Two announcements before we begin!
First of all, I was on TV again this morning (eep!), preparing my Famous Five-Minute Blondies on Better Kansas City, a local lifestyle show. Being in front of the camera never seems to get easier for me…but I think I’m getting better at it, bit by bit.
Secondly, and most importantly, I’m leaving town tomorrow, flying to Boston, taking a bus two hours south, hopping a ferry, and finally joining my radiant friend Éva Rawposa as a guest instructor at her Uncooking101 Raw Vegan Vacation on the gorgeous island of Martha’s Vineyard! This all-inclusive “retreat” is happening Thursday 10/18 through Sunday 10/21 (and there’s a second leg next week), and it’ll be 3+ days of hands-on raw food classes, gourmet meals, relaxation, socializing, and much more. I am SO excited that I’ll be there helping Éva with some of the classes (and doing some vacationing, myself!). I can’t even explain how awesome this is going to be…but I’ll definitely report back about all the fun. Maybe I can even find some time to blog while I’m there—we shall see!
Now, on to today’s recipe!
As you may know, I included an entire chapter of kale chip recipes in my cookbook Practically Raw. They’re one of my favorite snacks, so I thought they deserved their own section! The book includes savory recipes for Curried Kale Chips, Pizza Kale Chips, Sour Cream & Onion Kale Chips, and more, plus three sweet varieties: Coconut-Vanilla, Chocolate, and Maple-Pecan. If you haven’t tried dessert kale chips, you are seriously missing out! They are indescribably good, and I can’t decide which of those three in my book is my favorite.
But I may have a new favorite sweet kale chip, after creating these apple-cinnamon flavored treats. It took a couple batches to get them right (let’s just say, using dates as the sweetener was not the best idea!), but I think I perfected them. Get some greens in your next dessert by making these munchable treats that you have to taste to believe.
Raw, Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Soy-Free, Oil-Free, and Low-Fat, plus Nut-free and Oven-Baking optionsPer serving: 242 calories, 8.3g fat (1g sat), 40.2g carbs, 3g fiber, 5.6g protein
- 1 cup dried apples (preferably unsulfured), soaked for 2 hours and drained
- 1 cup cashews, soaked for 2 hours and drained
- 1 cup water or nondairy milk
- 3/4 cup maple syrup
- 1 tablespoon ground cinnamon
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 1/8 teaspoon sea salt
- 1 large bunch curly kale, stems removed, torn or chopped (about 8 cups chopped)
- Combine all ingredients except kale in a high-speed blender and blend until smooth, adding a splash of water if needed to blend.
- In a large bowl, combine the kale and the apple-cinnamon sauce. Use your hands to massage the sauce all over the kale, making sure it’s coated completely.
- Raw: Arrange the kale in a single layer on a Teflex-lined dehydrator tray. Dehydrate for 8 to 10 hours or overnight, until crisp.
- Baked: Preheat the oven to 300°F and grease a baking sheet with coconut oil. Arrange the kale in a single layer on the baking sheet and bake for about 15 minutes. Remove the pan from the oven and use a fork or spatula to carefully flip the kale chips over (it’s ok if you miss a few). Bake for about 10 more minutes, watching carefully to make sure the kale doesn’t burn, then remove from the oven and let cool completely.
Instead of cashews, you could use macadamia nuts, walnuts, pecans, or a mixture.
Nut-Free Apple Cinnamon Kale Chips: Replace the cashews with sunflower seeds. Chef’s Tips
- If you choose to bake these chips in a conventional oven, please keep a very close eye on them; all ovens behave differently, and the chips can go from crisp to burnt in the blink of an eye. You may want to experiment with a small test batch of chips to see how your oven treats them, and find out if you need to alter the baking time at all.
- Soak the apples and the cashews together in one bowl.
I like to get my dried, unsulphured apples from Blue Mountain Organics.
Mmm…this caramel-like cinnamon-apple coating is so good, you could also simply slather it on fresh apple or pear slices for a treat.
Remember to really massage the sauce into that kale. Don’t be shy. Go deep-tissue, not Swedish.
Spread the saucy kale evenly onto your dehydrator tray or baking sheet.
The chips will shrink as they dry.
Because of the dried apples, these chips don’t ever fully crisp up—they retain a bit of chew, even after a lengthy dehydration. But I loved that about them!
Yum, yum, YUM!
Oh, autumn. Please never end.
P.S.—I also wanted to give you all a heads up on some things I’ve got brewing over here. You’ll start to see some changes on my site in the next few weeks, as I finally undergo the redesign I’ve needed and wanted for such a long time. Most notably, I am at last rebranding—you’ll see my site change from AlmostVeganChef.com to…ChefAmberShea.com! No more labels for me 😀 My Twitter and Instagram handles have already been changed, and the name of my FB page may change too (if Facebook allows it). Nothing about my content is changing—just the name and design of my site. I’ll keep you posted for the big unveiling. Yippee!