As parents who love to be out and about with their baby, Vineet and I have our challenges when it came to sticking to otherwise religious mealtimes for Keya. Grocery stores are stocked with so many brands of snacking options for infants and toddlers. Teething rusks, teething cookies, biscuits, all swearing they are healthier than the next. Sure they’re easy options – but all are sweet! Keya, I have come to realize, doesn’t seem to have much of a sweet tooth – not something I am complaining about as this will hopefully save us a lot of $$$ on dental care later on – but finding suitable snack options for her is challenging. Add that to my slightly obsessive habit of trying to make everything healthier and you have — these awesome whole grain vegetable crackers! A tasty savory snack for babies and toddlers. These have become a huge hit with K and my go-to snack option for her when we’re out or traveling.
Nutrition report: Complex Carbohydrates, Vitamins, Protein.
– 1cup whole wheat flour
– 1/2c. finely ground rolled oats
-1/2c grated cheddar cheese
– 1/4c. sunflower and/or pumpkin seeds, coarsely ground
– 4-5tbsp finely grated carrot
– 3-4 tbsp grated broccoli florets
– 1/2 c room temp unsalted butter
– 1/4tsp baking powder
– 3/4c. cold water
– 1/2 tsp each of Salt, pepper, oregano flakes (adjust salt to preference)
1. Sift the whole wheat flour into a mixing bowl. Add the finely ground raw oats, ground sunflower and baking powder, salt, pepper and oregano. Whisk well to combine.
2. Add the butter into the mixing bowl and rub into the dry ingredients till the mixture resembles bread crumbs. Add the grated cheese, carrot and broccoli and mix well.
3. Knead the mixture into a dough using the cold water. The dough should not be too soft – neither should it feel dry and hard. Divide the dough into 2 equal sized portions. Shape it into a thick disc and wrap each in plastic wrap and chill for 15-20 mins in the fridge.
4. Preheat your oven to 200 deg C. Line a baking tray with non-stick baking paper.
5a. Unwrap one of the dough discs. Roll on to a generously floured surface till its abt 1/4″thick. Using a cookie cutter, cut out shapes. Place the shapes on the baking tray. To help the crackers brown nicely, you may brush the tops with a lightly beaten egg. Bake @ 200 deg C for 30 mins. The centre of the crackers might be a little bit soft, but these will harden up on cooling. Allow the crackers to cool completely.
5b. For the second disc of dough – I employed a different technique and made these spirals or twists by gently twirling the dough. To make these – Roll out the second chilled dough disk on a floured surface till 1/4″thick. Using a pizza cutter or knife, cut into 1/2″ wide x 3″long strips. Hold one end of the strip with one hand. Gently twist the strip 2 or 3 times and press down the second end gently. Repeat with all remaining strips. Arrange strips on a baking tray lined with non-stick paper. Brush lightly with beaten egg (optional step to help browning). Bake @ 200 deg C for 45mins.
Once baked, allow the twists to cool completely.If you would like to avoid the egg, increase the baking time by another 10 mins to help brown the crackers. Store the cooled crackers in an air-tight container.
Babies and toddlers who are teething can enjoy these healthy savoury crackers during travel or at home. Offer these to a grown up child with some cream cheese on the side for dipping 😉