Homemade Spinach Crackers are a sneaky way to get your kids to eat their vegetables.
This recipe was developed , as a way of sneaking vegetables into my fussy toddlers diet. She loves crunchy stuff, but just plays with her vegetables. My devious plan… infiltrate the crunchy crackers she loves, with spinach.
I have made this recipe a couple times now, and my daughter eats the crackers, without complaint. Sure, she would rather have Cheez-its, but Miss Fussy will eat them.
- 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.
The recipe is easy to make and composed of basic ingredients, that most home cooks will have on hand. I decided to use an all purpose flour for these crackers, over whole wheat, to insure a good “crunch” factor.