I recently came across this recipe and I plan to give it a whirl this weekend. The timing seems right as I have been stuck in a rut (it seems) with options for snacks where I can easily add either a slice of Le Gruyere cheese (my new favorite cheese) or my tried and true fresh ground almond butter. This is a nutrient dense cracker that is grain-free and low carb. Easy on the digestive system and anti-inflammatory for the body.

Kale being an incredible superfood with its massive amount of high-powered nutrients, this seems like a new staple for me. Sunflower seeds and walnuts are high in small chain omega-3 fatty acids, B vitamins and healthy fiber.

Ingredients:

• 2 cups of packed kale
• 1/2 large onion
• 1 cup sunflower seeds
• 1 tsp Himalayian sea salt
• 2 eggs (pasture-raised preferred)
• 2 tablespoons coconut oil (or grass-fed butter/ghee)
• 1/4 tsp lemon juice

Preheat oven to 300 degrees. Measure out the ingredients and combine in blender or food processor. Blend until a smooth dough like consistency is formed and all chunks are blended. This could take several minutes. Spread the mixture out onto a well-greased pan with coconut oil. Spread the mixture using a spatula to create an even spread on the pan. Get it as even and as thin as you can. Bake for 50-65 minutes depending on how thick or thin you make your flat bread.

Note: This mixture can be bread-like or cracker-like, depending on how long you cook it and how thin you spread the mixture. If you like a soft chewy texture, cook for a shorter amount of time and spread the dough a bit thicker. If you opt for more of a cracker, spread the mixture thin and cook it longer until fully crunchy. Keep checking the flat bread towards the end of baking to get the crunchiness you desire.