This recipe is Vegan – Vegetarian – Diabetic – Dairy Free– Egg Free and Gluten Free friendly.
200g Kale (the curly kind), rinsed and dried (you can also use spinach)
Remove the stems.
1/2 Cup (70g) – Nuts (Cashew or Macadamia), or for a nut free version, use Sunflower Seeds
1/2 Cup (40g) – Nutritional Yeast
1 Tsp (3g) – Ground Mustard Seeds
1 Tsp (3g) – Paprika
1/4 Tsp (1g) – Chilli Powder or to taste (optional)
1/4 Tsp (1g) – Kosher Salt or to taste
Freshly Ground Black Pepper to taste
1/4 Cup (60ml) – Water
1 Tsp. (5ml) – Apple Cider Vinegar
• Blend all the ingredients for the sauce smooth in an electrical blender or food processor.
• Massage the sauce with your hands into the kale/spinach.
• Spread leaves evenly on a baking tray lined with parchment paper and bake at 90˚C/194˚F for 90 minutes, then turn leaves and bake for another 90 minutes or until the kale is crispy.
• Baking time may vary depending on whether you use kale or spinach. I have noticed that spinach takes a bit longer.
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