So, it happened. It snowed yesterday! Really snowed. I am so not ready for this winter weather, as magical as a fresh snowfall can be; however, I do enjoy that feeling of coziness while sitting on the couch watching the wind swirling and blowing the snow around. I also love going to bed listening to the howling wind…aaah winter. Wait – it’s October 3!? So not winter yet.
Winter weather aside, you’ve heard me talk about what a picky eater Oscar is. When he was younger, I was so paranoid about his iron intake that I would sneak all sorts of iron-clad things into his diet – especially spinach. Everything I made was green. Green muffins, green smoothies, green pasta, green donuts…..and yup – green crackers.
Oscar enjoyed these green crackers back in the day, and I’m happy to report that they’re still well received, by him and his little brother. They are super easy to make, and contain a whole cup of spinach. There is very little salt, other than the salt already found in the parmesan cheese. A great option if you’re looking for an easy snack for your kiddos (or for you)!
I like to make them a little more appealing to the boys by using fun cookie cutters, like these mini Noah’s Ark cookie cutters. I don’t actually use the “ark” cookie cutter, because I’m tired of explaining what animal it isn’t 😉
The crackers come together sooo easily! Using your food processor, blend up the spinach and then add the butter, egg, and parmesan cheese. Slowly mix in the flour and salt until a nice soft is formed, which you’ll chill for at least an hour.
Once rolled out and cut, the crackers only take about 10 minutes to bake. The batch will make you roughly 2 cups of crackers!
The next time it’s cold and snowy where you are (sooo probably not for another month at least) try warming up your kitchen with these little green monster crackers!
Bite-sized crackers full of spinach and complemented by parmesan cheese make for a nice, light snack!
- 1 cup fresh spinach
- 1/4 cup unsalted butter, room temperature
- 1 egg, room temperature
- 1/4 cup freshly grated parmesan cheese
- 1/2 tsp salt
- 1 cup whole wheat flour (plus more for rolling)*
- In a food processor, pulse the fresh spinach until finely minced. Add the butter, egg and parmesan cheese and pulse until combined. Add the in the salt, then flour, 1/2 cup at a time, pulsing slowly until a dough begins to form.
- Scoop the ball of dough out of the food processor and wrap it tightly in plastic wrap. Store it in the fridge for at least 1 hour to allow it to completely chill (this will prevent your crackers from spreading).
- Preheat the oven to 350 F and line two baking sheets with parchment paper or a silicone baking mat.
- On a lightly floured surface, roll out half of the dough to about 1/4″ thickness, ensuring it is the same thickness all over. Using whichever cookie cutter you’d like, cut out the crackers and place them on the baking sheet; they will not spread so you can put them fairly close together.
- Repeat with more flouring and rolling, until all of the dough is used up.
- Bake the crackers for about 10 minutes, until the edges just start to turn brown. Remove from the oven and after cooling for 5 minutes, remove the crackers to a wire cooling rack until completely cooled.
Crackers can be stored at room temperature, in an airtight container, for about 1 week. You can also freeze them for up to 2 months, thawing at room temperature before eating.
- All-purpose flour can be substituted.
- If you’re using these for baby-led-weaning, just be aware of the salt content in the parmesan cheese – I gave them to both of my babies.
Recipe originally adapted from Veronica’s Cornucopia.