Spinach Cracker Recipe : A Sneaky Way to Get Your Toddler to Eat Veggies
⅓ cup of frozen loose leaf spinach
¼ cup oil (I use olive oil)
½ tsp kosher salt ( or powdered chicken bouillon, like Goya)
1 and ½ tbs water
½ tsp baking powder
1 cup flour
Preheat oven to 375 degrees.
Puree the spinach, oil salt, baking powder and water in a food processor or blender.
Combine the flour and the spinach mixture, either in the food processor, or a mixing bowl.
Knead the dough and form it into a nice ball.
Roll the dough out on a well floured surface. The dough should be rolled out very thin (like pasta dough).
Put the dough on a floured baking sheet.
Use a pastry cutter to cut the dough into squares.(a pizza cutter or knife will do if you don't have one)
Prick each cracker 2-3 times with a fork.
Bake for approximately 20 minutes. Thinner crackers and those on the edges will cook faster. Pull them out, and continue cooking those that are still soft. Crackers will crisp a bit more during cooling, but should be somewhat crisp when removed.
Crackers should be put directly on a kitchen towel to cool, to maintain their crispness.
This recipes will make a batch of spinach crackers equal to about ½ a regular size box of crackers. Store in an airtight container.
Recipe by Mom Foodie at http://blommi.com/spinach-cracker-recipe/