These are a great snack or lunch option for little munchkins. The main ingredient is carrots so it is a great way to get your munchkin to eat more vegetables without them knowing…genius! Sophia is a usually a really great eater and eats lots of fruits and vegetables without us having to hide them. Nevertheless it’s nice to have snack options where the vegetables are a bit more hidden.
Ingredients (As always, try to use organic ingredients)
1 ½ cups (200g or 7 1/2 oz) carrot (grated or blitzed in food processor)
½ cup (120ml or 4 fl. oz) water
½ cup (110g or 4 oz) cheddar cheese, grated
2 large eggs
2 cups (285g or 10 1/4 oz) flour
Blitz the raw carrot in a food processor (I use a small chopper). Scoop the carrot out of the processor and pop it into a microwaveable bowl. Add the water to the carrot and cook for 2 minutes in a microwave.
Scoop the cooked carrot into a sieve and squeeze out the excess water with a spoon. Return the carrot to the processor and add the cheese and egg. Give the ingredients a thorough blitz in the processor. Add the flour, ¼ cup (35g) at a time (depending on consistency, you may only need 1 ¾ cups (245g) flour), and blitz the dough.
Once well blended, lightly flour the worktop. Roll out the dough (to approx. ¼ inch) and cut out crackers using a cookie cutter. I use a really small cookie cutter right now (as Sophia is only 1), but I will slowly increase the size as she gets older. Place crackers on a baking sheet covered with parchment paper.
Preheat oven to 350°F (190°C). Bake crackers for 15 minutes in oven.
Store crackers in sealed container (I keep them in the fridge too). Put the extra crackers in freezer so they last longer (they freeze really well).