Super Seed Kale Crackers

Store-bought crackers and snacks aren’t always ideal when it comes to staying healthy. They frequently contain fillers and preservatives. 

This multi-seed crackers recipe is made with pumpkin seeds, chia seeds, flaxseed (linseed), sesame seeds, buckwheat and hemp seeds, and kale. These seed crackers are naturally gluten-free, grain-free, nut-free, paleo, vegan and low-carb crackers! The resulting crackers are nutty-tasting, really delicious and quite moreish. You actually don’t feel the kale taste.

They are the perfect addition to mezze, dips, nibbles, platters, and more, or as a simple, nutritious snack to eat on their own.

I always end up slightly tweaking this recipe each time, depending on the seeds I have at home. 

I prefer to bake these seed crackers at low temperatures. Seeds have a lot of monounsaturated and polyunsaturated fats. When polyunsaturated fats are subjected to heat, as in roasting, they are more likely to be destroyed or oxidised. This might cause damaging free radicals to develop, which can damage your cells. 

These crackers will store in an airtight container for up to three weeks at room temperature or preferably in the fridge to avoid going rancid, given that polyunsaturated fats are more delicate.

These crunchy crackers can be flavoured with a variety of herbs and spices: Italian herbs, garlic and onion powder, ‘everything bagel seasoning,’ basil, thyme, oregano, paprika, za’atar, etc. I’d recommend 1-2 teaspoons of each. For even more flavour, add some chopped nori/seaweed/furikake seasoning. 

What’s Good About This Recipe?

• These crunchy multi-seed crackers are highly nutritious. Seeds are a good source of protein, healthy fats, fibre, vitamins (such as folate, vitamin B’s, vitamin E), and minerals (such as magnesium, potassium, calcium, plant iron and zinc). The protein, fat, and fibre content of seeds increases satiety and helps to balance blood sugar response contributing to fewer cravings and energy dips. 
• Kale: What’s not to love about kale? This cruciferous vegetable is related to the cabbage family. Kale is one of the most nutrient-dense vegetables, being high in fibre, antioxidants, calcium, vitamins C and K, iron, and a variety of other minerals that can help avoid a variety of health issues.

Super Seed Kale Crackers

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• Author: Elisa Tricon
• Total Time: 2 hours 10 minutes
• Diet: Gluten Free

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Description

Store-bought crackers and snacks aren’t always ideal when it comes to staying healthy. These multi-seed kale crackers are the perfect addition to mezze, dips, nibbles, platters, and more, or as a simple, nutritious snack to eat on their own.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup pumpkin seeds
• 1 cup flax seeds
• 1/4 cup chia seeds
• 1/4 cup hemp seeds
• 1/3 cup raw buckwheat
• 1/4 cup sesame seeds
• 1 tsp salt
• 1 1/4 cup water
• Kale 200g
• Spices to taste (optional)

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Instructions

1. Bake the pumpkin seeds for 10-15 minutes at 140ºC. This step is optional, but I prefer the taste of the pumpkin seeds lightly toasted.
2. Blend the kale and water in a high-speed blender until completely smooth.
3. Ground the flax seeds and buckwheat until it resembles coarse sand. Combine it with the remaining seeds.
4. Stir together the kale mix with the seeds. The mixture will have a gooey/gel-like consistency. After you’ve stirred for a minute or so, you’ll notice the mixture start to thicken.
5. Transfer the mixture over to a baking sheet covered with parchment paper. Spread into a thin layer.
6. Cook for 2 1/2 to 3 hours or until fully dehydrated, rotating the side halfway through.
7. Once dried and cool, break into pieces.

• Prep Time: 10
• Cook Time: 120
• Category: Baking

Keywords: gluten-free, super seed crackers