/, Dinner, Lunches, Recipies, Savoury, Snacks/SPINACH, KALE AND QUINOA CRACKERS


I made these crackers entirely by accident but am so glad I did. I started out to create something crispy but squidgy in the middle – something similar to my kale and potato patties but with spice, crunch and nutritional content without the spud.    The process took on a kind of….open the cupboard and if it takes your fancy, chuck it in!  After a couple of efforts I got the thickness right and realised these crispy morsels are a great dipping tool.  I call them crackers but am unsure if this is the correct translation of the finished product  – “thin crispy dippers packed with a load of veg” didn’t seem like an efficient recipe title.  The trick is to make sure they are small, thin and cook them at a low heat.  I served them with my salsa which was a great combination but they would also be lovely with hummus or guacamole.


100g quinoa
100g kale
100g chickpeas
handful of mixed seeds – I used sunflower seeds, pumpkin and sesame
125g spinach
½ tsp each of smoked paprika, nigella (onion) seeds, dried chilli, oregano, cumin seeds and himalayan salt
1 clove of garlic
handful each of fresh coriander and parsley
4 spring onions
75g plain flour
2tbsp rapeseed oil plus spray

  1. Cook the quinoa and 2 minutes before the end, add the chopped kale, drain and leave to cool
  2. Place the chickpeas in a bowl and mash with a fork
  3. Chop the spinach and add with the rest of the ingredients and mix well
  4. Add the quinoa and kale
  5. Leave in the fridge for at least 20 mins
  6. Line a baking tray with parchment paper and spray with rapeseed oil
  7. Using a tablespoon add one dollop to the tray and flatten to 1cm
  8. Spray the top with rapeseed oil and cook @180 for approx 45 minutes and flip over half way through
By |2020-06-16T11:00:06+00:00January 3rd, 2020|Breakfast, Dinner, Lunches, Recipies, Savoury, Snacks|0 Comments

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