Looking for easy snack ideas for your kids? We are here to help you. Try these easy-made carrot pulp crackers or just carrot crackers & thank us later!
Makes: 20 crackers
Time: 45 minutes
Age: 12+ months
Ingredients:
150g carrots
90g potatoes
70g grated cheddar cheese
50g parsnip
40g wholemeal flour
3 medium eggs
1 tsp dried rosemary
Instructions:
- Preheat the oven to 180C and line a baking tray with parchment paper.
- Peel and grate the carrots, parsnip and potatoes and place in a pot.
- Just put enough water to cover them and boil for 2-3 minutes.
- Drain the vegetables and place them on a few sheets of absorbent paper towel.
- Cover them with more paper towel and squeeze all the water out until they are quite dry.
- Beat the eggs in a bowl, add the flour, cheese and rosemary to make a batter.
- Incorporate the carrots, parsnip and potatoes and mix well.
- Using your favourite cookie cutters, create shapes by spreading some mixture inside your cutter, about 0.5cm thick. The thinner it is the more crispy it will be.
- Bake for 15 minutes or until the edges are golden and crispy.
- Freeze unbaked crackers for up to 3 months and bake from frozen in the oven at 180C for 15-20 minutes or until golden.
- Serve and enjoy!
Nutrition Information Typical Values:
| Nutrient | per 100g | per serving (21g) |
| Energy |
852kJ/ 204kcal |
179kJ/ 43kcal |
|
Fat of which saturates |
10g 4.8g |
2.2g 1g |
|
Carbohydrate of which sugars |
14g 3.5g |
3g 0.7g |
| Protein | 11g | 2.4g |
| Salt | 0.49g | 0.1g |
| Vitamin A (reteq) | 710ug (89%) | 149ug |
% reference intake of an average adult (8400kJ/2000kcal)