Healthy Homemade Alternatives To Your Kids Favorite Snacks

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With busy schedules full of play dates, appointments, and school, sometimes it becomes difficult to prepare healthy snacks for the kids.  Here are a few great recipes for traditional go-to convenience snacks that are all natural and healthy!  They are easy to make and can be stored for those days where you need a fast snack.

Whole Wheat Goldfish Crackers (makes 100 1.25” crackers)

1 ½ cups grated sharp cheddar

4 tablespoons butter


½ cup whole-wheat flour


¼ cup all-purpose flour

1/8 teaspoon onion powder


1/8 to 1/4 teaspoon salt

1/8 teaspoon dried rosemary

Preparation:

  1. Preheat oven to 350°F.
  2. Combine all ingredients in a food processor, running the machine until the dough forms a ball, about two minutes.
  3. If the dough feels warm or too soft, wrap it in waxed paper or plastic wrap and chill it in the fridge for 30 to 45 minutes. This also makes it easier to transfer shapes once they are rolled out.
  4. On a lightly floured surface, using a lightly floured rolling pin, roll the dough out 1/8 -inch thick.
  5. Form shapes with a cookie cutter, dipping it in flour from time to time to ensure a clean cut. Gently transfer crackers to an ungreased cookie sheet with a ½ inch between them.   Here is an adorable gold fish cookie cutter that would be perfect!
  6. Bake the crackers on the middle rack for 12 to 15 minutes, or until they are barely browned at the edges.
  7. Remove from the oven and set the cookie sheet on a rack to cool.

Adapted From: http://www.smittenkitchen.com

Graham Crackers

1 cup all-purpose flour


½ cup whole-wheat flour

1 & 1/3 cups graham flour


1 teaspoon baking soda


½ teaspoon salt


1 cup unsalted butter, at room temperature


2/3 cup dark brown sugar


3 tablespoons honey

2 tablespoons cinnamon

Preparation:

1. In a medium bowl, whisk together all flour, the baking soda and salt; set aside.

2. In a large bowl, combine the butter, brown sugar and honey, and beat at medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the flour mixture and mix on low speed just until blended and the dough comes together, about 30 seconds.

3. Transfer the dough onto a piece of plastic wrap, press into a 7-inch square, and wrap tightly. Refrigerate for at least 2 hours, or up to 5 days.

4. When ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

5. On a lightly floured surface, roll out the dough to a 1/8-inch thickness and cut into 3-inch squares. Transfer to the baking sheet, spacing the crackers at least ¾-inch apart, gather any scraps, re-roll, and cut out more cookies.

6.  Sprinkle all with cinnamon.

7.  Bake the cookies for 10 minutes and then rotate the baking sheet. Bake for another 6 to 8 minutes, or until the cookies are dark golden brown and just firm to the touch.

8.  Let cool for a minute on the baking sheets, then transfer to a cooling rack. Let cool completely (they will crisp up as they cool). Store in an airtight container for up to 5 days.

Adapted From: www.browneyedbaker.com

 

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