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.

Savory Vegetable Dill Crackers (SCD)

I've angered the camera gods, yet again, and left our back-up camera at a Christmas party. The hosts, my husband's grandparents, split for a retirement home a few days later. Retrieving the camera may take awhile... (my camera is back now)
Anyways, here's a savory little bite. The flecks of dried carrots, celery and dill make these crackers quite lovely.

2 cups Almond Flour
6 oz Mild Cheese, grated (I use Alta Dena Goat Cheese, it's very similar to an extremely Mild Cheddar)
2 TBSP Vegetable Seasoning
1/2 to 1 teas. Onion Powder
1 teas. Dill, dried
1/2 teas. Sea Salt, plus more for tops
1/4 cup Water
1 TBSP Olive Oil
Parchment Paper, Food Processor, Rolling Pin, Spatula, Cookie Sheets
Oven 325 Degrees

In a food processor, combine almond flour, cheese, seasoning, spices and salt. Pulse until cheese is well broken down. Add water and oil and pulse until a dough ball forms. You may need another teaspoon of water.

Divide dough into two balls. Place each ball between two sheets of parchment paper and roll thin. Place onto a cookie sheet, then peel off top piece of parchment. I have found that the edge of a rubber type spatula is the best tool for scoring. Score into 2" x 2" squares or diamonds. Sprinkle with sea salt. Bake for about 20 to 25 min. Once they begin to brown they can burn easy so keep an eye on them towards the end. Also, I use aluminum baking sheets. If you are using darker pans you may need to adjust the temperature and time.

Vegetable Seasoning (SCD, GFCF)

Our food dehydrator has been a wonderful kitchen tool. I'm beginning to experiment with using dehydrated vegetables as seasoning. My husband thinly chopped a batch of carrots and celery and dried them at 135 degrees until crisp (about 14 hours). I used an electric coffee grinder and ground them, a little at a time, into a fine powder with small bits. I combined equal parts of carrots and celery and used them as a seasoning in a cracker recipe. The results were great. In the future I'm hoping to try out different veggies, like spinach. Plus, we have to hide all veggies in our son's food and this is a great way to do it. If you do not have a dehydrator but would like to try this, Honeyville sells cans of freeze dried veggies. I have not tried theirs but it would probably be the same. You can purchase almond flour from them as well.