My kids are big veggie lovers, but this hasn’t always been the case. I’ve written extensively on the topic of raising real food loving kids here – it’s a topic I’m super passionate about. I also have a whole chapter in my ebook ‘The Well Nourished Lunchbox’ about delicious ways to include vegetables in your kids diet (as well as over 50 sensational recipes including loads of savoury cracker options). Click HERE to find out more.
One thing I know for sure, is the more vegetables your kids eat, the more they will enjoy and be open to eating them. So when my kids were little and reluctant to eat a wide variety of veggies, I used to hide them in everything I cooked, including sweet and savoury baking (as well as presenting them in their whole form throughout the day and with every meal). You can read my thoughts on the benefits and pitfalls of ‘hiding’ veggies for picky eaters here.
I first made this cracker when my kids were teething (as a rusk of sorts). So I thought I’d re-invent it as a cracker my kids will enjoy now – and it’s safe to say they do! I love adding extra veggies anywhere I can and this cracker is really quick and easy to make. I hope you and yours enjoy it too.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (and home delivered), click HERE to take a look.
Veggie Crackers
Ingredients
- 60 ml water (¼ cup)
- 50 g baby spinach (2 large handfuls)
- 1 tbsp olive oil -extra virgin
- 2 tsp sea salt
- 1 tsp coconut sugar or rapadura
- 1 tsp baking powder
- 2 tbsp sesame seeds -optional
- 1 tbsp nutritional yeast -optional
- 1 tsp garlic granules -or powder, optional (I've also used a clove of garlic processed with the spinach too)
- 200 g wholemeal spelt flour (1¾ cups approx.) see below for GF
Instructions
- Pre heat the oven to 180℃/350℉.
- In a high speed blender mix the water and spinach, scraping the sides until pureed. Thermomix 1 minute, speed 5 (you will need to scrape the sides quite a few times).
- Add the olive oil, sea salt, sugar, baking powder (and any optional ingredients) and mix together until combined. Thermomix 20 seconds, speed 4.
- Add the flour and mix until a dough the consistency of play-doh forms (so it holds together but doesn't stick to your hands).
- IMPORTANT - All whole flours are slightly different in the rate they absorb water. This is the reason white (highly refined flours) are used in processed foods because they bring consistent results. So you may need to adjust the amount of flour (or water) slightly to achieve the right consistency as described above (especially with the GF variation below).
- Form into a rough disc, place between two sheets of baking paper (or silicone sheets). I use 'If you Care' brand of baking paper, it's very non stick and can even be reused (it's that good).
- Roll until VERY thin (1-2mm). If they aren't thin enough they won't crisp up so keep rolling until the dough stops expanding. Remove the top piece of parchment and cut the dough with a pizza cutter or plastic ruler (my new way to get the squares nice and even).
- Lift this carefully onto a baking tray.
- Bake for 20-25 minutes. I find the outside rows cook quicker than the inside squares so I often take it from the oven at 20-25 minutes, remove the outer rows and return the middle crackers which are still not crisp enough to the oven for 5 minutes or until they are dry and crunchy.
Store
- In an airtight container. They can also be frozen and packed into the lunchbox (from frozen).
