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 (I have a brilliant back to school bonus offer available at the moment for a limited time).
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.
This is an easy to make, crunchy savoury cracker that the whole family will love.
- 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)
Pre heat the oven to 180℃.
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 and baking powder 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). You may need to adjust the amount of flour or water slightly to achieve the right consistency (especially with the GF variation below).
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).
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.
In an airtight container. They can also be frozen and packed into the lunchbox (from frozen).
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.