Kale is paired here with garlic, onion,nutritional yeast and other spices. These are substantial in flavor as well as in vitamins. The kale especially stands out in this recipe, making it a kale lover’s delight. One can’t ask for more!

Purple Kale Crackers

Ingredients:
1 bunch of purple kale
¼ cup of olive oil
¾ tsp. garlic powder
¾ tsp. onion powder
¼ tsp. Himalayan sea salt

Directions:
Rinse the kale. Remove the leaves from the stems and break the leaves into medium sized pieces. Take the olive oil and pour it over the leaves. Mix the oil in with your hands and make sure the leaves are evenly coated. Sprinkle the seasonings on top and mix them in by hand as well. Make sure the leaves are evenly coated. Take two Excalibur dehydrator trays with teflex sheets and spread the leaves out on the trays. Place into the dehydrator for 8 hours at 115 degrees.

Cracker Ingredients:
2 cups blanched almond flour
1 cup ground golden flax seeds
¼ tsp. Himalayan sea salt
¾ tsp. onion powder
¾ tsp. garlic powder
2 tbsp. tamari
¼ cup filtered water
¾ cup nutritional yeast

Directions:
Place almond flour, salt, onion, garlic, tamari, water, nutritional yeast, and flax seed into a Cuisinart. Mix until evenly mixed. Scrape the sides with a spatula while mixing. Remove from the Cuisinart and place into a large bowl. Add the kale pieces to the bowl and hand mix it in with a spoon. Take a round food mold from an Ateco round food mold set and place two tbsp. of batter into the mold. Press it down with a press to make sure it is solid. Remove the mold from the cracker and place it on a dehydrator tray with a teflex sheet. Rinse off the press and the mold after every two crackers. Repeat the procedure until all of the crackers have been done. Place the trays into the dehydrator at 140 degrees for 1 hour. Remove them and flip them over. Place them back into the dehydrator at 115 degrees for 8 hours.

Makes approximately 33 crackers