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One of the toughest habits to kick on a gluten-free diet is bread.  To satisfy the human desire for crackers and breads, I’ve created many recipes that provide a satisfying alternative when tempted to reach for a typical snack.

These Spinach Seaweed Crackers hit the spot.

The ingredients can vary based on your sensitivities.  What I want to stress the most about this recipe is that it is an “approach” to making crackers.  Customize the ingredients to your needs and preferences!

Use your favorite greens and veggies.  Add the nuts and seeds that have the omega-3 to omega-6 balance that best fits your dietary needs. If you have nightshade sensitivities, substitute the tomato for another vegetable that you can  tolerate.

Don’t forget to add healing herbs and spices for additional flavor, nutrients, and immune support.

As is, the arame, kelp, and dulse are a great way to incorporate the mineral and nutritional benefits of sea vegetables so hard to get anywhere else.

The nettles, horsetail, and alfalfa support bone health.

The avocado is a great source of healthy, plant-based fat and the veggies are filled with the phytonutrients needed for optimal health as well as anti-inflammatory benefits.

This cracker recipe has endless possibilities and can easily become a favorite go-to. Experiment and have fun!

(If you don’t have a dehydrator, a regular or convection oven on a low heat will do the trick. Parchment paper on a cookie sheet will substitute well for Teflex sheets. Check frequently to get the crispness you like.)

Spinach Seaweed Crackers


  • Approximately 4 cups spinach
  • 1 tomato, cut in pieces
  • 1/4 onion
  • 1/4 head cabbage
  • 1 clove garlic
  • 1 avocado
  • 1/2 cup lemon or lime juice
  • 1/4 teaspoon salt
  • 1 cup soaked arame
  • Sprinkle kelp
  • Sprinkle dulse
  • Sprinkle nettles, horsetail, alfalfa powder
  • 1/2 cup walnuts, ground, if needed for consistency
  • 1/2 cup sunflower seeds, ground, if needed for consistency
  • 2 tablespoons flax, freshly ground, if needed for consistency.


  1. Process spinach, tomato, onion, cabbage, avocado, lemon juice, and salt in food processor.
  2. Place in a bowl.
  3. Add arame, kelp, dulse, and nettles, horsetail, and alfalfa.
  4. Mix with hands.
  5. If too watery, add walnuts and sunflower seeds.
  6. Mix with hands.
  7. If still too watery, add flax and mix with your hands.
  8. Add flavors and spices if desired.
  9. Spread onto Teflex sheet and dehydrate, turning during dehydration

Comment below and let me know your own favorite variation of this recipe.