Diabetic Recipes

Animal Crackers

(makes about 59 crackers)

Animal crackers, and cocoa to drink,
That, is the finest of suppers, I think;
When I'm grown up and can have what I please,
I think I shall always insist upon these. Christopher Morley (1917)
3/4 cup (94 g) whole wheat flour
1/4 cup (35 g) cornmeal
1/4 cup (30 g) grated Parmesan cheese
2 tablespoons (30 ml) dehydrated vegetable flakes
1 teaspoon (5 ml) baking powder
1/4 teaspoon (1.25 ml) salt (optional)
4 tablespoons (60 ml) cold reduced-fat margarine
1/4 cup (59 ml) skim milk
dash cayenne pepper (optional)
  1. In a bowl, combine flour, cornmeal, Parmesan cheese, dehydrated vegetable flakes, baking powder, and salt (if using).
  2. Using a pastry blender or two knives, cut margarine into flour mixture until it resembles fine crumbs. Make a well in the center and stir in the milk to form a stiff dough. Gather the dough into a ball and chill, wrapped in plastic wrap, for 15 minutes.
  3. Preheat oven to 375°F (190° C). Roll out dough on a lightly floured work surface to 1/8-inch (1/2 cm) thickness. Cut out with small cookie cutters into animal shapes. Transfer cut out crackers to a nonstick cookie sheet. Prick surface with tines of a fork.
  4. Bake 4 to 5 minutes, until crackers are lightly browned on the bottom. Using a wide spatula, turn cracker over and bake for another 3 to 5 minutes, until browned on the bottom. Cool on a wire rack.
  5. Store in an airtight container.
Per 7-cracker serving: 122 calories (40% calories from fat), 6 g total fat (1.4 g saturated fat), 15 g carbohydrate, 2 g dietary fiber, 3 mg cholesterol, 182 g sodium
Exchanges: 1 carbohydrate (1 bread/starch), 1 fat