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

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. 

The recipe is easy to make and composed of basic ingredients, that most home cooks will have on hand.  I decided to use a basic all purpose flour for these crackers, over whole wheat, to insure a good “crunch” factor.

Spinach Crackers Recipe

1/3 cup of frozen loose leaf spinach

1/4 cup oil (I use olive oil)

1/2 tsp kosher salt  ( or powdered chicken bouillon, like Goya)

1  1/2 tbs water

1/2 tsp baking powder

1 cup flour

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. 

  This recipes will make a batch of crackers equal to about 1/2 a regular size box of crackers.  Store in an airtight container. 

Tagged as: fussy toddler foods