Lately, I've been eating a lot of rice cakes. They may be a bit bland, but I'm just craving crunchy food on this keto diet! Yes, carrot sticks are low-carb and crunchy, but I really want something cracker-like. So it's been rice cake after rice cake until I stumbled upon the recipe below - a grain-free cracker!
Imagine my delight that these vibrantly-green crackers are completely grain free, and they fit right into my keto diet limitations. They're my new favorite snack companion, and they're super easy to travel with, too. Top these with your favorite dip, load 'em up with cold cuts for a mock sandwich, or use them as a vehicle to eat all the cheese.
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Cooktop Cove
Cheesy grain free spinach crackers
4
1 hour 30 minutes
30 minutes
1 hour 50 minutes
1 5 oz bag frozen spinach
1 1/2 cup almond flour
1/4 cup coconut flour
1/2 cup flaxmeal
1/2 teaspoon ground coriander
1/2 teaspoon ground paprika
1/2 cup grated cheddar cheese
1/2 teaspoon salt
1/4 cup butter, room temperature
Thaw the spinach and squeeze out any excess water from the leaves.
Place the spinach in a food processor and process until very smooth. Set aside.
Meanwhile, in a large bowl, combine the almond flour, coconut flour, flax meal, coriander, paprika, cheddar cheese, and salt. Mix until well combined.
Add the softened butter and spinach to the flour mix. Using your hands, mix until the mixture comes together into a rough dough.
Wrap the dough tightly with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 400 degrees F. Prepare a baking sheet with parchment paper.
Place the dough on the parchment-lined baking sheet and roll it out until it is 1/4-inch thick.
Using a dough cutter, cut the dough into 16 equal pieces.
Bake in the oven for 18-20 minutes, until they are crunchy and cooked through.
For extra crunchy crackers, decrease the heat to 250 degrees F and bake for an additional 15-20 minutes.
