Sunday, January 31, 2010
Spinach Parmesan Crackers (SCD)
paper by sandylion sticker designs
Here's another cracker seasoned with dried vegetables. Eddie dried a bag of fresh baby spinach leaves for these. You can use Parmesan cheese or Romano cheese, which is very similar to Parmesan but much cheaper.
2 cups Almond Flour
8 oz Parmesan or Romano Cheese, grated
1/3 to 1/2 cup Dried Baby Spinach, crumbled fine
1/2 teas. Sea Salt, plus more for tops
1 TBSP Olive Oil
1/4 cup water
Food processor, rolling pin, parchment paper, rubber spatula, 2 cookie sheets
Heat oven to 350 degrees.
Cut three sheets of parchment paper to the size of your cookie sheets
In a food processor, combine almond flour and cheese. Pulse until combined. Add spinach and sea salt, pulse a few times until combined. Add olive oil and water. Pulse until a dough ball forms. If it is too dry add more water, about 1 or 2 teaspoons at a time and pulse until the ball forms. Remove and form into two balls. Place one ball between two sheets of parchment paper and roll into a large rectangle. Place on a cookie sheet and peel off top parchment sheet. Score into 2" by 2" squares and sprinkle with sea salt. Repeat with second dough ball. Bake for about 23 minutes. Makes about 50 crackers.