“I want a snack mom.”
This is what I hear from Cali five times between breakfast and lunch, and five or so times between lunch and dinner. She is a little bird. Eating a little bit from her meals and every hour in between. Eating snacks this often means I better have a plethera of options waiting for the picking. A couple of weeks ago her eating was out of control and I was running out of ideas. So, what does Cali love…carbs, carbs, and more carbs. For us, the gluten free diet is not a part of our eating habits, so I have zero concerns when feeding Cali wheat bread and other wheat products. My idea…make Cali some honey butter crisps.
My sister Sydney is here visiting and I told her of this snack I was planning on posting. The only problem was I didn’t have a name for them. The crunch you get from biting into one of these snacks bites kind of reminds me of a crouton, but who would ever make these as a snack option if I called them Honey Butter Croutons. No one. So the savvy and quick minded Sydney thought of the name Honey Butter Crisps, and I thought it was absolutely perfect!!
This recipe calls for honey and I always opt to use local honey. A few months ago, my close girlfriend Stacy sent me an email containing an article all about honey. The information was surprisingly and rather concerning. The article’s title…Tests Show Most Store Honey Isn’t Honey: Ultra-Filtering Removes Pollon, Hides Honey Origins. Give it a quick read. I’m sure y’all will be as surprised as I was, and maybe even purchasing some local honey at your next grocery store run!
- 2-3 slices of wheat bread (or your favorite bread)
- Local honey
- Sea salt
- Unsalted butter
- Start the oven by selecting the broiler option (mine is pre-set at 500 degrees)
- Using a small circular or square cookie cutter (Williams Sonoma carries a set of both), cut out as many pieces that will allow from one slice of bread. With the size cookie cutter I use, I will usually come out with about 5-6 slices.
- Evenly spread pieces of cut out bread onto a cookie sheet. Place cookie sheet on second to last top rack in the oven. Allow the bread to crisp for about 1 min or until slightly golden. Flip the pieces of bread and continue broiling for another 1 minute or until golden brown.
- Take out from the oven. Spread each piece with unsalted butter. Drizzle with honey and a pinch (tiny pinch) of sea salt. Serve and enjoy!!