with fresh garlic, swiss chard, and organic golden flax
Since first bartering with Ben at Little Hat Creek Farm for basil in June 2015, I had an itch to invent a crisp cracker with the intense flavor of pesto. After a couple hours at the city pool the next day, I whipped up a mini-batch test version of these just in time for dinner (bartered Twin Oaks vegetarian chorizo with sauteed onions and greens), and was lucky enough to catch them before burning while juggling everything else. They were an instant hit as we ate them still warm, even with Fionn, who tasted one and asked for another with a mouth still stuffed with the first one.
I’m particularly excited to include authentic Spanish smoked paprika sea salt from Spanish Food Works in these crackers. Jane Gregg, the maven of la comida de España behind Spanish Food Works, bartered her smoked pimentón salt for crackers during the soggy Saturday storm at City Market in summer 2015, and I suspected it would work well with the basil and garlic. A year later, I’ve made a few tweaks to the original test recipe, I can say that these are now ridiculously tasty and honestly nutritious. Welcome back, basil season!
Local producers: Spanish Food Works (smoked pimentón), Little Hat Creek Farm & Brightwood Vineyard & Farm (basil), Avant Gardens (fresh garlic)
Ingredients: organic golden flax, organic millet, organic raw sunflower seeds, filtered water, fresh basil, Swiss chard, organic unfiltered apple cider vinegar, organic dates, locally grown garlic, organic extra virgin olive oil, smoked pimenton flor de sal, smoked paprika
fresh swiss chard
pimenton sea salt from Spanish Food Works
seeds and grains (dry) meet vegetable (wet)
vegan pesto crackers
pesto cracker nutrition facts
I could just have easily called these “Popeye Muffins” or “Incredible Hulk Muffins,” or “Green Goblin Goodies” but I suggest using whatever green character happens to resonate with your little guy at the moment. I like the crunch that millet offers, though I’ve also used black quinoa (cooked al dente). Some day, I will find an adequate, locally grown banana equivalent, but I have yet to find a good method of extracting pawpaw flesh in sufficient quantity. If there are any intrepid Appalachian foragers out there with more pawpaw patience than I, please let me know, and I’ll post the modification!
Crocodile Crunch Muffins
These sweeter-than-you'd think muffins can be made with local greens nearly any time of year. I have subbed 1 cup freshly ground oat flour and 1 cup black quinoa flour for the whole wheat, which gave the muffins a darker hue and deeper flavor.
Amount Per Serving
Calories from Fat 7
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 37g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 cup chopped, packed spinach, chard, tatsoi, or other fresh greens
- 1 banana
- 1 tablespoon vanilla extract
- ¼ cup whole milk
- 2 cups whole wheat flour
- 1/2 cup millet, uncooked
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon baking powder
- 2 tablespoon raw honey
- 6 dates soaked in 1 cup water
- Preheat oven to 375F. Grease mini muffin tins with butter or line with parchment mini-muffin liner cups.
- Add water to dates in a 1 cup measuring cup until it reaches the top. Let soak for about 30 minutes.
- Combine greens, banana, vanilla extract, dates/water, honey, and milk in a blender or food processor until well combined into a green goop.
- Mix remaining ingredients in a large bowl . Then pour in spinach mixture, stirring to combine. If it looks dry, add another 2-4 tbsp milk.
- Spoon into greased/lined mini muffin pan and bake 15 minutes at 375F.
- 5. Let cool for a few minutes and enjoy!
- This will make approximately 24 mini muffins, or 12 nice large size muffins.