January is always a ‘clean up’ month for me – where I eat as clean as I can, which means foregoing alcohol and caffeine for early nights and morning tea.
I load my fridge up with a tons of good foods, more than I can typically eat. One thing I’ve had to become really good at is using up ‘end of life’ food before it … well, is at the end of it’s life. My favorite way to use up food, before I have to throw it out, is to freeze the food and use it to make soups and broth.
Today I was hankering for something crunchy. I’ve become a bit obsessed with making crackers. I love to just put random things together and see if it works out. Sometimes they work, sometimes they don’t. Today they worked!
I had a bowl of kale, beet and apple salad that I wasn’t going to finish. So I tossed this into the processor with some gluten free flour, rolled it out and baked them into the cutest little pink crackers. Gluten free veggies crackers.
Don’t toss your veggies- bake them into something crunchy and delicious!
Kale and Beet Veggie Crackers
1/2 packed cup chopped kale & grated beet)
2 tbls arrowroot powder
1 tsp baking powder
1/4 tsp pink Himalayan salt
1/2 cup gf flour
1 tbls olive oil
2 tbls water
Preheat the oven to 250 degrees.
In a small food processor, pulse the kale and beet (or other veggies) to break them down. Add the dry ingredients and pulse together. Drizzle in the olive oil and water and pulse together. The dough should be moist enough to stick together when you pinch it. Add another spoon of water if needed.
Roll the dough out between two sheets of parchment paper. Remove the top sheet and score the dough (make cuts in it so it breaks apart once cooked.) Set the bottom parchment, with the scored crackers, on a sheet pan.
Bake until crunchy. The length of time will depend on how wet the dough is, roughly an hour.