This fun green cracker recipe was adapted by Nurse Kathleen from sakara.com. Watch her and Dr. Uma have fun creating these delicious and wholesome snacks from scratch!
Nurse Kathleen’s Seedy Green Crackers
This fun green cracker is adapted from www.sakara.com
- 1-2 cups of greens (kale, spinach, arugula, basil, chard or what is available), finely chopped or pulsed in food processor
- Juice from 1 lemon
- 1 cup of seeds (use one type of a blend of sesame, pumpkin, sunflower, flax, or whatever you have)
- ¼ cup almond flour
- ¼ cup water
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 2 tablespoons nutritional yeast
- Optional: 1 teaspoon garlic powder and 2 teaspoons red pepper flakes, cumin, rosemary, and/or fennel seeds
Preheat the oven to 300 degrees.
Finely chop all greens or pulse greens in a blender until they are in small pieces.
In a bowl, combine chopped/blended greens, lemon juice, seeds, almond flour, water, olive oil, salt, nutritional yeast, add in optional garlic powder, and red pepper flakes. Stir until well combined. The dough should come together easily into a ball and be firm, not too wet.
On a baking sheet lined with parchment paper, place the cracker dough onto the sheet and begin to spread the dough into a thin even layer. To make this easier, you can place a piece of parchment paper over the dough. With a rolling pin, roll the dough into an even layer. Sprinkle the desired amount of additional salt, nutritional yeast, and red pepper on top of the cracker.
Place the baking sheet in the oven and let the cracker bake for 20 minutes. You want to flip the cracker at this stage. It should be firm enough and thin enough to flip easily but if it breaks that is okay. Lift the bottom parchment paper and place another piece of parchment on top and flip in your hands, placing back down on the baking sheet.
Cook for an additional 20 minutes and check the crispness of the cracker by breaking off a piece. Flip cracker over and bake for another 10 minutes and check again.
Once crackers are done they should be crisp, dry, and have no bend at all.
Take crackers out of the oven and cut into large pieces. Top with cashew cheese, avocado, or eat them plain.