Leafy Green Crackers
If you, like me, also have a bunch of wilting greens in your fridge, you’ll love this recipe.
These crackers are easy to make, are great for picky eaters, and make a nutrient dense crunchy for snacking.
Before we begin, if you’d like to understand more about the unique layout of my ratio based recipes, see Humble Luxury in the Kitchen.
A Note About Flour:
In this recipe I use cassava flour, a grain free option that behaves somewhat similarly to an all purpose flour. If you’re used to working with nut based flours like almond, or the ever unique coconut flour, beware that these are very different.
You can sub in any flour you’d like for this recipe, but know that nut & treenut flours won’t be a 1 to 1 substitute for cassava. A gluten free all purpose flour blend (without leavening agents or gums), or a basic all purpose flour, would be the best to substitute for cassava.
If opting for nut or treenut flour, you will likely have to experiment a bit.
BEWARE: coconut flour is a thirsty bitch. Start with a table spoon at a time and let your dough sit for 10ish minutes before adding more.
If you have a gluten free blend that includes xanthan gum, be mindful of overmixing. As you might imagine, xanthan gum can make things gummy if overmixed.
Kitchen Tools:
Blender
Rolling Pin
Sheet Pan
Parchment Paper
Mixing Bowl
Large Spoon
Measuring Cups
Refrigerator
Oven
Basic Ingredients
The Essentials:
1 egg
1/2 cup bone broth
3/4 cup packed dark greens like spinach, kale, chard, collards, etc.
3/4 cup cassava flour
Optional Add-Ins:
Green Powders like spirulina, wheatgrass, etc.*
Powdered Mushrooms like reishi, chaga, cordyceps, lion’s mane, etc.*
Superfood Powders like Camu Camu, Maca, Ashwagandha, Lucuma, etc.*
Collagen Peptides
Flavoring of choice**
Vegan Ingredients
The Essentials:
3/4 cup water or veggie broth
1 cup dark greens like spinach, kale, chard, collards, etc.
3/4 cup cassava flour
1 TBSP chia seeds
Optional Add Ins:
Green Powder like spirulina, wheatgrass, etc.*
Powdered Mushrooms like reishi, chaga, cordyceps, lion’s mane*
Powders like Maca, Ashwagandha, Lucuma, etc.*
Flavoring of choice**
*Please note that I am not an herbalist or a natural healthcare provider that works with herbs. I cannot recommend specific herbs or combinations of medicinal plants for you personally. What’s included here is a general list. If you’re not familiar with these products and would like to learn more, I recommend contacting a local Traditional Chinese Medicine Practitioner that works with herbs, an Naturopathic Doctor, or an Herbalist in your area.
Flavoring
You can keep things simple with salt & pepper or sprinkle your favorite spices. I like to think about what I’ll be eating my crackers with and what flavors work well together. Some things to consider are:
Asian Flavors like seaweeds, tamari/soy sauce, black sesame seeds, wasabi, etc.
Italian Flavors like basil, garlic, parmesan, parsley, etc.
Indian Flavors like cumin, turmeric, fennel, etc.
Nutritional Yeast
Get creative with your flavor combos
A Note About Add Ins
If you add a lot of powders to your crackers, that may throw off the amount of flour you use. If you dough is really dry, add a bit more broth/water.
I’d personally recommend keeping each batch relatively simple.
THE PROCESS
Pour your liquid of choice into your blender. (Add eggs if following the non-vegan version.)
Add your dark leafy greens on top of the liquid and blend until the greens are completely broken down. This should look like a smooth green juice.
Be aware that if you don’t have a high powered blender, heartier greens like kale, chard, & collards may be tough to break down. In this case, for a smooth cracker, opt for spinach. If you have other greens & a low powered blender, the recipe will still work, but you will have some chunks of greens in your crackers and they won’t be completely hidden.Pour the blended greens into a mixing bowl.
Measure & add flour, chia if following the vegan version, and any optional add ins, then stir until combined. The dough should stick together easily. (see photo)
With slightly damp hands, pat the dough into a ball. It should be smooth once formed. Wrap the ball in a piece of parchment paper that’s the size of your sheet pan, and chill in the refrigerator for 15-20 minutes.
While dough is chilling, set your oven for 350°F and make sure there’s a rack in the center of the oven.
Rip a second sheet of parchment paper the size of your sheet pan.
Unwrap your dough leaving the parchment it was wrapped in underneath.
With slight damp hands, pat your dough into a flattened oval with the long sides running parallel to the long edge of the parchment paper.
Place the second sheet of parchment on top of the dough. Your dough should now be sandwiched between two sheets of parchment paper.
Roll the dough out until it’s roughly 1/8 in thick. (1 batch of the above ratio will roll out to about the size of a half sheet pan.)
Carefully peel back the top layer of parchment paper. (You can wipe this off & save it to use at a later time if you make these crackers often.)
Slide the bottom parchment & dough onto your sheet tray, parchment side down. The dough will bake on top of this sheet of parchment.
Use a fork to randomly poke holes in your dough. (If you forget this step, your cracker sheet will bubble when it bakes.)
Bake on the center rack of your oven until slightly brown. Depending on how large of a batch you make, the type & temp of your oven (if it runs true), and how thick/thin you rolled your dough, baking time will vary. I made a half sheet tray at 1/4 in thick with some hot spots in my oven and baked for 35-40 minutes.
I suggest setting a timer for 25 minutes, checking on the crackers, rotate the tray in the oven, then check again in another 10.
Baking goes slow in the beginning and quick at the end. If your crackers are getting close to done, check them more frequently.
Use your senses. Remember you’re making your crackers. If you like them extra crunchy, let them bake longer. Use your nose as a guide, poke at the dough to test it’s firmness, channel your grandmother (if she cooked well).
Once your crackers are done, remove them from the oven.
Let rest until cool enough to handle.Flip this larger cracker onto a cooling rack and carefully remove the parchment.
Break the big sheet into smaller crackers of your desired size.
Note: the crackers won’t all be a uniform shape. This format of cracker making simplifies the process so it will hopefully become an effortless addition in your kitchen. Done is better than perfect!Eat fresh or store in an air tight container for 1 week.
If you make a batch of crackers you don’t love, take notes and switch it up next time. You’re developing your own favorite and unique recipe. That’s a process, and like any work of art, it’s in your hands to shape and design.
