Savory Spinach, Caraway, and Kalamata Crackers (Biscotti-Style)

I was trying to come up with a savory cracker with a texture similar to biscotti… and then I realized I should just make a savory biscotti. These get their green hue from pureed cooked spinach, and are dotted with black olives and caraway seeds. You can nix the olives or add different herbs and spices and they’ll likely stand up to any sort of variation. One last note: they are pretty spinachy–this isn’t one of those “mask the greens flavor”-types of recipes, and the vibrancy is just an added bonus.

Savory Spinach, Caraway, Olive Biscotti Crackers

Savory Spinach, Caraway, and Kalamata Crackers

  • Servings: about 22 mini biscotti
  • Print

1/2 cup sorghum flour
1/4 cup tapioca flour, plus more for your hands
3/4 teaspoon baking powder
1/2 teaspoon xanthan gum
1/8 teaspoon salt
6 tablespoons cooked, pureed spinach
1/2 tablespoon extra-virgin olive oil
2 tablespoons kalamata olives, chopped
1 tablespoon caraway seeds

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

Put the sorghum flour, tapioca flour, baking powder, xanthan gum, and salt in a bowl. Whisk to combine.

Put the spinach and olive oil in the bowl of a stand mixer or in a large bowl. Beat on medium speed until combined. Add the flour mixture. Beat until well mixed. Add the olives and caraway seeds, beating until combined.

Dust your hands with tapioca flour, and transfer the dough to the prepared baking sheet. Use your hands to make a log, about 2 inches wide, 1 inch high, and 12 inches long. Bake for 25 minutes.

Carefully transfer the log to a wire rack and cool for 10 minutes. Decrease the oven temperature to 300 degrees F. Using a sharp knife, cut the log into 1/2-inch thick slices, making about 22 in total. Put each piece, cut-side down, back onto the baking sheet. Bake for 10 minutes, until firm (but slightly soft) to the touch. Flip the pieces and bake for 5 to 10 minutes more, until nearly firm to the touch. Let cool completely on the pan.

The pieces should firm completely once they are cool, but if they aren’t crispy enough, biscotti is forgiving–just put them back in the oven and bake at 300 for 10 to 15 minutes.

Greek Spinach and Kale Tart with Hazelnut Crust

Inspired by spanakopita, this simple tart is loaded with greens and fresh herbs encased in a hazelnut tart crust. It’s just as delicious served at room temperature, and both the crust and filling can be made in advance for easy preparation.

Greek Spinach and Kale Tart with Hazelnut Crust

Greek Spinach and Kale Tart with Hazelnut Crust

For the crust:
1 1/2 cups (360mL) hazelnut meal
6 tablespoons (90mL) tapioca flour
1/4 teaspoon (2mL) fine sea or Himalayan salt
1/4 cup (60mL) vegan buttery spread, such as Earth Balance, chilled and cut into chunks
1 to 2 tablespoons (15 to 30mL) cold water

For the filling:
1/4 cup (60mL) extra virgin olive oil
6 cups (1440mL) packed chopped spinach
2 cups (480mL) packed chopped kale
1 1/2 cups (360mL) chopped green onions
1 1/4 cups (300mL) chopped fresh dill
1/2 cup (120mL) chopped fresh mint
4 cloves garlic, minced
1/2 teaspoon (4mL) fine sea or Himalayan salt, plus more to taste
1 tablespoon (15mL) lemon juice

Preheat the oven to 350 degrees F. Lightly grease a 9-inch tart dish.

To make the crust, put the hazelnut meal, tapioca flour, and salt in a food processor. Pulse about 8 times to combine. Put the buttery spread in the food processor. Pulse about 10 times until the buttery spread is in small pieces. Turn the processor on and drizzle in the water just until the mixture sticks together.

Press the mixture into the bottom and up the sides of the prepared dish. Bake on the middle rack for 12 to 15 minutes, until firm. If it starts to puff up, gently press it down. Set aside.

To make the filling, put the olive oil in a large saucepan over medium-high heat. Add the spinach, kale, and green onions, and cook until wilted and softened, about 10 minutes. Add the dill, mint, and garlic, cooking until fragrant and softened. Add the salt and lemon juice. Cook until all liquid has absorbed. Transfer the mixture into the tart shell, pressing evenly.

Bake for 25 to 30 minutes until crust is golden on the edges and the filling is firm to the touch. Cool at least 20 minutes before serving.