photo

We had a bunch of fresh basil from Johnson’s Backyard Garden that we got last week at the Triangle Farmer’s market here in Austin, so we decided to whip up some yummy crackers.  We are always looking for gluten-free, vegan, yummy snacks, and these hit the spot!

RAW PESTO KALE CRACKERS

2 cups raw soaked almonds
1 cup raw soaked sunflower seeds
1 cup raw soaked pumpkin seeds
3/4 cup raw flax seeds
2 cloves garlic
3/4 cup nutritional yeast
large handful kale
large bunch of basil
salt to taste (sea salt, celtic or himalayan salt)

Soak almonds over night. Soak seeds just until soft. Grind flax seeds in vitamix, to a fine powder.

Process almonds, sunflower seeds, pumpkin seeds in food processor til thoroughly mixed. Add kale, basil, and garlic, process/pulse. Add flax seeds, yeast, and salt, and process.  Pulse if the mixture gets stuck or too thick.  You want a slightly wet, pureed mixture.

Divide the mixture into 2 sections. Using a rolling pin, roll each section out separately on teflon trays, about 1/4 inch thick. It’s helpful to place a sheet of plastic wrap over the dough and roll over it with the rolling pin.

Once the dough is rolled on the trays, score/slice into the desired size using a dull knife.

Dehydrate in a dehydrator overnight at 105 degrees, 12-16 hours or until crisp.

Eat and Enjoy! Yum!