Almond Kale Flaxseed Crackers
I adapted this recipe from one of my favorite raw food sites, Rawmazing. However, not everyone has a dehydrator and eats raw. If you have one, I'd use it for these crackers over baking. But if you don't have one, you can still bake these and have a perfectly delicious wholesome cracker - it just won't be raw. And feel free to add your own favorite spices and herbs. Rosemary, parsley, lemon zest, and thyme. Below I've just measured out one version that I like. Above I have my cracker shown with some garlic chive walnut pesto, sundried tomato, avocado, and crushed red pepper.
- 1 cup of ground flaxseed
- 1 cup of water
- 1 and 1/3 cup almond meal (or 1 cup coconut flour)
- 1 cups of soaked almonds (soak them overnight and drain the next day)
- 1 bunch of kale
- 1 clove garlic
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne (optional - i like the heat)
- salt and pepper
- 1 cup nutritional yeast
- 1/4 cup sesame seeds
- 1 eggwhite (if baking, if dehydrating omit the eggwhite)
- Mix ground flax seed and water in a bowl and set aside/
- Food process almonds until chopped but not quite as fine as almond meal
- Food process the kale
- Add all dry ingredients and spices and kale
- Add the flax/water mixture in and mush it up with your hand
- If dehydrating, spread 1/4" thinck onto your drying sheet, score into pieces, and dehydrate at 145 for 30 minutes. Decrease to 118 and continue for 8 hours, flipping over halfway.
- If baking, add an eggwhite to the mixture, and preheat the oven to 325 degrees.
- Press the dough between two parchment sheets and roll out with a rolling pin to 1/4" thick or desired thickness.
- Sprinkle with a little salt and bake for 20-30 minutes until lightly browned. They will firm up after they are cooled, so careful not to burn them