Inexpensive Teething Crackers Dairy Wheat Sugar Salt Fat Free Recipes
LOW-SODIUM WHOLE-GRAIN CRACKERS
Trust me- you won't miss the salt in these crackers. I have no idea where I got this recipe, but these are sooo good. I love them. I have no idea what to compare the taste to; so you'll just have to try it yourself and find out! :]
Provided by Shelby
Categories Lunch/Snacks
Time 48m
Yield 64 small triangle crackers
Number Of Ingredients 7
Steps:
- In medium bowl, stir together first 5 ingredients. Add water and oil. Using rubber spatula stir until dough forms. Gather dough into a ball. Divide dough in half.
- On lightly floured surface, roll out each dough half to a 14 inch square. Cut each square into 3 1/2 inch squares, then cut each smaller square diagonally in half to form triangles. You may have to add a little water in every now and then if it gets too dry. Place triangles, 1/2 inches apart, on ungreased baking sheets.
- Bake in 350 degree oven for 18 minutes or until golden brown. Remove from baking sheets; cool on racks. Store in airtight container. Makes 64 crackers.
Nutrition Facts : Calories 41.5, Fat 2.1, SaturatedFat 0.3, Sodium 0.4, Carbohydrate 5, Fiber 0.7, Sugar 0.4, Protein 1
INEXPENSIVE TEETHING CRACKERS (DAIRY WHEAT SUGAR SALT FAT-FREE)
I found this recipe on the net which was originally posted on Parentsplace.com by Earthmoon. No prep/cook time and servings were given, so they're all estimates. Here's what Earthmoon had to say: "Just thought I'd share my recipe with all you Mommas! I didn't want to use dairy, wheat, sugar, salt, etc. so I experimented with my usual cracker recipes and here's the results! These crackers are soooo easy to make.VERY cheap compared to those comercial ones, and quite tasty too! happy baking! " -- Earthmoon
Provided by bbgrl79ca
Categories Breads
Time 2h15m
Yield 12 crackers, 12 serving(s)
Number Of Ingredients 4
Steps:
- Mix brown rice flour and whole barley flour.
- Add blackstrap molasses.
- Add enough water to make into a paste/ dough.
- Blop onto cookie sheet or into the bottom of muffin tins and shape into 1/4 to 1/8 inch thick discs.
- Bake at 250ºF (120ºC) for about 2 hours for a rock hard cookie, and less for a slightly chewy one.
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