Homemade Goldfish Crackers

June 4, 2009 at 8:07 am 2 comments

Cheesie Diamonds!

Cheesie Diamonds!

Here it is… finally… the recipe to make Wholesome & Healthy Goldfish Crackers.   To avoid any copyright issues, I call mine Cheesie Diamonds 😉  These have been enjoyed by Goldfish Cracker & Cheddar Bunny afficionados of the toddler variety!

Introduce to your child at 10 months after having cheese & spelt flour. If you are using whole wheat, wait until 1 year of age.

C= Cup,    T = Tablespoon,   t = teaspoon

Cheesie Diamonds

Preheat oven to 400 deg. F

  • 2 C shredded old cheddar (approx. 200 g pkg shredded)*
  • 1 Cup whole grain flour (whole wheat or whole spelt) not using whole grains removes the wholesome factor
  • 4 T cold virgin coconut oil (or cold butter)*
  • 1/2 t sea salt
  • 4 T cold water
  • Option: you can make these zesty by adding 1 t of cayenne or any other herb or spice

In your food processor add the flour to the cheese and pulse to coat the cheese in flour.  Add the coconut oil and sea salt and pulse further.  Add the cold water 1 tablespoon at a time until all of the ingredients form a ball that runs around the food processor.

Turn the dough out onto parchment paper.  Roll out the dough until it is 1/2 cm thick, they will puff up a little.  Cut the dough into whatever shapes you like.  I have found that the smaller the crackers the crispier they are. You don’t have to separate the crackers at this point.  Move the parchment paper onto a baking sheet and bake in the oven for 10 minutes.

Remove the crackers from the oven and let cool.  Separate the crackers.

Put them back in the oven for 10 more minutes.  I have found that double baking these makes them just right.

Cool and enjoy!

These freeze really well and if they are not eaten right away they should be kept in an airtight container or the refrigerator – remember there are no additives to keep them from spoiling.

*I don’t recommend using pre-shredded cheese, it is coated in additives to maintain freshness.  You can use white cheddar, the colour will be the only thing different not the taste.  Annato is what makes cheese yellow/orange.  It is derived from the achiote seed.  There is no real problem with annato as an additive, because it is cheap it is very commonly used.

*Virgin Coconut Oil is not the modified trans fat terror you may think it is.  Virgin  Coconut Oil is a saturated fat; however it’s medium-chain fatty acids make it a fat that is easily metabolised (burned). Virgin is the key word here as it indicates that it has not been modified. To learn more about this healthy fat read this research article by Dr. Mary Enig.  You can purchase Coconut Oil at your health food store.


Entry filed under: 10 months, Cheese, Crackers, Finger Food, Spelt, Toddlers, Wheat. Tags: , , , , , , .

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2 Comments Add your own

  • 1. mamaloves  |  June 14, 2009 at 1:34 pm

    Yay!! Thank you. Can’t wait to make some of these. Thank you!

  • 2. Baby Vegetable Crackers « Baby Bites & Toddler Tapas  |  June 25, 2009 at 9:21 am

    […] used my food processor and used the same process for making them as I did for the Goldfish Crackers.  Roll them out directly onto parchment paper, cut them out on the paper, move the paper & […]


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