Sneak in some greens for a healthy and delicious snack that everyone will love.
Please note that all ingredients are Non-GMO Project Verified and/or organic. Look for Verified products by brand or category on our shopping list.
Makes: 32 shamrocks or 64 smaller triangles
Prep Time: 15 minutes
Total Time: 30 minutes
- 1 & 1/4 cups (5 oz) 100% whole wheat flour
- 1 & 1/2 Tablespoon sugar
- 1/4 to 1/2 teaspoon kosher salt, plus extra for sprinkling on top
- 1 teaspoon dried dill weed (or your favorite herbs and spices)
- 4 Tablespoon Earth Balance
- 1/4 cup + 2 Tablespoon water
- 1 cup fresh spinach (30 grams)
Preheat oven to 400 degrees (F). Line two baking sheets with parchment paper or a non-stick mat. You can also use one baking sheet and bake two separate batches.
In a large bowl, whisk together the dry ingredients, flour, sugar, salt and dill. With a pastry blender (or two forks), cut in the Earth Balance into the flour mixture until crumbly.
In a blender, blend the water and spinach until smooth. Then pour the water-spinach mixture into the flour and Earth balance mixture.
Stir to combine mix until it just comes together and then gently knead with hands until it forms a ball. Be sure not to over handle the dough.
Split the dough in half. On a non-stick mat or lightly floured surface, roll out one half of the dough very thin (1/16th inch). Cut with cookie cutters or with a pizza roller. Gently lift off with fingers and place on prepared sheet. Repeat as necessary. Sprinkle with more salt.
Bake for 9-10 minutes, rotating pan half way through baking to ensure even baking. Crackers should be lightly golden when ready. Watch closely after 8 minutes to make sure they don’t burn. Cool completely on baking sheet.
Serve with spinach artichoke dip and store leftover crackers in a glass container.