Some of you may recall my recent post where I finally came to the realization that my baby girl has officially turned into an opinionated toddler! It’s fascinating and wonderful and I love it!! I have kicked up my veggie cracker recipe today with a few more adult flavors that add an extra burst of flavor and Miss Ava still loves them!
Before I share the recipe, I want to thank you all for nominating and voting for me as one of Babble.com’s Top Mom Food Bloggers! I am so touched by all of your support!! If you haven’t had a chance to vote yet, please stop by and give Squash Blossom Babies a thumbs up! Currently number 42! Thank you!!!!
Okay, now on to the veggie crackers!
Zucchini Carrot Crackers with Parmesan Cheese
- 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 a blender)
- 2 Tbsp Milled Flax Seeds
- 1 1/2 cups Parmesan Cheese
- 4 Tbsp Butter, room temperature
- 1 Tbsp Whole Milk
- 1/4 cup Zucchini, grated
- 1/4 cup Carrot, grated
- 1/2 tsp Salt
Grate the zucchini and carrot, toss with a dash of salt and place in a sieve over a bowl and allow to sit for 30 minutes. Squeeze away any moisture. Heat the oil in a small saucepan, cook the shallot for 2-3 minutes until tender and fragrant.