I have been trying to find a recipe that I could make to replace the cheese puffs that Stella loves so much, but as of yet I have not been able to find one. I was sent a newsletter that had a recipe for Carrot Cheese Puffs and I thought well maybe this is it, but they really turned out more like puff crackers. After making them I would change up the recipe and add more carrot. The recipe calls for cooking time of 12 – 15 minutes and the first batch we did we baked for 12 minutes, but they turned out really hard – so I changed the cooking time to 9 minutes and they are puffy, soft and really good. You can taste the grain, carrot and cheese without any processed taste – wonderful.
These took really very little time, except for the time they need to chill. I made the dough before dinner while Stella was doing her chores and then they chilled and were ready for the next steps by the time Stella was out of the shower. Stella did the rolling out of the dough, the cutting of the dough and placing them on the cookie sheet – she is getting to be a very talented cook!
Carrot Cheese Puff Crackers (recipe thanks to To Your Health Sprouted Flour Co.)
1/2 cup cheddar cheese, shredded
1 jar organic baby food – carrot (I wanted to try this recipe before making my own carrot puree, which I will do next time)
1 cup sprouted flour (I used spring wheat)
1/4 – 1/2 tsp garlic powder (optional)
NOTE: Sprouted flour is different than the flour you would normally buy in the store. You can find it at Whole Foods and other natural food stores on on-line at amazon, To Your Health Sprouted Flour or Blue Mountain Organics. You will pay more for sprouted flour about $8 for 2 pounds. The nutritional benefits of sprouted flour over regular flour are many: it is easier to digest, higher in Vitamin C, Vitamin B, Carotene and higher enzyme levels and sprouting neutralizes enzyme inhibitors and phytic acid, which is a substance present in the bran of all grains that inhibits the absorption of calcium, magnesium, iron, copper and zinc.
I am on a food budget, which does not allow me to use sprouted flours for all of my recipes, but I do soak my flours and grains. If you are interested in learning more I highly recommend the book Nourishing Traditions and checking out all the information on the Weston A. Price Foundation website.
2. Add additional water, one tablespoon at a time (I ended up adding 2 Tbl), until you get a moist, but not sticky dough.
3. Place in the refrigerator and chill for 1 hour.
4. Preheat oven to 350 degrees.
5. Roll dough out on a lightly floured flat surface to 1/4″ thickness.
6. Cut into the shapes you want. Stella opted for a hippo cookie cutter.
7. Place on a greased, parchment lined cookie sheet.
8. Bake for 12 – 15 minutes (see note above) or until golden brown (which is hard to determine with the color of the dough).
9. Place on wire rack and allow to cool completely.
10. Will last at room temperature up to a week. Refrigerate for longer lasting treats. I don’t think they will last a week in our house!