Oregano Dill Kale Crackers
Cheese and crackers are a party snack favourite for many people. However, store bought crackers are often loaded with hydrogenated oil and preservatives and dairy…well, I tell you all about that in my blog. Let’s just say you’re better off without it.
These crackers are delicious and good for you!
- 1 cup ground flaxseed
- 3 cups filtered water
- 2 cups raw almonds, soaked overnight, then drained and rinced.
- 1 bunch kale, finely chopped
- 1 cup coconut flour
- ¾ cup nutritional yeast
- 2 tsp oregano
- 2 tsp dill
- 1/8 tsp sea salt
- 1/8 tsp black pepper
Mix the water and ground flaxseed in a bowl. Set aside
Process soaked buckwheat in food processor until they are a fine meal. Remove and place in a large bowl.
Add nutritional yeast, coconut flour, oregano, and dill to almond meal.
Mix in kale.
Add flax and water mixture. Mix well by hand.
Spread ¼ inch think on dehydrator sheet.
Use a pizza cutter to cut lines in the dough in nite size pieces.
Set to 115 F and dehydrate for about 8 hours.
Flip after 4 hours.
Break off bite size pieces and serve.
Store in a large container or ziplock bag.
If you have a nut allergy, replace the almonds with buckwheat.