Cheezy Kale Crackers

by Susan on November 25, 2012

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.

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 is a great way to rinse and dry the leaves.

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 Kale Almond Crackers

  • 1 cup ground golden flax
  • 1 cup water
  • 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

1. Mix together ground flax and water. Set aside.

2. Place almonds in food processor and process until finely chopped. Remove to large bowl.

3. Finely chop kale. I do this in the food processor, also.

4. Add nutritional yeast, coconut flour, smoked paprika and chipotle to the chopped almonds. Mix well.

5. Stir in kale.

6. Add flax/water mixture. Blend well. I use my hands at this point.

7. 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.

 

 

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{ 131 comments… read them below or add one }

Judy February 11, 2014 at 3:14 pm

how many does this serve based on what serving size? what is the storage on this?
Thank you

c February 18, 2014 at 7:02 pm

Hi I am allergic to nutritional yeast. What can be used as a substitute?
Thanks
Christi

Susan February 19, 2014 at 12:00 pm

The nutritional yeast is what gives the crackers the “cheezy” flavor. You can omit it. I honestly don’t have a suggestion to replace that flavor. :-)

kate February 28, 2014 at 12:36 pm

I find that nutritional yeast is pretty unpleasant. First of all, it’s not raw. And I bet that if we knew how it was really processed, none of us would want to eat it. It’s also loaded with synthetic vitamins….yep. Really. Unless you get the unfortified ones, in a can, and they
taste totally different. So I say, skip the yeast, and pretend that there is a ‘cheezy’ taste. =)

Susan February 28, 2014 at 1:11 pm

Hi, Kate,

I don’t completely agree with you on the nutritional yeast. I have written about it here: http://www.rawmazing.com/raw-food-and-nutritional-yeast/. I enjoy it and will continue to use it. It’s up to everyone to decide what is right for them. You can now find organic nutritional yeast, too.

Lana Doherty March 1, 2014 at 9:06 am

Can you make your own coconut flower and do u know how?

Jenjen March 1, 2014 at 11:36 pm

could you suggest a replacement for almonds please ?
I know it is a hard one , but my partner is serverely allergic to nuts and I have alot of trouble trying to replace nut flours and meals in recipes . I have used linseed meal as a replacement previously , but as this recipe already uses it I thought / hoed you may have a suggestion .Thanks for sharing your recipes , experiences and knowledge , Jen

Jenjen March 1, 2014 at 11:47 pm

I am sooooooooooooo sorry , I should have read the FAQ first . I appreciate your time and sorry for wasting it . Jen

Erin March 2, 2014 at 1:33 am

I am allergic to almonds. Do you have a replacement sugestion?

MPaula March 2, 2014 at 10:59 pm

I have to comment on your slicer – pretty amazing. I use a similar device – without knives! – to trace drawings.
To Lana: I would think that you could buy unsweetened coconut flakes/shreds and grind it to powder (flour).

Charisa March 3, 2014 at 8:59 pm

Have you tried using almond flour to substitute the coconut flour?

Stef March 7, 2014 at 6:11 pm

This recipe is exciting to me! I have made kale chips and I love them but cannot figure out how to keep them crisp (without needing to re-dehydrate them every time). So, this is a great way to have some of that cheesy kale flavor I love AND I am going to experiment with using leftover almond pulp (from homemade almond milk). Can’t wait to try it!

jade March 11, 2014 at 10:33 am

If anyone tries this with success without coconut, please post your sub and result! My son is severely allergic to coconut. It comes up in so many whole food recipes (as he is also dairy free) and is very difficult to substitute! Thank you – can’t wait to make these crackers!!!!

Roselie March 12, 2014 at 12:48 pm

Hello! I know that making these in the oven would make them not raw, but would you happen to know at what temp and how long I can put these in the oven? I really need to invest in a dehydrator! Thank you for the recipe!

Susan March 12, 2014 at 3:13 pm

Hi, Roselie, Since this is a raw food site, I normally do not test the recipes in the oven. That said, this one I did. As it states in the post, I baked them at 200 for 25 minutes, flipping them once during baking. Cheers!

Millie March 25, 2014 at 3:41 am

Thank you sooo much for this fab recipe.

Rose Wignall March 26, 2014 at 2:38 pm

Made them twice now…..a go to stable for lunch!

Marcelita April 3, 2014 at 3:32 pm

I made these yesterday and they were delicious! I need to work more on my dehydrating techniques (maybe do them thinner for a crispier feel) regardless, they were amazing. i did substitute the kale with fresh organic spinach :)

Julie April 10, 2014 at 7:31 pm

These are amazing!! I didn’t have almonds so I substituted half cashews and half walnuts and added a little more spice. They’re my new favorite cracker! Thanks for making delicious raw food and being inspirational!

Jola April 20, 2014 at 7:55 am

They crackers look delicious :) Can you suggest any substitutes for almonds which would not be nuts? As much as I love them, I know I consume far too much of them…

sylvia May 8, 2014 at 3:35 am

Can you use an alternative to coconut flour? Thanks x

Susan May 8, 2014 at 10:19 am

You can leave it out but you will have to adjust the liquid in the recipe. Cheers!

Bayley May 12, 2014 at 3:30 am

I was on the Vegan Chat Room When I came across this recipe, I am a budding vegan trying for a healthier lifestyle and a healthier planet. Do you have any tips for someone like me? could really use the advise as im not sure where to start, ive been reading books and talking about it with family but they seem unresponisive about the idea to my change and im not sure how to put it across that i am serious.
Many Thanks
Bayley

Sue May 16, 2014 at 6:33 pm

When my son was a baby I could not give him any dairy. When I used mustard, it would mimic a sharp cheese flavor. I wonder that would work for the girl who is allergic to nutritional yeast.

Sue May 17, 2014 at 2:51 pm

I have them made and ready to put in my dehydrator. The dough has a nasty, bitter aftertaste. I am praying the “baking” will take that away. I did everything perfect to the recipe, and the dough is just overwhelmingly bitter. I added organic sugar to it to soften the blow. Anyone have any advice?

The Vegan Pixie June 3, 2014 at 6:43 pm

Ooh wow, these sound fantastic! I love cheesy kale chips, and I have half a bag of kale to use up.. I think I know what I’m doing with that!
(Also, I’ve found that white miso can add a “cheesy” flavour to things. As can (of all things!) pomegranite! Just a little bit, but it really does! Might be worth a shot for those adverse to nutritional yeast? :) )

patty June 21, 2014 at 6:54 pm

Are the almonds in this recipe raw before you soak them? Or are they already roasted?

Susan June 21, 2014 at 8:10 pm

Hi, Patty, we use raw almonds as this is a raw food site. Cheers!

kate July 9, 2014 at 7:16 pm

I know that a lot of recipes in the ‘raw’ food world call for nutritional yeast. I wonder if folks really know about this stuff, and how undesirable it really is. I’m sure we would be horrified to know how it is really made. it’s not raw, for starters, and i do know that synthetic vitamins are added, and who knows what else. I noticed one comment on here referring to being allergic to it. I’m not surprised. I think we would all do well to skip the NY when at all possible.

Sonia July 23, 2014 at 4:48 pm

Hi. Love the recipe. Just one question.
What can I use instead of flax seeds. ?

Susan July 28, 2014 at 1:07 pm

Hi, Sonia, You can try chia seeds but you might have to adjust the liquid. Cheers!

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