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Cheesy Kale Chips
- V, GF, DF, Vegetarian
The ingredients may not look cheesy but the
flavour comes from the yeast and miso paste.
2 bunches kale, washed, roughly torn
1 cup nutritional yeast
1 cup white miso paste
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
2 cloves garlic, crushed
1. Set Dehydrator to 50˚C.
2. Combine yeast, miso, oil, salt and garlic.
Stir to form a paste.
3. Rub kale leaves with miso mixture.
Place on Dehydrator shelves.
4. Place in Dehydrator. Leave for 12-13 hours
or until crispy. The length of time will
depend on the thickness of the kale leaves.
Store in an airtight container for up to one
week.
Zucchini Wraps
- V, GF, DF, Paleo, Vegetarian
The ingredients may not look cheesy but the
flavour comes from the yeast and miso paste.
2 large zucchini
2 cups water
1½ cups ground flax seeds
1 clove garlic
1 teaspoon dried oregano
1 teaspoon dried rosemary
½ teaspoon sea salt
1. Set Dehydrator to 40˚C. Line two shelves
with baking paper.
2. Place zucchini and water in a blender.
Process for about 2 minutes.
3. Pour zucchini mixture into a bowl with the
remaining ingredients. Stir to combine.
4. Pour mixture over prepared shelves.
Spread to about ½cm thick.
5. Place in Dehydrator. Leave for 5-6 hours.
Turn and Dehydrate for a further hour.
Cut into desired shapes.
Recipes (continued)
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