Nut and seed crack­ers with kale

Good Health (Australia) - - Be Nourished -

» MAKES 20 CRACK­ERS » DAIRY-FREE » GLUTEN-FREE » GRAIN-FREE

½ cup pump­kin seeds, finely ground into flour

½ cup sun­flower seeds, finely ground into flour

1 cup al­mond flour

1 large or­ganic free-range egg

½ tsp sea salt, plus a lit­tle ex­tra

½ tsp freshly ground black pep­per, plus a lit­tle ex­tra

Hand­ful of kale, pars­ley or co­rian­der, stalks re­moved

YOU WILL NEED:

An air­tight tin or jar 1 Pre­heat the oven to 170°C. 2 Place the pump­kin-seed, sun­flower and al­mond flours in a food pro­ces­sor, then add the egg, salt and pep­per. Pulse un­til a dough forms. Scrape the dough out onto a clean, dry sur­face and cover. Very finely chop the greens, then knead them gen­tly into the dough un­til thor­oughly com­bined.

3 Place the dough be­tween 2 sheets of non-stick bak­ing pa­per and roll out as thinly as pos­si­ble, ide­ally 1.5mm. Take off the top layer of pa­per and sprin­kle the dough with ex­tra salt and pep­per. Slide the bot­tom sheet of bak­ing pa­per along with the dough onto a bak­ing tray, and pop it in the oven for 12–14 min­utes. When the edges are nicely golden, re­move and trans­fer to a rack to cool and crisp up. Break up into crack­ers and store in an air­tight tin or jar. These are best eaten within 3 days.

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