Foodie Friday: Cherry Kale Crackers for Baby and Family

We go through a lot of finger food snacks in our house, especially crackers and rice puffs. Between my high metabolism and our little nugget’s love for food she can feed herself, snack foods go fast. I try to buy healthy, organic snacks but this can be expensive.

This week I decided to embark on an adventure in the kitchen to try to make some healthy snacks that our whole family can eat. I have a book called Simply Natural Baby Food: Easy Recipes for Delicious Meals Your Infant and Toddler Will Love which has several recipes for homemade crackers. Once I knew some basic ingredients, I began experimenting.

My first attempt was a very simple recipe of fruit puree, coconut oil and flour. I tried two different batches, one rice flour with plum puree and one whole wheat flour with cherry puree. They turned out pretty tasty but I decided that I wanted to increase the nutritional value. 

I thought about all the fresh, local cherries we have and all the kale growing in the garden. Then I looked in the cupboard and pulled out a few jars of different seeds and started creating. I was so thrilled when these turned out so yummy! They have a nutty flavor with a light bit of sweetness from the cherries.

Cherry Kale Crackers are easy to make, nutritious and cost very little to make since we grew the kale and picked the cherries. I’m planning to experiment with other combinations of seeds, grains, veggies and fruit depending on what we have in season or preserved. The possibililties are endless!

Cherry Kale Crackers

½ cup sunflower seeds

½ cup flax seeds

2 cups chopped kale

1 cup cherries

1 TBS coconut oil

½-1 cup whole wheat flour (or other flour of your choice)

In a blender or food processor, grind sunflower seeds and flax seeds until a flour consistency. Pour into a mixing bowl.

Place kale and cherries in blender/food processor and puree. Depending on the type of blender you have, you may need to add a little liquid like veggie water that I wrote about in this post. Pour the puree into the bowl with the ground seeds, add coconut oil and stir.

Slowly add flour until you have a dough like consistency but make sure it is not too dry and crumbly. Grease a baking sheet with coconut oil and spread the dough evenly, not more than 1/8” depth. 

Score with a pizza cutter into the size pieces you want. I prefer to cut ours into tiny bite sizes which are the perfect size for our little nugget to pick up and not choke on.

Place in the oven and bake at 350 degrees for 20-30 minutes, longer if you want a crispier cracker. When done, remove baking sheet from oven and let them cool. Once cooled, remove from tray and enjoy!

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