Kale-Nola

Ingredients

almond butter

Nut-freesunflower seed butter

0.17 cup0.17 cup

water

0.08 cup

sweeteneragave, maple syrup, coconut syrup, or brown rice syrup

0.08 cup

cacao powder

2/3 tbsp

vanilla

1/3 tsp

salt

pinch

buckwheaties

1/2 cup

kalewashed, dried thoroughly, chopped

1 cup

cacao nibs

1/8 cup

Method

1. 01Blend or whisk almond butter, water, sweetener, cacao powder, vanilla, and salt until combined.
2. 02Combine buckwheaties, kale, and cacao nibs in a large bowl. Massage the almond butter mixture into the kale and buckwheat until heavily coated.
3. 03Spread mixture onto a Teflex-lined dehydrator sheet. Dehydrate at 115°F for 6 to 8 hours.7 hr
4. 04Remove granola from Teflex and transfer to a mesh sheet. Dehydrate for another 2 hours until totally dry and crispy.2 hr

Fits

• Vegan
• Vegetarian
• Pescatarian
• Gluten-free
• Dairy-free
• Egg-free
• Soy-free