Baked Kale Crackers Recipe

This Baked Kale Crackers Recipe is deliciously healthy and goes well with hummus.
From "Kale"

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Yield: 2 to 4 servings


One of the most nutrient-dense vegetables, kale is the versatile superfood everyone is talking about—and eating! With Kale: The Complete Guide to the World's Most Powerful Superfood (Sterling, 2013), Stephanie Pederson, a holistic health nutritionist, provides a one-stop resources for all things kale, including recipes for every meal, a helpful growing guide and tips on choosing and storing kale. Whether in a sauce, as a snack or on a mini pizza, kale is certainly one of the veggie world’s most-valuable-players. The following Baked Kale Crackers Recipe is excerpted from chapter 6, “Small Bites: Kale Appetizers and Snacks.”

You can purchase this book from the MOTHER EARTH NEWS store: Kale

Baked Kale Crackers Recipe

Once you’ve mastered kale chips, you may want to try your hand at something a bit more substantial, like these fun and very healthy baked kale crackers! We love them with a bit of hummus.

Ingredients:

• 6 leaves of Lacinto kale, deribbed
• 2/3 cup ground almonds or mixture of walnuts, pecans, and almonds
• 1/4 cup sesame seeds
• 2 tablespoons chia seed
• 1/4 cup nutritional yeast
• 1/2 teaspoon salt
• Dash pepper
• 1 teaspoon curry powder, chili powder, chipotle powder, or other favorite spice

Instructions:

1. Preheat oven to 250 degrees Fahrenheit.

2. Line a baking sheet with parchment or aluminum foil.

3. Add kale to the bowl of a food processor. Pulse until ground into a paste.

4. Add remaining ingredients and pulse until combined.

5. Using a silicone spatula, spread mixture onto prepared baking sheet. Score into crackers (make them on the small size; the crackers break easily when too large).

6. Bake for 40 to 45 minutes.

Create even more with kale in the kitchen. Read Recipes for Kale Snacks and Appetizers.


Cracker Lore

Hardtack, rusks, rye crisps—there have always been crackers. Though in the early days, these creations were often known as “bread” or “biscuits.” They didn’t take on the name “cracker” until 1801 when Massachusetts baker, Josiah Bent, overcooked a batch of savory biscuits. These burnt flatbreads crackled loudly, giving Bent an idea for a great name: Cracker.


Reprinted with permission from Kale: The Complete Guide to the World’s Most Powerful Superfood © 2013 by Stephanie Pedersen, Sterling Publishing Co., Inc.






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