Guest guest Posted April 29, 2006 Report Share Posted April 29, 2006 Thank you - I look forward to trying these. I especially appreciate the detailed instructions and helpful hint! Carolyn mom to dd, age 10, SCD 5 weeks > > Here it is, by popular demand! > > Spinach Crackers, Original recipe (I'd like to credit the person who > posted this a long while back, but unfortunately I didn't keep the > name.) > > 1 bag of baby spinach (pre-washed) > 3/4 cup almond flour > 3 cloves of garlic, minced > 2 Tbs ghee (or butter or oil) you need this much to > make them crispy > 1 Tbs water > salt to taste > > Pre-heat the oven to 350F > 1. In a frying pan melt ghee > 2. Add spinach, garlic, water and salt. Cover and > cook till wilted and the water is evaporated > 3. Take from the heat and mix in almond flour > 4. Spread on a cookie sheet lined with parchment > paper. It should be very thin, about 1/8 " > 5. Bake for 25 min. > 6. Remove from the oven and carefully cut into small > squares without lifting it from the sheet. > 7. Lower the oven to 170F and bake (dry) for about > 60-80 min. > > They are very crispy and hold well together. > > > My ('s) modifications--I wanted to use frozen > spinach and needed to double the recipe to use the > whole box. I also eliminated the water; it was pretty > wet already and didn't seem to need it. I always use > oil because it's more convenient. > > 1 box frozen spinach, cooked or not; it works both > ways > 1.5 cups almond flour > 6 cloves of garlic, minced > 4 Tbs oil > 1 t. salt > > Follow same method above. > > Caution > Watch out if any of the ingredients are new to you or your kiddos. > One listmember's kids really chowed down on these and then had D. > So please consume with due caution. > > More info > A very cool thing about this spinach cracker recipe is > the part where you take them out of the oven before > they are completely done and cut them into squares > (score them) and then finish baking them. You can > actually have perfectly square crackers. I do not > find that I can pack them to go to school, though, > because the bouncing around in a backpack causes them > to break into smaller pieces. They stay fresh a long > time. I have tried them stored in the fridge and out. > In Tupperware and in Ziplock bags. All ways were > good. The baking times are approximate, IMO. I watch > to see they don't get too dark. And in the second > baking, after about 80 minutes I try breaking one and > if it has a crisp snap, it's done. If it doesn't > break crisply, I bake it some more. So don't start > these too late at night. People not on SCD like them. > My husband (not a vegetable guy) likes them. I hope > you like them, too. > , mom to > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2006 Report Share Posted April 29, 2006 You're welcome. And oops! Down in my comments, I meant to say I CAN'T pack them for school (too crumbly). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2006 Report Share Posted April 29, 2006 wonderful !! Thanks for taking the time to write all the tips too!!! Sandy > > Here it is, by popular demand! > > Spinach Crackers, Original recipe (I'd like to credit the person who > posted this a long while back, but unfortunately I didn't keep the > name.) > > 1 bag of baby spinach (pre-washed) > 3/4 cup almond flour > 3 cloves of garlic, minced > 2 Tbs ghee (or butter or oil) you need this much to > make them crispy > 1 Tbs water > salt to taste > > Pre-heat the oven to 350F > 1. In a frying pan melt ghee > 2. Add spinach, garlic, water and salt. Cover and > cook till wilted and the water is evaporated > 3. Take from the heat and mix in almond flour > 4. Spread on a cookie sheet lined with parchment > paper. It should be very thin, about 1/8 " > 5. Bake for 25 min. > 6. Remove from the oven and carefully cut into small > squares without lifting it from the sheet. > 7. Lower the oven to 170F and bake (dry) for about > 60-80 min. > > They are very crispy and hold well together. > > > My ('s) modifications--I wanted to use frozen > spinach and needed to double the recipe to use the > whole box. I also eliminated the water; it was pretty > wet already and didn't seem to need it. I always use > oil because it's more convenient. > > 1 box frozen spinach, cooked or not; it works both > ways > 1.5 cups almond flour > 6 cloves of garlic, minced > 4 Tbs oil > 1 t. salt > > Follow same method above. > > Caution > Watch out if any of the ingredients are new to you or your kiddos. > One listmember's kids really chowed down on these and then had D. > So please consume with due caution. > > More info > A very cool thing about this spinach cracker recipe is > the part where you take them out of the oven before > they are completely done and cut them into squares > (score them) and then finish baking them. You can > actually have perfectly square crackers. I do not > find that I can pack them to go to school, though, > because the bouncing around in a backpack causes them > to break into smaller pieces. They stay fresh a long > time. I have tried them stored in the fridge and out. > In Tupperware and in Ziplock bags. All ways were > good. The baking times are approximate, IMO. I watch > to see they don't get too dark. And in the second > baking, after about 80 minutes I try breaking one and > if it has a crisp snap, it's done. If it doesn't > break crisply, I bake it some more. So don't start > these too late at night. People not on SCD like them. > My husband (not a vegetable guy) likes them. I hope > you like them, too. > , mom to > Quote Link to comment Share on other sites More sharing options...
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