Gluten-Free Kale Crackers

Have you ever made your own crackers? It's a fun activity and yields a delicious result! This recipe is very versatile, swap kale for another veggie such as carrots or beets! You can also substitute all purpose flour if you and your kiddos can tolerate gluten.

This recipe was developed by Happy Kids Kitchen for Veggie Buds Club.

"Learn to Love Veggies" Tip

Kids tend to love crackers so packing them with kale is a great way to introduce this sometimes "not so kid-friendly" veggie to children.

Get your kids in the kitchen! Your little chef can get hands-on experience by preparing the kale for this recipe: wash and dry the kale leaves, remove the kale stems, and rip or cut the kale into small pieces. This positive interaction with kale will encourage them to try these crackers!

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Gluten-Free Kale Crackers

Author: Happy Kids Kitchen

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Have you ever made your own crackers? It's a fun activity and yields a delicious result! This recipe is very versatile, swap kale for another veggie such as carrots or beets!

Ingredients

• 1 packed cup chopped kale leaves (any kind)
• 1 1/2 cups all-purpose gluten-free flour blend or regular all-purpose flour
• 1/4 teaspoon coarse salt
• 2 tablespoons room temperature coconut oil or butter
• 1/2 teaspoon honey
• 3 to 5 tablespoons cold water

Instructions

1. Preheat oven to 375 degrees F.
2. Add kale to a food processor and pulse until very finely chopped.
3. Add flour and salt and pulse a few times to combine. Add oil and honey and pulse until mixture looks crumbly.
4. Continue to pulse and add a little water at a time until a dough forms. Check by removing the top of the food processor and squeezing the dough together between your fingers. If the dough is still crumbly, add another tablespoon of water and blend again. If your dough is too sticky, add a little more flour.
5. Dump dough out onto a sheet of parchment paper and press it together to form a small rectangle. Place another sheet of parchment on top of the dough and use a rolling pin to carefully roll the dough out about 1/8-inch thick. Remove the top sheet of parchment and sprinkle a little extra salt over the top of the dough then gently roll it in with the rolling pin.
6. Using a pizza wheel or knife, cut the dough, making a grid of squares. If the edges of your rolled dough are very thin, trim and discard so they don’t burn in the oven. Transfer the parchment paper with the rolled and cut dough on it to a sheet pan and bake until golden brown around the edges, about 12 to 15 minutes. Watch the crackers carefully because you want them cooked enough to be crunchy and brown but not burnt.
7. Store cooled crackers in an airtight container at room temperature for up to a week.

Did you make this recipe?

Tag @veggiebudsclub on instagram and hashtag it #veggiebudsclub

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