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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