Goldfish crackers are the ultimate snack. Kids like them, parents like them, they’re cute and cheesy. But what if you could make your own? That’s like the PRIMO ULTIMATE, right?
The ingredients in goldfish crackers aren’t bad necessarily... but there’s still stuff in there that wouldn’t be in your kitchen cupboard.
I made these crackers with five ingredients. FIVE.
They’re healthy, they’re easy and the kids LOVED them.
Plus these are dairy, egg, gluten and nut free. Great for school lunches or snacks on the go!
I bought these cute little airplane and hippo cookie cutters at a bulk food store, but if you don’t have one, you can just cut squares. I promise your kids will still eat them.
1 cup sweet potato, cooked, mashed and cooled
3 tbsp coconut oil, room temperature
2 tsp baking powder
1 1/2 cups oat flour (ground up oats)
Combine oat flour, baking powder and salt. Set aside.
Place mashed sweet potato and coconut oil in a stand up mixer and let loose. Make sure it is well combined.
Scrap sides and add dry ingredients.
Blend until it forms a ball.
Cover the ball in plastic wrap, squish to a disc and place in fridge for at least 30 minutes. (Or forget about it for 2 hours like me).
Preheat oven to 350 and take dough out of fridge.
Roll out dough to ½ inch thickness and cut out shapes (or squares). Keep re-rolling and cutting out shapes until there is no more dough.
Place on parchment paper covered baking sheets.
Bake for 10-12 minutes (depending on thickness).
Let cool and enjoy! This recipe will make a bazillion little crackers or a few handfuls of decent sized squares. If you have any left over, place in a sealed container to keep fresh for up to a week.
Enjoy! It's snack time!