I love sneaking veggies into sweet treats to up the antioxidant quotient. Kale and many other veggies have a relatively neutral flavor and add an extra crispy crunch to the granola. I love this kale granola and I know you will too.
Kale granola Ingredients
6 dried Turkish apricots (or 1/4 C golden raisins or 1/4 C figs)
1 Tbs. lemon zest:
6 leaves of shredded kale
1/4 C sprouted almonds
1/4 C sprouted pumpkin seeds
1/4 C sprouted sunflower seeds
1/4 C golden raisins (or dried blueberries, cherries, mulberries, gojiberries)
Optional flavor add in: 1/4 C Cacao powder
In a food processor with a metal blade, mix wet ingredients until a ball forms.
lace in mixing bowl.
Process dry ingredients briefly, just until chunky
Add to mixing bowl.
Mix by hand until all ingredients are well incorporated. (if too wet, add more nuts, seeds, and vice versa)
Press batter by hand onto a cookie sheet. (optional: lightly oiled with melted coconut oil)
Slice into bar shape before baking.
Dehydrate for overnight at 115 degrees or bake at 300 degrees for about 10 -15 minutes until firm.