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!
Course
Snack
Cuisine
American
Keyword
gluten-free, kale crackers, living meatless, plant-based, recipe, snack
Prep Time20minutes
Servings20
AuthorRachel Joy Olsen
Ingredients
1 cupground flaxseed
3 cupsfiltered water
2cupsraw almonds,soaked overnight, then drained and rinced.
1bunch kale,finely chopped
1cupcoconut flour
¾cupnutritional yeast
2tsporegano
2tspdill
1/8tspsea salt
1/8tspblack pepper
Instructions
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.
Recipe Notes
Store in a large container or ziplock bag.
If you have a nut allergy, replace the almonds with buckwheat.