If the idea of making your own crackers sounds intimidating, you’re not alone. However, it needn’t be! Particularly if you are currently harvesting a lot of kale from your garden, or if you grabbed a bunch at the Farmer’s Market that you don’t have a clue what to do with, these crackers are easy, they work seasonally, and are completely NON-intimidating!! I promise.

Warning: they will look brilliantly green before you pop them in the oven…

The flavours are strong in this cracker, which I love, but you can easily dial down the flavour by omitting the garlic and onion powder or cutting the quantities in half. I served these up with some herbed cashew cream cheese and sliced cucumber, which was unreal! But they would do really well with some traditional hummus, olives, and a few chunks of candied salmon. However you like to serve them, enjoy and let me know how you like them!

Almond Kale Crackers

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
Category: Snacks, Appetizers
Cuisine: Plant-Based, Nutrient-Dense

Yield: 20 - 28 Crackers

Ingredients

1 cup kale, packed
1/3 cup almond meal
1/4 cup freshly ground flaxseeds
½ cup sunflower seeds
2 large eggs
1/2 large white or yellow onion, grated
1 Tbsp coconut oil, solid
1 tsp onion powder
½ tsp garlic powder
1 tsp salt

Instructions

Preheat the oven to 300 °F and line a baking tray with parchment paper.
Put the kale leaves into a food processor and process until finely chopped. Add the remaining ingredients and process again to a smooth paste.
Using a spatula, spread the mixture onto a lined baking tray and distribute as evenly as possible.
Bake for 25 minutes, take the crackers out and flip them entirely onto a new piece of parchment, then score into desired sized crackers with a large knife. Bake another 25-30 minutes. Allow to cool completely. Break apart into pieces by hand. Store on counter exposed to open air (they will soften in a sealed container).