Monday, December 1, 2008

Healthy Crackers for Toddlers (and adults :)

I've decided to go ahead and share some of my soaked grain super healthy recipes with you because I have several friends who now grind their own grain for baking. If you don't, I don't know if these recipes will turn out quite the same.

I am always trying to find healthy snack options for Karis that don't have to be refrigerated for when we are running errands. She absolutely loves any store bought cracker or cereal, but they are expensive and really not that great for her. So I was excited to make these crackers because I feel like she can eat as much as she wants since they are so good for her. They are filled with the "healthy" fats she needs like coconut oil and real butter, as well as the whole grains that are soaked and therefore easy to digest. And the best part: she and I both love them! Daddy only likes the ones that are really thin and crispy; I should have made them a little more flat :) I made them plain this time, but am probably going to try some with a little bit of honey and some with cheese just so I can have different flavors. I basically just used the yogurt dough recipe from Nourishing Traditions Cookbook and then flattened the dough, pricked it with a fork, and baked at 400. But here are the directions all spelled out in case yo don't have the cookbook:

The night before cream in a large bowl:

1 cup of plain whole yogurt or a very creamy buttermilk)
1 cup of butter, softened ( I used 1/2 cup butter and 1/2 cup coconut oil)

Mix in:

3 1/2 cups of freshly ground grain
2 teaspoons of salt

Cover and leave in a warm place for 12 to 24 hours (this is the "soaking" part). Preheat oven to 400 degrees. Using white flour to dust your surface and dough, roll your dough out thin. Cut into strips and then cut into squares.

Place your squares on an ungreased cookie sheet and prick with a fork. Bake for about 8 minutes and check, keep checking every two minutes until done. They should be browning slightly on the edges, when done. Take off of sheet and place on a cooling rack and enjoy!

**I didn't make them quite flat enough, so I baked for more like 11 minutes.


Mommy on my boys turf said...

Okay, can I use Red Mill Whole Wheat pastry flour instead of freshly ground grains? I am so excited about your blog. It is everything I have been doing....but now I have help!

Meg said...

I would think that the pastry flour would taste even better! But I haven't tried it myself, so I can't say for sure. Glad you are enjoying the recipes!