I make a huge batch of these and bring them everywhere. These are perfect for camping trip, days at the park or zoo...you name it! Throw them in your bag and go.
When I see parents feeding their children Goldfish Crackers, I want to say, STOP, you are filling them with trans-fats and hurting their brain! Even TIMES MAGAZINE claims Goldfish as one of the top foods NOT to feed your children!
INGREDIENTS in Store-bought GOLDFISH CRACKERS: *Bold = Trans-Fat!
Unbleached enriched wheat flour [flour, niacin, reduced iron, thiamin mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid], cheddar cheese [(pasteurized milk, cheese culture, salt, enzymes), water, salt], partially hydrogenated vegetable shortening (canola, soybean, cottonseed and/or sunflower oils), contains 2 percent or less of: salt, yeast, sugar, yeast extract, leavening (baking soda, monocalcium phosphate), spices, annatto (color), and onion powder.
Try this instead!
1 1/2 cups finely shredded hard cheese (Gouda or Parmesan works great)
1 1/2 cups almond flour
1/4 tsp Celtic sea salt
3 TBS cold water to hold the dough together
Preheat oven to 350 degrees F. Pulse all the ingredients (except for the water) together in a food processor or blender. Add the cold water to the dough, a bit at a time, until the mixture is holding together well enough to work into a ball or two. Separate into two balls of dough, and place each ball parchment paper, or other non-stick surface, then transfer to a baking sheet. Roll each dough ball out until flat and about 1/8 to 1/4 inch in thickness. Using a pizza cutter or knife, score the dough into squares, OR if you have a Goldfish cookie cutter, that would be cuter:). Bake for 25 minutes, or until crackers are browned. The darker, the crispier. Makes 12 servings.
NUTRITIONAL COMPARISON (per serving):
Store Bought Goldfish = 140 calories, 5g fat, 4g protein, 20 carbs, trace fiber
"Healthified" Goldfish = 141 calories, 11g fat, 6.5g protein, 3.2 carbs, 1.5g fiber
CLICK HERE TO FIND THE COOKIE CUTTER!
