Feeding your kids a snack can really be quite a chore. There are so many things to consider – you want it to be healthy, not take forever to make, something they will actually eat, tide them over until dinner, and the list can go on and on. I have been feeling under the weather lately, and admittedly my kids have been eating whatever their little arms will allow them to reach in the pantry. To quote Ursula from Little Mermaid (which we have been watching a lot of) ‘So sad, but true’. Anyway, I received a request from a reader for a substitute to cheese in our Homemade Cracker recipe. It seems like a lot of kids are lactose intolerant/have a milk allergy these days. These crackers are super easy to whip up and perfect for a Winter afternoon snack.
Anyway – to keep the protein source in the cracker so they aren’t just complete fluff I came up with this recipe using peanut butter. I had some family over when I made them and they got a 3 out of 4 approval rating. The 4th un-approving person said that she was expecting them to be more sweet. The recipe has honey in it, and if you like them a little more sweet then you can definitely add a little more honey. I didn’t feel like they needed more and for me the less sugar the better! These are a mild tasting cracker with the creamy hint of peanut butter.
First thing is to mix the ingredients together. You can use a food processor, a blender, or even mix by hand. I ground my oats in my Blendtec and so I just decided to mix everything in there. If you mix it in your blender, you will just want to pulse until it forms a dough ball. The dough should be smooth and not overly sticky. If you feel like it is too sticky add a little more flour.
After everything is combined, place your dough on a floured surface.
Roll it out as thin as possible, and then you can use a cookie cutter to cut out shapes. If you just want squares, you can cut the dough with a pizza cutter.
We chose dinosaurs and hearts, because don’t those just make sense?? They definitely did to my 3 year old. Place on an ungreased cookie sheet. Bake in a 350 F oven for 7-10 minutes depending on how thin you rolled your crackers and how big your shapes are.
We baked ours for about 9 minutes and the little dinosaur tails got a wee bit crispy. The hearts weren’t quite as crunchy and could have maybe been left in for another minute or so. These go perfect with an ice cold glass of milk.