Kombucha Kale Flax Crackers with Squash Faces

This is what you do  at the end of summer when your kale harvest is too abundant, and your squashes need to be picked, and you have neglected your Kombucha tea, so it gets too sour, and lemons cost too much. Or this is what I did. It has a sophisticated taste, a blend of flavors that is decidedly gourmet. It wowed an Italian friend of mine, Luca, from an Ortho-Bionomy® class.  He is not into raw foods, and insisted I put this recipe on my website. I don’t remember the exact proportions. Try this, and let me know how it works.

  • 3 – 4 quarts well washed fresh kale
  • 1  cup brown sesame seeds, sprouted (see Sprouted Sesame Milk recipe)
  • 1 1/2-2 cups soaked, rinsed and drained sunflower and/or pumpkin seeds
  • 2 cups Kombucha fermented tea that has gone too sour, or juice of 2-3 lemons with enough water to make 2 cups
  • 1 -2 apples, cut out the stem/flower ends and seeds, cut into chunks
  • 1 cup golden flax seeds soaked 4-8 hours in 2 cups water to make 2 1/2-3 cups soaked flax seeds
  • salt to taste
  • 1 cup nutritional yeast
  • 3 T. or more fresh rosemary
  • 2″ fresh ginger root
  • Thinly sliced rounds of zucchini and /or yellow crookneck or straight neck squash

Make batter with the first 10 ingredients in the Vitamix, adding barely enough water. This is more than the container can hold, so pour it in sections into a mixing bowl until the rest is blended. Blend in the flax seeds last, as they will thicken it so much the vitamix will stop working. You can use ground fresh flax seeds if you prefer, instead of soaked: make sure it is well blended into the mixture, and you may need more water. Put coconut oil on rectangular teflex sheets in dehydrator. Spread mixture onto sheets. Score in cracker sizes–I usually do in 1/16ths. Dehydrate 2 hours at 145°. The crackers should have a dried surface. Turn temperature down to 113°. Flip crackers over onto mesh screens without the teflex sheets. Decorate with zucchini and yellow squash rounds. Dehydrate until dry. These won’t be entirely crispy, as the squash gives them a chewy texture.

They look like happy faces, and the yellow squash makes them especially pretty. I will post pictures when I figure how to do this on my website.

Comments? (Your email will not be shown.)

This site uses Akismet to reduce spam. Learn how your comment data is processed.