Posted by eemilla on February 13, 2012
We started attempting to feed LB purees around six months, but she hasn’t been a fan (sweet potatoes, pears, butternut squash, and avocado all failed). We have had more success with chunkier servings of avocado and carrots. A friend mailed us a baby food cookbook so our first recipe from it was for a cousin’s Christmas present as she (well her mom) asked for snack foods. I saw the graham crackers, and I wanted to try them myself plus I figured they’d be as wholesome as most available prepared snack foods. The recipe from the book required some tweeking as both times I followed it, my dough was more like drop cookie dough rather than anything one might roll and cut.
1.25 c graham or whole wheat flour
1.25 c all purpose flour
1 tsp baking powder
.25 c butter
.5 c honey
.25 c soy milk
Preheat oven to 400F. Combine dry then cut in butter until dough has consistency of cornmeal. Mix in milk. If dough is too sticky and soft to roll add more flour. Roll out on a liberally floured surface to a .25″ thickness. Cut into desired shapes then prick with a fork. Bake on ungreased baking sheets for 12-15 minutes or until golden brown. Allow to cool a couple of minutes on the sheet then remove cookies to a cooling rack.
For vegan cookies use 1 c each of the flours then .25 c of a bland oil like canola, and .25-.5c raw sugar; it is possible that the dough may require a bit more flour as with the non vegan recipe.