|Out kayaking on a windy afternoon|
|Carrot cake kale chips with coconut butter frosting|
2 medium carrots, peeled and steamed
1 bunch kale
1/4 cup coconut milk
2 T. softened coconut oil
1 1/2 tsp. cinnamon
2 T. coconut flakes
vanilla stevia, to taste
coconut frosting: 2 T. coconut butter and 2 T. coconut oil
Preheat oven to 325 degrees. Note: As an option, you also could use a dehydrator and raw carrots. Steam and cool carrots. Wash and tear kale into bite-sized pieces. Place the kale in a large bowl.
Puree the carrots with coconut milk, cinnamon, coconut oil, stevia and 1 T. coconut flakes in a food processor. Massage the carrot mixture into the kale with your hands. Try to make sure all the kale pieces are covered.
Place on several large baking sheets covered with parchment paper. Sprinkle with additional coconut flakes and cinnamon, if desired. Place in the oven for about 15 minutes or until kale is crispy.
To serve, place some of the chips on a plate and drizzle with softened coconut butter.
Yes, it was that good!!!!!
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