Awesome Foods Organic Raw Kale Krackers Gluten Free Description
An excellent way to get your leafy greens! We blend kale, the most nutrient-dense vegetable with carrots, bell peppers, onions, and seasonings. Then we add whole sunflower seeds for a wonderful texture and a boost of protein, vitamin E, and omega 6s. Finally, we dehydrate the krackers below 118 F. to keep all of the vital nutrients intact. Enjoy these Kale Krackers with a dip, nut butter, guacamole, or by themselves as an awesome hearty snack.
Gluten, gmo, nut.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: (27 g)
Servings per Container: 4
|Amount Per Serving||% Daily Value|
|Total Fat||14 g||18%|
| Saturated Fat||1.5 g||8%|
| Trans Fat||0 g|
|Total Carbohydrate||10 g||4%|
| Dietary Fiber||4 g||14%|
| Total Sugars||2 g|
| Includes 0g Added Sugars||0%|
|Vitamin D||0 mcg||0%|
Other Ingredients: Kale*, Soaked Sunflower Seeds*, Carrots*, Bell Pepper*, Lemon Juice*, Extra Virgin Cold Pressed Olive Oil*, Red Onion*, Fresh Garlic*, Flax Meal*, Himalayan Crystal Salt, Parsley*, Rosemary*, White*, Black* & Cayenne* Peppers.
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Gluten-Free Chocolate Chip & Kale Mini Muffins
These mini muffins are not your average muffins – but who wants average anyway? Made with pureed kale, these green treats are the perfect way to use that leftover kale you have in your fridge. Plus, with the superfood hidden under deliciously sweet chocolate chips, it’s an easy way to get your little ones to eat their veggies. Even better, they’re gluten free and allergy-friendly! Everybody wins.
1 box Enjoy Life Foods Muffin Mix
1 cup Enjoy Life Foods Mini Chips
1/2 cup + 2 Tbsp. kale, steamed and pureed
1 Tbsp. olive or grapeseed oil
2 tsp. vanilla extract
1/2 cup + 2 Tbsp. cold water
- Preheat oven to 350 degrees F. Line mini muffin pan or grease with oil.
- In large bowl, combine muffin mix and mini chips.
- In separate bowl, mix water, kale puree, oil and vanilla extract.
- Combine kale and muffin mixtures. In pan, fill each muffin tin about half full.
- Bake for 12 to 15 minutes, until edges are golden brown. Cool in pan for 10 minutes, then transfer to a wire rack.
- Store leftovers in an airtight container at room temperature for 2 days or freeze for up to 3 months.