The cheesy flavor pairs perfectly with spinach providing everyday goodness for everyone. Just keeping these around the house to munch on is a great way to get your kids to eat their spinach. Eat as many as you want because they are good for you. These crackers can be paired with just about any spread or dip. Munch away!

Spinach Cheesy Crackers

Ingredients:
2 cups sprouted buckwheat groats
1 cup flax meal
1 cup filtered water
¼ cup Himalayan sea salt
1 tsp. onion powder
1 tsp. garlic powder
½ tsp. oriental hot mustard powder
4 tbsp. nutritional yeast
2 tbsp. finely chopped shallots
1 cup finely chopped spinach
2 tbsp. olive oil

Directions:
Place all of the ingredients except for the spinach in a Cuisinart with an S blade. Mix until a pasty dough is formed. Make sure to scrape the sides down halfway through mixing with the machine off.

Place the dough into a bowl, add the spinach in and hand mix until even.

Take a teflex sheet and place it on a chopping block. Put the dough onto the sheet and place another sheet on top of the dough. Take a rolling pin and roll the dough into an even layer that is ¼” thick. Remove the top teflex sheet, take a 2 ¼” square cutter and gently score the dough making sure not to cut clear through. Slide the bottom sheet with the dough onto a dehydrator tray. Place into the dehydrator for 1 hour at 145 degrees. Remove from the dehydrator and flip them over onto another dehydrator tray without a teflex sheet. Place them back in the dehydrator 8 to 10 hours at 115 degrees.

After 8 hours of dehydration, remove the crackers from the dehydrator and cut them completely apart into squares. If you want them crispier, continue dehydrating for another 2 hours.

Note: The longer they dehydrate, the crispier they become.

Makes 35 crackers.