Mushroom & Basil Crostini with Garlic & Cheese Spread

*I have a gorgeous photo to share but blogger keeps flipping is on its side! Dimensions exactly same as other photos * suggestions?

Last week I was planning to make a lovely crostini for our monthly Moms Night Out however, company came by and I did not get to the store to buy the bread. Therefore, I picked up the bread yesterday and made these amazingly tasty crostini for the family.

Knowing that my son, sometimes enjoys mushrooms (mushroom soup), I knew he may end up grimacing but I was wiling to risk it. These are super easy to make as you can saute the mushrooms while the bread is in the oven.

Thymely Tip: Remember, that simply because someone/kids do not enjoy a food in one form, does not mean they would not enjoy the flavor profile in another (raw versus sauteed)

Mushroom & Basil Crostini with Garlic & Cheese Spread
makes two dozen

2 Ciabatta Olive Oil Bread Stix (found at stop & shop)
1 Tablespoon Olive Oil
8 0z fresh mushrooms of your choice (I used baby portobello), finely chopped
1 tub of light garlic and herbs spreadable cheese
Fresh Basil leaves, chopped

Preheat oven to 400ºF. Slice the bread into 1/2 inch pieces. Because they were already made with olive oil, salt and pepper, I was able to skip this step.

Toast the bread for 10 minutes. Meanwhile, heat the olive oil over medium heat. Add the mushrooms and saute for about 6 minutes, stirring often.

Remove the bread from the oven and allow to cool slightly. Spread a 1/2 teaspoon of cheese spread onto the bread, a dollop of mushrooms and top with some basil.

We found that we did not need to use any seasoning as the cheese spread is salty enough.

Creamy Greek Yogurt Dip

Most of us love dips right? Whether it is for Vegetables or a Protein, we Americans love dips and kids are no exception. My son loves dipping his carrots in hummus but I thought I would see if I could persuade him to try something else. I knew I had a little Greek yogurt left and from there I experimented. This would also be yummy with sour cream.

Feel free to experiment with different herbs and citrus juices to find your favorite combo. What are some of your favorite foods to dip?

Ingredients:
1/3 cup plain low fat Greek yogurt
1/2 small clove of Garlic, minced
1/3 scallion, minced
A few leaves of Cilantro, minced
Ground Pepper

Directions:
Mix all ingredients and enjoy.

Strawberry Mice - Getting kids to eat Fruit at a Birthday Party

This past weekend including a birthday party for my daughter and in addition to the fruit and vegetable platter which kids would probably overlook, I wanted to give them something irresistible. It came in the form of eating mice. What you say? Yup, I wanted the kids to eat mice.

The idea came from Family Fun however, I modified it and used some items we already had. The eyes were mini-chocolate chips and the nose was some icing I had used on the kitty-cat birthday cake. Instead of running out to get some strings of licorice, I simply made some 'tails' on the plate behind each mouse. The kids went nuts for them and even though I thought someone would pull the almond slices out, they were too enthralled with popping a mouse in their mouth than paying attention to the fact that the ears were almonds.

A step by step pictorial here on Whrrl

Baked Tortilla Chips: Salt, Chili-Lime & Garlic-Cayenne

A few weeks ago, I had bought 2 packs of Whole Wheat tortillas because they were on sale as a Buy 1 Get 1. After having quesadillas one night, I had a choice to make: freeze the other package or use them in a recipe. I decided that it would be fun to make our own baked tortilla chips and have some fun with the kids while experimenting with flavors.



We made three flavors: Salt only, lime-chili and a cayenne-garlic. We started by cutting the tortillas into 8 wedges, spraying them with Pam Olive Oil Spray and then baking them until crispy. The kids loved being able to shake all the seasonings on the chips (minus the cayenne) and then pick their favorite flavor.

I was a bit concerned that we would regret using the Whole Wheat tortillas and wishing we had saved this experiment for Corn Tortillas but we truly enjoyed the flavor and texture.



Ingredients (Salt):
Whole Wheat Tortillas
Pam Olive Oil
Coarse or Sea Salt

Ingredients (Chili-Lime):
Whole Wheat Tortillas
Pam Olive Oil
Coarse or Sea Salt
True Lime - 1 packet
Chili Powder

Ingredients (Garlic-Cayenne):
Whole Wheat Tortillas
Pam Olive Oil
Coarse or Sea Salt
Garlic Powder
Ground Cayenne

Instructions:
1. Preheat the oven to 350 degrees F

2. Cut each tortilla into 8 wedges and place them in a single layer on a cookie sheet.

3. Combine the seasonings (I did not measure them out so have fun with it) in a small bowl and set aside.

4. Spray the wedges with Olive Oil spray and dust with the seasoning mixture. Flip the wedges over and repeat.

5. Bake for 7 minutes, flip the wedges over and bake another 7 minutes. You can probably skip flipping them over and simply rotate the pan if you prefer.

‘Bruscetta’ Pizza Salad OR ‘Panzanella’ Pizza Salad?

Although the frequency of leftover pizza may be close to null in your house, I created a fun snack on the fly while cleaning out the fridge a few weeks ago. We had some lovely mesclun mix, pizza and a little bit of balsamic reduction/syrup. I know you will not believe me but the kids loved it (except when my son was irritated by a falling piece of lettuce).

So, you tell me: ‘Bruscetta’ Pizza Salad OR ‘Panzanella’ Pizza Salad?



Ingredients:
Quality frozen pizza, cut into thin slices (I used Newman's Own Margherita Thin & Crispy Pizza)
Organic Mesclun Mix (or any lettuce)
Balsamic Reduction Sauce/Syrup (or dressing but you may wish to toss salad in it first to avoid drips)

Directions:
Remove the refrigerator, slice it, top with salad and syrup. Yum!

FYI: The best way to slice pizza is by using a pizza wheel. You avoid the tearing and uneven slicing that results from using a knife. I also use my pizza wheel when making chicken strips and cutting up brownies

Popcorn Trail Mix - Snack in a Bag

Spring time is finally here and we are all going to be spending more time outside and that means we need to bring snacks along for the ride. And since we all love popcorn, feel free to utilize it in this trail mix.

Hey, no picking out popcorn and cereal allowed, only handfuls with fruits & nuts to be consumed.


Ingredients:
3 cups plain or lightly buttered popcorn
½ cup unsweetened dried cranberries
1/3 cup whole raw almonds
1 cup honey nut O cereal

Instructions:
1. Pop the popcorn according to manufacturer’s instructions

2. Meanwhile, place the cranberries, almonds and cereal in a bowl.

3. Add the popcorn, toss well and distribute 1 cup each into a bowl or plastic bag for easy transport.

Yield: 4 servings at 1 cup each

Sahale Snacks = Snack Better

A while back, you may recall a did a Whrrl story about some new snack options at Starbuck's. I frequent Starbuck's as I use it as my 'office' each week and noted some new snacks they had. I immediately grabbed a bag of the pricey but exotic and promising 'Almonds with Apple, Flax Seeds, Date, Balsamic Vinegar + Red Pepper'. I mean how often does your snack have that kind of title? I love how they have a delicate sweetness and the heat from the red pepper had me sold.

Since then, I have had the Almonds with Cranberries, Honey + Sea Salt and my son's favorite Cashews with Pomegranate + Vanilla .

So why else does this line appeal to me? A quote straight from Shale Snacks : "The company was founded on a simple idea: take all-natural ingredients, add a dash of culinary magic, and produce great tasting snacks."



Try some and feel free to share them with the kids.

Roasted Edamame

I have been snacking on edamame beans from Trader Joe's for weeks so I decided to switch things up a bit. The results: a tasty little snack/side dish with enhanced flavor thanks to the roasting.

Feel free to use whatever seasonings suit your taste buds.



Ingredients:
Shelled & thawed Edamame
Olive oil
Chile powder
Paprika
Salt and pepper

Directions:
1. Preheat the oven to 375 degrees.

2. Stir together the oil, chile powder, paprika, salt and black pepper in a small bowl. Add the beans to the bowl and toss to coat.

3. Arrange the beans in a single layer on a baking sheet. Roast for 15 minutes (may be a minute or two less-remove if start get too brown.)

4. Eat hot or Cool. Refrigerate any leftovers.

A Year to Savor the Thyme Tip #13 : TLC bars

Cutting a Pomegranate - A Science Experiment

As I have told you before, we love our pomegrante juice so when the kids asked me how the juice is made/comes from, I realized that I had not actually brought the actual fruit into the house. Gosh, amazing that all these years have passed without eating the seeds from the actual fruit.

I began to really think about how long it had been since I had opened one and ate the seeds. I think I was 12. As you will see in the video, the kids are excited as this like some sort of science experiment. They are looking forward to seeing what it looks like inside and see what Mom is doing. Try this with your own kids.

By the way, you will see in this video (as with others), my youngest is a bit of a challenge. However, 99% of the time, he gives it a try, but at his own pace. I can respect that.

Pumpkin & Oatmeal Muffins

The story of Pumpkin Muffin Love: Daddy takes kids to the bakery. They return home and beg mom to make Pumpkin Muffins. Mom sets off on a mission. The results are below and include the boost of oatmeal.

Pumpkin-Oatmeal Muffins

Inspired by Whole Living

Ingredients:

1 1/2 cups whole-wheat flour
1 1/2 cups organic all-purpose flour
2 teaspoons baking powder
2 tablespoons cinnamon
1 tablespoon nutmeg
1/2 teaspoon baking soda
1/3 cup oatmeal

3/4 cup vegetable oil
2 cups organic pumpkin puree
1 cup plain organic low-fat yogurt
3 large organic eggs
1 1/3 cup brown sugar plus 2 tablespoons more for sprinkling

Directions

1. Preheat oven to 350 degrees. Coat muffin pans (~22-24 muffins) with baking spray.

2. In a medium bowl, whisk together flours, baking powder, cinnamon, nutmeg, baking soda and oatmeal; set aside.

3. In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and sugar to combine

4. Add dry ingredients to wet ingredients and mix just until moistened (do not over mix).

5. Spoon approx. 2 tablespoons of batter into each muffin tin and sprinkle with remaining sugar.

6. Bake until a toothpick inserted in the center of a muffin comes out clean, 20-25 minutes. Cool 5 minutes in pan.

Great topped with some cream cheese or pumpkin butter!

Trader Joe's Rice & Bean Chips with Adzuki Beans

Happy Snacker. That was me a few weeks ago. It was a super long day and I found myself dropping in to Trader Joe's to grab some nitrate-free meats for sandwiches and I was hungry. A piece of fruit would not stop this crunch & salt craving. So, I wondered wide-eyed down the chip aisle wondering if I could quell this craving and find something exciting.

The red bag jumped out at me with a photo of spiced tortilla chips and so I grabbed the bag and flipped it over to examine the ingredients list and nutritional information. Here is what it said: Rice flour, corn flour, adzuki and/or black beans, sunflower/safflower oil, rice meal, sugar, rice bran, salt, red chilis, cumin powder and garlic powder. 7 g fat, 2 g protein and 1 g sugar per 20 chips.



What to think? I am happy because there is nothing 'enriched' or 'modified'. Is there a good amount of fat, sure, but I expected that and it did not deter me. Sugar was low and all real ingredients so I went for it. Plus, it is gluten-free.

Conclusion: Sweet and salty. Yes! Nice texture? Yes! Unique? Yes! A bite to them from the chili. cumin and garlic? Yes! Good for entertaining? Yes!

Kiwi-Strawberry Muffins

I was made aware of the Zespri KiwiFruit Lunch 2.0 contest at BlogHer when a woman handed me a flyer in the EXPO hall. She began to tell me about it and before she could even finish, I said "I know exactly what I am making."

At that moment it hit me that I could not recall even introducing my children to Kiwi and at the same moment, I knew exactly how I would. No, not by presenting some fuzzy brown oval of a fruit and telling them to try it. Nope, I would combine this lively fruit into a favorite recipe of theirs: Strawberry muffins. So after some tinkering, we have the perfect muffins for lunch boxes, snacks or even breakfast. These will definitely be in my daughter's lunch box this year!

These would be great to freeze and have on hand.

Ingredients:
½ pound (8oz) fresh strawberries, hulled, rinsed and cut into small pieces

1 green kiwi, skin removed and cut into small pieces
1 cup whole wheat flour
1 cup organic unbleached all purpose flour
3/4 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 salt
1/2 cup agave nectar, light
3/4 cup brown sugar
1/4 cup canola oil
1/2 cup organic applesauce, no sugar added
2 eggs
1/2 teaspoon pure vanilla extract

Directions:
1. Preheat oven to 350 degrees. Spray a muffin tin with baking spray. In a small saucepan, bring strawberries and kiwi to a boil over medium heat, mashing gently, while they cook for 1 minute. Pour into a bowl to cool.

2. In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside.

3. In a separate bowl, beat nectar, sugar, oil, applesauce, eggs and vanilla until combined.

4. Add dry ingredients to wet and fold to combine. Fold in the kiwi & strawberry mixture.

5. Fill muffin pan-makes about 15 muffins or just overfill one pan to make 12 muffins.

6. Bake until a toothpick inserted in center comes out clean, about 22 minutes. Cool completely.

I brought the muffins out to them while they were outside playing with a friend and said nothing except 'snack time.' After they consumed them I told them those were Kiwi-Strawberry muffins. My son asked 'What Kiwi Momma?' and I told them it is a fruit. In unison, I heard 'Yum'.

National Ice Cream Day - Ice Cream Sandwiches

Oh Happy Day! A day where you can celebrate ice cream and feel the need to have some, in the name of celebrating. I mean, you must show some love and respect by eating some right? So we did that by making ice cream sandwiches. Oh, by the way, did you know about the ice cream social challenge going on? Read more about it.



I choose carefully when acquiring the items for our outdoor indulgence by buying some soft organic double fudge cookies and some yummy Stonyfield Vanilla frozen yogurt. My intention was to buy their 'Gotta Have Vanilla' ice cream but when scooping, I saw that I had bought the 'Gotta Have Vanilla' frozen yogurt which saved us many calories and was so tasty. I also want to throw out some more love to Stonyfield as they are awarding the winners of our contest with coupons for free pints of their frozen goodness. Also, there are other prizes as well, such as, a great T-shirt from Etsy.



In addition, I would be choosing Stonyfield whether there were coupons involved or not. Why? Here is the reason directly from their website: "Our rich and creamy ice cream and frozen yogurt are crafted with the freshest all natural and organic ingredients. They are also produced without the use of antibiotics, synthetic growth hormones or toxic and persistent pesticides and fertilizers."

Do not forget to enter and tweet about it so all your friends know using the #icsocial (@savorthethyme @scottysnacks @tanglednoodle)!

Here is a little snippet showing the love of the ice cream sandwich.

National Ice Cream Month - Ice Cream Social Challenge

Hello World! As you may know, July is National Ice Cream month and so it is time for a new challenge! But first: can this blog, being all about eating and being healthy write about ice cream? I asked that myself and realized wait, I want people to eat real foods. None of that processed and artificial junk so if you want a little bit of real ice cream once in a while, is it so bad? No. And by making our own, I can be sure we are not getting all that fake frozen stuff that some folks market as ice cream. Okay, off to the challenge.

What could the challenge be this time? How about making your own ice cream! Yes, go ahead and make is any flavor you want, any color, be crazy or conservative. I am going to take this journey with you by creating ice cream with my kids. Naturally, I will be making it real, as in using the old fashioned ingredients of cream, milk, sugar, etc. I hope to make some sorbets or yogurts to cut down on fat, sugar etc. along the way but enough about me. What do you want to do with it after creating it? eat, wear it? paint with it? Do nothing or anything you want (G rated only). Wait, you do not want to make it? Do you want to visit a local ice creams shop and send us a video? Having an ice cream party that you wish to vlog about? Just want to see how many photos you can take of ice cream? Go for it!

There will also be some surprises for the winners but I am keeping mum for now. We have so many details to share but why overwhelm you as you have ice cream plan to make!


Mandy73 via Flickr

Oh, and I am not presenting this challenge on my own, oh no, as this whole idea was concocted by our favorite snacker, Scotty of ScottySnacks. The other blogger in on this is my co-host from the Eating Your Words Challenge, yes, that right, Tangled Noodle....now, onto the details!

Have a great homemade recipe? Did you visit a favorite ice cream shop or a unique local dairy/creamery? Anywhere and any way you've recently indulged in ice cream ecstasy, let us know; entries can be a blog post, a vlog, video, or just a photograph!

To enter:

1) Post about your ice cream creation on your blog, linking back to ScottySnacks, SavortheThyme and Tangled Noodle. Then send us a link and photo of your post! We welcome any posts that were published before the start of our challenge. Enter as many times as you wish.

2) No blog? No problem! Send us a photo, video or vlog of your entry telling us what, where and when it was taken. Provide a URL, if applicable (a still shot or capture would be great, too).


3) International entries are encouraged but due to some limitations, some prizes may not be available.

4) EMAIL YOUR ENTRIES TO: IceCream@ScottySnacks.com. Please include your name and e-mail address so that we may contact you should you win a prize.

Deadline is Friday July 31, 2009!

Since this is a Social Media Ice Cream Social, feel free to show us some sweet tweet love. Tweet about this challenge using the #icsocial (@savorthethyme @scottysnacks @tanglednoodle)!

There will be a round up at the end of the month on all three sites!

Thanks for your participation!
Jennifer, Scotty and Mrs. Noodle

Rainy Day Parfait - Breakfast or Dessert?

Yesterday was the one day, out of the next 10, that was sunny and so we spent most of it outside. But that one day was over too quickly and now we are in the midst of some heavy rain. The kids and I went to the gym today and then to the farmer's market. Yes, in the rain but it was very light so they did not mind. So, I found myself sitting here under dark clouds and craving something sweet and crunchy. But what to eat? We had some organic vanilla yogurt (their favorite), some cereal and berries so we created a parfait and are smiling now. Bring on the rain.

6oz. cup of organic non-fat vanilla yogurt
approx. 1/2 cup organic vanilla almond crunch cereal (cascadian farms)
approx. 1/3 cup blueberries
approx. 1/4 cup raspberries

Directions:
Place a layer of yogurt in the bottom and top with granola, then blueberries and repeat. When almost to the top, place a thin layer of yogurt, granola and raspberries on the top.

If you prefer a thicker yogurt, consider using greek yogurt. This would also be a great breakfast or dessert.

Thankfully, I finished taking the pictures just in time.

National Food Month - Oatmeal Cookie Challenge Round-up

I am giggling. I can not help but think of Cookie Monster saying 'C-o-o-k-i-e' and then saying it out loud that way. Like most, I get my share of cookie cravings and often guilt if I eat more than one so I try to up the nutritional ante so that I feel a bit proud of my cookie indulgences. Yes, I could eat only one, but I find I have more when trying out recipes. I consider it quality control. My husband likes to join the QC department also and here is his feedback to my recipe below. 'I want it to be sweeter. When I eat a cookie, I want sweet'. Since I am not going for cavities when I eat cookies, feel free to toss some brown sugar into my recipe if you wish but I like them the way they are: Fluffy, Chewy and Not Too Sweet'. Please try my recipe and give me your feedback and I will continue to experiment and improve my QC department.

Not-so-Basic Healthy Oatmeal Cookies
3/4 cup organic blue agave nectar
3/4 cup unsweetened applesauce
1 large egg white
2 tablespoons canola oil
1/2 tablespoon vanilla extract
1 1/2 cups rolled oats (not quick cooking)
1/2 all purpose unbleached flour
1/2 cup whole-wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground flax seed
1/2 teaspoon salt

1. Preheat oven to 350° degrees (make sure the rack in the middle of the oven). Line baking sheets with unbleached parchment paper.

2. Whisk together agave nectar, applesauce, egg white, oil and vanilla in a large bowl until smooth. In a separate bowl, mix oats, all purpose flour, whole-wheat flour, baking soda, cinnamon, flax seed and salt together. Stir the dry ingredients into the wet and mix just until blended.

3. Place about a tablespoonful of dough onto the baking sheet, press them down lightly (not too think but not a big blob) spaced cookies about 1 1/2 inches apart. Bake for 15 minutes. Transfer cookies to a wire rack and let cool.

Variations:
A. Take 4 tablespoons mix and add 1 tablespoon dried cranberries (photo above)
B. Take 4 tablespoons mix and add 2 tablespoons semi-sweet mini chips

Want some more amazing recipes: Here are 3 more from some fabulous foodies. Check out their recipes.

Sarah from Winged Snail had applesauce and agave nectar on her mind as well but added the fiber and nutrients of apples, raisins and walnuts to her yummy ‘Apple Granola Oatmeal’ cookies.






Kevin, we all love Kevin, of Closet Cooking. This time he is wowing us with his Apricot and White Chocolate Oatmeal Cookies. We are obviously meant to bake together as:

1. He is trying to seduce me by including white chocolate.

2. We are baking soul mates as we used the same amount of flour and rolled oats. Kisses to you Kevin!





Lauren of ‘Bytes from Texas’ has really impressed me by utilizing all whole wheat flour as well as, ready for this? Figs and Apple Butter in her Hippie Oatmeal Cookies. Hands in there air for this one!




As a side note, I have concluded that 1.5 cups of rolled oats is the key to the bet oatmeal cookie

Strawberry Muffins

Come on over to the new location of Savor the Thyme for the recipe!

A sale on Strawberries meant we had an abundance which also meant that I needed to use them. Well, I needed to be creative as my children love them 'in' things but will not just grab one and eat it. One of their favorites is my strawberry bread but I decided to make muffins this time. This is a perfect snack or grab-n-go breakfast.


Ingredients:
1 quart fresh strawberries, hulled, rinsed and cut into pieces
1 cup whole wheat flour
1 cup unbleached all purpose flour
3/4 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 salt
2/3 cup agave nectar, light
1/2 cup brown sugar
1/4 cup canola oil
1/2 cup applesauce, no sugar added
2 eggs
1/2 teaspoon pure vanilla extract

Directions:
1. Preheat oven to 350 degrees. Spray a muffin tin with baking spray. In a small saucepan, bring strawberries to a boil over medium heat, mashing gently, while they cook for 1 minute. Pour into a bowl to cool.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside.
3. In a separate bowl, beat nectar, sugar, oil, applesauce, eggs and vanilla until combined.
4. Add dry ingredients to wet and fold to combine.
5. Fold in strawberries.
6. Fill muffin pan-makes about 15 muffins or just overfill one pan to make 12 muffins.
7. Bake until a toothpick inserted in center comes out clean, about 22 minutes. Cool completely.

I have also made these using 1/3 cup agave nectar and 1 cup of brown sugar - yummy!

'Cleaned up' Sweet Potato & Zucchini Muffins

I have made a sweet potato/zucchini bread now for about 2 years but decided it was time to 'clean it up'. Use less oil, cut down on the white flour, no white sugar and add some more nutrients. So, applesauce, flax, and agave are utilized as well as whole wheat flour.

Ingredients:

1 cup whole wheat flour

1 cup unbleached all purpose flour

1.5 tablespoons cinnamon

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 salt

2/3 cup agave nectar, light

3/4 cup brown sugar

1/4 cup canola oil

1/2 cup applesauce, no sugar added

3 eggs

3/4 teaspoon pure vanilla extract

1 1/4 cup grated zucchini

1 1/4 cup peeled and grated sweet potato

2 tablespoon ground flax seed

Directions:

1. Preheat oven to 375 degrees.

2. Spray muffin tin with baking spray.

3. Sift first six ingredients together in large bowl.

4. In a separate bowl, beat nectar, sugar, oil, applesauce, eggs and vanilla until combined.

5. Mix grated potato and zucchini into wet ingredients (after grating, cut strips for shorter pieces)

6. Add dry ingredients to wet and fold to combine.

7. Fill muffin pan-makes about 15 muffins or just overfill one pan to make 12.

New Product Alert: True North Almond Crisps

I truly enjoy snacking and have become quite adept at the activity thanks to my children so I am always on the look out for new and healthier snacks. Here is a new discovery that I would like to share with you. They are 'Almond Crisps' by True North. I can say that this is a crisp that is honestly one you can eat, 15 to a serving!, and you will feel like you gave into your chip craving but were rewarded, but with 5 grams of protein. I can smell and taste honest to goodness almonds. Their product description is below. Go get some now and let me know if you try their 'Pistachio Crisps'.

These light-tasting nut crisps are baked to an airy perfection, with almonds you can see, taste and crunch.
Product Truths
100% natural
No preservatives
No artificial flavors
No added colors
Good source of protein
Ingredients
Almonds, Wheat Flour, Corn Starch, Wheat Gluten, Brown Sugar, Expeller Pressed Sunflower Oil, Tapioca Starch, Whey Protein Isolate, Sea Salt, Monocalcium Phosphate, Sodium Bicarbonate, and Soy Lecithin.