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