Cheesy Grain-Free Spinach Crackers

Cheesy Grain-Free Spinach Crackers

Ingredients

• 150 g spinach ((fresh or frozen and thawed, 5.3 oz))
• 1 1/2 cup almond flour ((fresh or frozen and thawed, 5.3 oz))
• 1/4 cup coconut flour ((fresh or frozen and thawed, 5.3 oz))
• 1/2 cup flax seed meal ((fresh or frozen and thawed, 5.3 oz))
• 1/4 cup butter ((fresh or frozen and thawed, 5.3 oz))
• 1/2 tsp ground cumin
• 1/2 tsp chili peppers ((fresh or frozen and thawed, 5.3 oz))
• 1/2 cup parmesan cheese ((fresh or frozen and thawed, 5.3 oz))
• 1/2 tsp salt ((fresh or frozen and thawed, 5.3 oz))

Instructions

1. Fill a sauce pan with water and bring to a boil over a high heat.
2. Once simmering, add the spinach and cook for just about a minute until wilted.
3. Transfer the leaves into a bowl with cold water.
4. Then, strain and squeeze the water out of the leaves.
5. If you're using frozen and thawed spinach, make sure you squeeze any water out.
6. Place in a blender or food processor and pulse until smooth.
7. When done, set aside.
8. Meanwhile, mix the dry ingredients: almond flour, coconut flour, flaxmeal, cumin, chili flakes, salt and Parmesan cheese.
9. Add the spinach and softened butter.
10. Using your hands, mix until well combined.
11. Wrap the dough in a foil and place in the fridge for 30-60 minutes.
12. Then, preheat the oven to 200 °C/ 400 °F.
13. Remove the wrapping and place on a baking sheet lined with parchment paper.
14. Place another piece of parchment paper on top and roll out until the dough is about 1/2 cm / 1/4 inch thin.
15. Alternatively, use a nonstick silicon covered roller and a silicon mat like I did in this tortilla recipe.
16. I rolled the dough out directly in the baking sheet and that's how I achieved the square shape.
17. Using a pizza cutter, cut the dough into 16 equal pieces.
18. Place in the oven and bake for 18-20 minutes.
19. 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.
20. Try with salmon paté or guacamole on top.
21. Enjoy!