Yesterday was day one of the school holidays which means I’m home with three kids under five every day for two weeks. I’m predicting a lot of outings, mainly because I’ve filled most of the days with things to do, so this afternoon Demi and I hung out in the kitchen and made portable snacks all three kids would like to eat while we’re out and about.
Demi actually has her first loose tooth, something she is super excited about, so she’s funny about crunchy foods right now. She’s avoiding things like Savoys and rice crackers. So when she suggested we make some crackers and try to keep them softer by adding cheese we gave our old vegetable cracker recipe a makeover and came up with these still crunchy, but not overly crunchy crackers. They’re actually super tasty, Peter and the kids ate one each to try them and ended up all going back for a couple more. A definite keeper, particularly for Louis who can snack quietly in his stroller while we venture out these holidays and I know exactly what’s in what he is eating. Plus the added vegetables in everyone’s diet is always good too.
Just quietly I find the 4Cs involved in this recipe’s name makes it that much more cooler.

Cheesey Cauliflower Carrot Crackers
Ingredients
2 cups of ground up rolled oats
2 carrots
2 cups of cauliflower
2 eggs
1/2 a cup of milk
1 cup of grated tasty cheese
*Recipe can be halved
**Makes 40 crackers
***Depending on what shapes and sizes you choose to cut out, the number of crackers can end up being whatever you want it to be.

Method
1. Preheat your oven to 200°c.
2. In a food processor, grind your rolled oats until a powder forms. Measure out closer to three cups, once ground you’ll have less volume.
3. Without rinsing out the processor blitz the carrot and cauliflower until they’re chopped up and look like colourful snow.
4. Mix the now ground up oats, vegetables, grated cheese, milk and eggs together until a wet, yet still sticking together, batter forms. Depending on the size of your carrots which will add moisture, you may need more or less milk.
5. Between two sheets of spray oiled baking paper roll out the dough mixture until it is 2mm thick, or there abouts. Just try to keep it all the same thickness so it cooks evenly. Rolling it out directly on top of the tray you plan to bake the crackers on is the easiest option.

*Note these quantities had me making two trays of that size, my trays are about 35×25cm.
6. Using a pizza cutter slice your crackers however you like. For easy gripping by kids I did roughly 3cm batons.
7. Bake for 20-25 minutes or until the crackers start to brown and feel firm to the touch. The middle of the tray may need to be left in longer, just crack the edges off first before returning them to the oven for another 5-10 minutes.
8. Cool on a wire rack, the colder they are the crunchier they will be.

I did leave my centre ones still kind of soft for the sake of Demi’s loose tooth, but personally I feel like a cracker should be crunchy. Your call completely. We hope you enjoy our new 4C vegetable crackers as much as Louis did!