Скачать или смотреть SAVE Your Stale Snacks with These GENIUS Hacks!

#HowLifeUnfoldsPartner Stale snacks don’t have to end up in the trash! In this video, I’m showing practical, easy ways to refresh foods like chips, crackers, and bread that have lost their crunch or flavor.

These simple methods not only help reduce food waste but also save money by making the most of what you already have.

There are multiple ways to create an eco-friendly kitchen, and reducing food waste is a great place to start. But another step is reducing general waste, including packaging and single-use products.

Baking staples like flour and sugar often come in paper packaging, which can be recycled or composted. Products like parchment paper are compostable and made from renewable resources, making them a great alternative to fossil-fuel-based plastics.

Being mindful when shopping can make a big difference. Choosing products packaged in paper over plastic supports sustainability and helps reduce plastic waste in your home. These simple shifts—combined with reducing food waste—can help you adopt a more eco-friendly approach to cooking and baking.

So whether you’re stretching your grocery budget or adopting more sustainable habits, incorporating paper products into your cooking routine is an easy step toward a low-waste kitchen.

And, these tips will help you refresh stale snacks, bake sustainably, and reduce waste all at once. #GoPapertarian ‪@howlifeunfolds‬
Check out the full forest tour I did here:    • Sustainably Managed Forest  

RECIPES
Pumpkin Bread:
Ingredients
1 3/4 c. all-purpose flour
1/8 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. each nutmeg, cloves, cinnamon
1 c. packed brown sugar
½ c. each granulated sugar
1/2 c. oil
1 c. pumpkin
2 eggs (I used flax eggs)

Directions:
Sift together flour, baking powder, baking soda, salt and spices.
Add the sugars, mixing well.
Mix dry ingredients with the oil and pumpkin, stirring until well combined.
Add flax eggs
Pour into a greased and lined 9 1/2 x 5 1/4-inch loaf pan.
Bake at 350 degrees for 50 to 60 minutes or until tester comes out clean.
Cool for 5 minutes. Remove from pans. Place on wire rack to cool.

White Chocolate Pumpkin Mousse Tarts:
1 and 1/2 c. stale cookies
6 tbs. melted butter
2 c. pumpkin puree
1 ½ c. melted white chocolate
Pinch of salt

Directions:
Blend the cookies until you get a nice crumb.
Add in the melted butter and stir until incorporated.
Press and tamp the crust down.
Blend the pumpkin puree, white chocolate, and a pinch of salt together.
Pour into your pie crust and chill for at least an hour or overnight.

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