Crispy Kale and Cheddar Coins with Pumpkin Seed Dust

Cooking Temperature

• Bake at 200C (400F) as specified. Verify oven accuracy with an internal thermometer. Coins are done when both sides are golden, cheddar is bubbling, and internal temperature reaches at least 74C (165F) to ensure egg is fully cooked.

Cross Contamination

• Use separate bowls and utensils for raw egg and allergen-free ingredients if cooking for someone with severe allergies. Wash hands thoroughly between handling different ingredient groups.

Storage

• Store leftover coins in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze uncooked formed coins on a tray, then transfer to a freezer bag for up to 1 month. Thaw in refrigerator before baking.

High Risk Population

• With young children present, ensure coins cool adequately before serving to prevent burns. The crispy texture may pose a choking hazard for children under 4; consider cutting into smaller pieces for toddlers.

Handling

• Let toasted pumpkin seeds cool completely before blending to prevent burns from splashing. When massaging kale with hands, ensure hands are clean to avoid bacterial transfer to the raw egg mixture.

Equipment Safety

• Use caution when blending warm seeds as they can generate heat and cause pressure buildup. Stop blending frequently and check temperature. Watch carefully when toasting seeds in oven as they can burn quickly.

Allergen Warning

• This recipe contains multiple top allergens (milk, eggs, wheat, sesame). Always inform guests of allergen content before serving. When preparing for allergen-sensitive individuals, prepare a separate portion before adding any allergenic ingredients to the main mixture.