Toddler Spinach and Almond Flour Crackers

Ingredients

• 30 g fresh spinach leaves, washed

• 140 g almond flour

  use finely ground blanched almond flour

• 1 medium egg

• 1 tablespoon sesame seeds

• 1 pinch garlic powder

• 1 pinch salt

  optional for toddlers 12 months and older

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a large baking tray with baking parchment paper (takes about 2 minutes).

2. 2

   Wash 30 g fresh spinach leaves thoroughly under cold water and pat dry completely with a clean kitchen towel for 2 minutes.

3. 3

   Place the 30 g washed spinach leaves and 1 medium egg into a blender and blend for 1 minute until completely smooth and bright green.

4. 4

   In a mixing bowl, combine 140 g almond flour, 1 tablespoon sesame seeds, 1 pinch garlic powder, and 1 pinch salt. Pour in the blended spinach and egg mixture and stir for 2 minutes until a soft dough forms.

5. 5

   Place the dough between two large sheets of baking parchment paper and roll with a rolling pin for 2 minutes to an even thickness of approximately 3 mm.

6. 6

   Peel off the top parchment sheet and use a knife or pastry wheel to cut the dough into small toddler bite-sized 3 cm by 3 cm squares, which takes about 2 minutes. Slide the parchment sheet with the scored crackers onto the lined baking tray.

7. 7

   Bake at 180°C (350°F) for 13 minutes until the cracker edges are lightly golden and firm to the touch.

8. 8

   Remove the baking tray from the oven and let the crackers cool completely on the tray for 10 minutes until crisp and lukewarm, then gently break apart along the score lines before serving.