Veggie Crackers – Part 2

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!  

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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.

Combine the shallots, flours, flax seeds, cheese and butter in a food processor just until combined.  Add milk and veggies, pulse to combine.

Turn the dough onto a floured surface and roll to about 1/8 inch thick.

I used a pizza cutter to cut and divide the dough.  I love to make these into little triangles but you can make any shape you want.  To make triangles, cut the dough in strips…

Then cut across the strips to make squares…

Then cut diagonally across the squares to make triangles.

Transfer the cut dough to a cookie sheet and bake in a 350 degree oven for 10 – 15 minutes.

These crackers are bursting with flavor and are sure to please even the pickiest palate!

Whitney

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10 comments


  1. I cannot wait to try these. I have never made crackers and these look like the perfect ones. Delicious.

  2. This look so healthy and delicious – love how they puff up.

  3. Anna

    Wow wow wow!!! I have been sitting on this recipe for 4 months and I finally borrowed a food processor and gave it a try! The first batch just came out and I am having a hard time letting them cool! So yummy! Thanks!

  4. Anna

    Wow wow wow!!! I have been sitting on this recipe for 4 months and I finally borrowed a food processor and gave it a try! The first batch just came out and I am having a hard time letting them cool! So yummy! Thanks!

  5. Leslie

    I found this recipe by googling veggie crackers, as I’m attempting to sneak veggies into my toddlers diet (who like yours, love my veggie purees, but has decided he doesn’t like them the “adult” way). He loves crackers, so I want to give him a healthy cracker without any additives. I have regular whole wheat flour…what kind of difference will it make I’m the cracker if I use that instead of white whole wheat?

    • Whitney

      Oh yes, whole wheat flour will work just fine. The white whole wheat flour has been processed an extra time so it will make the crackers a bit more “airy” but I’ve made it plenty of times with regular whole wheat flour and it’s just great! I hope you little one enjoys the crackers!!

      • Silvia

        White whole wheat flour is flour from soft white wheat berries, whereas normal whole wheat flour is usually made from hard wheat berries. Regular whole wheat flour is better for bread, white whole wheat flour for cookies, muffins and such.
        Made the zucchini crackers yesterday, daycare wanted a recipe. Thanks a bunch!

  6. Marla

    Can you share with me how you got started blogging? I’m interested in starting one as well – just trying to get some information and not sure where to start. You can send me a personal email. Thanks in advance for any help you can offer. Great site, by the way!

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