This delicious, guilt-free recipe will take you no time at all. Make a double batch and freeze half for a quick meal or snack on another day. You have an option of dehydrating it in a dehydrator or the sun for a raw version, or bake it if you don’t want to wait several hours.


  • a hand full of spinach leaves, washed
  • 2 tablespoons coconot oil (cold pressed, organic)
  • 200 g almond flour
  • 2 tablespoons flax seed powder
  • 1 tablespoon Buchu or Fennugreek leaves, dried
  • 2 teaspoons fennel seeds
  • salt & pepper to taste, sea salt to sprinkle on top


  1. preheat oven to 170 degrees C
  2. place spinach & coconut oil into a blender and blitz till smooth
  3. mix with all the dry ingredients and knead through
  4. place the dough between two sheets of baking paper and roll out to about 0.5 cm thickness, to fit a baking tray
  5. place onto baking tray, peel off the top layer of the baking paper and discard
  6. sprinkle with salt crystals
  7. cut into squares, triangles or diamond shapes (you should geta bout 20 crackers)
  8. bake for approx 25 – 30 minutes, until crisp and golden (or dehydrate overnight or in full sunlight for several hours)
  9. remove from oven, allow to cool, then store in a sealed container.
  10. can be frozen
  11. serve with humus, or Greek Yoghurt or goats cheese and sweet chutney for dipping

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