Worried about providing your kids with nutritious but fun snacks now that the chaos of back to school has started? Kick off the school year with these delicious, healthy from-scratch recipes for organic snacks that your kids will love and your body will thank you for!

These recipes were provided by Jessica Kelly from the Kitchen Gardens.

The Creamiest Homemade Yogurt

Ingredients:

• 1 gallon organic whole milk 
• 4 cups organic heavy cream
• 1/2 cup organic plain or organic honey yogurt as a starter culture (must say it contains live cultures on the label)

Directions:

1. Heat milk and cream over medium heat without stirring until it reaches 180 degrees F or 82 Degrees C using a digital thermometer to test for exactness. Turn off heat.
2. Place in a sink of cold ice water or allow to cool on stove until it reaches 110 degrees F or 43 degrees Celsius.
3. Remove a cup of the milk and cream mixture and add to a bowl. Whisk in live yogurt culture. Then add it back to the pot of milk/cream. Stir in without stirring the bottom of the pot (to avoid chunky bits in your yogurt).
4. Place in jars with a loose lid or in a pot with lid and place in the oven with the oven light on. The ideal temperature is 90°F(32°C) to 110°F(43°C). You can also use the yogurt setting on a pressure cooker but will need to follow the instructions for the specific cooker. 
5. Let sit for 3 to 24 hours, depending on how warm the incubation spot is. You are looking for a set but jiggly (think jello) texture (the yogurt will continue to firm up as it chills). The longer it sits the more live active cultures. I wait 18-24 hours.
6. Use a yogurt strainer, or colander over a bowl lined with a cheesecloth, or very fine sieve, and let it sit in the refrigerator for 2 to 24 hours to drain (this makes Greek yogurt) . Spoon the Greek yogurt out in to a jar and save the whey for making other fermentations in your kitchen or to add into smoothies etc. 
7. Serve and enjoy! Save 1/2 cup of yogurt for your next batch!

Home-Canned Honey Peaches with Cinnamon

Makes about 7-8 qt jars

Ingredients:

• 20 pounds of organic ripe peaches (plan on using about 2–3 pounds for each quart-sized jar)
• 2 cups of honey
• 7 cinnamon sticks (or ½ tsp of cinnamon per jar)
• 10 cups water

Directions:

1. Slip off the skins with ease
   Begin by peeling your peaches. The most efficient way is to place them in boiling water for 2 minutes, then immediately transfer them into a bowl of ice water. The skins will practically fall off in your hands—much faster and cleaner than using a knife.
2. Make the honey syrup
   While you prep your peaches, combine 10 cups of water with 2 cups of honey in a saucepan. Bring it to a gentle boil to dissolve the honey completely.

3. Pit and slice the peaches
   Cut each peach in half and remove the pit. You can also quarter or slice them thinner if you prefer, but halves work beautifully and save time.

4. Get your jars ready
   Into each sterilized quart jar, place one whole cinnamon stick (or ½ tsp cinnamon). The adults in my house prefer the cinnamon sticks and the kids like the cinnamon powder.

5. Pack your fruit
   Add the peaches to each jar, arranging them with the pit side facing down if you’re using halves.

6. Add the hot syrup
   Pour the hot honey-water mixture over the peaches, leaving ½ inch of headspace at the top of the jar.

7. Seal and process
   Wipe the rims clean, add the lids, and process the filled quart jars in a boiling water bath canner for 30 minutes. Adjust for elevation.

Banana Chocolate Muffins 

• 1 3/4 cups organic fresh milled flour (2 parts hard white wheat to 1 part soft white wheat flour), or organic all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 cup organic sugar
• 1 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, lightly beaten
• 1 stick organic butter, melted and cooled
• 3 ripe organic bananas, mashed well
• 1 teaspoon vanilla extract
• 12 oz semi-sweet chocolate chips (some for sprinkling on top)

1. Mix together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, stir the mashed bananas, eggs, melted butter, and vanilla.
3. Carefully fold the banana mixture into the dry ingredients until just combined. Mix in the chocolate chips.
4. Pour into a greased muffin tin or lined with cupcake liners. Bake at 350 degrees for 20 to 25 minutes until the center is cooked through and bounces back when poked. 

Homemade Hummus

 Servings: 2 cups

Ingredients

• 1-15 oz can organic chickpeas, drained (or 1½ cups cooked chickpeas)
• ¼ cup fresh organic lemon juice (from 1 large lemon)
• ¼ cup organic tahini (stirred well)
• 1 small garlic clove minced
• 2 T organic extra virgin olive oil, plus more for serving
• ½ tsp ground organic cumin
• Salt to taste
• 2-3 T cold water or aquafaba (chickpea cooking liquid)
• Dash of organic paprika, sumac, or za’atar, for garnish

Other Optional Garnishes (all organic):

• ¼-1/2 English cucumber chopped
• ½ block feta cheese crumbled
• 2 T fresh dill chopped
• 3 T chili pepper paste
• 2-3 T extra virgin olive oil

Instructions

1. Cream the tahini & lemon juice: Add tahini and lemon juice to a food processor and blend for 1 minute. Scrape the bowl and process another 30 seconds. This step gives your hummus that extra-smooth finish.
2. Add the aromatics: Toss in olive oil, minced garlic, cumin, and a pinch of salt. Process for another 30 seconds. Scrape down the sides and blend again until fully integrated.
3. Blend the chickpeas: Add half of the chickpeas and blend for 1 minute. Scrape the sides, add the remaining chickpeas, and blend again for 1–2 minutes until the hummus is thick and mostly smooth.
4. Adjust consistency: While the processor runs, drizzle in cold water or aquafaba until your hummus is luxuriously creamy and spreadable.
5. Taste & finish: Adjust salt if needed. Spoon into a serving dish and garnish with chopped cucumber, crumbled feta, dill, chili paste, a drizzle of olive oil, and a pinch of paprika, sumac, or za’atar.
6. Store: Refrigerate in an airtight container for up to 1 week. You can also freeze it (add a thin layer of olive oil on top) for up to a month.

Freshly-milled Pita Bread

Ingredients

• 1 cup lukewarm filtered water
• 2 teaspoons active dry yeast
• ½ teaspoon organic cane sugar or raw honey
• 1½ cups freshly ground organic hard white wheat flour 
• 1½ cups organic all-purpose flour plus more for dusting (can do 100% fresh ground flour by replacing this with fresh ground soft white wheat flour)
• 2 teaspoons kosher salt
• 2 tablespoons organic extra virgin olive oil plus more for greasing

Instructions

1. Create the Sponge: In a large mixing bowl, combine lukewarm water, yeast, and sugar. Stir until dissolved. Add ½ cup of flour and whisk to combine. Let sit uncovered in a warm place for about 15 minutes until bubbly.
2. Form the Dough: Add salt, olive oil, and the remaining flour (reserving ½ cup for dusting). Stir until a shaggy dough forms. Knead in the bowl for about a minute to incorporate any stray bits. Add a few tablespoons of water if the dough feels too dry.
3. Knead the Dough: Transfer to a lightly floured surface and knead for 2-3 minutes until smooth. Cover and let rest for 10 minutes, then knead again for a couple more minutes. The dough should be slightly moist; add flour sparingly if needed.
4. First Rise: Clean the mixing bowl, coat it lightly with olive oil, and return the dough to the bowl. Turn the dough to coat with oil, cover tightly with plastic wrap and a kitchen towel, and let rise in a warm place for about 1 hour, or until doubled in size.
5. Divide and Shape: Punch down the dough and divide it into 7 to 8 equal pieces. Roll each into a ball, cover with a towel, and let rest for 10 minutes.
6. Roll Out Pitas: On a floured surface, roll each ball into an 8- to 9-inch circle, about ¼ inch thick. If the dough resists, let it rest a bit longer before rolling.

Cook the Pitas: 

1. Oven Method: Preheat the oven to 475°F with a heavy-duty baking pan or cast iron skillet inside. Place rolled-out pitas directly on the hot surface and bake for 2 minutes, then flip and bake for another minute until puffed and lightly golden.
2. Stovetop Method: Heat a cast iron skillet over medium-high heat. Cook each pita for about 30 seconds until bubbles form, flip, and cook for 1-2 minutes on the other side until toasted spots appear. Flip again and cook for another 1-2 minutes. The pita should puff up, forming a pocket.
3. Serve and Store: Keep baked pitas covered with a clean towel to stay soft. Serve warm or at room temperature. Store in an airtight container for up to 3 days or freeze for longer storage.