Our Story

The inspiration for our family owned Home Made Series began many years ago as we introduced
Our growing family to the adventures of hiking and camping in the great outdoors.

With whole grains, oats , dried fruit and  nuts we  prepared nutritious snacks in our very own kitchen .
Today with our grandchildren following along , wholesome treats continue to be a family priority.

Our Home Made series offers you delicious and nutritious treats that are tasty and good for you.
From our home to your heart.
 

Granola Clusters with Hazelnuts and Cranberries Coated with dark Chocolate

180 g of a unique and insanely delicious vegan treat made with a magical combination of only 5 ingredients: granola, whole hazelnuts, cranberries, crisped brown rice, and refined dark chocolate.
Free of trans fats, preservatives, lactose, or glucose syrup! Contains nutritional fibers.  

  • 180 g
  • Nutritional Fibers
  • Whole grains
  • No trans fats
  • No preservatives
  • Kashrut: Parve, Badatz haEda haCharedit (Court of Justice of the Orthodox Council of Jerusalem)
     


Mini Bar with Mix of Granola, Rice Puffs and Quinoa Coated with Dark Chocolate

A crunchy, refreshingly tasty, and especially different Mini Bar.  Contains puffed quinoa, cranberries, and crisped brown rice, but contrary to the worldwide accepted concept, does not contain either glucose syrup or honey!
Free of preservatives, lactose, trans fats, or food coloring.
Only 44 calories per bar!

  • Contains dietary fiber.  Free of preservatives, trans fats, and glucose.
  • 150 g
  • Every Mini Bar is individually wrapped so that you can take it everywhere – to school, work, on trips and hikes, or simply have it around in your car… 
  • Nutritional Fibers
  • Whole grains
  • No trans fats
  • No preservatives
  • Kashrut: Parve, haEda haCharedit (Orthodox Council of Jerusalem)
     



 

Dates with Hazelnuts Snack

Mini energy snack made with only two natural ingredients! Dates (70%) and nuts (30%).  Nothing compares to it!
Every bar is individually wrapped for you to enjoy it everywhere and in any situation… 
Only 36 calories per bar!

  • 150 g (snacks are individually wrapped to preserve freshness)
  • Nutritional Fibers
  • No glucose
  • Only natural ingredients
  • No preservatives
  • Kashrut: Parve, Rabbinate of Migdal HaEmek
     

Almonds coated in milk chocolate

50 g

Pecans coated in milk chocolate

50 g

Your recipes

Date Roll

Courtesy of ‘Noam HaSade’

Ingredients:
12 Medjool dates at room temperature
¼ cup sunflower seeds
¼ cup walnuts
3 heaping tbsp. sesame seeds
Accessories
Plastic food wrap
Mortar and pestle
Cutting board
Sharp knife
Kitchen roller coated with coconut oil

Preparation
 

  • Remove the stones and knead the dates (skin included) into a uniform mixture.
  • Place the sunflower and sesame seeds in the oven for a few minutes until golden.  Be careful not to let them darken too much.
  • Grind the nuts and seeds together using the mortar and pestle.  Keep a portion aside.
  • Wrap the cutting board with plastic food wrap.  Flatten the date mixture with the rolling pin.  Sprinkle the nuts and seeds on the flattened mixture.  Fold the date paste over the nuts and seeds and roll it up into a long sausage-like shape.
  • If the roll is too long, cut it in half.  Put the two halves in the freezer for 20 minutes.
  • Take the roll(s) out of the freezer.  Roll it(them) on the nuts and seeds set aside.  Seal the rolls tightly with plastic wrap and return them to the freezer. 
Things to Remember
 
  • The optimal way to preserve the date roll is to put it in a food container inside the freezer.  You can cut up individual portions in advance and take them one by one, anytime.
  • The roll will keep in the freezer for about a month and a half.  It is recommended to eat it immediately and not to leave it out of the freezer for too long.
  • It is important to pay attention when toasting the nuts and seeds.  They have a tendency to burn very quickly.  Don’t leave them unattended and don’t forget to take them out of the oven.  They burn quickly, and this will affect their flavor.

Butternut Squash in Quinoa


So there is a plant-based complete protein!

If you are vegetarian or vegan, surely you have been asked more than once (a day) the question “Where do you get protein from?”  And if you are a meat eater, you most certainly have posed this question to someone, sometime.
The answer is that, in general, people living on a plant-based diet must combine grains and legumes to obtain a complete protein.  But not in the case of quinoa.  A cup of quinoa contains about 24 g of complete protein, that is, it contains 9 essential amino acids, and there is no need to mix it with any additional source of protein.  Therefore, quinoa is a great solution for vegetarians and vegans. 
Quinoa can be used in the kitchen in an infinite number of ways: in salads, cooked dishes, even desserts.  But you must admit that the thought of filling butternut squash with quinoa has never crossed your mind. 

Mali Green did it and created a delicious dish that is both impressive and easy to prepare.

Ingredients
1 cup quinoa
4 butternut squashes
Pinch of ground nutmeg
Olive oil
1 onion, chopped
6 cloves of garlic, crushed
1 celery stalk, chopped
1 carrot, grated
1 kohlrabi (turnip cabbage), grated
1 zucchini, grated
¼ cup walnuts and/or almonds
1 tbsp. mustard
Black pepper
Salt

Preparation

  • Preheat the oven to 150°C
  • Place the quinoa in a pot and add 1.5 cups of boiling water, nutmeg, and salt.  Cover the pot and cook over low heat for 15 minutes.  Turn the heat off and leave the cover on for 5 more minutes.
  • While the quinoa is cooking, cut the butternut squashes in half lengthwise and remove the seeds.  Scoop out the flesh, leaving borders about 3 cm thick.  Chop the scooped-out flesh and keep aside.
  • Steam butternut squash for 10 minutes.
  • Heat the olive oil in a pan.  Add the onions and sauté them until golden.  Add the garlic, butternut squash flesh, celery, carrots, kohlrabi (turnip cabbage), and zucchini and cook until the vegetables are soft, stirring from time to time.
  • Mix the vegetables with the quinoa, nuts, and mustard.  Season with salt and pepper.
  • Fill the butternut squash halves with the mixture of vegetables and quinoa.  Bake about half an hour.

Tip: You can sprinkle the butternut squash halves with chopped scallions, pumpkin seeds, and even Parmesan cheese shavings.
 

Especially Delicious Oatmeal Cookies

Recipe by FoodisGood

One of the best ways to get the strength and energy needed to deal with the new day is a steamy-hot bowl of fresh, cooked oats.
It is not only delicious and comforting, especially in winter.  It’s also full of nutritional value.  Studies have found that people who enjoy a bowl of whole grains in the morning have a 29% lower risk of heart failure.

Oats help lower cholesterol and sugar levels, alleviate constipation and diarrhea, contribute to heart and vascular health, and boost the immune system.  If you haven’t integrated oats into your diet yet – now is the time!  
By the way, throughout the years the name “Quaker” has become synonymous with oat flakes.  It is actually the name of an American brand founded in 1901.

And why not enjoy especially delicious oatmeal cookies?  Here is a recipe from FoodisGood.

Ingredients
1 cup quick-cooking oats - oatmeal (thick rolling oats are recommended)
2 tbsp. sesame seeds (or whole sesame seeds for healthier cookies)
1 tsp. baking powder
3 tbsp. flour (or whole wheat flour for healthier cookies)
3 tbsp. ground walnuts
Pinch of cinnamon (not mandatory)
2 heaping tbsp. sugar (or sugar substitute for sugarless cookies)
1 egg (or ½  mashed banana for vegan cookies)
1 tsp. honey
2 tbsp. raw tahini
1/3 cup oil

Preparation

  • In a large bowl, mix together eggs, honey, tahini, and oil using a hand-held whisk.
  • Add the dry ingredients – oatmeal, sesame seeds, baking powder, flour, sugar, walnuts, and cinnamon.
  • If you wish to add raisins or chocolate chips to the batter, now is the time.
  • Mix the ingredients well and place the batter in the refrigerator for 10 minutes.  If the batter seems to be too runny, add another tablespoon of flour.
  • Line a baking pan with baking paper.  With wet hands make balls of batter and place them on the pan, spacing them.  Flatten the balls lightly with a fork.
  • Bake the cookies in an oven preheated to 180°C for minimum 15 minutes, until they become golden in color.
  • These cookies keep well for a week in a closed container.

Contact Us

Toot Food Industries (2014) Ltd.
Ramat Gavriel, Migdal HaEmek, Israel.
Phone: +972-4-6042444
Moti: +972-54-2202010