New You Boot Camp Gingerbread Men
9th April 2015
Gluten Free Christmas Cake
9th April 2015
Ingredients
- 1 cup golden flax ground
- 1 cup water
- 2 cup almonds soaked over night, drained and rinsed
- 1 bunch kale
- 1 cup Raw Coconut Flour
- 3/4 cup nutritional yeast
- 1 tsp chipotle
- 1 tsp paprika smoked
- Himalayan salt and pepper to taste
Servings:
Instructions
- Mix together ground flax and water. Set aside.
- Place almonds in food processor and process until finely chopped. Remove to large bowl.
- Finely chop kale. I do this in the food processor, also.
- Add nutritional yeast, coconut flour, smoked paprika and chipotle to the chopped almonds. Mix well.
- Stir in kale.
- Add flax/water mixture. Blend well. You can use your hand at this point.
- Spread 1/4-inch thick on non-stick sheet. Score into cracker sized pieces and dehydrate at 145 for 30 minutes.
- Decrease heat to 118 and continue to dehydrate until done (approximately 8 hours*) turning once or moving to screens halfway through dehydration. You want these very dry.
- Enjoy!
