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Savoury Veggie Crackers

February 7, 2018 | For Kids, Healthy Lunchbox, Savoury Snacks

Savoury veggie crackers - These Savoury Veggie Crackers are a delicious, very easy to make and a great way to include a little veggies. They are wheat, dairy, nut and egg-free and have a gluten-free option too.

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
Prep 10 minutes
Cook 25 minutes
Total 35 minutes
Serves: 50 crackers
 
Savoury veggie crackers - These Savoury Veggie Crackers are a delicious, very easy to make and a great way to include a little veggies. They are wheat, dairy, nut and egg-free and have a gluten-free option too.
4.5 from 2 votes

This is an easy to make, crunchy savoury cracker that the whole family will love.

Ingredients
  • 60 grams (¼ cup) water
  • 50 grams (2 large handfuls) baby spinach
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons sea salt
  • 1 teaspoon sugar, (I used coconut sugar)
  • 1 teaspoon baking powder
  • 2 tablespoons sesame seeds, optional
  • 1 tablespoon nutritional yeast, optional
  • 1 teaspoon garlic granules or powder, optional (I've also used a clove of garlic processed with the spinach)
  • 200 grams (1¾ cups approx.) wholemeal or wholegrain spelt flour (see below for GF)
Method
  1. Pre heat the oven to 180℃.
  2. 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).

  3. Add the olive oil, sea salt, sugar and baking powder and mix together until combined. Thermomix 20 seconds, speed 4.

  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). You may need to adjust the amount of flour or water slightly to achieve the right consistency (especially with the GF variation below). 

  5. Form into a rough disc, place between two sheets of parchment paper and 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). 

  6. Lift this carefully onto a baking tray. 

  7. 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
  1. In an airtight container. They can also be frozen and packed into the lunchbox (from frozen). 

Variations

Gluten or grain-free

I've recipe tested these crackers with both gluten-free and paleo flours (both are also nut-free) that I bought from The Whole Food Collective (here). I found these needed extra time in the oven to crisp up. 

Beetroot (pink crackers)

Replace the spinach with 50g of raw beetroot (about half a small beetroot), peeled and diced. This makes for little pink crackers. 

Garlic and sesame-free

Simply omit from the recipe.

 

I'd love to hear how you enjoyed these - post your feedback in the comments below. 

Course: Snack
Author: Georgia Harding

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Category: For Kids, Healthy Lunchbox, Savoury Snacks Tags: afterschoolsnack, beetroot, coconutfree, cornfree, cracker, dairyfree, eggfree, garlicfree, glutenfree, legumefree, lowfructose, lowsugar, lunchbox, nutfree, onionfree, picnic, savoury, seafoodfree, sesamefree, snack, soyfree, Spelt, spinach, thermomix, vegan, vegetables, vegetarian, wheatfree, yeastfree

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13 Comments

Post a comment
  1. Natalie says

    Hi, these sound great! Do they remain crunchy after freezing?

    February 8, 2018
    Reply
    • Georgia Harding says

      Hi Natalie. Obviously fresh is always best with any baking, but even after freezing they are pretty crisp (my kids don’t complain anyway) G x

      February 8, 2018
      Reply
  2. Amy says

    Georgia! Making these now, but you’ve listed 60g (half cup) water as your first ingredient. Do you mean 1/4 cup water instead?

    February 18, 2018
    Reply
    • Georgia Harding says

      Eeeek – sorry, typo! I tested in in half batches so obviously got confused. Just corrected it, thanks for pointing it out Amy G x

      February 18, 2018
      Reply
  3. Annie says

    G, it mentions after cutting to just lift baking paper and put on baking tray. Does that mean you don’t need to seperate the crackers apart? Excited to try these this week. Thanks

    February 24, 2018
    Reply
    • Georgia Harding says

      Hi Annie – yes that’s right. Once they are cooked and crisp they will just break apart along the scored lines (even if not fully cut through they break apart). Enjoy G x

      February 24, 2018
      Reply
  4. Anu says

    Hi G, just baked the crackers with beet. Mine were little salty and I used same amount of himalayan salt. Could that be the reason?

    March 14, 2018
    Reply
    • Georgia Harding says

      Hi Anu. It’s so funny you say that as I bought a new brand of himalayan sea salt a few weeks ago and it was super strong in taste (I usually use Maldon sea salt). I was over seasoning everything I cooked until I worked out that it was way saltier than the Maldon! So yes, you must have a stronger salt so use less for sure G x

      March 15, 2018
      Reply
  5. Linda says


    Great. Thanks for sharing
    https://coolkitchenutensils.com

    August 5, 2018
    Reply
  6. claudia says


    I made these crackers and my children both enjoyed them (although I think they would have been better if I rolled them a bit thinner). I used beetroot but the crackers came out brown, not pink as I was hoping. Would you know why?

    September 9, 2018
    Reply
    • Georgia Harding says

      Hi Claudia, yes they are best when they are filled thin for sure. I really don’t know why yours would have gone brown – as you can see mine are always the colour in the photo. Maybe an oldish beetroot (just guessing). G x

      September 9, 2018
      Reply
  7. Lauren says

    does this have to be done with spelt flour? or would a normal wholemeal flour work just as well?

    February 18, 2019
    Reply
    • Georgia Harding says

      You can certainly swap the spelt for regular wholemeal if you like Lauren, enjoy Georgia x

      February 24, 2019
      Reply

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Hello and welcome!

I’m Georgia Harding, Naturopath, freestyle cook, and mother of two. I’ve treated and mentored patients on matters of health and wellness for over 20 years and this blog is my commitment to further share my passion and knowledge of health, food and healing. I hope you enjoy it!

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