Cheesy Kids Crackers

Ingredients

Original recipe makes 20

	1/2 cuphigh fiber flour blend
	1/2 cupChickpea flour; Besan
	3/4 cupCheddar cheese; shredded
	3 tablespoonsParmesan; fine shredded
	1/4 teaspoonSalt
	1/2 teaspoongarlic powder; to taste
	1/2 teaspoonTumeric; as needed
	3 tablespoonsolive oil
	3/4 cupMilk; I used 2%

Calories Per Serving: 48
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Cheesy Kids Crackers Preparation

In food processor (or gallon zip-lock bag) mix dry ingredients together. Add oil and 1/2 cup milk. Mix until a soft dough is formed. Add extra milk as needed. Knead briefly then form a flattened round. Wrap with plastic (or close up bag) and refrigerate for at least 1 hour up to overnight.

Preheat oven to 375F. Line a couple of baking sheets with parchment paper.

Roll out on floured surface to about 1/4" thickness. Using floured cookie cutters cut out shapes and place on baking sheets. Spray the tops lightly with oil and bake untuil golden brown. About 6 - 9 minutes should do it. Watch these closely as small crackers go from golden, to brown, to burnt in a very short interval.

Allow these to cool and store in an airtight container.

Make about 60, 1 - 2 inch crackers.

Each (3 cracker) serving contains an estimated:

Cals:63, FatCals: 32, TotFat: 3g

SatFat: 1g, PolyFat: 0g, MonoFat: 2g

Chol: 5mg. Na: 69mg, K: 56mg

TotCarbs: 4g, Fiber: 1g, Sugars: 0g

NetCarbs: 3g, Protein: 3g

Adapted from "The Sneaky Chef" by Missy Chase Lapine