Saturday, January 12, 2013

Kale Crispbreads

Kale Crackers

From our test kitchen to your home kitchen
This week, we're sharing a recipe for delicious spiced Kale and Pumpkin crackers. Gluten and dairy free.  They're versatile enough to eat for breakfast, lunch, or dinner and of course they're great for snacking along with your favourite Raw Vegan dips.

If you need a hand to get back on track of your health, or weight loss goals, try my 10 Week Mind and Body Transformation program to kick start the year and get you on your way to achieve any health goal this year.

Kelly has lost 11kgs to date, but focuses more on how she feels from the inside out and has maintained this weight for 7 months.

We'll be back next week with another wholesome recipe.

Happy cooking,
The Healthy Appetite team

Kale Crackers

By Horatio Hornblower

15 mins
Spiced Kale and Pumpkin Seed Crackers
Serves 6

2 cups pumpkin seeds
1 cup shredded dark green kale (or spinach)
1 teaspoon lime or lemon juice
1 tablespoon ginger
1 teaspoon coriander ground
1 tspn garlic powder
1 tspn onion powder
1/8 tsp chillie flakes
2 tablespoons tamari (use soy sauce if you have not got tamari)
½ teaspoon sea salt
¼ cup flax meal or LSA,
¾  water


  1. Place all ingredients in a food processor except flax meal and water, process until coarsely
  2. Transfer to a whisking bowl add flax meal, combine well by hand, add water and mix well to combine
  3. Put onto baking paper sheet and spread evenly
  4. Bake in the oven for 20-30 mins 120 degree or until crispy.
  5. Once baked, cut into crisp bread size squares with a pizza cutter.
  6. Keep in a sealed container into a dry place

Serve with salsa, guacamole,  one of your favourite raw vegan dips.  We like them with  bed of lettuce, spinach, diced tomato, chopped coriander and Spanish onion for a snack or easy dinner.
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