Spinach Cracker Recipe : A Sneaky Way to Get Your Toddler to Eat Veggies

spinach cracker recipe

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.

Spinach Cracker Recipe : A Sneaky Way to Get Your Toddler to Eat Veggies
Ingredients
  • 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
Instructions
  1. Preheat oven to 375 degrees.
  2. Puree the spinach, oil salt, baking powder and water in a food processor or blender.
  3. Combine the flour and the spinach mixture, either in the food processor, or a mixing bowl.
  4. Knead the dough and form it into a nice ball.
  5. Roll the dough out on a well floured surface. The dough should be rolled out very thin (like pasta dough).
  6. Put the dough on a floured baking sheet.
  7. Use a pastry cutter to cut the dough into squares.(a pizza cutter or knife will do if you don’t have one)
  8. Prick each cracker 2-3 times with a fork.
  9. 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.
  10. Crackers should be put directly on a kitchen towel to cool, to maintain their crispness.
Notes
This recipes will make a batch of spinach crackers equal to about ½ a regular size box of crackers. Store in an airtight container.

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.



Comments

  1. says

    These look delicious and the recipe looks easy. It’s doubtful that my 2 year old will eat these, but I will. Thanks for sharing.

  2. says

    Thanks for coming by my site! I like your recipe here, my boy would love these. He’ll eat anything salty.

  3. says

    Great site! I love this cracker recipe. Will have to try it. We love Spinach/Kale Pirate’s Booty, so this is along the same lines.

    Thanks for the review today!

  4. Ildi says

    Finally! :-D

    My son doesn’t want to eat veg for months and I kept thinking how to get him to do so. He loves crackers so I thought I search for such crackers on the net but couldn’t find any.
    So happy I found this! :-) Will try it tomorrow.

    • Robin says

      It is one and a half tbs. The recipe formatter made it look like there wasn’t a space between. I just revised it, so it won’t be confusing anymore. Thanks for the heads up.

  5. paulaya says

    We just got a ton of spinach in our csa box, looks like I will be making crackers for my toddler too! Thanks so much-can’t wait to try them!

    • Robin says

      Awesome. I hope your little one likes them. Carrots make good crackers too :)

  6. Shirl says

    I would love to try this recipe but the nearest store to me only stocks self-rising flour. Do you think this would affect the recipe adversely?

    • Robin Gagnon says

      As long as you omit the baking powder in the recipe, I think it will be fine. Crackers are very forgiving.

  7. says

    My toddler loves these crackers! But when I always make them, the dough comes out very crumbly? Could it be the flour I’m using? I use Whole Foods whole wheat.

  8. Andrea says

    My 18 month old is a cracker fiend. She also loves spinach, but I hoped these would be a good alternative to the whole wheat saltines she always begs for! So far, so good. I used whole wheat flour and added a teeny bit of chicken Better Than Boulion instead of salt.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: