Mole Kale Chips
75g Whole Almond Butter
¼ c or 25g Pumpkin Seeds, soaked 4 hours and rinsed
1 or 10g Chipotle pepper, de-seeded
2 or 25g Ancho chilies, stem removed and de-seeded
50g Raisins
25g Extra virgin olive oil
50g Maple syrup
30g Cacao powder
½ tbsp Tamari
1 tsp Cinnamon powder
1 tsp Cumin, freshly powdered
2 tsp Coriander powder, freshly powdered
3 tbsp soak water from chilies and raisins
Method:
Soak the chilies and raisins together for 2 hours or until all are soft.
Combine all ingredients in a high speed blender and blend until smooth. You may need to use the tamper stick to keep things moving. You want the sauce very thick, as thick as possible, so try to avoid adding more water. Once the sauce is complete add it to the kale (approx 350g) and massage into the kale until the kale reduces in size by about ½ and all pieces are completely covered in sauce. Dehydrate on mesh lined dehydrator sheet 12 hours or until completely crisp. Store in an airtight container.
¼ c or 25g Pumpkin Seeds, soaked 4 hours and rinsed
1 or 10g Chipotle pepper, de-seeded
2 or 25g Ancho chilies, stem removed and de-seeded
50g Raisins
25g Extra virgin olive oil
50g Maple syrup
30g Cacao powder
½ tbsp Tamari
1 tsp Cinnamon powder
1 tsp Cumin, freshly powdered
2 tsp Coriander powder, freshly powdered
3 tbsp soak water from chilies and raisins
Method:
Soak the chilies and raisins together for 2 hours or until all are soft.
Combine all ingredients in a high speed blender and blend until smooth. You may need to use the tamper stick to keep things moving. You want the sauce very thick, as thick as possible, so try to avoid adding more water. Once the sauce is complete add it to the kale (approx 350g) and massage into the kale until the kale reduces in size by about ½ and all pieces are completely covered in sauce. Dehydrate on mesh lined dehydrator sheet 12 hours or until completely crisp. Store in an airtight container.
| mole_kale_chips.doc |
