Almond Crackers with Seeds and Dairy Free Spinach Dip

Almond Crackers with Seeds and Dairy Free Spinach Dip 

Almond Crackers with Seeds and Dairy Free Spinach Dip

These are a couple of yummy, enjoyable recipes.  The Almond Crackers with Seeds -- I like to call them Seedy Crackers, just for fun! -- are loaded with fiber and healthy fats.  The dip is easy and delicious.

 Almond Crackers with Seeds and Dairy Free Spinach Dip

First, the Almond Crackers with Seeds:

(For SCD, please see *Note below)

Preheat the oven to 325F.  Prepare a baking sheet with parchment paper.  Tear off two similarly sized pieces of parchment, and set them aside.  Alternatively, this recipe can be dried in a food dehydrator.

In the mixing bowl of a food processor with a blade, combine:

1 1/2 cups almond meal (flour)

1/4 cup sunflower seeds, soaked and dehydrated*

2 tablespoons broken pecan pieces, soaked and dehydrated

2 tablespoons chia seeds*

3/4 teaspoon sea salt (I use Himalayan pink salt)

2 tablespoons extra virgin olive oil (I use California Olive Ranch brand)

1/4 cup warm water

Process the dough until it is well combined.  Divide it into two balls, and set one aside.  Place one of the balls onto one of the reserved pieces of parchment.  Place the other sheet on top of the ball.  Using a rolling pin, or similar device, roll out the dough until it is about 1/8" thick.  If they are left too thick, they will be chewy.  If rolled out too thin, they will be extremely difficult to transfer to the baking sheet.  Using a sharp knife, gently cut the crackers into about 1 1/2" squares.  Using a metal spatula, carefully transfer the crackers onto the parchment lined baking sheet.  The crackers can be close, as they won't expand.  Alternatively, transfer the crackers onto parchment lined dehydrator trays.  Repeat with the remaining dough.  Continue forming crackers until all of the dough is used.  Bake the crackers for about 15 to 20 minutes, or until they are beginning to become golden.  Don't over bake.  Remove the crackers from the oven and allow them to cool on the baking sheet to complete the baking process.  If using a food dehydrator, dehydrate the crackers until they are crisp, about 8 hours, and allow them to cool on the trays after they have been removed from the dehydrator.  Cool them completely and store in an airtight, covered container.  Makes about 3 dozen crackers, depending upon size.

*Note for SCD:  Omit the sunflower seeds and chia seeds.  Increase the pecans to 1/4 cup and the almonds to 1 3/4 cup.

Now, for the Dairy Free Spinach Dip:

My daughter says this tastes like a very good ranch dressing.

In the mixing bowl of a food processor, combine:

1 cup compressed, fresh spinach leaves (I used a combination of fresh spinach and kale)

1/2 cup mayonnaise (use homemade for SCD)

1 teaspoon apple cider vinegar

1/2 teaspoon dried thyme leaves

1/2 teaspoon dried, minced onion

1/4 teaspoon dried chives

1/8 teaspoon Everything Seasoning (or Adobo Seasoning Without Pepper for SCD)

1/8 teaspoon garlic pepper, or lemon pepper (pepper only for SCD)

1/8 teaspoon dill weed

1/8 teaspoon dry mustard

Process until the mixture is uniform, scraping down the sides of the bowl, as needed.

Serve with the above crackers, fresh veggies or as a dip for chicken or fish.  Enjoy!!