Grainless Kale Flat Bread

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kale-bread

Grainless Kale Flat Bread:

This Grainless Kale Flat Bread recipe is from my friend Megan Kelly.  She has an incredible blog and is a Licensed Esthetician specializing in holistic nutrition, woman’s hormones, and spiritual health.

Grainless Kale Flat Bread

Prep

Cook

Total

Yield 8-12 servings

 Ingredients:

Instructions:

Step #1: Measure out ingredients and combine in blender or food processor.

Step #2:  Blend Until a smooth dough like consistency if formed and all chunks are blended. This could take several minutes, and it is good to stop and keep scraping the sides down to make sure it is all blended.

Step #3: Spread the mixture out onto a well-greased pan or stone with coconut oil or butter. Spread the mixture using a spatula to create an even spread on the pan. You want to get it pretty thin and as even as you can.

Step #4: Bake for 50-65 minutes at 300 depending on how thin/thick you made it.

Notes

***The nutrition info for this recipe is based on the linked ingredients above**  

Courses Snack, side dish

Nutrition Facts

Serving Size 1/6 of flatbread

Amount Per Serving

Calories 345

% Daily Value

Total Fat 29 g

45%

Total Carbohydrates 10 g

3%

Dietary Fiber 4 g

16%

Sugars 1 g

Protein 11 g

22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

nut-breadkale-blenderbatter1kale-batterMegan’s Comments:

Gluten free, flour free, grain free, sugar free, and a wonderful alternative to any flat bread you may be craving! This recipe only has a few simple ingredients, and will fill you up with your leafy greens, nuts, and vegetables!

Couple of notes about this recipe:

  • This mixture can be bread like or cracker like depending on how long you cook it/how thin you spread the mixture.
  • If you like more of a soft chewy texture, cook for a shorter amount of time and spread the dough a bit thicker. If you want more of a cracker, spread it thin and cook it longer, until fully crunchy. Keep checking it towards the end to get the crunchiness you like.
  • You could also experiment with cooking at a higher temperature for a shorter amount of time, just keep checking after 15 min to make sure it does not burn.

Dr Jockers Comments:

This is a very tasty and nutrient dense cracker that is grain-free and low carb.  This is easy on the digestive system and anti-inflammatory for the body.  Kale is an incredible superfood with a massive amount of high-powered nutrients.  The walnuts and sunflower seeds are rich in small chain omega-3 fatty acids, B vitamins and healthy fiber.

This is a great recipe to make on the weekend and have out during the week for the kids or pack it in your lunch and/or your children’s lunch.

kale-bread

Dr. Jockers

Dr. David Jockers is a doctor of natural medicine, functional nutritionist and corrective care chiropractor. He currently owns and operates Exodus Health Center in Kennesaw, Georgia. He has developed 6 revolutionary online programs with thousands of participants.

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Side Dishes

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Comments

comments

Comments

  1. I’m wondering if it’s possible to make these in a dehydrator to keep the crackers even healthier? Any suggestions or comments?

      1. I would not use a dehydrator since it contains eggs which you will then be eating raw. They will end up rotting without cooking at a high enough temp.

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