Ingredients
Scale
- For the Kale:
- 200g (about 7 oz or 1 large bunch) fresh kale, tough stems removed
- 1 tablespoon olive oil
- Pinch of salt
- For the Seed & Flour Mix:
- 1 cup (100g) almond flour (finely ground)
- 1/2 cup (70g) sunflower seeds
- 1/2 cup (65g) pumpkin seeds (pepitas)
- 1/4 cup (40g) flaxseed meal (ground flaxseeds)
- 1/4 cup (40g) chia seeds
- 2 tablespoons sesame seeds
- 1/4 cup (20g) nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon sea salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- For the Wet Ingredients & Binding:
- 3/4 cup (180ml) warm water (to mix with flaxseed meal)
- 2 tablespoons olive oil
- 1–2 tablespoons additional water (if needed, to adjust dough consistency)
Instructions
- Prepare the Kale:
- Preheat your oven to 175°C (350°F).
- Wash the kale thoroughly and remove the tough inner stems. Roughly chop the leaves.
- In a bowl, toss the chopped kale with 1 tablespoon of olive oil and a pinch of salt. Spread it in a single layer on a baking sheet.
- Bake for 5-7 minutes, just until it wilts and slightly softens. You don’t want it crispy like kale chips yet. Remove from oven and let it cool slightly. Reduce oven temperature to 160°C (320°F) for baking the crackers.
- Make the Flax “Egg”:
- In a small bowl, combine the 1/4 cup flaxseed meal with 3/4 cup warm water. Stir well and set aside for 10-15 minutes to thicken into a gel-like consistency. This will act as your primary binder.
- Process the Kale & Seeds:
- Once the wilted kale has cooled a bit, transfer it to the food processor. Pulse a few times until finely chopped but not completely puréed. You still want some small visible pieces for texture. Transfer the processed kale to a large mixing bowl.
- To the now-empty food processor (no need to clean it), add the sunflower seeds and pumpkin seeds. Pulse until they are coarsely ground – some smaller pieces and some slightly larger bits are fine for texture. Don’t over-process into a powder. Add this to the bowl with the kale.
- Combine Dry Ingredients:
- To the large mixing bowl containing the kale and ground seeds, add the almond flour, chia seeds, sesame seeds, nutritional yeast, garlic powder, onion powder, 1 teaspoon sea salt, and black pepper. Stir everything together thoroughly until well combined.
- Add Wet Ingredients:
- Pour the thickened flax “egg” mixture and 2 tablespoons of olive oil into the dry ingredients.
- Using a sturdy spatula or your hands, mix everything together until a cohesive dough forms. It will be a bit sticky and rustic-looking. If the dough seems too dry and crumbly to come together, add 1 tablespoon of additional water at a time, mixing well after each addition, until it just holds together. Be careful not to make it too wet.
- Roll Out the Dough:
- Divide the dough in half. This makes it easier to roll thinly.
- Place one half of the dough between two large sheets of parchment paper.
- Using a rolling pin, roll the dough out as thinly as possible – aim for about 1/16 to 1/8 inch (1.5-3mm) thickness. The thinner the dough, the crispier your crackers will be. The shape doesn’t need to be perfect.
- Peel off the top layer of parchment paper.
- Score and Prepare for Baking:
- Using a pizza cutter or a sharp knife, score the dough into cracker shapes (squares, rectangles, diamonds – your choice!). You don’t need to cut all the way through, just enough to make them easy to break apart after baking.
- Carefully slide the bottom parchment paper with the scored dough onto a baking sheet.
- Repeat the rolling and scoring process with the second half of the dough.
- Bake the Crackers:
- Bake in the preheated oven at 160°C (320°F) for 20-25 minutes.
- After 20-25 minutes, remove the baking sheets from the oven. Carefully flip the large sheets of crackers over (you might need to use another baking sheet or a large cutting board to help). If they are already breaking apart along the score lines, you can flip individual crackers or smaller sections.
- Return to the oven and bake for another 15-25 minutes, or until the crackers are golden brown, crisp, and dry to the touch. Baking time will vary depending on their thickness and your oven. Keep a close eye on them during the last 10 minutes to prevent burning, especially the edges. Crackers on the outer edges of the baking sheet may cook faster.
- Cool Completely:
- Once baked, remove the crackers from the oven and transfer them (still on the parchment if in large pieces, or individually if separated) to a wire rack to cool completely. They will continue to crisp up as they cool. This step is crucial for maximum crunchiness!
- Break and Store:
- Once completely cool, break the crackers apart along the score lines.
- Store in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: One Normal Portion
- Calories: 35-45