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 1/2 cm / 1/4 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!