Spinach Cracker Recipe : A Sneaky Way to Get Your Toddler to Eat Veggies
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/2 tsp baking powder
- 1 cup flour
- 1/3 up 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 and 1/2 tbs water
- Carbohydrate 151.925916662698 g
- Cholesterol 1.63333333001956 mg
- Fat 0.359333332604303 g
- Fiber 0 g
- Protein 1.35158333059119 g
- Saturated Fat 0.22376666621268 g
- Serving Size 1 1 recipe (191g)
- Sodium 42.8749999130134 mg
- Sugar 151.925916662698 g
- Trans Fat 0.01837499996272 g
- Calories 597 calories
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.
