Friday, 15 May 2015

Spinach & Seed Crackers

I have been making my own crackers for a while after finding that I am more and more sensitive to the additives and flavourings on and in store-bought commercially made crackers.  Homemade crackers are more nutritionally dense and give you a chance to pump up the nutrients per serving.

These crackers are inspired by a combination of recipes found on the net but especially the  Chia Crispbreads found at Anja's Food 4 Thought.  I make Anja's recipe all the time but this was my interpretation of it with my favourite spices, flour, and spinach.  Leave out the spinach or simply substitute it with kale ~ either way these crackers are delish!

Spinach & Seed Crackers with a side of hummus.
  • 1/4 cup of sunflower seeds
  • 1/4 cup pumpkin seeds
  • 2 Tbsps. flax seeds, ground or whole
  • 1/4 cup chia seeds
  • 1/4 cup whole rolled oats
  • 1/4 cup of buckwheat flour
  • 1 tsp. sea salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp. dried oregano
  • 1/2 tsp. sweet paprika
  • 1/4 tsp. pepper
  • 1 cup of filtered water
  • 2 Tbsps. rice bran oil or olive oil
  • 250 grams spinach, washed & pureed

In a medium sized bowl, combine all of the dry ingredients.   Add water, oil, and spinach to the dry ingredients and mix until thoroughly combined.  Set aside for 20-30 minutes and then spread on a baking sheet between two pieces of baking paper and roll out as thinly as possible.  Remove the top piece of baking paper and score into cracker shapes with a large knife before placing in preheated oven.

Bake at 350F/ 180C for 30-40 minutes or until crisp and toasted.  Baking times may vary depending on the thickness of your cracker so keep an eye on them to ensure the perfect toastiness.  Let cool for a few minutes before breaking them up either along the scored lines or freestyle when you forget to score them for baking - like me!  Store the crackers in an airtight container for up to a month.

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