I was in a lemon sort of mood when making my kale chips last week. If you read this blog often, you know that I love my sweet kale chip flavors, and I thought lemon poppy seed would be wonderful! I made my usual coconut based batter, and laced it with plenty of tart lemon, then stirred in some crunchy poppy seeds for more texture.
It made my kitchen smell like lemon meringue pie while it was dehydrating and it tasted like lemon poppy seed cake but with a satisfying crunch! If you love all things lemon like I do, you must try these! I have to warn you though, they are very addictive!
Makes about 8 cups
3 1/2 cups finely shredded dried coconut
1 tsp sea salt
3 Tbsp raw coconut nectar or raw agave nectar (or as desired)
1/4 cup lemon juice
2 tsp pure vanilla extract
1/2 tsp almond extract
1/4 cup poppyseeds
1 large bunch kale, washed and torn into bite sized pieces
In a high speed blender or food processor, combine the coconut, sea salt, coconut nectar, lemon juice, vanilla, and almond extract in the food processor, and process until smooth. Add filtered water, a few Tbsp at a time until a smooth mixture a little thinner than nut butter consistency is formed. Stir in poppy seeds. Place the kale in a large bowl, and pour the mixture over it. Use hands to massage mixture into the kale, coating all the pieces entirely. Place the kale on 2 teflex lined dehydrator sheets, and dehydrate* for about 12-14 hours (overnight) until dry. Enjoy!
*If you do not own a dehydrator and raw is not a concern, you can bake them in a 200 degree oven for 4-6 hours on a lined baking sheet, or until dried.