Cheezy Kale Crackers
If I don’t have a batch of raw crackers or flat bread around, I am at extreme risk of snack attacks. You know what I am talking about. The attacks that an apple or an orange can’t curb. The attacks that find me riffling through the cabinets for something crunchy and satisfying. The attacks that can lead me to less than desirable food. My cracker recipes are an important part of my raw food recipes collection.
Raw crackers are tasty and nutritious. Best of all, just a few quickly satisfy that craving and are so filling I never over-eat them. I also know that I am getting great nutrients, not just empty calories when I eat them.
For this recipe, I wanted to use incorporate kale as I am a huge kale fan. I have also been a little obsessed with making a raw cheese cracker so out came the nutritional yeast (great for a cheesy flavor).
To top it off, I decided to do an experiment. I pulled a bit of dough out and baked it in the oven. Why? Because I am often asked how to make raw recipes (that require dehydration) in the oven and I can’t answer the question. Since this is raw blog, my recipes are developed to be eaten raw. I do not test them for baking times but I decided to experiment with this one just to see what would happen. The rules for dehydration and baking are different (see the FAQ page).
The baked version.
Please know that baking raw recipes destroys a lot of nutrients. Since these recipes are made with healthy, whole, pure ingredients instead of traditional unhealthy ingredients, I realize people want to try them whether they have a dehydrator or not. Plus they are gluten free.
What happened when I baked a tray? They did bake. (Please note, some things that are intended to be dehydrated won’t bake correctly.) I baked them 25 minutes at 200 degrees on the convection setting, flipping once. The result? The taste, when compared to the dehydrated raw crackers was seriously lacking the lovely fresh, intense flavor of the dehydrated crackers.
I had friends try both versions, and the consensus was always the same. The baked crackers lost some flavor (not to mention nutrients). And the kale, instead of tasting like vibrant, fresh kale, tasted, well … baked.
It is interesting to note that I photograph food in many top restaurants. Increasingly I have been seeing dehydrators in quite a few of the kitchens. As chefs search for ways to coax the best flavors out of food, they are increasingly turning to methods like dehydrating.
It makes sense that the dehydrated crackers have more flavor. But, if you don’t have a dehydrator, and it is not important to you that the crackers are raw, you can experiment with the recipe. Just put your oven on the lowest temp (using convection helps) and keep an eye on it until it looks crisp and done. You will probably need to flip it once for proper drying. If you didn’t have the dehydrated crackers to compare them to, they are definitely passable.
For this recipe, I decided to include a little photo tutorial that covers the process of making these crackers. You will see one of my methods rolling and cutting the crackers.
“Cheezy” Kale Crackers (recipe follows pictures)
To prepare the kale, strip the leaves from the stems.
A salad spinner
Chop the almonds until fine in food processor.
Add nutritional yeast, coconut flour and spices. Stir to combine.
Finely chop kale and add to almond mixture and stir well.
Mix in the flax/water mixture. I often do this by hand. SO much easier.
Form 1/3 of the “dough” into a rectangle on a non-stick dehydrator sheet. You can also use parchment paper.
Place another non-stick sheet over the “dough” and roll out 1/4-inch thick.
Peel off the top non-stick sheet.
Cut into strips. This is my favorite cutter. You can find it here: Pastry Cutter
Trim off the excess and set aside to roll out with the next sheet.
Cheezy Almond Kale Crackers
- 1 cup water
- 1 cup ground golden flax
- 2 cups almonds, soaked over night, drained and rinsed
- 1 bunch kale
- 1 cup Raw Coconut Flour
- 3/4 cup nutritional yeast
- 1 tsp chipotle
- 1 tsp smoked paprika
- Himalayan salt and pepper to taste
- Mix together ground flax and water. Set aside.
- Place almonds in food processor and process until finely chopped. Remove to large bowl.
- Finely chop kale. I do this in the food processor, also.
- Add nutritional yeast, coconut flour, smoked paprika and chipotle to the chopped almonds. Mix well.
- Stir in kale.
- Add flax/water mixture. Blend well. I use my hands at this point.
- Spread 1/4-inch thick on non-stick sheet (see above for my method). Score into cracker sized pieces and dehydrate at 145 for 30 minutes. Decrease heat to 118 and continue to dehydrate until done (approximately 8 hours*) turning once or moving to screens halfway through dehydration. You want these very dry.
*Dehydration times can vary widely due to different dehydrators and humidity. Read about why we start dehydration at 145 here: FAQ. Yes, it stays raw.
Kristen wrote on December 4, 2012
Susan Burley, I just finished mixing up my first batch and was wondering the same thing. I’m considering adding some more water now that I’ve read your comment. I also added some Namashou because the batter seems a little bland. I might also sprinkle some salt on top after they are rolled out on the drying tray and press it in a little. I’ll let you know how they turn out.
Susan wrote on December 5, 2012
Because there were two comments discussing the crackers being dry, I decided to remake the recipe just to be 100% sure. The claim to fame here is that these recipes work. All the time. So, I was concerned. I made another batch, exactly as stated above and they turned out exactly as above. The only thing I can figure is that maybe you didn’t soak your almonds long enough? And the almonds shouldn’t have been dried, they come right out of the soak water, get rinsed and then into the food processor. Also, you need to roll them out right away. And you need to roll them…not pat them into shape. As for the flavor, the dehydration process concentrates the flavors. What you get out is different from what you put in.
SARAH wrote on December 3, 2012
Hi Susan!!! Thank you for the step by step pictures….They’re just great! I live in the Caribbean so coconut is a staple food for me. Never thought of using it to make crackers…. I’m pulling out my Vitamix to ground the coconuts… Thanks for a delicious recipe
Anna Marie wrote on December 3, 2012
I ordered the book of Rawmazing. I love your book. I already ordered the dehydrator last week. I hope to get it today. I cant wait 🙂
Jennifer Pederson wrote on November 30, 2012
Hello,
Just wondering if you could clarify for me (sorry if you already have) does the recipe call for 1 C of flax, ground or 1 C of ground flax.
Thanks,
Jenn
Sue Burley wrote on November 30, 2012
So has anyone else tried this? Is there a liquid missing? Mine were very dry and tasted dusty for lack of a better word. I am pretty much done with dehydrator recipes other than kale chips as I am sick of throwing food away. (not just from this site but any ones I’ve tried – some have even tasted OK on first bite but after a couple bites – meh) Wonder if its just me?
Natalie Rodreguez (@NRodreguez) wrote on November 30, 2012
Hiya Susan,
thanks so much for creating and posting such an awesome recipe! Ive just placed my first batch in my dehydrator and cant wait to try them!!!
… namaste
Lou wrote on November 29, 2012
Susan I am so glad… I look forward to trying it. The flavor is wonderful together, I think.
Droolin' Fool =9 wrote on November 28, 2012
These look phenomenal! I love the step-by-step photos. Every time I come to this site, I drool on my keyboard!
I’ve got me some Cranberry Walnut Crackers in the dehydrator. Had to drive halfway across the state to get young coconuts so I could make the cheese. =D Can’t wait till tomorrow! I’ll be pigging out! Oink! Oink! =9
Thanks, Susan, for all your Rawmazing recipes!
Lou wrote on November 28, 2012
Sorry Susan. I want to know how to have nutritional yeast stay on pumkin seeds. I tried olive oil but I felt it was to oily, do I need to add less oil and try again?
Susan wrote on November 28, 2012
Lou…I think you have inspired me to do a recipe. Will get back to you.