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Carrot Snack Stick are a homemade treat that gets a vegetable in every bite and will replace the store bought stacks you rely on.
I never leave my kitchen. I’m constantly in there testing new recipes and trying to come up with fun and delicious ideas I think kids AND parents will both love. The kitchen is also where our family congregates, so the only time I’m not in that room is when I’m sleeping! I don’t mind though. I like to think I spend all my time in the kitchen so you don’t have to!
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Coming up with recipes that will appeal to the whole family is not always easy — especially when it comes to adding vegetables, because kids can be very particular about which vegetables they’ll eat (so can adults, for that matter). You can’t please all the people all the time, but carrots are one vegetable I find most people enjoy. That’s good news since carrots are not only delicious, but they’re also a powerhouse of nutrition, containing a high concentration of beta carotene (a substance that converts to Vitamin A in the body) and are a good source of dietary fiber, Vitamins C and K.
I’ve made these Carrot Snack Sticks for our family and friends several times and they tend to go missing as soon as they come out of the oven. They’re crunchy like a cracker and have a rich, sweet flavor. Even people who turn their noses up at veggies will ask for seconds of this yummy snack treat — and you’ll barely spend any time in the kitchen making them!
The real trick to these Carrot Snack Sticks is your patience. It’s the perfect recipe for getting kids involved cooking and having fun together at the same time. Measure out the ingredients and have little hands mix everything up over and over with their little hands in a big bowl. It’s like a culinary art project. By mixing everything up over and over it helps the small amount of oil to be absorbed into the carrots and flour mixture creating the perfect crumb once baked.
What are some of your families favorite snack recipes? Tell me in the comments below.
Carrot Snack Sticks
Ingredients
- 1 cup all purpose flour
- 2 tablespoons parmesan cheese, grated
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup carrot, finely shredded
- 2 tablespoons vegetable or canola oil (3-4 tbsp if using regular shredded carrots)
Instructions
- Preheat oven to 400 degrees.
- Combine the first four ingredients and stir to combine.
- Using your hands, add the carrots to the flour mixture coating the carrot pieces with flour.
- Add the oil and work with your hands to bring the dough together.
- (You really have to be patient with working this dough together so that the flour absorbs the oil. If you are concerned that it is not coming together, just add 1 extra teaspoon of oil to the dough and work it with your hands forming a ball until it comes together.)
- Form the carrot parmesan dough into a flat rectangular disk and allow to rest for 1-2 minutes then roll out 1/2 inch thick on parchment paper or a dry clean surface.
- Using a sharp knife, cut the dough into sticks, 2 inches long by 1/4 inch wide.
- Bake on a Silpat or parchment lined cookie sheet for 15-17 minutes.
Notes
- To Freeze: After step 6, place onto a baking sheet and freeze for 30 minutes. Remove and place in a ziploc bag, label and freeze. When ready, follow steps 7, adding an additional 2-3 minutes baking time.
My 1 y.o. daughter absolutely loves these! I used a 1 cup of whole wheat flour and found that the dough forms faster, but they are not as crunchy, so I did (as I think someone else mentioned) a 1/2 cup whole wheat flour and a 1/2 cup of all-purpose flour gave just enough crunch and still the dough formed MUCH quicker than when I used just all-purpose flour. Also, the smaller the carrots, the better they form. Thanks for such an amazing recipe!!!
Just made these because my one year old is going through a phase in which he wants to only eat crunchy foods. I thought I followed the measurements correctly, but only ended up with about 16 sticks. THEY ARE STILL YUMMY THOUGH! 🙂 I’ll try again soon and roll them out thinner. Thanks for sharing!
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The cheese adds tons of flavor! You could leave it out or replace it with nutritional yeast (which tastes like parmesan cheese)!
My son is allergic to corn and milk. Is there an alternative for the parm cheese? Could I just leave it out, or would it not stick together?
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Has anyone calculated about how many calories per stick?
Here is the video for this recipe, maybe it’ll help! http://b12.ba4.myftpupload.com/2010/08/14/carrot-snack-sticks-program/
And here is the grater that I used: http://astore.amazon.com/weelicious-20/detail/B00280MAEE A normal box grater will probably make the shredded carrots too big. Also, you really need patience and just keep mixing and kneading the dough until it comes together. What you’re doing when you mix it by hand it getting all the natural moisture of the carrots to squeeze out and mix into the dough, this also helps the oil absorb into the dough to help it come together.
I was so excited to try these but could not get the dough to come together even after adding extra oil. Not sure if my carrots were not thin enough or what the issue was…
This recipe is great and can be elasiy cut in half to make only two loaves.Wholesome Homemade Honey Whole Wheat Bread This is the most awesome wheat bread I have ever eaten. It is worth the extra effort and because this recipe makes 4 loaves, you can freeze them and have enough for awhile Rising time included in prep.by Karen=^..^=3be hours | 3 hours prep4 9 5 loaves * 2 envelopes yeast * 4 cups water * 1/2 cup butter, softened * 1/4 cup molasses * 1/2 cup honey * 2 teaspoons salt * 6 cups whole wheat flour * 4 cups white flour 1. Dissolve yeast in warm water. 2. In a large bowl, combine butter, molasses, honey and salt and mix well. 3. Add yeast mixture and then gradually add flours. 4. Turn onto floured surface and knead until smooth. 5. Place in buttered bowl and let rise until double. 6. Punch down and let rest for a few minutes. 7. Divide dough into 4 parts and shape into loaves. 8. Place in greased pans and let rise for about an hour. 9. Bake at 375* for 35 to 40 minutes.
They did not turn out anything like the photo. Ended up rolling into balls. My son is eating them but it didn’t yield too many balls. I’ll try it again soon.
Made these tonight. I thought they were delicious and tasted like a cross b/w pie cust and cheez-its, but I couldn’t even get my picky 4 yr old to try them. Oh well…win some, lose some.
I made these yesterday originally for my 8 month old twins to eat while the rest of the family eats dinner, but they didn’t get many sticks. Every one loves them. Even my five year old picky eater, liked them so much she wanted to take one for each child in her kindergarten.
I was so eager to make them that I didn’t watch the video until in half way through the prosess and then I realized that my carrots were too coarse so I just put them in the food processor covered in the flour but it didn’t matter, It all came well to gether and they are very yummy.
These turned out kind of dry and doughy for me. They did taste like goldfish crackers kinda…..sorta….