St. Patrick's Day Recipe: Shamrock Spinach Crackers

 

Entertaining this weekend or looking for a fun way to celebrate St. Patrick's Day? This recipe is perfect for the occasion. What a great way to get your daily vegetable intake! Can't wait to try this recipe.

Shamrock Spinach Crackers
Yield: ~32 shamrock crackers (or 64 small rectangles)
Ingredients:

• 1 & 1/4 cups (5 oz) 100% whole wheat flour
• 1 & 1/2 tbsp sugar
• 1/4-1/2 tsp kosher salt, plus extra for sprinkling on
• 1 tsp dried dill weed (or other herbs/spices of choice)
• 4 tbsp Earth Balance (I used soy-free)
• 1/4 cup + 2 tbsp water
• 1 cup fresh spinach (30 grams)

Directions:
1. Preheat oven to 400 F. Line two baking sheets with parchment paper or a non-stick mat. Or just use 1 baking sheet and bake 2 separate batches like I did.
2. In a large bowl, whisk together the dry ingredients (flour, sugar, salt, dill).
3. With a pastry blender (or two forks), cut in the Earth Balance into the flour mixture until crumbly. See image below.
4. In a blender, blend the water and spinach until smooth. Now pour this into the flour and Earth balance mixture. Stir this mixture until it just comes together and then gently knead with hands until it forms a ball. Be sure not to over handle the dough.
5. 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 (I used Herbamare and it tasted amazing!)
6. Bake for 9-10 minutes, rotating pan half way through baking to ensure more even baking. Crackers should be lightly golden when ready. My crackers took 10 minutes, but watch closely after 8 minutes. Be careful because they burn quickly. Cool completely on baking sheet and serve immediately. Store leftovers in a glass container.

Photo and recipe courtesy of ohsheglows

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