Beetroot crackers with a fresh pea purée
For the crackers:
50g cooked, peeled and shredded beetroot
150g plain flour
30g mature cheddar
40mls of water
30mls of olive oil
1/2 teaspoon of oregano
For the purée:
150g of fresh or frozen peas
Breast or formula milk to mix
Pre-heat the oven to 180 degrees
Place all of the cracker ingredients into a bowl and combine.
Flour a piece of grease proof paper and roll out the dough and using a biscuit cutter or pizza cutter cut out your preferred shapes.
Bake for 14 minutes and pop on a cooling rack to crisp up.
These are delicious dipped into the peas purée or great as a healthy snack for your toddler.
Method: Pea purée
Steam the peas and blend with breast or formula milk until you reach your desired consistency.