Sustainable Summer Challenge | Summer Quarterly 2021
Sustainable Summer Challenge Week 5 - Make Snacks From Scratch
Our Sustainable Summer Challenge is back! For five weeks, we will share an easy way you can reduce waste and promote sustainability in your everyday life. We encourage everyone to participate by trying out the week's challenge and sharing your photos/experiences on social media for chances to win an awesome prize package of a fully-stamped Co-op sandwich card (free sandwich from our Deli), beverage card (free drink from our Beverage Bar) and alternative transportation card ($5 off your next purchase), as well as a Co-op Compost service card.
Practicing sustainability and low waste isn’t all or nothing. It’s about learning and doing the best you can when you can. Making home-made versions of traditionally pre-packaged snacks is one way to live more sustainably.
Packaged foods are convenient, there is no doubt about that, and they come in handy during days when life is busy. It is okay if you don’t have time or the brain power to make every meal and snack from scratch. But when you are capable, it sure feels amazing. YOU are in control of the ingredients, the packaging and the leftovers.
Getting confident in the kitchen is nourishing, low-waste, and inexpensive. You might be surprised with how far your dollar stretches when you are not stuck paying for hidden costs like manufacturing, packaging, transport, marketing, etc. Many of my favorite snacks require basic kitchen equipment and only a few ingredients, most of which can be purchased plastic free from the Co-op Bulk Department!
Fun tip – if you store your leftovers in clear containers where they are easy to see, like mason jars, you are more likely to remember to eat them. Minimizing food-waste and single-use plastic waste are both problems that we can all put effort into learning about and implementing in our lives.
Here are a few of my favorite quick and easy snack recipes:
Corn tortillas
Tortillas are one of those items that always come in plastic packaging, so making them yourself is a great way to be plastic free and you can’t beat the taste of a fresh tortilla! Adults and kids will eat these tortillas up in no time. Another way to get plastic free tortillas is to find a restaurant that makes their own corn/flour tortillas that will sell them. Just make sure to request plastic free packaging when ordering.
Ingredients (makes about 8 tortillas)
- 2 cups Corn Masa or Masa de Maiz or Masa Harina (they all mean “corn flour” and there are multiple varieties available in the Co-op Bulk Department)
- 1 ½ cups warm water
Preheat a griddle (cast iron pan and skillets work great) on low and turn to medium high when ready to cook the first tortilla. Tortillas can be made with a tortilla press, a flat-bottomed dish to press, by hand, or with a rolling pin. Add the masa to a wide bowl. Slowly pour the water over the masa and mix by hand until a dough is achieved. The dough should NOT be sticky, add more masa if needed. Pinch a small handful of masa dough and roll between your hands to get a ball the size of a golf ball. Now it’s time to flatten that ball. If using a tortilla press or a rolling pin you will need parchment paper, an upcycled plastic bag or silicon baking mats to keep the tortillas from sticking when flattening. Carefully peel the tortilla onto your hand. If it’s sticking, then you need to add more masa to the dough. Next, flop the tortilla onto your heated pan and let it cook about 1 minute, flip it, then cook for another 30-60 seconds, or until brown spots begin to form on both sides. Fresh tortillas are best enjoyed while still warm. They cool and harden very quickly when left out. If not eating right away keep tortillas warm by wrapping them in a clean kitchen towel. They will keep for a few days in the fridge but will need to be reheated before eating. Enjoy.
Simply Made Sweet Treat Cookies
Ingredients (makes about 12 cookies)
- ½ cup unsalted butter softened but cool
- 1 cup granulated sugar plus extra for flattening cookies if wanted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 ½ cups flour (unbleached all-purpose, quinoa flour, or coconut flour)
Preheat oven to 350 degrees. Mix the softened butter with the sugar using a fork or wooden spoon, add in the egg, vanilla, salt, and continue mixing. Slowing start mixing in your flour of choice (I use coconut flour for a flavorful gluten free cookie). Once the batter is uniform and slightly crumbly you can scoop cookie mixture onto a lined or greased baking sheet. Bake for about 18 minutes for a golden-brown cookie.
5-Ingredient Granola
Make this simple granola for the perfect and healthy homemade snack —easily customized to be vegan and gluten free!
Ingredients:
- 2 cups old-fashioned oats (or) gluten free rolled oats
- ¼ cup maple syrup (or) honey or brown rice syrup – for sweetness and to help the granola form into clusters.
- ¼ cup coconut oil (or) avocado oil, extra virgin olive oil, butter
- 1 1/2 tablespoon cinnamon (or) get crazy with some ginger or pumpkin spice
- pinch of salt
- Optional – (1/2 - 1 cup total) mix of nuts and/or seeds of your choice
AFTER baking extras – This is where you get to customize the granola just how you like it. Choose to add as many or as little extras as you like. These ingredients will burn or melt if baked, which is why you need to wait to add them to your cooled granola. Add ½ cup to 3/4 cup total of the following ingredients:
- Dried fruit (chopped if large) raisins, apples, cherries, apricots etc.
- Chocolate chips or cacao nibs
- Toasted coconut
Preheat Oven to 350. Mix all ingredients in a bowl (not including the AFTER baking optional extras). The granola should be sticky. Add parchment paper or a silicone liner to a sheet pan. Using the back of a spoon spread the granola out evenly and then press it down so that it will form clusters during baking. Bake for 21 minutes. It’s a good idea to check it after 18 minutes to make sure the edges aren’t getting too dark. You want a nice golden-brown color. The granola will crisp as it cools, so be careful to not over bake. Let the granola cool completely (45 minutes) before breaking into clusters and gently mixing in any optional extra ingredients. Granola can easily be stored in a mason jar. Recipe easily doubles!
Week Two Challenge: Make a Snack from Scratch
After completing the challenge, share a photo or a post about your experience on Facebook or Instagram. Tag us in your posts to be entered into a raffle for a prize package! You can also email us a photo at co-opnews@northcoast.coop for entry, and we will feature them on our social media pages! A weekly winner will be selected every Monday, so enter your submission by Sunday.
