Kale Granola (or Raw Coconut Almond Kale Chips)
I was planning on sharing a different recipe with you today.
I had the theme of my post all figured out in my head.
I went to go find my photos… and looked, and looked and looked… I looked again.
They were nowhere to be found.
Completely scandalous in the land of food blogging, where recipes rarely get repeated and I only do one photoshoot. I really have no idea how I lost them.
However, while I was searching for my photos, I unearthed this gem of a recipe. Rather, I rediscovered photos that I had neglected. I obviously need a better photo tracking system.
Clearly made before my sweetener-free challenge, this packs a serious punch. Satisfies a snack attack. Or maybe not, since it is so addictive.
Or kale chips with the works.
Crispy dehydrated kale is coated in a caramel lemon-cinnamon dressing and tossed with coconut, dried cherries, almonds, sesame seeds and pumpkin seeds for some glorious snacking.
That other recipe? Well, it was also for a crispy snack, sweetener-free, of course. I will just have to make it again and not loose the photos.
Funny how with this blogging blooper, I inadvertently turned more blogger, with a recipe for kale chips. HA!
Have you ever lost your photos before? I once had to recover engagement photos of my brother and at-the-time fiancee. Gosh, that was stressful. But now, I have no clue where the photos could even be recovered… and NO, I did not dream that I took the photos. I had witnesses while making the recipe, too. I know I did!
Kale Granola (or Coconut Almond Kale Chips)
Adapted from Vegan Culinary Crusade
4 large Medjool dates, pitted
1/2 cup warm water
1/8 tsp lemon extract
1 bunch of curly kale
1 tsp cinnamon
pinch of sea salt
1/2 cup dried shredded coconut
1/4 cup dried cherries
1/2 cup almonds, coarsely chopped
2 tbsp pumpkin seeds
2 tbsp sesame seeds
1. In a medium bowl, soak the dates in the water and lemon extract for at least 30 minutes, or until softened.
2. Meanwhile, remove the stems from the kale and tear into bite-size pieces. Place in a large bowl.
3. In a blender, combine the soaked dates and the soaking liquid. Blend until it is a thick paste. Add the cinnamon and salt and blend briefly to combine.
4. Add paste to kale leaves and massage to coat each and every leaf.
5. Add in remainder of your ingredients and toss to coat.
6. Spread kale in a single layer over 2 Teflex-lined trays and dehydrate for 95F for 20 hours, or until crispy. If you do not have a dehydrator, Lisa recommends baking at 300F for 35-40 minutes with the oven door slightly ajar.