Crispy Seeded Spinach & Zaatar Whole Wheat Crackers

Name: Crispy Seeded Spinach & Zaatar Whole Wheat Crackers
Total time: 45 min
Yield: 16 people
Ingredients: 4 cup Whole Wheat (milled into flour); 4 cup Fresh Spinach; 0.5 cup Olive Oil; 0.5 cup Water; 4 tbsp Zaatar; 2 tsp Sea Salt; 4 tbsp Raw Sesame Seeds; 4 tbsp Raw Flax Seeds

Vegan • Vegetarian • Dairy-Free • Nut-FreeUnder 60 MinsHigh Protein • Low Calorie • BalancedBaking • Meal Prep FriendlySnackLebanese/Arabic

Medium

45min

195kcal

16people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A large, meal-prep-friendly batch of crispy, egg-free crackers made from freshly milled whole wheat, blended fresh spinach, and authentic Lebanese zaatar. Topped with raw seeds that toast beautifully in the oven.

If you are looking for the ultimate meal prep snack that delivers massive flavor, irresistible crunch, and a hefty dose of nutritious whole grains, this large-batch recipe for Crispy Seeded Spinach & Zaatar Whole Wheat Crackers is exactly what you need. Originally, these delicious savory snacks were made in a smaller quantity, but because they disappear so quickly, scaling the recipe times four is the perfect solution! Now, you can spend a little time on your weekend baking and have plenty of these Crispy Seeded Spinach & Zaatar Whole Wheat Crackers to last throughout the week. The magic of this recipe lies in its incredibly simple but vibrant ingredient list. Freshly milled whole wheat provides a sturdy, rustic base with deep nutty notes, while blending fresh spinach directly into the wet ingredients infuses the crackers with a beautiful, natural green hue and extra nutrients. The addition of authentic Lebanese zaatar inside the dough ensures every single bite pops with the earthy flavor of thyme and the bright tang of sumac. Topping the dough with raw seeds before baking gives them a beautifully toasted, golden exterior. Because this is a larger batch, you will want to divide the dough into manageable portions before rolling it out paper-thin—remember, the thinner you roll the dough, the crunchier your final Crispy Seeded Spinach & Zaatar Whole Wheat Crackers will be! Enjoy them on their own, or serve them alongside your favorite dips and hummus.

Ingredients

480 g Whole Wheat (milled into flour)
120 g Fresh Spinach (about 4 cups loosely packed)
120 ml Olive Oil
120 ml Water
4 tbsp Zaatar
2 tsp Sea Salt
4 tbsp Raw Sesame Seeds
4 tbsp Raw Flax Seeds

Instructions

1
Preheat your oven to 175°C (350°F).
2
In a blender or small food processor, combine the Fresh Spinach, Olive Oil, and Water. Blend until it forms a smooth, bright green liquid puree.
3
In a large mixing bowl, combine your freshly milled Whole Wheat flour, Zaatar, and Sea Salt.
4
Pour the wet spinach mixture into the dry flour mixture. Stir until a crumbly dough forms, then use your hands to knead it briefly until it comes together into a firm ball. If it is too dry, add a few drops of Water; if too wet, sprinkle a tiny bit of extra Whole Wheat flour. Let the dough rest for 10 minutes.
5
Since this is a large batch, divide the dough into 4 equal portions to make rolling much easier.
6
Working with one portion at a time, place the dough between two sheets of parchment paper and use a rolling pin to roll it out as thinly as possible (about 1-2mm thick). The thinner the dough, the crunchier the cracker.
7
Remove the top layer of parchment paper. Lightly brush the surface of the dough with a tiny bit of Water to act as glue.
8
Evenly sprinkle a quarter of the Raw Sesame Seeds and Raw Flax Seeds over the rolled dough. Gently run the rolling pin over the top once more to press the seeds securely into the dough.
9
Use a sharp knife or pizza cutter to score the dough into your desired cracker shapes (squares or diamonds). Do not separate them yet.
10
Transfer the bottom parchment paper with the dough onto a baking sheet. Repeat with the remaining dough portions, baking in multiple batches or using multiple baking sheets. Bake each sheet for 15 to 20 minutes, keeping a close eye on them towards the end so they do not burn. They are done when the edges are golden and the dough feels firm.
11
Remove from the oven and let them cool completely on the pan. They will crisp up significantly as they cool. Snap along the scored lines and enjoy!

Chef's Tips

•You can experiment with adding other whole grains to your mill, like naked oats or whole barley, but keep wheat as the main grain for its gluten structure which holds the cracker together.
•For absolute maximum crunch, let the baked crackers sit in the turned-off oven with the door slightly ajar for an extra 10 minutes after baking to dry out completely.