From Scratch Snacks: Apple-Cinnamon Sticks

Starting our New Year off in the right direction always gives me a little more motivation in the food department.  We eat a pretty healthy diet, grain and bean based, with plenty of fruits and vegetables.  However, over the course of the holidays we tend to let things slide a bit more, indulging in the typical holiday fare but also I find myself reaching for more snacks in the grocery aisles.  Those snacks can be full of all sorts of stuff, most of it not great.  Even the "healthier versions" can be full of ingredients you can't pronounce.  I find myself trying to get the lesser of all the evils and those options are super pricey.  I decided to seek out a few new snack options for our family.  I grabbed the Weelcious Cookbook, which I love and was thrilled to find Apple-Cinnamon Sticks.  

Riley proclaimed these were "Cracker Cookies" sort of a mix between both but definitely crisp, sweet and nothing like we've tasted from a box.  True homemade goodness, these are perfect for a snack or a healthy dessert. 

Apple-Cinnamon Sticks:
1 cup all-purpose flour (I use King Arthur)
1/2 teaspoon baking powder
2 tablespoons packed brown sugar
2 tablespoons wheat germ
3/4 teaspoon ground cinnamon
1/2 cup peeled grated apple
2 tablespoons canola or vegetable oil
I also threw in a handful of dried apricots and dried cranberries, this isn't in the original recipe but they only added to their flavor

1. Preheat oven to 400 degrees
2. Place the flour, baking powder, brown sugar, wheat germ and cinnamon in a bowl, stir to combine
3. Add the grated apple to the flour mixture and, using your hands, toss to coat the shredded apple.
4. Add the oil and continue to work with your hands until a dough comes together.  This will take 2-3 minutes, keep working until the dough is smooth
5. Shape the apple-cinnamon dough into a flat rectangular disk and let it rest for 1-2 minutes.  Roll out the dough 1/2 inch think on parchment paper or a clean, dry surface.
6. Using a knife, cut the dough into sticks - 2 inches long by 1/4 inch wide - or cut out shapes if you have a small cookie cutter. 
7. Bake the stinks on a Silpat or parchment-lined cookie sheet for 20 minutes or until golden. 
8. Cool and serve.  The sticks keep well for 3-4 days on the counter, covered 

I would recommend keeping a double batch of these on hand.  They go quickly!