Once upon a time, a new mother thought that it would be simple to provide for her child the best food on the planet. She ate organic, sustainable, local foods throughout her pregnancy. Her worst craving was for fresh kale salads. Once that child was born, she nursed him faithfully even when her body stopped producing, caving to feed him organic formula only because he was hungry. When the little baby was ready for solid foods, his mama steamed and pureed and mashed everything in sight. She even tried making her own version of biter biscuits (an epic fail). Little by little, the baby realized that the food on his parents’ plates was what he wanted and suddenly abandoned all purees in favor of whole solids that he could nosh on with his stunning 6 teeth. As he was weaned onto whole milk, the mama realized that it was now time to give him an afternoon snack to tide him over until supper. But what to feed him? The mama didn’t want to hand her son preservatives at every snack, but she also didn’t want to spend the bulk of her food budget on organic snacks!
I was really surprised how many recipes there are out there in cyberspace pertaining to snacks. Healthy snacks, guilty snacks, weird snacks. Most of the healthy ones called for honey, though. Almost every medical resource I have agreed that children under 12 months shouldn’t have honey because they can contract botulism. This posed a slight problem given that the honey is used to hold the rest of the dough together. I don’t like molasses, so that was out and I didn’t want to add another liquid for fear that would make the dough tough. So I abandoned the idea of homemade teddy graham crackers. Then one day, I came across a jar of malt barley syrup. The light came on and I am thrilled to present to you the product of a well-used afternoon naptime for Liam! These crackers have a graham-like flavor, but are crisper like an animal cracker. I love them and Liam always points to the jar whenever he sees it now!
- 2 1/2 cups whole wheat flour
- 2 Tbsp. wheat germ
- 1 tsp. baking soda
- 3/4 tsp. salt
- 7 Tbsp. butter
- 1/3 c. malt barley syrup (or honey if not using this recipe for a child under 12 months)
- 5 Tbsp. whole milk
- 2 Tbsp. vanilla
Sift together the dry ingredients. Cut the butter into 1 inch pieces and place them in a mixer fitted with the paddle attachment. Beat until fluffy and then gradually add in the milk, vanilla and syrup. Mix in the dry ingredients until dough forms a ball around the paddle. Remove the dough from the bowl and wrap in saran wrap. Chill for a minimum of 2 hours. (I made the dough during a nap and then shaped them when I had time the next day. The dough was still fine to work with and didn’t get tough.) Roll out the dough to 1/8 inch thickness and cut out shapes. Freeze the dough for 15 minutes while you preheat the oven to 350 degrees. Bake the cookies for 12-15 minutes. Allow to cool before storing; they keep well for 2 weeks in an air tight container… if your kids don’t know where you hide them!
** I tagged this as a frugal recipe since when I worked out the math, I am saving myself $7.35 a month in graham crackers for Liam. This includes the price of the barley malt syrup in my calculations. It honestly takes very little time out of my day and will eventually be something Liam and I can do together!
** Since barley is non-allergenic to most babies, I plan to play around with the end form of the crackers and use this as biter biscuits for my future children.