|Tired dog at the end of the trail
|More red blaze
|Trail mix kale with seeds and freeze-dried pears
1 bunch of kale
1/2 cup each raw pumpkin and sunflower seeds
1/2 tsp. cinnamon
1 /2 cup freeze-dried pears or sub dried fruit of your choice (omit for ACD-Phase 1)
2 T. unsweetened sunbutter
juice of one lemon
vanilla stevia, to taste
2 T. water
Optional: add other dried fruit or nuts
Preheat your oven to 350 degrees. Use your dehydrator for a raw version. Line a large baking sheet with parchment paper.
Wash kale and dry well. I used paper towels to blot mine dry. Remove leaves from stems and tear the kale into bite-sized pieces. Place in a large bowl with seeds and freeze dried pears.
Spread the kale trail mix evenly over your baking sheet or dehydrator sheet. Place in the oven for about 20 minutes. Check frequently to prevent overcooking. For the dehydrator, I would start checking at two hours, especially if you are using Tuscan kale which tends to be a bit drier than other varieties.
Enjoy your kale trail mix while backpacking, hiking, cross-country skiing, snowshoeing, cycling or just snacking.
Recipe contributed to: http://www.glutenfreecat.com/2013/09/raw-foods-thursdays-92613/