Testimony of the Day
Phone Client Testimony: “Dear Maria,
A year and a half ago I met with a doctor and found out I had a huge list of health issues….
Adrenal fatigue
Digestive problems
Severe candida
Horrible migraines
… And several other problems as well. To top off the list, I found out that I was also expecting my fourth baby (my oldest was only three at the time) my body was sick, depleted, and tired. Then I found you!
I purchased your health assessment and meal plans. I followed your guidelines carefully.
With lOVE, JG“
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GOLDFISH CRACKERS
I make a huge batch of these and bring them everywhere. These are perfect for camping trip, days at the park or zoo…you name it! Throw them in your bag and go.When I see parents feeding their children Goldfish Crackers, I want to say, STOP, you are filling them with trans-fats and hurting their brain! Even TIMES MAGAZINE claims Goldfish as one of the top foods NOT to feed your children!
“HEALTHIFIED” GOLDFISH
1 1/2 cups finely shredded hard cheese (Gouda or Parmesan works great)
1 1/2 cups almond flour
1/4 tsp Celtic sea salt
3 TBS cold water to hold the dough together
Preheat oven to 350 degrees F. Pulse all the ingredients (except for the water) together in a food processor or blender. Add the cold water to the dough, a bit at a time, until the mixture is holding together well enough to work into a ball or two. Separate into two balls of dough, and place each ball parchment paper, or other non-stick surface, then transfer to a baking sheet. Roll each dough ball out until flat and about 1/8 to 1/4 inch in thickness. Using a pizza cutter or knife, score the dough into squares, OR if you have a Goldfish cookie cutter, that would be cuter:). Bake for 25 minutes, or until crackers are browned. The darker, the crispier. Makes 12 servings.
NUTRITIONAL COMPARISON (per serving):
Store Bought Goldfish = 140 calories, 5g fat, 4g protein, 20 carbs, trace fiber
“Healthified” Goldfish = 141 calories, 11g fat, 6.5g protein, 3.2 carbs, 1.5g fiber
CLICK HERE TO FIND THE COOKIE CUTTER!
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Where did you find this baby fish cutter??
Amazon.com
Maria, how big is a serving size? Is one cracker a serving? That doesn’t seem right with the amount of ingredients.
Thanks for the info!
As for the serving size, I am trying to do the same serving size as traditional Goldfish…which are also tiny serving sizes…just to put it in perspective.
Hope that helps!
Ok, a serving size of traditional gold fish crackers is 55. Would you say that is about what your serving size is? I would hate to overeat these babies and I KNOW they are going to be good and I KNOW I will overeat them! ;o)
Thanks!!
Me again! Would love to know the your serving size. How many crackers are you making from this recipe, please? Thanks!
It depends on how thin you roll the dough, but I had 15 goldfish per serving.
Happy baking;)
Thanks so much Marie, especially for all you do to make LCing and eating health SO much easier!! :o) xo
Would Coconut Flour work in this recipe?
I’m new to this lifestyle, and so many recipes call for almond flour. My son is allergic. I have tried substituting sunflower kernels that I pulse in my food processor. I have been disappointed in the results. Any other tips? 🙂
Most people with nut issues can still have coconut flour. If so, here is a conversion chart to help convert. 🙂
http://mariamindbodyhealth.com/chai-tea-glazed-twinkies-and-donuts/
No, sorry:( coconut flour wouldn’t work.
Why coconut flour wouldn’t work?
It is a different ratio. Here is a chart to help converting. 🙂
http://mariahealth.blogspot.com/2013/03/chai-tea-glazed-twinkies-and-donuts.html
How do you finely shred your cheese? I am wondering if I can shred into strips, or if I have to aim for a fine cheese crumb.
Shredding it into strips should be fine. I have a processor that shreds it into tiny pieces. But I have also used cheese that I shred; the goldfish may spread a little, but they still taste great!
I started thinking that since it will be pulverized in the food processor, it doesn’t really matter how I get the cheese in there. 🙂
I made these as round crackers. Split the batch in half had some plain, flavored the other with Mexican spices. They tasted great, but most wonderful of all the husband who turns his nose up at most low carb baked goods ate them and asked if I could make more. I’ll get him switched over eventually. Thanks so much for your wonderful recipes!!
Thanks for writing CM! I appreciate your kind words!
Hey Maria! Anyway, i could make these without the cheese? what else could I substitute? My babygirl can’t have dairy =(
I have a similar recipe that uses Nutritional Yeast in place of the shredded cheese. The blogger said the lemon juice, butter and nutritional yeast to get a “cheese” flavor.
Hi Joy!
Thanks for your interest!
I’m not sure what to use instead…I’ll have to think on that one!:)
Happy Eating!
How do you store your crackers. Do you put them in the refrigerator or do you leave them out? Also can you freeze them?
I store mine in an airtight container and in the fridge or freezer if I make a huge batch.
I have been making these for my 15 month old now for a while for her daycare lunch. I use a small fish cookie cutter. Her teachers comment on how much she loves them. Perfect kid food. Thanks for the idea.
Could these be made with coconut flour instead? I have lost 180 lbs on a low carb lifestyle and am tired of not having “carbs”! I am SO HAPPY to have found your blog! I am making a list of the ingredients I will need for many of your recipes! Thank you for sharing them!!
Coconut flour is not a 1 to 1 replacement for almond flour. Typically it is about 1/4 the amount and then more moisture (like more eggs). Also, it will likely be more cake texture than cracker. 🙂
I just made these for my 15 month old son today and he (a picky eater) really seems to like them. So thank you! But, I also have a question. My mixture was too dry to roll out and cut up, it crumbled so much. I added more water but that didn’t seem to help a lot (though it did make a softer cracker which was nice). My question is, how do I avoid this? Was it the brand of almond flour I used?
I ended up forming the crackers into little discs in the palm of my hand, which worked ok, but I’d love to roll them out and use the train and plane cookie cutters I bought.
Thanks!
What cheese did you use? That might be the problem. 🙂
Oh, I used a pre grated parmesan. Hum, maybe that is was the Problem. I’ll try another type of cheese. Just to let you know, my son loves these crackers so much. I’m so happy to not be giving him goldfish crackers. So, thank you!
Yum! Just made with some aged Gouda and the whole house smells sooooo good! Going to have them tomorrow with a dip! Thanks, Maria, for another great recipe. Merry Christmas!
Thanks! Merry Christmas to you too! 🙂
my girls love cheez-its & goldfish. I made these with cheddarjack and added 1 tbls butter melted, 2 tbls ground flax, & a dssh of garlic powder. I’ve only just started trying to get wheat-free & have made 3 batches. the kids devour these.
Yay! Love when the little ones like the recipes too! 🙂
Just made these and LOVE them! I used Gouda, and added a little onion powder and just a touch of cayenne — YUM!!! I reduced the recipe just in case it didn’t turn out…big mistake. I’ll be making them again soon. Thanks!!!
Thank you! 🙂
is there a dairy free alternative? love the idea of our own goldfish cause my ds cant eat the store bought ones any more =(
The cheese is tough to replace. You could try goat cheese (about 1/2 of the people with sensitivities to cow milk can still have goats cheese). 🙂
you ladies are awesome! good work!
I had a problem with the dough sticking to the rolling pin. Any suggestions? Also, I noticed that mine started out crispy, but got kind of chewy. They are still delicious!
If they are sticking a bit I use two sheets of parchment paper sprayed with a little oil. Thanks! 🙂
Can you use any other flour as a replacement as I don’t like to use nut based things as my mom has allergy and therefore unsure little one can eat them.
You could try coconut flour, but you need to add more moisture. You can use this as a guide. 🙂
http://mariahealth.blogspot.com/2013/03/chai-tea-glazed-twinkies-and-donuts.html
Maria, do you think these would be ok to give to my 10 month old? I only question due to the nut flour?
They should be fine. I have only heard of avoiding egg whites until 1 year old for allergies. 🙂
These are great! Just made them….remind me of a cheez-it 🙂
I am curious about baking these longer at a lower temperature? I’ve been shying away from baking with nut flours as the polyunsaturated fats are unstable when heated. Anyone had success with coconut flour? I would think using a lesser amount of flour (coconut) and add in an egg or two to stabilize will work? My little one begs me for goldfish lately but I don’t want to give her that crap!!
Any oil will become rancid when heated past its smoke point. Almond oil is 430 degrees so I just cook below that. 🙂
Can anyone tell me where to get organic almond flour? I’m in nj thanks
I get mine here:
http://aff.nuts.com/SF3E
Hi Maria, I saw you commented previously that coconut flour would not work with this recipe,but is there something else that replace the almond flour? I have two people in the family with nut allergies..
You could try flax or hemp seed flour. 🙂
Only 3TBS water? My dough is not holding up, it crumbles. What should I do?
Some brands of flour can be slightly different moisture. So just add a little more until it is workable. 🙂
I’m trying a new recipe a day! I’ve tried to cut this with a cookie cutter but the dough sticks to the cutter and crumbles. When you use a cutter, do you chill the rolled out dough before cutting?
Yes, that can help. 🙂
I am in the process of making these now but I have to ask,what is that chocolate drink?
Just chocolate milk I made with almond milk. 🙂
I never thought of doing that…thanks for the great idea!
These are great and my kids devour them!!! Getting my kids to transition from “normal” foods to healthier foods can be a challenge, these are so delicious they preferred them to the “normal” store bought ones. I’m building my book collection and think I better get the “The Art of Healthy Eating: Kids” next (Happy Mother’s Day to me)! Thanks for all your wonderful recipes.
Awesome! Thanks!
I got cheddar cheese. Is that okay?
Yes, that should work. 🙂
That is something I notice missing is serving size…
A batch makes 12 servings.
Could you use white whole wheat flour for these?
That would defeat the purpose of this recipe. The whole point is grain free and low carb. 🙂
Is there a nut free version ( do my son csn bring to school)?
You could use ground up sunflower seeds. Or this recipe: http://mariamindbodyhealth.com/sunflower-seed-crackers/
I rolled this up in little balls and put them in my pizzelle maker 🙂 they are awesome and way easier than rolling out evenly. I love my pizzelle maker I got for Christmas this year. Thank you for all you do Maria and family!