Cheesy Kids Crackers
- Preparing Time: 45 minutes
- Total Time: 2 hours
- Served Person: 20
- 1/4 teaspoon salt
- 3 tablespoons olive oil
- 3/4 cup cheddar cheese shredded
- 1/2 cup high fiber flour blend
- 1/2 cup chickpea flour besan
- 3 tablespoons parmesan fine shredded
- 1/2 teaspoon garlic powder to taste
- 1/2 teaspoon tumeric as needed
- 3/4 cup milk i used 2%
- Carbohydrate 3.564881 g
- Cholesterol 5.292375 mg
- Fat 2.55324725 g
- Fiber 0.643210010623932 g
- Protein 2.697194 g
- Saturated Fat 1.163541375 g
- Serving Size 1 1 Serving (14g)
- Sodium 42.386475 mg
- Sugar 2.92167098937607 g
- Trans Fat 0.187851875000001 g
- Calories 48 calories
In food processor (or gallon zip-lock bag) mix dry ingredients together. Add oil and 1/2 cup milk. Mix until a soft dough is formed. Add extra milk as needed. Knead briefly then form a flattened round. Wrap with plastic (or close up bag) and refrigerate for at least 1 hour up to overnight. Preheat oven to 375F. Line a couple of baking sheets with parchment paper. Roll out on floured surface to about 1/4" thickness. Using floured cookie cutters cut out shapes and place on baking sheets. Spray the tops lightly with oil and bake untuil golden brown. About 6 - 9 minutes should do it. Watch these closely as small crackers go from golden, to brown, to burnt in a very short interval. Allow these to cool and store in an airtight container. Make about 60, 1 - 2 inch crackers. Each (3 cracker) serving contains an estimated: Cals:63, FatCals: 32, TotFat: 3g SatFat: 1g, PolyFat: 0g, MonoFat: 2g Chol: 5mg. Na: 69mg, K: 56mg TotCarbs: 4g, Fiber: 1g, Sugars: 0g NetCarbs: 3g, Protein: 3g Adapted from "The Sneaky Chef" by Missy Chase Lapine
