Kale Almond Crackers
Day 44: These crackers are posh! They look like they should be in a paper bag with cellophane on the front in Wholefoods. And they taste good, too. Now, I have to make dips and pastes and whatever-vegan/raw-folks-put-on-crackers to, well, dress my crackers. This is adapted from Susan Powers’ wonderful Rawmazing website.
1 cup ground flax
1 cup water
2 cups almonds, soaked overnight (I used my leftover almond flour from making almond milk)
1 bunch kale (leaves removed from stalks, and stalks put into your compost pile)
1 cup raw coconut flour
3/4 cup nutritional yeast
1 tsp chipotle
1 tsp smoked paprika (I couldn’t find this, so I ended up using a rub which had both chipotle and smoked paprika. I got it online and, now, I have heaps and heaps of the stuff – any ideas?)
Himalayan salt and pepper to taste (I did not add this as the rub had plenty)
1. Mix together ground flax and water and leave to one side.
2. Place almonds in food processor and process until finely chopped. Remove to large bowl. ( I did not do this, as I used my already ground almond flour. Btw, I keep this in the freezer)
3. Finely chop kale in your food processor.
4. Add nutritional yeast, coconut flour, smoked paprika and chipotle to the chopped almonds. Mix well.
5. Stir in kale.
6. Add flax/water mixture. Blend well with your hands. (I added a little extra water for binding)
7. Spread 1/4 inch thick on a non-stick paraflex sheet. Apparently, you can also use parchment paper, which really pleases me, for some reason. Score into cracker sized pieces and dehydrate at 145F (62.7 C) for 30 minutes. Decrease heat to 118F (47.7C) and continue to dehydrate until done (approximately 8 hours, depending the machine), turning once or twice and moving to screens half way through dehydration. They come out dry and crispy -Yum!
PS – Susan is a professional food photographer so the photos on her site are amazing! Truly worth checking out.