Weird Snack: Blueberry Cinnamon Whole Wheat Crackers With Yogurt Dip

Yesterday I made some very weird snacks. Even though I am not a football fan, I decided to show some team spirit for a super bowl party by making snacks that were intended to be green and blue (but turned out green and purple-oops!). I was inspired by this post on oh she glows, and the green cracker and dip in the photo come from that recipe. For my "blue" crackers, I decided to try using blueberries, and they turned out pretty well for a first attempt. They remind me a little of the cinnamon and sugar tortas we sell at the Co-op, but whole-wheat and baked instead of fried. I will warn you that these take awhile to make  and aren't super healthy- after all, they're crackers topped with sugar! But in the realm of "healthier" treats, I guess they qualify. You can use whatever cookie cutters you like. I happened to have these Halloween cookie cutters on hand and decided they were perfect for scaring the opposing team and sweeping them right out the door. Ha!

Blueberry Cinnamon Whole Wheat Crackers 
With Yogurt Dip
1 1/4 cups whole wheat flour
2 Tbs sugar
1/4 tsp salt
1 heaping tsp cinnamon
4 Tbs butter
1 cup blueberries (frozen are fine but thaw them ahead of time)
extra cinnamon and sugar for topping

Preheat oven to 400F. Line two large baking sheets with parchment paper. Whisk together flour, sugar, salt, and cinnamon. Using a pastry blender or two butter knives scissor-fashion, cut the butter into the dry mixture until it resembles coarse crumbs. Blend the blueberries in a blender until they are smooth. Pour into the flour mixture and stir until well-combined. Gently knead the mixture and form two balls. Using a well-floured work surface, roll out the dough and cut into shapes with your cookie cutters. By the way, this dough is pretty sticky, so continue adding flour to work surface and rolling pin as needed. After you have cut out your shapes, re-roll remaining dough and continue making crackers until all of you dough is used up. Mix the extra cinnamon and sugar together and sprinkle liberally on top of the crackers. Bake for four minutes, the switch position of pans in oven.  bake four more minutes and then check crackers for doneness, baking two minutes more or as long as needed for them to turn slightly golden-brown.

Berry Yogurt Dip
2 6oz containers greek yogurt
1 cup blueberries (frozen fine, but thaw)
1 cup blackberries (frozen fine, but thaw)
2 Tbs maple syrup
Blend all ingredients in a food processor. Chill and serve with crackers.