As promised from my previous post (Count your veggies), I wanted to share the recipe for sweet potato crackers. These are really easy to make and Brooks loves them. On the go meals and snacks can be a real challenge. I try not to rely on Cheerios and Puffs so I needed another option. This recipe comes straight from the book Super Nutrition for Babies by Katherine Erlich, M.D., and Kelly Genzlinger, C.N.C., C.M.T.A. I would highly recommend this book to anyone with a baby. I found it when I was doing research on when to introduce which foods at each age. Katherine Erlich, the author as mentioned above, is a pediatrician. The authors not only tell you which foods to introduce to your baby at each age, they also tell you which foods to avoid, and provide yummy recipes. I will tell you that some of the suggestions and recipes may seem a bit strange at first. They are big into fermentation and animal organs and this can seem a bit scary. I started pretty basic and as time goes on I’ve gotten more adventurous. I even made cultured veggies last night. (More to come on that in about a week after they ferment.) Anyway, this is a very friendly recipe that I think your child will love.
1 egg yolk
Pinch of nutmeg
1/2 cup previously baked sweet potato
2 teaspoons water
1/4 cup coconut flour (You can buy this at Whole Foods. Alternately, they say you can use unsweetened, unsulfured, finely shredded coconut)
Ghee or butter (Ghee is clarified butter. It’s what Courtney Kardashian was drinking on Keeping up with the Kardashians.)
1. Preheat oven to 325 degrees
2. In a bowl, mix all the ingredients except for butter or ghee
3. Grease a cookie sheet or parchment paper with butter or ghee
4. Using wet hands, flatten the dough into a thin (1/8 of an inch is suggested) rectangle (mine isn’t very pretty but it still tastes good)
5. Bake for 15-20 minutes, flip it over and bake the on the other side an additional 15-20 minutes
6. Let cool & cut or break into bite size pieces
You can view the recipe if you click here.