Spinach Polenta Chili Crackers Recipe

Spinach Polenta Chili Crackers

These crackers are healthy, low fat and very simple to make. The spinach flavor is mild. If you don’t like spinach but want to eat it, this could be a way. The crackers are great on its own, with dip or as a replacement for nachos. And they are pretty addictive, even though they are healthy!

Spinach Polenta Chili Crackers

Notes

-          I used frozen finely chopped spinach. You don’t need to drain the spinach very thoroughly since water will be added to the dough anyway

-          I used a mixture of semolina and polenta. Semolina and polenta are quite different. Semolina is made from wheat and polenta is made from corn. Polenta is gluten free. There are two types of polenta - fine and course ground. I used fine polenta

-          I prefer to roll the dough directly onto an ungreased baking tray. The dough will stick to the tray but once its baked it will 'unstick' from the pan. If it is still sticky after being baked, it means the crackers are not baked enough since there is still moisture remaining in the crackers. If the dough is too sticky and difficult to roll place a sheet of baking paper over the dough before rolling

-          Cut into shapes before baking. It will be almost impossible to cut after baking since it is really crispy. Alternatively you can bake without cutting and just break into pieces.

-          Watch the crackers during baking as they can quite easily burn. And watch them very closely after its baked and cooled, they will disappear quickly without leaving a trace

Spinach Polenta Chili Crackers

Recipe source: modified from an earlier recipe I posted for polenta/semolina crackers

Ingredients

1 cup flour, sifted

1 cup fine ground polenta or semolina, or mixture of both (I used half and half)

½ cup finely chopped spinach, drained

1 teaspoon baking powder

1 tablespoon oil

Salt to taste

About ½ cup water (I used slightly less)

Chili powder or finely chopped chili to taste

Salt to taste

Directions

1. Mix flour, baking powder, polenta/semolina and spinach
2. Make a small well in the middle, add oil and enough water to form the dough. Start with about 100ml water and keep adding a little bit more at a time until the dough is formed. The dough should not be too sticky and dry, it should be workable
3. Place balls of dough straight only a baking tray and roll out until very thin. Cut into shapes using a pizza slicer or any other device.
4. Bake at 180°C / 360°F until the crackers starts to turn light brown, about 12-15 minutes.

March is #greenslove month!

Please join in on the #greenslove fun by linking up any leafy green recipe from the month of March 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #greenslove event!

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Spinach Polenta Chili Crackers

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