Gluten-Free Flourless Spirulina Crackers
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A post shared by Haggai Leffler - The Vegan Athlete (@haggai_leffler) on
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There is a small cafe in North Tel Aviv that I sometimes work with.
\nThey serve health food like beautiful, photogenic smoothie bowls that make many people wait in line just to witness the stunning creations they make.
\nOut of all the dishes they serve, there is one I particularly love: a health salad served with crunchy, greenish spirulina crackers that are incredibly delicious, accompanied by a bit of thick green tahini. A dream dish!
\n(Now try saying \"greenish crackers\" five times fast!)
\nEvery time I visit the cafe, usually for business meetings, I order the salad just to get those wonderful crackers. They have a deep, cheesy flavor, they are rich in seeds and spirulina, and perfectly crunchy. They are the ultimate addition to a salad, and you can truly feel the health in every single bite.
\nSometimes I even dream about them at night. Seriously.
\nWhen Tahinulina reached out to me to promote their wonderful spirulina tahini, I was thrilled. Suddenly, I realized how that cafe makes their crackers (just don't tell them I figured out their recipe!).
\nIn my opinion, this is great news because now anyone can whip up these spirulina crackers in no time without searching for expensive spirulina all over town.
\nBesides their rich and delicious flavor, these crackers are highly nutritious, packed with antioxidants and vitamins, and completely gluten-free.
\nThink of it as superfood in a cracker package. You can take them on hikes, to school, to work, or just snack on them in front of the TV with a glass of wine or beer.
\nA bit about spirulina crackers
\nI used Tahinulina (who also helped in creating this recipe). If you aren't familiar with this wonderful product, you must try it — it's raw tahini combined with spirulina, which provides a deep green color, important antioxidants, and a fantastic taste.
\n![\"Crackers](\"https://yfgbdfvmzsosjicbvyjp.supabase.co/storage/v1/object/public/article-images/wp/5599ecde2fbed78b.jpg\")
The base of the crackers is flaxseed, which is a wonderful source of Omega-3 fatty acids (don't worry, it doesn't oxidize during baking).
\nIn this specific recipe, it cannot be replaced with anything else (maybe in the next recipe!).
\nFor the green color and a generous boost of folic acid and protein, I added peeled pumpkin seeds — you can swap these for blanched almonds, walnuts, or any other seeds you love.
\nI also added sesame seeds because I love them and for a great calcium boost. If you're not a fan, you can simply skip them.
\nFor a cheesy, umami flavor, I added one tablespoon of gluten-free nutritional yeast (yes, they exist!). You can replace this with a tablespoon of white miso.
\nFinally, for a wonderful aroma and taste, I added a tablespoon of za'atar seasoning. You can substitute this with any spice you prefer, such as dried cilantro, oregano, or even curry powder (give it a try, it might be awesome!).
\nLooking for another cracker recipe? Search here
\nNutritional values by clinical dietitian and fitness coach Noam Bechar:
\n![\"Spirulina](\"https://yfgbdfvmzsosjicbvyjp.supabase.co/storage/v1/object/public/article-images/wp/7a256b0cfcc75350.jpg\")
One cracker out of 30 weighing approximately:
\n74 kcal
\n3g Protein
\n5g Carbohydrates
\n5g Fat
\n2g Dietary Fiber
\n5 mcg Folic Acid
\n![\"Spirulina](\"https://yfgbdfvmzsosjicbvyjp.supabase.co/storage/v1/object/public/article-images/wp/ab6a7cec860a8f18.jpg\")
Spirulina Crackers
\n\tIngredients
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- \n\t\t\t\t\t\t\t\t\t\t1/2\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup \n\t\t\t\t\t\t\t\t\t\tflaxseeds\n\t\t\t\t\t\t\t\t\t\t70g \n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1/2\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup \n\t\t\t\t\t\t\t\t\t\tground flaxseeds\n\t\t\t\t\t\t\t\t\t\t70g (before grinding) \n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1/2\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup \n\t\t\t\t\t\t\t\t\t\tpumpkin seeds\n\t\t\t\t\t\t\t\t\t\t68g \n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1/2 \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup \n\t\t\t\t\t\t\t\t\t\tground pumpkin seeds\n\t\t\t\t\t\t\t\t\t\t68g (before grinding) \n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1/4 \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup \n\t\t\t\t\t\t\t\t\t\tsesame seeds\n\t\t\t\t\t\t\t\t\t\t35g \n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttbsp \n\t\t\t\t\t\t\t\t\t\tnutritional yeast flakes\n\t\t\t\t\t\t\t\t\t\t50g \n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t4 \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttbsp \n\t\t\t\t\t\t\t\t\t\traw spirulina tahini (Tahinulina)\n\t\t\t\t\t\t\t\t\t\t60g \n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttbsp\n\t\t\t\t\t\t\t\t\t\tza'atar spice mix\n\t\t\t\t\t\t\t\t\t\t16g \n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp \n\t\t\t\t\t\t\t\t\t\tsalt\n\t\t\t\t\t\t\t\t\t\t10g \n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup \n\t\t\t\t\t\t\t\t\t\twater\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t
Instructions
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Preheat the oven to a very low heat (120 degrees Celsius/250 Fahrenheit).
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In a deep bowl, mix all the ingredients until you get a uniform, liquidy mixture.
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Set aside for half an hour until the mixture thickens slightly.
\n\t\t\t\t\t\t\t\t\t![\"\"](\"https://yfgbdfvmzsosjicbvyjp.supabase.co/storage/v1/object/public/article-images/wp/9540b160d05133b1.jpg\")
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Using a spatula, spread the mixture thinly and evenly across a baking sheet, as thin as possible.
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Bake for about an hour or until the mixture is completely dry. If the center of the tray is still soft while the edges are done, you can cut the edges into squares and leave only the center for further baking.
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Cut into squares and store in an airtight container for up to a month.
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