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.
Nutritional values (per cracker)
|of which Saturated||3.1||grams|
|Magnesium||54||mg (14% RDA)|
|Potassium||177||mg (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).
- 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.
- Place in a blender or food processor and pulse until smooth. When done, set aside.
- Meanwhile, mix the dry ingredients: almond flour, coconut flour, flaxmeal, cumin, chili flakes, salt and Parmesan cheese.
- Add the spinach and softened butter. Using your hands, mix until well combined.
- 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.
- 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.
- 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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