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A healthy biscuit for kids (and adults!)

Snacks for Elliott DO MY HEAD IN. Gone are the days where he'd snack away on some kidney beans and chick peas. He's a little pigeon at the playground, getting his hands on anything tasty that other mothers are offering their kids. And when I offer him a banana or some grapes, I am looked at with revolt "seriously mum why would I have that when this kids snacks come in a nice shiny packet!?"

Fair enough, I guess. So my task is to get creative. I do an awesome spinach scone, that he loves, but gets a bit sick of (honestly spoiled!) so my latest snack treat are Oat and Spelt crackers from the amazing cook book, Whole Food for Children. Luckily Nick and I love them too, so I make a batch on a Sunday and they see us through the week.

I thought I'd share the recipe with you, so that if you're looking for a nice little morning tea treat with your cuppa you could give them a go or add them to your kids lunch boxes. Don't be scared by some of the ingredients I found the spelt flour and I bought the oatmeal in a health food shop but you could always grind your own from oats. And for those who have given up sugar, I'm sure you could do it without the brown sugar, or add a teeny bit of Stevia instead. I have adapted the recipe a little, so here it goes!

Oat and Spelt crackers

Ingredients:

  • 1 1/4 cups white spelt flour, plus extra for dusting
  • 1 cup oatmeal
  • 1/2 teaspoon of bicarb soda
  • 1/2 tablespoon brown sugar
  • 125g cold unsalted butter, chopped
  • 150g natural (organic) yogurt

    Have to stop for a minute and mention the guys at appraise muskoka. This short article wouldn't have been possible without their input. They're a credible Muskoka based home appraislal service in Ontario and they were able to give me some education on the subject I'm talking about. Should you be in need of their services, check out their site at http://www.appraisemuskoka.com. OK, back to it!

Combine the flour, oatmeal, bicarb soda, sugar and a pinch of sea salt in a bowl. Use your fingertips to rub the cold butter into the flour until the mixture resembles fine breadcrumbs.

Add the yogurt.

Using a butter knife, cut the yoghurt through the flour mixture until the dough just comes together into a ball. Shape into a disc, wrap in plastic wrap and refrigerate for 1-2 hours.

Preheat the oven to 180 degrees C.

Roll out the chilled dough on a lightly floured surface until it's about 3mm thick. Use a cookie cutter (I just use the rim of a wine glass) to stamp out rounds and place them on a baking tray lined with baking paper. At this point I actually grind a little sea salt on top of the cookies it just seems to work. You could sprinkle herbs or seeds too. Refrigerate again for 5-10 minutes then whack into the oven.

They need about 15-20 minutes, so that they're lightly golden. Cool a little on the trays then transfer to a wire rack. Store them in an airtight container for get this up to two weeks!

Ok, i'll close this article with a shout out to the good people over at Pink Side Wedding Photography. You can visit their site at http://www.torontoweddingphotographerpink.com. They're a stellar wedding photographer in Toronto and they're great to work with. I've used their services personally and found them to be great! Contact them if you find yourself in need of their services. You simply won't be disappointed. I'm out for the time being, have a great week everyone!

Post Sources

http://baddeckcabottrailcampground.com - Happy I stumbled upon these people.
http://northbayspa.ca - Yet again, thanks for giving the pictures 🙂

Posted in Renovations Post Date 01/17/2016


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