I was looking for a quick savory snack on a lazy Saturday afternoon. Something crunchy, that could be made quickly and would not need much cleanup. This spinach crackers recipe seemed to fit the bill. I made a few ingredient modifications (added rice flour, milk, pepper) and adjusted some quantities. These turned out great, and I can’t wait to play with more flavors. But for now, here’s the spinach version.
1 cup all purpose flour (if using whole wheat flour, add a little extra oil and/or milk)
⅓ cup rice flour (can use all purpose flour, but rice flour increases the crispiness)
1½ tsp baking soda
2 cups packed fresh spinach
¼ cup water
1 Tbsp olive oil
1 Tbsp milk
1 Tbsp sesame seeds
~1 tsp salt
¼ tsp crushed black pepper (optional)
Preheat oven to 400 F.
Puree the spinach with the water, oil and milk. In a mixing bowl, mix together the flours, baking powder, salt, pepper, sesame seeds. Add the spinach puree and mix everything to form a soft dough. If too soft, add some more rice flour. On the other hand if it’s too hard, add some more milk.
Roll out the beautiful green dough on a lightly floured surface to ~3-5 mm thick. Having even thickness helps bake them evenly! Cut into 1” squares (or shapes of your liking) and spread them out onto a baking sheet lined with parchment paper.
Bake for 20-30 min (depending on thickness of the crackers) until lightly browned on the bottom and sides, and hard to touch on top. They harden a little bit once out of the oven, so don’t over bake.
Let the crackers cool a little before enjoying your savory snack. These taste great on their own, or with hummus or a yogurt dip (Greek yogurt, honey, cumin powder, paprika). But I think they’re best simply dipped in ketchup!