Discover our gluten-free cheddar crackers, a delicious high-protein snack perfect for toddlers. Healthy, tasty, and fun for little ones!
Deliciously Crunchy and Nutritious Treats for Little Ones!
Finding healthy, store-bought crackers for toddlers can often be a challenge for parents. To tackle this issue, one creative solution is to make homemade cheddar cheese crackers that are not only gluten-free but also high in protein and toddler-approved. These delightful snacks utilize millet and sorghum flour instead of traditional wheat flour, offering a satisfying crunch while also providing additional protein and minerals. This makes them a nutritious choice for snacks, lunchboxes, or any casual munching occasion.
The simple recipe for these crackers includes just a handful of ingredients: shredded cheddar cheese, millet flour, sorghum flour, butter, salt, and water. The preparation process involves blending the ingredients until crumbly, adding water to form a dough, rolling it out, cutting it into shapes, and baking until golden and crispy. The result is a batch of easy-to-make crackers that are free from the unnecessary additives often found in commercial versions, making them a wholesome option for young children.
Crunchy Delights: Savory Cheddar Goodness Packed with Protein for Little Munchers!
M you think you think M hello everyone and most welcome to Coon’s kitchen as you know this is the channel where we cook efficiently and try to avoid using Ultra pous Foods as much as possible.
And today we’re going to make H crackers it’s cheddar cheese crackers to be exact I was thinking of making this because uh my toddler uh Will loves crackers and uh sadly it’s hard to find ones that have good ingredients for example he loves these organic non crackers from TR Joe’s but if you look at the ingredients list they have very strange things like.
Natural flavors and monocalcium phosphate in them sadly I still give them to him sometimes but today I’m going to try and make my own so we know exactly what’s in the crackers and most recipes use wheat flour but um we’re going to try and use millet flour and sorum I hope I pron pronounce that right I think that’s how you pronounce it but.
These two uh flowers are less common because of that they have much more nutrients than wheat flour and also more protein and uh iron magnesium and so on so we’re going to use both of those flowers as a mix so I have no idea how this is going to turn out so it’s a little bit of an experiment so we’ll see how it goes also just before we start a.
Note on safety as you can see I have a green thump the other day I was cutting carrots too quickly and was not paying attention and I cut a tiny bit bit of my thumb skin completely off so I had to go and get two stitches in my thumb and it’s very sad now I can’t swim for two weeks and it’s very annoying to also cook with this thumb so just a little.
Note to take it easy even if you’re cooking fast have a calm sense of mind so you don’t cut yourself and make Le life even harder so I already made the dough because it has to sit in the fridge for 30 minutes so we let let’s take it out so make this dough you need 8 oz of shredded cheese and as you know I always prefer to shred my cheese.
Myself because if you look on the ingredients list of most most ready shredded cheese they have also have celos in them if you want to make it quicker and use that just make sure you rinse off the cheese first so you get most that off but so you grate the cheese and then you also need to need h four tablespoons of cold butter cut into.
Little cubes um and then you just put the flour I used one cup of millet flour and then a thir cup of sorgum flour and you put that in a bowl along with all the butter as well as the cheese and I also used a little pinch of salt in there and you just uh stir that together and then I you can use a food processor if you have.
One but I don’t really have a good one so I just did this with my hands uh just kneading the dough together until it’s crumbly but you can still stick it together if you if you press it hard then just put it in the pl plastic film and you let it sit in the fridge for 30 minutes uh and then you take it out I’m going to use half of this dough now and.
We’re going to make this into crackers hopefully so um and uh will is sleeping now but he will come and taste T these as soon as they’re out of the oven now it’s all a good time to preheat the oven 350° and we’re going to put a little bit of flour oh and by the way both those flowers millet flour and sorum flour are.
Naturally glutenfree so if you’re looking for gluten-free recipes this is actually a gluten-free recipe so let’s try and take this dough out and see here we go andan of course if you have I don’t happen to have any cute Co cookie cutters but you can use that to make little I guess this is similar to Goldfish crackers but uh so if you have.
A little goldfish cookie cutter cutter that would be very cute to make them into as well right this dough is good enough CU that this an a little experiment so we’ll see how these turn out I’m excited if Will likes them I’m going to make them because it wasn’t that hard of course it takes a little planning because you need to cool cool.
The dough but since I feel like it’s not going to take that much time I’m making it directly on the parchment paper so I can move them over to the baking sheet after oops see I did put a little bit of flour everywhere to help this I think the thinner you make them the the crunchier they’ll become and the faster they will cook in the oven I think this.
Is good enough and we have a little I don’t say maybe 2 3 mm no idea what that would be in inches but pretty flat as you would a good cracker now I’m going to use this uh pizza cutter to to cut little squares here we go think it will look even prettier if you had one that was crinkled but I don’t have that they’re going to look a little bit.
Homemade but oh well I hope will doesn’t care here we go nice look at that then we’re going to try I’m going to move this onto a baking sheet that I have right here so you’re going to transfer all of this folded it under my cutting board so I could still use the needer to get it up so transfer all of these over here and then I’m GNA separate them a.
Little bit so um all right here we have all the little crackers and I’m going to poke a hole in the middle I think that is good so they don’t fluff up so much let’s use this uh Chopstick let’s put a little hole in in the middle of all of them all right here we have our homemade looking crackers so let this let’s put this in the oven I think probably 15 to.
20 minutes and I’ll see how they turn out and we’ll let we’ll taste them mus all right say hey is it let’s see here’s ma here’s ma m what do you think.
I think m y so this is what they turn out like oops extremely homemade looking but actually pretty good crunchy and cheesy and it’s a lot of umami flavor from the Millet and sorum flour I’ll probably keep experimenting with the flour to get the.
Perfect taste and texture but seems to have come down with this little one num num but honestly I think for the return on investment of time it’s good and he love them but it also was quite uh time consuming to well relatively to my other recipes to First make the dough okay making the dough maybe took 10 minutes.
Total like uh shreding the cheese and mixing it all together and uh then actually rolling out the the crackers and uh putting on the sheet maybe that took like a total of 20 minutes or so so I guess okay 30 minute prep time and then some batches in the oven um yeah that’s about it well so if you want a recipe another snack that is.
Quicker you can try out my um kale banana tottle muffins those are also very popular and uh you get some healthy nutrients for your tolerant in that recipe as well um all right will we got to say bye say bye that’s it for today and don’t forget to subscribe and like this video if you liked it thank you so much for watching bye bye.
