Spinach Flatbread/Crackers (Raw & Gluten Free)
- Number of Servings: 3
Ingredients
1 cup fresh spinach leaves½ cup chopped walnuts1 dash curry powder1 dash sea salt¼ cup soaked golden flaxseed⅛ cup sprouted quinoa½ juice of a lime1 clove garlic, minced⅛ cup yellow onion, finely chopped1 tablespoon olive oil
Preparation
Soak the golden flax in 1/2 cup filtered water for 20 minutes. Set aside. Place spinach leaves in food processor and chop to small pieces. Add chopped walnuts, minced garlic, chopped onions & blend well. Add remainder of the ingredients and blend it all together. Pour onto a teflex sheet and dehydrate on 110 degrees overnight. Flip and dehydrate for additional 2-3 hours (depending upon how thick you put it on the sheet.) It holds together better if it’s still pliable. You could also leave it dehydrating longer for a tasty cracker type snack! Tastes great filled with veggies or with a nutburger!
Number of Servings: 3
Recipe submitted by SparkPeople user PESCETARIAN.
Soak the golden flax in 1/2 cup filtered water for 20 minutes. Set aside. Place spinach leaves in food processor and chop to small pieces. Add chopped walnuts, minced garlic, chopped onions & blend well. Add remainder of the ingredients and blend it all together. Pour onto a teflex sheet and dehydrate on 110 degrees overnight. Flip and dehydrate for additional 2-3 hours (depending upon how thick you put it on the sheet.) It holds together better if it’s still pliable. You could also leave it dehydrating longer for a tasty cracker type snack! Tastes great filled with veggies or with a nutburger!
Number of Servings: 3
Recipe submitted by SparkPeople user PESCETARIAN.
Nutritional Info Amount Per Serving
- Calories: 284.3
- Total Fat: 23.4 g
- Cholesterol: 0.0 mg
- Sodium: 14.3 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 6.7 g
- Protein: 7.6 g
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