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Quinoa and Kale Crisp Bread

This recipe offers a nutty, protein packed crisp bread. Great to use as an open sandwich filled with fresh salad and herbs or with your favourite dip!

Ingredients:

  • 1 cup kale

  • 1/2 cup fresh basil

  • 1 teaspoon cumin 

  • 1 teaspoon olive oil

  • 1/2 teaspoon Himalayan pink salt or Celtic sea salt

  • 1 teaspoon oregano 

  • 1/2 cup sunflower seeds

  • 2 cups LSA meal (mixed ground linseeds, sunflower seeds and almonds)

  • 1/3 cup warm water

  • 1 cup cooked quinoa

Instructions:

Process the kale, basil, cumin, oil, salt and oregano in the bowl of a food processor then tip into a large bowl.

Process the sunflower seeds just until they form fine crumbs, then add to the bowl with the kale mixture. Stir through the LSA and then add the water a little at a time, and mix between each addition until a dough forms. Stir in the quinoa.

Turn out onto a baking sheet lined with baking paper and press the mixture to the edges. Place a sheet of baking paper on top , then roll over with a rolling pin until flat and 0.5cm thick.

Bake in the oven at 100°C/210°F for 10-15 minutes. Turn the oven off and leave for 30 minutes with the oven door shut. Be careful not to over bake.

Serve with a topping of your choice.

Enjoy! x

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