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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.
Hands-on Overall
Serving size cracker
Nutritional values (per serving, cracker)
Net carbs1.4 grams
Protein4.5 grams
Fat10.9 grams
Calories127 kcal
Calories from carbs 5%, protein 15%, fat 80%
Total carbs4.2 gramsFiber2.8 gramsSugars0.7 gramsSaturated fat3.1 gramsSodium200 mg(9% RDA)Magnesium54 mg(14% RDA)Potassium177 mg(9% EMR)
Ingredients (makes 16 crackers)
- 150 g fresh or frozen and thawed spinach (5.3 oz)
- 1 1/2 cups almond flour (150 g/ 5.3 oz)
- 1/4 cup coconut flour (30 g/ 1.1 oz)
- 1/2 cup flaxmeal (75 g/ 2.6 oz)
- 1/4 cup butter or ghee, room temperature (56 g/ 2 oz)
- 1/2 tsp ground cumin
- 1/2 tsp dried, flaked chili peppers
- 1/2 cup grated Parmesan cheese or other Italian hard cheese (45 g/ 1.6 oz)
- 1/2 tsp salt (I like pink Himalayan)
Instructions
- 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 to 60 minutes. Then, preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Remove the wrapping and place on a baking sheet lined with parchment paper.
Note: Based on feedback, the edges may burn as they are typically rolled out thinner. To prevent that, use a lower temperature setting such as 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) and bake for a few more minutes.
- 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.
Note: I rolled the dough out directly in the baking sheet and that's how I achieved the square shape. You can roll the dough out even thinner or cut the crackers into more pieces.
- Using a pizza cutter, cut the dough into 16 equal pieces. Place in the oven and bake 18 to 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!
Ingredient nutritional breakdown (per serving, cracker)
| Net carbs | Protein | Fat | Calories |
|---|
| Spinach, fresh |
| 0.1 g | 0.3 g | 0 g | 2 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.8 g | 2 g | 4.9 g | 55 kcal |
| Coconut flour, organic |
| 0.2 g | 0.3 g | 0.3 g | 7 kcal |
| Flaxmeal (flax meal), ground flaxseed |
| 0.1 g | 0.9 g | 2 g | 25 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 2.9 g | 25 kcal |
| Cumin, ground |
| 0 g | 0 g | 0 g | 0 kcal |
| Peppers, chile (chili), flaked and dried, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Parmesan cheese |
| 0.1 g | 1 g | 0.7 g | 11 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, cracker |
| 1.4 g | 4.5 g | 10.9 g | 127 kcal |
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