Of late I seem to be on a kale high - perhaps it is due to the overwhelming quantities at cheap prices in the super markets right now. Or I am just craving the goodness these beautiful leaves hold. Every and anything I can put them in, it makes an entrance. Maybe I am going through a vegetable crush?
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
The basic recipe is just the seeds, you can add any herbs or spice you like to make it your own. They are a great little snack for when you fancy something savoury, and like crisp but healthier - filled with protein, good fibres and minerals. Gluten free, vegan, vegetarian and healthier than a bag of crisps!
The Low Down:
Manganese, Phosphorus, Copper, Magnesium, Vitamin K, Vitamin A
Iron, Selenium, Zinc, Vitamin C, Folate
These seedy, tangy, spicy, little morsels went down a treat! even my partner who turns his nose up at anything looking too healthy. Really loved these, he now has them for his lunch box.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
What are you waiting for? get baking...
Spicy Kale and Seed Cracker
Ingredients
(makes 8-10 small cracker)
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
- 2 tablespoon soaked pumpkin seeds
- 2 tablespoon soaked sunflower seeds
- 3 tablespoon chia seeds
- 1 tablespoon roast black sesame seed
- 2 tablespoon white sesame seeds
- 1 teaspoon powdered beetroot
- 1/4 teaspoon salt
- 1/4 teaspoon
- 3/4 cup water
- Oil (I used spray oil)
#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #
(Blend these till formed into a rough paste)
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
- 1/2 cup chopped kale
- 1 tablespoon black sesame seeds
- 2 teaspoon lemon juice
Preparation
Preheat 195 degrees
Mix the chia and sesame seed with the beetroot powder. Add the water and salt and stir well leave to stand till all the water has been absorbed by the chia seeds ( I put mine in fridge).
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Using the oil, coat the baking tin or parchment wipe off excess oil. I used a glass bottom cake tin sprayed with a little oil.
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| All rights to images reserved (c)Alicia Lewis @ KitchenTakeovers |
Combine the remaining ingredients, including the kale and sesame seed mix.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Using a spatula dipped in water, spread the mixture out till level (if there are holes it will break up during baking).
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Sprinkle the top with herbs or whatever you fancy as a flavoured topping. I used Asian spicy mix and seaweed mix half and half.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Bake the mixture for about half hour, after 30 minutes turn the oven down to 140 degrees. Remove and flip on other side sprinkle this side with spice mix and bake for a further 20 minutes (check on it in between so it doesn't burn).
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Remove and allow to cool on a wire rack or their might be condensation on the bottom which will cause it to be slightly soggy not crispy.
Break up or cut into small cracker sizes keep in air tight container.
DONE!!
Bon Appétit
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!!!
***Disclaimer: Any of the information within this blog post and others on this site is for information and educational purposes only and is NOT intended to be taken as diagnosis, treatment, cure or to prevent any disease. Any reader concerned about his or her health is advised to seek medical advice from their GP or relevant medical professional***Labels: Recipe List, Snack
