Wednesday, March 30, 2016

Homemade Fish Crackers

Tomato soup just isn't the same to a three-year-old without fish crackers. 

On a whim, and after seeing them on Pinterest, I thought why not give homemade fish crackers a shot? 

I used this recipe as the basis for my experiment. 

But then I had to tweak it. 

Originally, we began with eliminating GLUTEN and DAIRY from my daughter's diet, so we started with shredded SOY cheese, margarine, and GF Flour (we LOVE President's Choice GF flour!).

The result was amazing! My daughter was thrilled with her crackers...

...unfortunately soy ended up being a trigger for an upset tummy, so we had to change our cheese... but it was a start for making "normal food" for her. 

Low FODMAP/GF Homemade Fish Crackers:
8oz shredded cheese (we use Daiya Cheddar Style Shreds)**
4 T. margarine, cubed
1 cup President's Choice GF Flour
3/4 tsp salt
2 T. cold water

Pulse everything (except water) together in the food processor until the dough resembles coarse sand.
Pulse in water, 1 tablespoon at a time.
Remove dough from the processor, wrap in plastic, and chill for 20 minutes.
Roll out the dough and cut into desired shapes.
Place on a parchment paper lined cookie sheet. 
Bake at 350 degrees F for about 15 minutes, or until crispy. 
Makes approximately 7 dozen crackers. 

**While cheddar cheese is allowed in the Low FODMAP diet, we haven't introduced it back yet because of her history of dairy intolerance. 

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