I found this recipes on the internet and it is another one I am not 100% keen on… it turned out very dry and I think really requires a bit of olive oil in it… If you do try this recipe – it tastes OK but it dry so I’d add about 2 Tbsp. of extra virgin olive oil to the mix. I’ve also added extra water into the recipe…
2 cups almond, soaked overnight, drained and processed until fine
1 bunch of kale, de-stemmed and finely shredded
1 cup coconut flour
3/4 cup nutritional yeast
1 cup ground flaxseed
2 1/2 cups water
1 Tsp. cayenne pepper
1 Tsp. sea salt
Combine all ingredients together in a large mixing bowl and combine well until the mixture is doughy enough to roll out.
Roll out mixture onto 2 lined dehydrator trays.
I find it easiest to use your hands to press the mixture flat – alternatively a second sheet over the top and a rolling pin and work.
Cut into cracker size pieces.
Place in the dehydrator for 12 hours at 115 degrees Fahrenheit. Flip onto a mesh tray – removing the teflex sheet and dehydrate further for another 12 hours or until dry.
Store in an airtight container for up to 1 month.