Spinach crackers

[Guest guest]

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