This month’s Recipe ReDux theme is….
Have Snacks. Will Travel:
Sometimes, the food is the best part of the journey. Be it business travel or a road trip for pleasure, share your favorite travel snacks/mini meals. Do you pack a special treat for the road to eat in the car or at rest stops? Or do you have a tried & true snack that makes it safely through airport security? Share your healthy recipe for road trip nourishment.
I admit, I was a bit stumped. When it comes to travel snacks, I usually just pack up a bunch of KIND bars and call it a day. I considered making a Cheez-It cracker knockoff as they are a “treat” at the beach for my 6 year old daughter (who uses my floppy hat as a snack vessel and wears a towel over her head to ward off the aggressive seagulls.)
But after staring in my pantry one day, I saw the
hoards of boxes box of Trader Joe’s Peanut Butter Sandwich Crackers, which are a snack staple in our house and always accompany us on family trips, and I decided to take a stab at them. Then I remembered fellow Recipe ReDuxer, Annemarie @ Real Food Real Deals‘ recipe for homemade grahams from her Grown-Up Mascarpone S’mores post and figured why not mesh the two recipe ideas? (Just an aside, you must try her original recipe – so good.)
Peanut Butter Sandwich Graham Crackers
Homemade mini graham crackers are a cinch to make and are a tasty kid’s snack to use to make Peanut Butter Sandwich Graham Crackers
- Yield: 5 dozen sandwich crackers 1x
- 1 1/2 cup white whole wheat flour
- 1/3 cup whole wheat pastry flour
- 1/3 cup wheat germ
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 2 tablespoons peanut butter
- 1/3 cup honey
- 1/2 teaspoon vanilla extract
- 1 – 2 tablespoons water
- 5 tablespoons peanut butter (for “sandwich” spread)
- To make crackers, preheat oven to 375 degrees F.
- In a small bowl, mix together flours, wheat germ, baking soda, cinnamon and salt.
- In a large bowl, mix together butter, 2 tablespoons peanut butter, honey, vanilla extract. Add dry ingredients and mix until a dough ball is form. Add a tablespoon or two of water if dough is too dry and crumbly.
- On a piece of parchment, roll dough out into 1/4-inch thickness into a 12×10-inch rectangle. Use a pizza cutter or knife to cut into 1×1-inch square crackers. Pierce with fork tines for decoration.
- Put parchment paper on a cookie sheet and bake in oven for 10 minutes.
- Re-cut the crackers and cool completely on a wire rack.
- To make sandwich crackers, spread 1/4 teaspoon of peanut butter on one cracker and top with another cracker. Repeat until all crackers are used.
- Store in a plastic bag or container in a cool, dry place
Crackers adapted from Annemarie @ Real Food Real Deals’ Grown-Up Mascarpone S’mores recipe
Turns out the baking time is nothing (10 minutes) and if you are well versed in making roll & cut-out cookies, these crackers pretty much follow the same process. Granted, if you made them bigger than my 1 x 1-inch mini size, spreading that peanut butter and making them into “sandwiches” would certainly go faster.
But they wouldn’t be as cute, right?
Admittedly, these may not be the best snack for plane travel if there happens to be a passenger with a peanut allergy (something our own Regan Jones ran into on a return flight from Alaska when the main snack she had for her 7 year old was PB&J.) My daughter’s camp is peanut free this year so we’ve been getting use to sunflower butter, which would be an easy ingredient swap into this recipe.
What snacks do you usually pack when you travel – either homemade or store-bought?