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Tangy Tomato Kale Crisps
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- 2 tbsp maple syrup
- 1 tsp garam masala
- 1 tsp lemon juice
- ½ tsp sea salt
- 150g/5½oz/1 cup cashew nuts
- 6 sundried tomatoes
- 70g/2½oz/heaped ½ cup sunflower seeds
- 1½ tablespoons nutritional yeast flakes
- 1 red pepper, deseeded and chopped
- 1 garlic clove, peeled
- 1 shallot
- 2 tbsp balsamic vinegar
- 2 tbsp filtered water
- ½ tsp sea salt
- a pinch of smoked paprika
- 250g/9oz kale, chopped
1. Put the tomatoes in a bowl, cover with water and leave to soak for 30 minutes, then drain. Preheat the oven to 150°C/300°F/Gas 2 and line a baking tray with baking parchment.
2. Put all the ingredients except the kale into a food processor and blend together until smooth. Pour over the kale and mix well, massaging in with your hands to make sure it is all coated.
3. Spread the kale onto the prepared baking tray and bake for 15–20 minutes. Carefully turn them over and cook for a further 5 minutes. You could also dry them in a dehydrator for 10 hours.
Serves: 6 • Preparation time: 10 minutes, plus 30 minutes soaking • Cooking time: 25 minutes
| Nutritional information per serving: | |
| Protein | 5.4g |
| Carbohydrate | 5.1g |
| of which sugars | 2g |
| Fat | 8.9g |
| of which saturates | 1.2g |
| Kcals | 124 |
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