If you’re guilty of having a bunch of wilting greens in your fridge each week, this month’s recipe is for you!
It’s easier than make than cut out cookies, great for picky eaters, and for curbing cravings while still getting a hidden dose of nourishment.
Humble Luxury Leafy Green Crackers
To understand the unique layout of my ratio based recipes & the categories mentioned, check out this Introduction to Humble Luxury in the Kitchen.
Hidden Healthies | Toddlerhood | Pregnancy | Postpartum | Sleep Deprivation
A NOTE ABOUT FLOUR BEFORE WE BEGIN
In this recipe I use cassava flour, a common grain free flour that behaves in a similar manner to all purpose flour. Please be aware that cassava flour does not behave in a similar way to almond flour or coconut flour. These flours are very different and will not be a 1-1 sub for cassava.
If you don’t have cassava flour, you can use an all purpose gluten free mix (without baking powder/soda) or traditional all purpose flour, as these would be the closest substitutes. (I have not tested this recipe with an all purpose gluten free flour blend or with traditional all purpose flour, but I know these flours are similar.)
Be mindful when mixing cassava flour and any gluten free blends that include xanthan gum as they can get gummy if overmixed. Mix your dough just until everything is well combined.
1/2 cup bone broth
3/4 cup packed dark greens like spinach, kale, chard, collards, etc.
3/4 cup cassava flour
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.*
Flavoring of choice**
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 TCM (Traditional Chinese Medicine) Practitioner that works with herbs, an ND/Naturopathic Doctor, or an Herbalist in your area.
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.
Get creative with your flavor combos and share what you make in the comments below!
A NOTE ABOUT OPTIONAL 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 to keep each batch relatively simple. With 1 scoop of green powder and 2 scoops of collagen peptides, the ratio wasn’t thrown off at all.
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.
Please 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 your blended greens into your mixing bowl.
Measure & add flour, chia if following the vegan version, and any optional add ins if using, then stir until combined. The dough will stick together easily. (see photo below)
With slightly damp hands, pat the dough into a ball. It should be smooth once formed. (see photo below) 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.
Once the dough is chilled, set your oven for 350 degrees 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.
On your counter, 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.)
Slide the bottom parchment & dough onto your sheet tray, parchment side down. The dough will be baked 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 you’re crackers are getting close to done, check them more frequently at the end.
Also, use your senses! Remember you’re making crackers. If you like an extra crunchy cracker, let ‘em bake a minute or two longer. Let your nose guide you. Poke at the dough to see if it’s firm enough. Channel your grandmother.
Once your crackers are done, remove them from the oven. Let rest until cool enough to handle.
Flip the larger cracker onto a cooling rack and carefully remove the parchment.
Break the large cracker 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.
NOTE: AIR IS THE ENEMY OF BAKED GOODS.
Leaving your crackers exposed to the air for a prolonged time will make them go stale. Seal em up to keep the crunch.