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Spinach Nuggets

A delicious kid friendly lunch

Scale

Ingredients

Instructions

 

 

Step 1
Preheat the oven to 350 degrees.  Spray a cookie sheet with non-stick cooking spray and set aside.
Place the almonds in the food processor and process until they turn into a fine crumb.

Step 2
Add the two handfuls of spinach and pulse until you have a green crumb-like mixture. Set aside.

 Step 3
Whisk the two eggs in a small bowl.

Step 4
Add the spinach-almond mixture, 1/2 cup of breadcrumbs, the flaxseed, basil, oregano, and cheese and mix until evenly incorporated.

Step 5
Place the remaining cup of breadcrumbs in a small bowl.  Using your hands, form a small portion of the spinach mixture into a ball and roll it in the breadcrumbs until it is fully covered.

Put it on the cookie sheet and press it down to form a nugget shape.  Repeat with remaining spinach mixture and breadcrumbs.  You should end up with 15-20 small nuggets.

Step 6
Bake for 25 minutes, turning the nuggets over halfway through the cooking time.  Allow to cool and serve.

Notes

*If you haven’t introduced nuts to your toddler yet, try to substitute extra bread crumbs.  I started introducing nuts at age 1 with Meghan and haven’t had any issues.

**If you don’t have flaxseed meal on hand, you can use extra breadcrumbs here as well.  Flaxseeds are nutritional powerhouses, though, so I highly recommend you keep flaxseed meal on hand.  It’s easy to sprinkle in to most any recipe or snack.  I currently use Bob’s Red Mill brand.

Nutrition

Keywords: kid friendly snacks