Jun 22, 2008

Baby Crackers

We started our son on fruits on veggies first, rather than the traditional rice cereal. We actually chose to omit cereal all together because of it high iron content. Commercial baby cereal is made from grain that has been processed and then milled into a flour. The process strips the grain of ALL vitamins and nutrients. They are added back in artificially which the body does not absorb well. Anyway, I made plain crackers to use as a 'filler' in his homemade food.

Makes about 4 dozen
2 cups all-purpose flour, plus more for dusting
2 tablespoons cold unsalted butter, cut in pieces
3/4 cup milk

1. Preheat oven to 325 degrees. In a food processor, pulse flour and butter pieces, and pulse until mixture resembles coarse meal. With the machine running, gradually add milk; process until dough comes together. Cover dough with plastic wrap, and allow to relax at room temperature for 15 to 20 minutes.

2. Unwrap dough, and transfer it to a lightly floured surface. Roll into 17 1/2-by-17 1/2-inch square, 1/16 inch thick (if dough continues to spring back, allow to relax again, covered with plastic wrap, for another 10 minutes).

3. Using a knife or pizza cutter, cut dough into 2 1/2-inch squares. With a thin spatula, transfer to ungreased baking sheets. Bake for 15 minutes, until light in color (lighter than mine - didn't get a better picture) and crisp.
4. Add the cooked crackers to the food processor and pulse until fine. Keep crackers in an airtight container, at room temperature.
I added 1 to 2 baby spoons to his graded apple, pureed banana and yogurt mixture this morning. Same to his lunch and dinner.

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