Celebrate St. Patrick’s Day with these healthy, festive, gluten-free crackers. Delicious dipped in hummus. JUMP TO RECIPE
March 17th has always been a special holiday in Boston because our city was the site of the first St. Patrick’s Day parade in the 1760’s after an influx of Irish immigrants descended upon our shores. Sadly, for the first time in 260 years, there’ll be no parade tomorrow due to the coronavirus outbreak. The usual festivities will have to wait till next year, but if you’re looking for some small way to celebrate (and something to snack on while you’re hunkered down) then whip up a batch of these healthy and delicious Spinach Shamrock Crackers. The three leaves of a shamrock are said to stand for faith, hope, and love – something we all need in abundance right now!
Although Spinach Shamrock Crackers are hearty, rustic crackers, the dough is a little fragile and tricky to roll out because there’s no gluten in the flours used, and gluten is what gives dough its structure and elasticity. Therefore, it’s necessary to roll the dough out fairly thick so that you can easily transfer the cut-outs to a baking sheet without breaking them. I always use this rolling pin when I make crackers. It comes with plastic washers that correspond to various dough thicknesses. The washers are screwed into the ends of the rolling pin so that dough can be rolled out to an exact, perfect, even thickness – an essential step for even baking.
A unique step in this recipe for Spinach Shamrock Crackers is squeezing all the water out of the spinach before combining it with the other ingredients. If you don’t extract as much water as possible from the spinach, the crackers will be soggy instead of firm and crispy. There are a few different ways of doing this. You can use a nut milk bag, or simply grab handfuls of the spinach and squeeze out the liquid that way, but I think the easiest and most effective method for removing all the liquid from the spinach is to use a potato ricer, which is like a giant garlic press. Here’s a video demonstrating this method.
For other healthy cracker recipes check out Chickpea Parmesan Crackers, Herbed Sesame Sunflower Seed Crackers, Red Lentil Lobster Crackers, and Sweet Potato Flax Crackers.
If you make Spinach Shamrock Crackers don’t forget to snap a pic and tag me over on Instagram @QueenofMyKitchen. I’d love to see your creation!
- 10-ounce box of frozen chopped spinach, thawed
- 1¼ cups (140 grams/5 ounces) almond flour
- ½ cup (56 grams/2 ounces) ground flaxseed
- ½ cup (56 grams/2ounces) finely grated Parmesan cheese
- ¼ cup (28 grams/1 ounce) coconut flour
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ cup avocado oil
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- Squeeze all the water out of the spinach (see notes).
- Add the spinach, along with the remaining ingredients (expect avocado oil), to the work bowl of a food processor and blend for 30 seconds. Pour the avocado oil through the feed tube and continue processing for 1 minute more.
- Working in batches, roll the dough out in between two pieces of parchment paper or plastic wrap, to a thickness of ¼ - ⅙th inch.
- Stamp out shamrock shapes using a 3- or 4-inch cookie cutter and place on the baking sheets.
- Bake for 16-18 minutes or until the crackers are just staring the get brown around the edges. (Rotate the baking sheets halfway through the baking time.)
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