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.

Printer Version

• 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.

Spinach & Seed Cracker Crisps

I started making my own crackers about a year ago in my quest to reduce refined and processed products.  I was looking to make something that packed a big nutritional punch and got to work researching a homemade cracker that tasted great, was pretty easy to put together and tasted yummy. This recipe was inspired numerous crispbread seed cracker recipes that are out on the net.  I find everyone has their favourite combination of seeds, seasonings and flour for these crackers so this is my version with my favourite spice combination.  The recipe can be made with pureed spinach, kale or completely without either.  If you want to leave out the spinach then simply leave it out and proceed with the cracker recipe with the remaining ingredients.  Besan (chickpea), rye, and whole wheat flour also make a great substitute in place of the buckwheat flour. I make the recipe both with and without spinach and they are both equally yummy!

Printer Version

• 1/4 cup of sunflower seeds
• 1/4 cup of pumpkin seeds
• 2 Tbsps. flax seeds, ground or whole
• 1/4 cup chia seeds
• 1/4 cup of whole rolled oats
• 1/4 cup of buckwheat flour
• 1 tsp sea salt
• 1/2 tsp. garlic powder
• 1/2 tsp. thyme
• 1/2 tsp. oregano
• 1/2 tsp. sweet paprika
• 1/4 tsp. ground pepper
• 2 Tbsps. rice bran oil or olive oil
• 1 cup of water
• 250 grams of fresh spinach, 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.  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 35-45 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.