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Jun 6th

Puffy Cheese Crackers

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-“Mom, can you make fishy crackers?”

fish-deformed-GMO

 

These little GMO laden snacks have been banned at my house for a while, but my kids miss them. Part of our healthy eating  regime includes replacing store bought processed snacks with fresh fruits veggies and nutrient added baked goods. Although protein and wholegrain infused cookies and breads are a staple in our lunchboxes I have struggled with savory options that the kids will eat. There are several yummy organic cracker options out there, but isn’t everything is tastier when it’s home made?

I hit the internet and compared recipes, and finally came up with these savory and delicious Cheese Crackers. The test batches came out lovely and although they look nothing like fishies they do have the same familiar puffy crunch. My kids loved them and dubbed them “Kazoomabangs” (I have no idea why)

Next I plan on adding other grain flours such as quinoa and flax to make these a little more nutritious. Let me know about any variations you come up with!

Kazoomabangs

(puffy cheese crackers)Butter-flour-flan-pastry

Ingrediets:

4 cups of shredded organic cheddar cheese

4Tbs Organic Butter

1tsp Seasalt

1Tbs Olive oil

2 Cups Organic whole wheat flour

4 Tbs ice water

 

In the bowl of a stand mixer place cheese, butter, salt and olive oil. Combine on low speed  for 2 min. Slowly add flour until mixture resembles breadcrumbs, don’t mix too long or the mixture will start to blob. Add Ice water  a little at a time until a smooth dough is formed (it will be on the soft side). Place mixture in the fridge to chill for 15-20 min.

Preheat oven to 375F. Take out the chill dough and kneed until its workable. The dough gets too soft fast so divide in 2 and work it quickly. Roll out on a lightly floured surface to about 1/8th of an inch. You can use a frilly ravioli cutter or a pizza cutter to cut the dough into 1.5cm squares. place the squares on a parchment paper lined sheet and pop in the oven.

Bake for 10-12 min checking often (they burn in a blink!). once they start to turn lightly brown but are still soft you can turn the oven off. Leave them in the oven till the oven cools, this helps crisp them so that they are crunchy.

Store crackers in an airtight container once they are completely cooled to preserve crispiness.

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