Make or Bake

My toddler loves these crackers! He’s broken one of my glass tupperware containers trying to get to them. So, now I have to store them high up and out of his sight!

This recipe was adapted from the wonderful Yummy Toddler Food blog. In my version I’ve dropped the sugar (my son is still ~mostly~ sugar free). I replace half of the all purpose flour with whole wheat flour. This gives it some extra nutrients without being too dense. I’ve simplified the instructions – no need to poke decorative holes in each cracker unless you feel like it. And I’ve doubled the recipe of course!

Ingredients

• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1 tsp baking powder
• 3/4 tsp salt
• 1/2 cup natural peanut butter, room temp
• 1/2 cup milk
• 4 tbs honey
• dash of cinnamon, optional

Directions

1. Preheat the oven to 375F.
2. Place all ingredients into a large bowl and use a rubber spatula to combine ingredients into a dough.
3. Remove from bowl onto a clean countertop. It’s okay if there’s still uncombined flour at the bottom of the bowl. Dump it all onto the counter and knead it with your hands until it’s fully combined. About 1-2 minutes.
4. Roll the dough out into a rough rectangular shape. It should be about the thickness of a nickle. Too thin will be hard to pull off of the counter.
5. Use a knife to cut through the dough to create crackers that are about 1 inch. Place each cracker on a large cookie sheet.
6. Bake for 8 minutes. They should still be soft – they’ll firm up a bit more as they cool.

Pro tips

• Use the largest cookie sheet you own. And don’t be afraid to pack the crackers in. Alternatively, you may find that you’ll need to make this in 2 batches.
• You can refrigerate the dough for up to a week. Simply wrap in cling wrap to store. When you’re ready to use let it come up to room temperature first and then continue the recipe from step 4.