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Cheesy Grain-Free Spinach Crackers

When I shared this salmon paté, some of you were wondering what those green bread-like squares were. As you may have guessed, the main ingredient in this recipe - spinach - is what gives the crackers a vibrant green colour. They are great for snacking, lunch boxes and are perfect for traveling. Apart from pate or cheese dips, these crackers also taste great with guacamole. Depending on the occasion, you can make a few large or several small crackers. I cut the dough in 16 pieces but you can roll it out even thinner or cut it into more pieces.

Preparation time

Hands-on
Overall

Nutritional values (per cracker):

1.4 grams 2.8 grams 4.5 grams 10.9 grams 3.1 grams 126 calories
Total Carbs4.2grams
Fiber2.8grams
Net Carbs1.4grams
Protein4.5grams
Fat10.9grams
of which Saturated3.1grams
Energy (calories)126kcal
Magnesium54mg (14% RDA)
Potassium177mg (9% EMR)

Macronutrient ratio: Calories from carbs (4.6%), protein (14.9%), fat (80.5%).

Ingredients (makes 16 crackers):

You can roll the dough out even thinner or cut the crackers into more pieces. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions:

  1. Fill a sauce pan with water and bring to a boil over a high heat. Once simmering, add the spinach and cook for just about a minute until wilted. Transfer the leaves into a bowl with cold water. Then, strain and squeeze the water out of the leaves. If you're using frozen and thawed spinach, make sure you squeeze any water out.
  2. Place in a blender or food processor and pulse until smooth. When done, set aside.
  3. Meanwhile, mix the dry ingredients: almond flour, coconut flour, flaxmeal, cumin, chili flakes, salt and Parmesan cheese.
  4. Add the spinach and softened butter. Using your hands, mix until well combined.
  5. Wrap the dough in a foil and place in the fridge for 30-60 minutes. Then, preheat the oven to 200 C/ 400 F. Remove the wrapping and place on a baking sheet lined with parchment paper.
  6. Place another piece of parchment paper on top and roll out until the dough is about ½ cm / ¼ inch thin. Alternatively, use a nonstick silicon covered roller and a silicon mat like I did in this tortilla recipe. I rolled the dough out directly in the baking sheet and that's how I achieved the square shape.
  7. Using a pizza cutter, cut the dough into 16 equal pieces. Place in the oven and bake for 18-20 minutes. They are not as crunchy as regular crackers: if you prefer a crunchier texture, bake for additional 15-20 minutes on 125 C / 260 F. Try with salmon paté or guacamole on top. Enjoy!

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (14)

My dough does not look green like your dough!   I hope that this comes out ok.

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Did the spinach look green? The only other ingredient I can think of is flaxmeal. If you use dark brown instead of golden flaxseed meal, the crackers will get darker but should still be green.

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How long would these last kept in a container or put in a vacuum sealed bag do you think?

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At room temperature, I'd say up to a week - they never last too long when I make them Smile Frozen - up to 3 months.

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Looks like the soylent green.. hahahaha... thank u for recipe ! I wanna try them.

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You've got a point there! Smile))

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My mixture using drained frozen spinach was so dry it looked like breadcrumbs. I had to add some water back into to get it to a dough at all. Any suggestion why it might be that way? My Parmesan looks much dryer than yours.

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Hi Lindy, yes, it might be the parmesan or a different brand of almond flour or flax meal. I noticed that ready-made finely grated parmesan is a little drier than whole parmesan that you can grate. I'm glad it worked after you added more water!

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Is there anything to replace the parmesan and butter with?  I have to eat dairy free but these sound delicious!

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Hi Rowena, yes, you can use ghee or coconut oil instead of butter. You can skip the parmesan and either use slightly more almond flour (1/2 cup), flax meal (1/4-1/3 cup) or ground pork rinds (1/2 cup) instead. Hope this helps! Smile

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I see green nachos in my future--cut them into triangles and bake them until crisp.  Cover in nacho fixin's and nuke to melt the cheese.

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I think these will work pretty well with spinach: ketodietapp.com/.../Best-Keto-Paleo-Tortillas-Taco-Shells-Nachos - less water and use spinach for part of it. I haven't tried it yet but I'm sure it will work Smile

Reply

This is super delicious crackers.. I just made it ..loved it.  I added crushed black pepper .. thaaaaaaaaaank you!  Xx

Reply

Thank you Surbhi, glad you loved it! Smile

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