yields approximately 20 slices

Ingredients:

BY WEIGHT
280 g soaked almonds
165 g soaked flax
80 g kale
4 g sage
40 g nutritional yeast
4 g sea salt
8 g black pepper

BY VOLUME
2 cups soaked almonds
1 cup soaked flax
1 cup kale, shredded
1/2 tbsp sage
3/4 cup nutritional yeast
1 tbsp black pepper
1/2 tbsp sea salt

Prepare your kale by removing the tough stems, then chiffonade the leaves or shred them in a food processor. In a large bowl, massage the kale with the salt until it softens — this little act aids the digestibility of these fibrous little guys. Pulse the almonds in the food processor until you have a fine flour-like meal.  Mix together kale, ground almonds, and spices. Place the flax in a high-speed blender or food processor and blend until you have a doughy consistency, adding a little water, if needed to keep it moving. Fold the flax mixture into the flour & spice blend, mixing thoroughly. Spread the mix evenly on waxed paper or a teflon dehydrator sheet, approximately 12 mm (1/2 inch) thick. Using a knife or a pizza or pastry cutter, score this to the desired bread slice sizes (I suggest 5x5) then bake* or dehydrate at 43 C/110 F for 12 hours or until crisp yet flexible.

*The majority of us don't have dehydrators or low temperature capable ovens, so how do we achieve raw crackers? Sometimes we don't, and that's okay. But you can set your oven to its lowest setting and leave it a crack open (this is ever so nice in cold regions/seasons) and you'll get pretty darn close! If you'd like to try this as a fully cooked recipe, set your oven to 200 C/400 F and bake for about 10-15 minutes, or until golden brown and crisp.

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