Crackers

Almond Kale Crackers

Almond Kale Crackers .jpg

If the idea of making your own crackers sounds intimidating, you’re not alone. However, it needn’t be! Particularly if you are currently harvesting a lot of kale from your garden, or if you grabbed a bunch at the Farmer’s Market that you don’t have a clue what to do with, these crackers are easy, they work seasonally, and are completely NON-intimidating!! I promise.

Warning: they will look brilliantly green before you pop them in the oven…

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The flavours are strong in this cracker, which I love, but you can easily dial down the flavour by omitting the garlic and onion powder or cutting the quantities in half. I served these up with some herbed cashew cream cheese and sliced cucumber, which was unreal! But they would do really well with some traditional hummus, olives, and a few chunks of candied salmon. However you like to serve them, enjoy and let me know how you like them!

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Almond Kale Crackers


Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
Category: Snacks, Appetizers
Cuisine: Plant-Based, Nutrient-Dense

Yield: 20 - 28 Crackers

Crackers-post-bake.jpg

Ingredients

  • 1 cup kale, packed

  • 1/3 cup almond meal/ground Brazil nuts

  • ½ cup sunflower seeds

  • 2 large eggs

  • 1/2 large white or yellow onion, grated

  • 1 tbsp coconut oil, solid

  • 1 tsp onion powder

  • ½ tsp garlic powder

  • 1 tsp salt

Instructions

  1. Preheat the oven to 300 °F and line a baking tray with parchment paper.

  2. Put the kale leaves into a food processor and process until finely chopped. Add the remaining ingredients and process again to a smooth paste.

  3. Using a spatula, spread the mixture onto the lined tray as thinly as possible.

  4. Bake for 25 minutes, take the crackers out and score into desired sized crackers with a large knife. Bake another 25-30 minutes. Allow to cool completely. Break apart into pieces by hand. Store on counter exposed to open air (they will soften in a sealed container).