Remaking nostalgic kids snacks is one of my absolute favorite things to do. I truly truly believe in nutrition as a pillar for kids foundation. They deserve this, their bodies and their brains do too.
Now typically all my recipes are dairy and gluten free but I wanted to give you something that your kids would love and would east instead of the packaged original.
Ironically the same day I filmed this recipe the FDA announced red food dye is no longer allowed in any food products starting in 2027. Thats an incredible first step for our kids. Now we just have a few thousand more additives to tackle but baby steps.
Mine devour these "goldfish" and yours will too!!
This recipe was inspired by Feeding Tiny Bellies! She has so many incredible kids snacks and recipes
Equipment
food processor
goldfish cracker cutter ( linked here)
Ingredients
8 oz organic cheddar cheese or any cheese of choice, chopped into cubes
1 cup all-purpose flour ( I used Organic King Arthur)
3/4 tsp sea salt
1/8 tsp garlic powder ( more for preference )
4 tbsp unflavored ghee or unsalted butter ( cold )
1/4 cold water
Directions
Preheat oven to 350F.
Add cheese, flour, butter, sea salt to a food processor and process until it looks like crumbly sand. Drizzle in the cold water. Process until a dough forms. Pinch the dough between your fingers — it should hold together like dough and not be too wet. If too wet add a dash more flour and too dry add a dash more water.
Lightly knead the dough and form a disc. Lay dough on a lightly floured surface and roll it out until 1/4” thick. You want all the goldfish to have remotely the same thickness and if too thick it becomes hard for it to crisp up.
Use your goldfish cookie cutter or a sharp knife/ pizza cutter to cut square shapes. Repeat steps above until all your dough is gone.
Lay each goldfish onto a parchment-lined baking sheet, spread them out evenly so that none are touching or too crowded. Bake for 15-18 minutes or until the bottoms begin to brown. They will crisp up as they cool!
Store on the counter in a sealed container or in the refrigerator to last longer.
