CHEEZY KALE ALMOND CRACKERS
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Mix together ground flax and water. Set aside.
Place almonds in food processor and process until finely chopped. Remove to large bowl.
Finely chop kale in food processor.
Add non-fortified nutritional yeast (nooch), coconut flour, smoked paprika and chipotle to the chopped almonds. Mix well.
Stir in kale.
Add flax/water mixture. Blend well.
Spread ¼ inch thick on non-stick sheet. Use a rolling pin. Score into cracker-sized pieces and dehydrate at 145F for 30 minutes.
Decrease heat to 118F and continue to dehydrate until done (approximately 8 hours) turning once or moving to dehydrator screens halfway through dehydration.
You want these very dry.