Sprouted flour and cheddar combine in these crunchy, cheesy, homemade Trim Healthy Mama S-Helper goldfish cheese crackers recipe.
I had created a similar goldfish cheese cracker recipe once upon a time on my website Measuring Flower (you can check it out and its horrible photography here). But since then I have tweaked the ingredients a bit to make them Trim Healthy Mama friendly.
My oldest son and I used toothpicks to make eyes and smiley faces on some of the goldfish cheese crackers.
What You Need to Make Goldfish Cheese Crackers
Supplies & Ingredients
- food processor quality blender – This is for creating the dough.
- rolling pin – My favorite rolling is the one I have I linked here because it is metal so it doesn’t expand when washed like wooden ones do; it is dishwasher safe; and, best of all, it comes with discs that screw on to the ends so that you roll out your dough to the same thickness without much thought.
- fish cookie cutter – It doesn’t have to be as tiny as the fish cutter I used, but it must be mini (about 1″ or less) in order for the dough to bake completely. It also doesn’t have to be a fish–cow crackers or turtle crackers will taste the same. And, if you don’t have a cutter to use, you can use a pizza wheel or a knife and just cut the dough into squares. I used the smallest cutter in this set because that’s what I had on hand, but this cutter looks nice too.
- baking sheet – Kinda obvious. I just put them straight onto my baking sheet. Since there is butter in it, no greasing the pan is necessary and neither parchment paper nor a silicone mat are required, but you can use them if you like.
- sprouted whole wheat flour – Any kind will do, but I used my favorite which is this sprouted white wheat flour. It has a milder flavor, making it closer to the taste of regular white flour in my opinion.
- cheese – Any kind of shredded cheese will do. I used the old traditional cheddar cheese, but you can use really any kind of hard cheese such as Parmesan, comte, provolone, mozzarella, etc. Or you can use a blend of cheeses.
- butter – My favorite butter to use is the Kerrygold brand because they use cream from grass fed cows.
- nutritional yeast – This amps up the cheesy flavor a bit and it adds a bit of a nutritional boost.
- spices – Salt, garlic powder, and onion powder boost the flavor of the crackers.
- water – Water does little more than serve as a binder.
Goldfish Cheese Crackers Fuel
The main thing to note about this specific goldfish cheese crackers recipe is that its fuel source is an S-Helper (SH) on Trim Healthy Mama. This means that it is a significant source of both healthy fat with some added healthy carbs. That also means that it might (key word: might) not be as conducive to weight loss, especially if eaten all the time or in too large of quantities. That said, an SH is, obviously, fully on plan and it is okay and healthy to eat occasionally for most people, even in weight loss mode. It is also absolutely awesome for kids and men that are doing the plan, because both kids and men need regular S-Helpers and also Crossovers.
Now, if you look at the nutrition facts listed in my recipe card below (which, by the way, is approximate and can vary based on specific ingredients used), it looks like this is more of an S. But, alas, it most certainly is not! The reason being is because of the quality of the ingredients. Sprouted flour is an E ingredient and cheese is an S, so this recipe stands as an S-Helper.
Goldfish Cheese Crackers
Ingredients
- 1½ cups cheddar cheese, shredded
- 1 cup sprouted white wheat flour (or any sprouted whole wheat flour–must be sprouted)
- 5 tablespoons cold unsalted butter, cubed
- ¼ cup nutritional yeast
- ½ teaspoon mineral salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 to 5 tablespoons cold water
Instructions
- Preheat oven to 350° F.
- In the pitcher of a large food processor or a quality blender, add all the ingredients except the water.
- Pulse until the mixture becomes loose and crumbly.
- While pulsing, add the water 1 tablespoon at a time (you may not need all of it and if it happens to be a particularly dry day you maybe will need a bit more) until the dough clumps together, but does not become sticky. If it does accidentally get sticky, add more flour a tablespoon at a time until it soft, but not sticky.
- Roll out the dough on a lightly floured surface (using the sprouted flour) to about ⅛" or little less thick.
- Dip your fish (or other shaped) cutter (1" or less in size) in some sprouted flour and cut the dough, transferring the cut pieces to an ungreased sheet pan. If you do not have a cutter, use a pizza wheel or a knife to cut the dough into small (1" or less) squares.
- Bake the crackers in the preheated oven for 10 to 15 minutes or until lightly golden. Allow to cool before removing from the baking sheet.
- The resulting crackers might be a little soft at first, but if you let them cool off completely or even dry out a bit, they get more crunchy.
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