Crispy Kale Bars might be just the side dish you are searching for. This recipe serves 10. One serving contains 194 calories, 5g of protein, and 10g of fat. From preparation to the plate, this recipe takes about 45 minutes. If you have vegetable oil, seed butter, whole-grain puffed cereal, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegan diet.
Instructions
1
Line an 8-inch square baking pan with foil or parchment paper and spray with nonstick cooking spray.
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Cooking Spray
Equipment you will use
Baking Paper
Baking Pan
Aluminum Foil
2
Preheat oven to 350°F.
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Oven
3
To prepare the kale: Thoroughly wash the kale under cold water and thenremove all of the excess moisture by blotting the leaves between several layersof paper towels or spinning multiple times in a salad spinner.
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Water
Kale
Equipment you will use
Salad Spinner
Paper Towels
4
Transfer the kale toa parchment-lined baking sheet.
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Kale
Equipment you will use
Baking Sheet
5
Drizzle the leaves with the oil, tossing to coatthe leaves.
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Cooking Oil
6
Bake the kale in the preheated oven for 12-17 minutes until the leaves appearpaper-thin and crisp, but not browned (watch closely). Using the parchment liner,transfer the kale to a rack and cool completely, about 10 minutes.
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Kale
Equipment you will use
Oven
7
Meanwhile, spread the oats, pepitas, and sesame seeds on a large rimmedbaking sheet.
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Sesame Seeds
Pumpkin Seeds
Spread
Oats
8
Bake in the preheated oven for 5 to 8 minutes, shaking halfwaythrough, until golden and fragrant.
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Oven
9
Transfer to a large bowl; stir in cereal andberries. Crumble the cooled kale leaves into the bowl; gently stir to combine.
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Cereal
Kale
Equipment you will use
Bowl
10
Combine the nut or seed butter, sugar, syrup, and salt in a small saucepan.
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Seed Butter
Sugar
Syrup
Salt
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Sauce Pan
11
Heatover medium-low, stirring, for 4 to 5 minutes until the sugar is dissolved and themixture is bubbly.
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Sugar
12
Remove from heat and stir in the almond extract.
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Almond Extract
13
Immediately pour the syrup mixture over the oats mixture, mixing with a spatulauntil coated.
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Syrup
Oats
14
Transfer the mixture to the prepared pan.
Equipment you will use
Frying Pan
15
Place a large piece of parchment paper, wax paper, or plastic wrap (coated with nonstick cooking spray) atop the bar mixture and use it to spread, flatten, and very firmly compact the mixture evenly in the pan. Refrigerate at least 1 hour until firmly set.
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Cooking Spray
Spread
Wrap
Equipment you will use
Baking Paper
Plastic Wrap
Wax Paper
Frying Pan
16
Using the liner, lift the mixture from the pan and transfer to a cutting board.
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Cutting Board
Frying Pan
17
Cut into10 bars.
18
BAR TIPS –For best results, do not use peanut butter; it will overwhelm the other flavorsin the bars.–The ratio of dry and liquid sweeteners here is essential for binding the bars–experiment at your own risk!–The crispy kale leaves can be prepared up to 1 day ahead. Cool completely and store in an airtight container until ready to use.BAR KEEPING Tightly wrap the bars individually in plastic wrap.ROOM TEMP: 2 daysREFRIGERATOR: 1 weekFREEZER: 3 months in airtight container; thaw 1/2 hourBAR VARIATION CRISPY SPINACH & APRICOT BARSPrepare as directed, but use 6 cups of packed baby spinach leaves in place of the kale and an equal amount of chopped dried apricots in place of the dried berries. Omit the almond extract and add 1 1/2 teaspoons finely grated orange zest instead.