spray 8 1/2″ by 4 1/2″ metal loaf pan with nonstick cooking spray.
- In large bowl, with wire whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine.
- 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.
- 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.
- Serve warm with a glass of milk!
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
- 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.
- Once frozen, remove bananas from the freezer and brush them with ice cold orange juice. Immediately roll them on the shredded coconut.
- Stick chocolate chips on to the face area for eyes by pressing firmly.
- Stick a raisin to mouth area.
- Now you have BOOnanas to enjoy!
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!
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!
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!
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.
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.