Nut and seed crackers with kale
» 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.