Tuesday, February 9, 2016

Kale Crackers

Kale is kind of a big deal right now, and I'm fine with that. It's nutritious, powerful, disease-preventing, versatile, pretty - I get it. It's one of the most nutrient dense foods you can find and depending on where you live, it's available to us pretty much whenever we want it. #KaleYeah!


Creating recipes, I am always searching for ways to incorporate more green vegetables. As people living in a increasingly westernized world, we can always strive for this. This recipe is the epitome of incorporating more green vegetables. These crackers are made from mostly vegetables and in my book, that's a huge plus to this recipe. They are great just by themselves, but if you're looking to add more calories or just looking to be fancy, they are awesome with my Cashew Cream Cheese.  Give these a try, and be surprised at just how "snackable" they are (you can't eat just one).





Kale Crackers
By Bailey West, B.S. Nutrition/Dietetics

1 cup almond meal
1 cup rolled oats (ground into flour)
1 cup nutritional yeast
1 pound kale
2 red bell peppers
1 t chili powder
Black pepper, to taste
Himalayan salt, to taste
Cayenne pepper, to taste

1. Preheat oven to 350 degrees.

2. Using a food processor, chop kale, peppers, and oats until fine (you may have to do this a few batches at a time).

3. Combine all ingredients in a large mixing bowl and combine well. Return ingredients to the food processor and blend until a paste-like consistency develops.

4. Using a nonstick baking mat, spread the mixture onto two baking sheets, about 1/4" thick.*

5. Cut the dough into squares using a pizza cutter.

6. Bake 20-25 minutes. Flip crackers and bake another 15-20 minutes or until crispy.

* If rolling out using your hands, keep them wet with water to avoid the mixture sticking to your hands!




Thank you for reading, enjoy!

1 comment:

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