Copycat Dr. Praeger’s Spinach Littles

It’s been a while since I wrote a new blog post. Things have been busy with a toddler running around and my pregnant body constantly getting sick! I did get a chance to make a new recipe yesterday, and it turned out so well I just had to share!

The inspiration for these little bites are Dr. Praeger’s Spinach Littles. L got to eat them at Grandma’s over Christmas, and he fell in love! I was excited too because they are actually healthy–not full of cheese like other toddler tots. The main ingredients are potatoes and spinach. Some people might not consider potatoes “healthy,” but it’s probably better than cheese. Plus, they are naturally gluten- and dairy-free!¬†When I saw how much they cost, though…my heart sunk. $3.99 for a box of 17-18? No way. I had to make my own! I’m such a nerd I even figured out exactly how much it cost to make my own:

  • Spinach $1.00
  • Potatoes $.80
  • Olive Oil $.50
  • Spices/Salt $.10
  • Arrowroot Powder $.80
  • Egg Whites $.30
  • Total: $3.50

Sound like the same price? You will be happy to know that my recipe make 40-42 spinach littles! That’s more than twice the amount from the store. They don’t quite look the same and have a different texture, but L didn’t know the difference. He kept begging for more “pinach!”

If you have a food processor, the recipe is super easy. Just boil some potatoes, and “mash” them in the food processor with all the other ingredients. You are basically making fancy, baked mashed potatoes. If you don’t have a food processor, you can probably use a regular or immersion blender. Here is my not-so-lovely picture of the mixture:

Copycat Dr. Praeger's Spinach Littles

Then, all you do is scoop onto a baking sheet and bake for 15 minutes! It’s like baking cookies…except, you know, not. They are like cookies to my toddler, though, so I’m happy!

Let me know if you try these out. They have certainly been a hit with L, and I would love to hear how yours turn out!

Copycat Dr. Praeger's Spinach Littles

Print Recipe
Copycat Dr. Praeger's Spinach Littles
A healthy toddler tot you can make yourself! Gluten free, dairy free, and grain free. An addicting way to get your veggies!
Copycat Dr. Praeger's Spinach Littles
Course Sides
Prep Time 30 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Sides
Prep Time 30 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Copycat Dr. Praeger's Spinach Littles
Instructions
  1. Peel your potatoes and cut into about 16 pieces. Rinse, then boil for about 10 minutes or until fork tender. Drain.
  2. Blend spinach, oil, salt, and spices in a food processor until you get a pesto-like consistency. Add the potatoes, and blend until smooth. Allow the mixture to cool slightly before adding the eggs and arrowroot.
  3. While the mixture is cooling, preheat your oven to 425 degrees and line a baking sheet with a silpat or parchment paper.
  4. Once your mixture has cooled for a few minutes, add the remaining ingredients and blend well.
  5. Use a cookie dough scoop to make equal sized bites on your cookie sheet, flattening slightly if desired.
  6. Bake for 12-15 minutes.
  7. Cool on a rack while you bake another batch!
Recipe Notes

Spinach littles will deflate slightly when cooling.

 

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