Kale and cranberries come together beautifully in this rustic cracker. If you don't have a food processor, never fear — just chop the ingredients, then combine by hand. The parchment paper, however, is essential.
1 medium bunch (4 cups) Tuscan kale
1 tsp peanut or coconut oil
1/4 cup buttermilk
2 tbsp molasses
1/4 cup pecans
1/4 cup sunflower seeds or hulled pumpkin seeds
1/4 cup flax seeds
1/4 cup sesame seeds
1/4 cup poppy seeds
1/4 cup dried sweetened cranberries
1 small sprig rosemary, finely chopped
1 tsp salt
1 tsp baking soda
2 tbsp brown sugar
1/2 cup flour
Step 1: Preheat oven to 425°F and line a large baking sheet with parchment.
Step 2: Toss kale leaves in oil and lay out in a single layer on the baking sheet. Bake for 8-10 minutes until crisp but still bright green. Set aside to cool and turn oven down to 250°F.
Step 3: In a small saucepan, combine buttermilk and molasses. Whisk over low heat until well mixed and set aside to cool.
Step 4: Combine dry ingredients and crispy kale in food processor and pulse a few times until pecans and larger nuts are finely chopped but still distinct. In two batches, combine wet ingredients into dry and pulse briefly, just until a dough forms.
Step 5: Transfer dough to a large parchment-lined baking sheet, then top with a second sheet of parchment (feel free to reuse the parchment from the first step). With a rolling pin, roll out dough to a thickness of about 1/8".
Step 6: Bake for 30 minutes, then remove the top layer of parchment and turn off heat, leaving crisps in the oven for 8 hours. When the time is up, cut or break the crisps into pieces and store in an airtight tin or bag until needed. These are especially delicious as part of a cheese course.
Makes about two dozen 2" crisps
See more recipes from Sharon Hanna.
Reprinted with permission from Sharon Hanna's The Book of Kale (2012 Harbour Publishing).
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