What's New?

Cheezy Kale Crackers



  • 1 c ground flax
  • 1 c water
  • 2 c almonds, soaked over night, drained and rinsed
  • 1 bunch kale
  • 1 cup Raw Coconut Flour
  • 3/4 cup nutritional yeast
  • 1 tsp. chipotle
  • 1 tsp. smoked paprika
  • Himalayan salt and pepper to taste


  1. Mix together ground flax and water. Set aside.
  2. Place almonds in food processor and process until finely chopped. Remove to large bowl.
  3. Finely chop kale. I do this in the food processor, also.
  4. Add nutritional yeast, coconut flour, smoked paprika and chipotle to the chopped almonds. Mix well.
  5. Stir in kale.
  6. Add flax/water mixture. Blend well. I use my hands at this point.
  7. Spread 1/4-inch thick on non-stick dehydrator sheet. Score into cracker sized pieces and dehydrate at 145˚ for 30 minutes. Decrease heat to 118˚ and continue to dehydrate until done (approximately 8 hours) turning once or moving to different screens halfway through dehydration. You want these very dry.


*Dehydration times can vary widely due to different dehydrators and humidity.

Dehydrating with an oven