In few days we are traveling to Atlanta to celebrate a family wedding. Octave has flown many times in her 15 months of life but now she is a walkin’/dancin’ machine and she hardly ever sits still unless she is eating. I know this time will be much more challenging so I am planning ahead of time, preparing snacks that I know will entertain and be good for her little belly during our flights. There was once a day when happy puffs made her happy but she has moved on and wants whatever I want. I wanted to make a cheese cracker, because who doesn’t love cheese? They seem like the classic toddler snack and yet I love them too. There are Annie’s organic cheddar bunnies that are pretty tasty and cute, but nothing can beat squirrels, fresh out of the oven! These will be enjoyed during our flights but I know they will soon become a family favorite that we will eat again and again. This recipe was inspired by The Homemade Pantry cookbook. I used oats instead of white flour, mixed up the cheese and added some apple cider vinegar.
1 cup oat flour
1/2 cup whole wheat pastry flour
1 tsp. sea salt
1 tsp. dry mustard powder
3 tbsp. cold unsalted butter, cut in cubes
4 oz sharp cheddar, grated
2 oz parmesan, grated
(you can use all cheddar but since we had both I wanted to mix it up!)
2 tsp. apple cider vinegar + 3/4 cup water + 1 ice cube
Mix apple cider vinegar into 3/4 cup water, with 1 ice cube. Let sit to chill while you begin the recipe. You can grind 1 cup rolled oats in a food processor to create the flour. Mix flours and salt together in a stand mixer with the paddle attachment on low. Add in butter and mix until it resembles a crumbly texture (about 30 seconds.) Add in cheese and mix until all ingredients are combined. 1 tbsp. at a time pour vinegar mixture in while mixing on low. You will repeat this process until dough forms(about 6 tbsp.) Mound dough into a square and wrap in plastic and place in fridge for 30 minutes. Once it is chilled you can preheat your oven to 350. On a lightly floured surface roll out dough 1/8 inch thick. If the crackers are too thick they don’t have that crispy cracker quality to them. Cut into your favorite shapes. I am have a friend who gave us this awesome cutter for Christmas and I can’t get enough of it! Transfer dough to a baking sheet and bake for 22-24 minutes. Let them sit on the warm baking sheet, out of the oven so they get crisp. They are even crispier once cooled completely and that is when they taste best. Store crackers in an air tight container for up to a week.