I put my dehydrator to good use this week. Kale chips, crackers, and sprouted buckwheat were on the list. I like to make periodic batches of these goodies to keep on hand. They make great snacks and the buckwheat is the perfect addition to bars, sprinkled on ice cream, puddings, or in chocolate.
Even though I prefer sweet things, there's nothing quite like a crunchy, flavorful kale chip. While I've both sampled and made a number of kale chip flavors, the cheesey ones always reign in my books. I never measure when making them. I throw approximate cheddar sauce ingredients into my blender and am good to go. This week I actually wrote down the recipe. If you have never tried them, you must!
Cheesy Crunchy Kale Chips
Cheddar Cheesy Sauce
1 cup cashews
1/4 cup sunflower seeds
1 large red pepper
1/4 cup water
4 tablespoons nutritional yeast
3 tablespoons lemon juice
1 1/4 teaspoon himalayan salt
2 teaspoons onion powder
1 large clove garlic
Blend all ingredients in a high speed blender until completely smooth.
2 large bunches kale
Few sprinkles salt
Stem kale and hand rip large pieces. Set in a bowl.
Sprinkle a bit of salt over the kale and hand massage to break down the fibers.
Pour the cheese sauce over top and mix with your hands to make sure all kale is coated.
Spread on teflex dehydrator sheets.
Dehydrate for 1 hour at 145F (to get up to temperature and give a boost to drying process - yes, it is still raw).
Turn down temperature to 115F and continue dehydrating for 10-12 hours until super crunchy.
J and I have been enjoying these crackers with eggplant dip, and I like them with avocado smashed on top too, or crunched over my salad. They're neutral enough to go with anything!
Crunchy Buckwheat Crackers
3/4 cup soaked buckwheat
1/3 cup soaked sunflower seeds
1/4 cup packed, chopped zucchini
3 tablespoons ground yellow flax
1 small clove garlic, minced
2 tablespoons nutritional yeast
1/2 teaspoon himalayan salt
1/4 cup water
3 tablespoons sesame seeds
3 tablespoons chopped parsley
1 teaspoon chopped green onion
Soak the buckwheat and sunflower seeds for 4-6 hours. Rinse well and drain. Measure out amount for recipe.
Grind all but the water, parsley, onion, and sesame seeds in a food processor until fairly smooth.
Add the water and sesame seeds. Blend to combine.
Pulse in the onion and parsley.
Spread a thin, even layer on a teflex dehydrator sheet.
Dehydrate at 145F for one hour (with the kale chips).
Turn down temperature to 115F and continue dehydrating for 10-12 hours, flipping onto mesh screen after 4-6 hours.