Kale Crispbread

October 19, 2016

Kale Crispbread has a strong taste. If you make 40–50 pieces, you might want to eat them with a creamy, mild dipping sauce. 

20 pcs. 

1 L (4 cup, US) kale, coarsely chopped, ribs removed 
1 dl (60 g) linseeds 
0,5 dl (30 g) chia seeds 
0,5 dl (50 g) sunflower seeds 
0,5 dl (30 g) cornmeal 
2 tbsp cooking oil 
0,5 tsp salt 
0,5 tsp pepper mix 
2 small onions 
4 cherry tomatoes 

Put all the ingredients into a food processor and blend. 

Line a 28 x 35 cm baking tray with a parchment paper and turn the dough out onto it. Flatten the dough with wet hands. Cut the sheet into 20 squares with a knife or a roller cutter. 

Preheat oven to 100 °C. Bake for 45 minutes. Flip. Remove the paper and bake another 45 minutes. Break into pieces and bake for a further 10 minutes. 

Let cool on a wire rack.

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