danidee
3 years ago10,000+ Views
Vegan St. Patty's: Sneaky Shamrock Spinach Crackers
This recipe for fun and festive green shamrock crackers was adapted from a standard recipe for homemade Wheat Thins. Instead of squares, we're cutting these crackers up with an adorable clover-shaped cookie cutter. And instead of your basic cracker color, we're giving these a lovely green color with the aid of some fresh spinach!
Eat these crackers plain or with your favorite dip! The dip used in this picture is actually hummus with a decent amount of spinach blended into it, but any dip of your choosing will taste great!

Sneaky Shamrock Spinach Crackers

(Makes about 32 shamrock crackers)
INGREDIENTS:
1 1/4 cups (5 oz) 100% whole wheat flour

1 1/2 tbsp sugar
1/4 - 1/2 tsp kosher salt, plus extra for sprinkling on
1 tsp dried dill weed (or other herbs/spices of choice)
4 tbsp Earth Balance
1/4 cup + 2 tbsp water
1 cup fresh spinach (30 grams)

DIRECTIONS:
1) Preheat oven to 400 F. Line two baking sheets with parchment paper or a non-stick mat. Or just use 1 baking sheet and bake 2 separate batches like I did.

2) In a large bowl, whisk together the dry ingredients (flour, sugar, salt, dill).
3) With a pastry blender (or two forks), cut in the Earth Balance into the flour mixture until crumbly. See image below.
4) In a blender, blend the water and spinach until smooth. Now pour this into the flour and Earth balance mixture. Stir this mixture until it just comes together and then gently knead with hands until it forms a ball. Be sure not to over handle the dough.
5) Split the dough in half. On a non-stick mat or lightly floured surface, roll out one half of the dough very thin (1/16th inch). Cut with cookie cutters or with a pizza roller. Gently lift off with fingers and place on prepared sheet. Repeat as necessary. Sprinkle with more salt.
6) Bake for 9-10 minutes, rotating pan half way through baking to ensure more even baking. Crackers should be lightly golden when ready. My crackers took 10 minutes, but watch closely after 8 minutes. Be careful because they burn quickly. Cool completely on baking sheet and serve immediately. Store leftovers in a glass container.

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I am a wheat thin junkie. That and Triscuits. My mom and I don't bake, so this might not turn out so good. But gonna try it
3 years ago·Reply
@marshalledgar I think I'm going to make a special Earth Balance card explaining what it is! It's a really really common 'vegan kitchen' staple, and I think it'd be helpful if I introduced it in a new card! :)
3 years ago·Reply
great idea. it'd be a great way to expose non vegans to it too.
3 years ago·Reply
@marshalledgar http://www.vingle.net/posts/769702-The-Vegan-Pantry-What-on-Earth-is-Earth-Balance Here you go! :) I made sure to include some other recipes that use it in case you want to buy a tub yourself.
3 years ago·Reply
Thanks @danidee I appreciate that. Going to check it out now
3 years ago·Reply
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