Posted on June 9, 2011

Easy & Tasty Recipe for Picky Toddlers: Cheddar Carrot Coins

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My daughter recently turned a year old. It was such a treat, to watch her joyfully dig into her first cake. Now that she is toddling about, she clearly wants more food. I want something she can hold, nibble on slowly and is easy to take on the go.

Crackers and those puffy items intended for toddlers are so convenient, yet nutritionally unimpressive and costly unless I am able to stock up when they are on sale.

In addition to a baggie of cut up veggies, fruit and these date bars I enjoy whipping up these carrot & cheese crackers to take on the go. The cheese gives a bit of protein, the whole wheat provides extra fiber and the carrots lend a healthy dose of Vitamin A &
beta-carotene.

Little hands can also participate in the fun! Either roll the dough out and cut shapes with cookie cutters or cut them into balls and press them flat. Even my daughter gets involved, although she usually attempts to nibble the dough instead of pressing it.

Cheddar Carrot Coins
1 cup whole wheat flour (substitute your preferred all-purpose flour, whether it is white
or gluten-free)
½ cup shredded carrots
½ cup shredded cheddar cheese
4 tablespoons butter, unsalted
½ teaspoon salt
3-4 tablespoons water

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Preheat the oven to 375.

Combine everything except for the water. Pulse in a food processor until crumbly.

Alternatively, use a pastry cutter or forks to mash the butter into the dry ingredients until tiny balls of dough form. Bigger kids can even do this with their clean fingers, pressing and pinching the butter into the flour.

Sprinkle in the water about 1 tablespoon at a time. Pulse, press, or fold in each tablespoon, adding more until a ball is formed.

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For golden coins:

Using a bit of extra flour on your hands, roll the dough into a snake, about 1 inch thick.

Cut pieces about 1 inch big and dip the sticky sides in the flour. Take a flat-bottomed cup and smash the piece of dough into a disk.

Spread on a baking sheet lined with parchment or foil and bake for 12-16 minutes until lightly golden.

For cookie cutter crackers:

Form the ball of dough into a disk.

Cool in the fridge for about 20 minutes up to overnight.

Roll out into a 1/4 inch thick sheet.

Use cookie cutters to create your desired shapes or slice into squares.

Ball the remaining dough back into a disk.

Chill for at least 10 minutes and then repeat until the crackers are all cut out.

Spread on a baking sheet and bake for 12-16 minutes until lightly golden.

When Chef Lilly is not playing in the sandbox with her 1-year old, she is gathering seasonal vegetables to cook up recipes for Lilly’s Table Online Meal Planning Service.

 

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