I am toddler, hear me ROAR!

It’s happening!  How did this happen so fast?  I knew that my cuddly little baby would grow into an opinionated toddler….I just didn’t know it would happen virtually overnight!  My little girl is 18 months old and she is precious!  She loves to dance and “sing” and play with rocks and quack like a duck.  And from time to time she decides that she’s not really up for bath time or putting toys away or eating green veggies!  No veggies is a shocker to me since this is the baby that loved broccoli and even Spinach Pea “Pesto”.  All of a sudden she is twisting away and having a major war with a piece of zucchini!  Well, my baby girl, the veggies will WIN this war!

I am not opposed to “sneaking” veggies into a meal in order to boost the nutritional value, BUT I want that flavor of the veggie to come through.  That way, hopefully, she will develop a taste for those veggies.  Here is a delicious cracker recipe that is perfect for toddlers or for your next dinner party.

Zucchini Crackers

  • 1 Shallot, minced
  • 2 tsp. Extra Virgin Olive Oil
  • 1/2 cup White Whole Wheat Flour
  • 1/4 cup Oat Flour, (Oats whizzed up in the blender)
  • 2 Tbsp. Milled Flax Seeds
  • 1 1/2 cup Cheddar Cheese
  • 4 Tbsp Butter, room temperature
  • 1 Tbsp. Whole Milk
  • 1/4 cup Grated Zucchini
  • 1/2 tsp. Salt

Grate 1 zucchini using the largest holes in your grater.  Toss with 1/2 tsp salt and place in a strainer or sieve over a bowl and allow to sit for approximately 30 minutes.  Press the water out and squeeze in a clean kitchen towel.

Heat the oil in a small sauce pan and add the shallot, cook until fragrant about 2-3 minutes.  Combine the shallots, flours, flax seeds, cheese and butter in a food processor just until combined.  Add the milk and zucchini and pulse a few times to combine.  Transfer the dough to a clean, floured work surface.

Roll the dough out about an 1/8 inch thick.  Use a pizza wheel cutter to divide and cut the dough.

I started with long strips, then cut across to make squares.

Then cut on the diagonal to make cute little triangles.

Transfer to a cookie sheet.

Bake in a 350 degree preheated oven for 10 to 15 minutes – the time will vary depending on how thick you roll the dough and how large the crackers are.  You can make these in any shape…get creative and break out the cookie cutters!

This makes a huge batch of crackers.  I have made these several times and always store some in the freezer in a zip top bag…in case of a snack emergency!  The inspiration for these crackers came from my Roasted Beet Crackers.

Whitney

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Lunch, Side Dish, Snack, Vegetarian , , , , ,

11 comments


  1. These look fabulous! For my toddler, preschooler…and ME! :)

  2. Those crackers looks fantastic. Cannot wait to try. Great picture!

  3. egb

    Great idea! Getting veggies into the little ones is always a challenge! Can’t wait to try!

  4. so cute!! And great idea on the crackers. I really want to try these!

  5. Love this! Your daughter is a doll baby! :)

  6. Pingback: Veggie Crackers – Part 2 | Squash Blossom Babies

  7. Ashley

    When you store them in the freezer, are they already cooked or is it the dough… also how to you prepare them from the freezer so that they are ready to eat?

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