I almost named the title of this post "Spinach Wheat Crackers," but oh my gosh that does not even remotely sound appetizing, at least for most normal people.
However, these crackers are quite tasty.
And they just happen to be whole wheat and have spinach in them.
There's also the satisfaction that you made your own crackers. People think you're a kitchen wizard if you make things like your own crackers. They don't have to know that it is actually quite simple.
And when I say simple, I mean simple in a normal person's idea of simple, not simple in a "I cook all day every day so I'm a master at rolling out crackers"
That's one thing I have a problem with when I read other blogs or recipes about things like crackers or cookies that involve a rolling pin.
I really have a love-hate relationship with my rolling pin.
On one hand, it's great - I love making things in shapes. It makes it that much more fun.
On the other hand - it can be such a pain! I can't {and don't want to} count how many times I've been extremely upset with the fact that my cookie dough is stuck, literally stuck, to the counter. Or I put so much flour down to prevent it from sticking that now the cookies are extra flour-y and gross.
These kind of things really upset me.
And I get really grouchy when I see a really pretty cookie and think about how I just don't have the patience to work with most cookie dough because I know that it will give me trouble. Or cracker dough for that matter.
That is why I've never made crackers. I just didn't think I had it in me to yell at another ball of dough stuck to my counter.
These crackers don't stick though! And I pretty much did everything wrong that could give them potentially to stick. The dough was hot {usually cold dough helps prevent sticking}. I didn't put down flour. I didn't flour the rolling pin. I was doing seven other things at the same time so I hardly even paid any attention to my little ball of cracker dough.
This is important: I highly recommend using parchment paper or a silicone baking liner because you can roll out the dough & bake it on the same thing.
Try to get the cracker dough as thin as possible. I like my rolling pin because it has discs that tell me the thickness.
I used 1/16 inch for these crackers, and I rolled them out & baked them on a Silpat baking mat.
The crackers that I didn't get thin enough were kinda chewy and not as good as the thin ones.
Sprinkled with a little salt, these crackers are the perfect antidote to your salty cracker craving.
And they have veggies in them and are 100% whole wheat!
They don't last long, but if you have leftovers keep them in an airtight bag or container at room temperature for about 3 days.
I served mine with the Spinach and Avocado Hummus, but I like them with sliced cheddar cheese.
P.S. These whole wheat sugar cookies are easy to roll out and have yet to give me much trouble.
Ingredients
- 1-¼ cups white whole wheat flour
- 1-½ tablespoon sugar
- ½ teaspoon salt divided
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- 4 tablespoon butter cut into pieces
- ¼ cup water
- 1 tablespoon lemon juice
- dash of hot sauce
- 1 cup fresh spinach
Instructions
- Preheat oven to 375°F.
- Stir together white whole wheat flour, sugar, ¼ teaspoon salt, onion powder, garlic powder, paprika, and cayenne pepper.
- Cut in butter with two forks or two knives or a pastry blender. You want it to look like crumbly sand.
- Meanwhile, blend together water, lemon juice, hot sauce, and spinach. Pour spinach mixture into the flour-butter mixture.
- Stir until well combined.
- Roll out half of the dough on parchment paper or a silicone baking liner to 1/16 inch thick. Cut into squares or use a cookie cutter to cut into desired shapes. Sprinkle with some of the remaining salt.
- Bake in preheated oven for 8-12 minutes, rotating the pans halfway through cooking time. Be careful to start watching the crackers around 8 minutes because they burn fast.
- Repeat with the other half of the dough.
- Store leftovers in an airtight container for up to 3 days.
PRIYAM
very nice recipes, easy way to amke it, Should we use dry spinach or pureed spinach ?
Meme
You use fresh spinach in this recipe 🙂