Ingredients

• 1/2 cup Green Pea Flour
• 1-1/2 cups Unbleached White All-Purpose Flour
• 1 tsp Garlic Powder
• 1 tsp Kosher Salt plus a bit more for sprinkling
• 1/2 tsp Black Pepper
• 1/4 cup Parmesan Cheese grated
• 2 tsp Rosemary chopped fresh
• 1/4 cup Olive Oil +1 tbsp
• 2 Tbsp Spinach frozen, defrosted, drained
• 1/2 cup Water

Instructions

1. Mix the pea flour, white flour, garlic powder, salt, pepper, cheese and rosemary leaves together in a large bowl. Add the olive oil and combine with a whisk or fork.
2. Put the spinach and water in a blender. Process until smooth.
3. Add almost all of the spinach-water mixture and using a wooden spoon and then your hand, mix until a dough ball comes together. You may need a little more liquid, if so, add reserved spinach-water mixture and combine into a smooth dough. Divide into 2 balls of dough.
4. Preheat oven to 375°F. Roll out each ball of dough on a sheet of parchment paper. Use a pizza or pastry cutter (with decorative edges) to cut dough into rectangles (or whatever shape you'd like). Use a fork to prick 2-3 sets of hole in each cracker. This will prevent the dough from poofing up in the oven. You do not have to spread out crackers – they can stay as-is on the parchment.
5. Sprinkle crackers with a little extra salt and bake for about 20-25 minutes, rotating baking sheets halfway through cooking time. Keep an eye on them so that they don't get too dark. They should still be green, but with golden spots. The parmesan will also get a little toasted.
6. Let cool before eating. They will continue to crisp up as they cool.
   
   
   
   Makes about 40 crackers.