Crispy Kale Bars
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 bars
- 1 tablespoon vegetable oil
- 1/4 teaspoon almond extract
- 3 tablespoons sesame seeds
- 1/4 teaspoon fine sea salt
- 1 large bunch kale, tough stems and center ribs removed, torn into bite-sized pieces
- 1 cup quick-cooking rolled oats
- 1/3 cup pepitas (green pumpkin seeds) or sunflower seeds
- 1 cup unsweetened whole-grain puffed cereal (e.g., puffed wheat, quinoa, or rice)
- 1/3 cup goji berries, dried cherries, or dried cranberries, coarsely chopped
- 1/3 cup natural, unsweetened nut or seed butter (e.g., almond, cashew, or sunflower)
- 1/4 cup natural cane sugar or packed organic light brown sugar
- 1/4 cup diy glucose syrup, organic light corn syrup, or brown rice syrup
My Unexpected Kale Bar Journey: From Soggy Mess to Crispy Delight
As a busy working mom, finding healthy and convenient snacks for myself and my family is a constant challenge. I'm always on the lookout for recipes that are both nutritious and delicious, and won't leave me spending hours in the kitchen. My recent obsession? Kale. I love its nutritional benefits, but let's be honest, preparing it can be a bit of a chore. My initial attempts at incorporating kale into my usual snack bars were, let's just say, less than successful. Picture this: a gooey, green, slightly unappetizing mess that resembled nothing more than a culinary disaster. It was a far cry from the delightful, wholesome snack I envisioned.
But I'm nothing if not persistent. After several failed attempts at kale-based energy bars, a breakthrough occurred. Why not embrace the kale's naturally crisp texture? Why not make kale chips? The idea was simple, yet revolutionary in my kitchen. I thoroughly washed and dried the kale leaves, ensuring every last trace of moisture was removed, then tossed them in a little oil and baked them until perfectly crisp. The transformation was remarkable. The once limp leaves became perfectly crunchy, almost like delicate, earthy potato chips. They were a revelation!
From there, the recipe for my Crispy Kale Bars evolved. I combined the crispy kale chips with a base of oats, pepitas, sesame seeds, and a touch of puffed cereal for added crunch. A simple yet flavourful mixture of nut butter, sugar, and a touch of almond extract provided the perfect binding agent. The result? Bars that are not only healthy and packed with nutrients, but utterly delicious. The combination of sweet and savory, crunchy and chewy, is surprisingly addictive. They’re the perfect grab-and-go snack for busy mornings or an afternoon energy boost.
The best part? These bars are incredibly versatile. Feel free to experiment with different types of nuts, seeds, and dried fruits. I’ve experimented with adding dried cranberries, goji berries, and even chopped apricots for a delightful twist. The possibilities are endless! This recipe is a testament to the fact that healthy eating doesn’t have to be boring. It’s about finding creative and delicious ways to incorporate nutritious ingredients into your diet, even if it means a few culinary mishaps along the way. So go ahead, embrace the kale, and prepare to be amazed by the results!
Tips for Success:
- Thoroughly dry your kale: This is the key to achieving perfectly crispy kale chips. Use paper towels or a salad spinner to remove as much moisture as possible.
- Don't overbake the kale: Keep a close eye on the kale while it's baking to prevent burning. You want them crisp, not browned.
- Experiment with flavors: Feel free to substitute different nuts, seeds, and dried fruits to create your own unique flavor combinations.
- Storage: Store your bars in an airtight container in the refrigerator for up to a week, or freeze them for longer storage.
These Crispy Kale Bars have become a staple in my household. They're a healthy, delicious, and convenient snack that the whole family enjoys. They're a testament to the fact that healthy eating can be fun, creative, and utterly satisfying.
Step-by-step
- Line an 8-inch square baking pan with foil or parchment paper and spray with nonstick cooking spray.
- Preheat oven to 350°F.
- To prepare the kale: Thoroughly wash the kale under cold water and then remove all of the excess moisture by blotting the leaves between several layers of paper towels or spinning multiple times in a salad spinner. Transfer the kale to a parchment-lined baking sheet. Drizzle the leaves with the oil, tossing to coat the leaves.
- Bake the kale in the preheated oven for 12-17 minutes until the leaves appear paper-thin and crisp, but not browned (watch closely). Using the parchment liner, transfer the kale to a rack and cool completely, about 10 minutes.
- Meanwhile, spread the oats, pepitas, and sesame seeds on a large rimmed baking sheet. Bake in the preheated oven for 5 to 8 minutes, shaking halfway through, until golden and fragrant. Transfer to a large bowl; stir in cereal and berries. Crumble the cooled kale leaves into the bowl; gently stir to combine.
- Combine the nut or seed butter, sugar, syrup, and salt in a small saucepan. Heat over medium-low, stirring, for 4 to 5 minutes until the sugar is dissolved and the mixture is bubbly. Remove from heat and stir in the almond extract.
- Immediately pour the syrup mixture over the oats mixture, mixing with a spatula until coated.
- Transfer the mixture to the prepared pan. 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.
- Using the liner, lift the mixture from the pan and transfer to a cutting board. Cut into 10 bars.
