Snack Time

I’m not quite sure why toddler crackers (or any crackers, for that matter) need to have 20 ingredients. Even though half of them are organic and none of them sounds too scary. But still, these are supposed to be simple, plain crackers. And, of course, they are not going to work for this fast. And probably not afterwards, either. I’m feeling a little bit silly that I never read through the whole list before. But that’s what “organic” sometimes does to you. It tricks you into thinking that it’s automatically good for you. But that needs to be the content of a post dedicated to just that topic.

Another problem we had was baking powder. Our original one contained aluminum – so we had to switch to an aluminum free version.

So here’s what we did. After looking at tons of cracker recipes and trying to take bits of pieces from each of them, we ended up with our first batch of homemade crackers yesterday…

Lenten sweet potato crackers:

Ingredients:

  • 1 ½ cups of whole wheat flour
  • 1 big sweet potato
  • 1 Tsp of baking powder
  • 3 Tsp of butter
  • A little bit of salt

Mix flour, salt and baking powder together. Put in food processor with dough hook and setting if available. Add semi melted butter. Mix until it’s kind of coarse.

Put sweet potato in microwave and bake under “baked potato setting” – twice. Puree sweet potato. Add the puree to the rest of the dough. Mix until you have one big clump. (You might have to add some water to get enough liquids.)

Divide dough in 3 or 4 parts. Wrap in plastic wrap. Let cool in refrigerator for about an hour.

Roll out really thin. I used a pasta maker which did a wonderful job.

Cut out small crackers with cookie cutters. Make sure you or your kids like the shapes you use J

Place on baking sheet with parchment paper. Bake at 350 degrees for 10 minutes. Turn over and bake for 10 more minutes. Let cool. The crackers are really crispy once they are cool – they seemed to be a little chewy while they were still hot which made me nervous first…

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