Kale greenola

Popular in America, and delicious, greenola is granola made with greens instead of grains. Enough for 4 full helpings with milk and fresh fruit or as nibbles for 6-8

INGREDIENTS

10 pi ed, soft-eating dates 2 tablespoons apple juice 150g (5¼oz) kale washed, de-stalked and finely chopped 1 dessert apple 2 tablespoons desiccated coconut ¼ teaspoon cinnamon (or to taste) Pinch of sea salt flakes, crushed between fingers 2 tablespoons dried cranberries 2 tablespoons flaked almonds 1½ tablespoons pumpkin seeds Runny honey for drizzling

METHOD

Preheat oven to 180C (fan oven) or equivalent. You will need a food processor for best results and 2 x baking trays lined with 2 changes of greaseproof paper. Soak dates in apple juice for 30 minutes to an hour. Dry kale as much as possible: a salad spinner works well. Spread evenly over 2 lined baking trays. Bake for 5-10 minutes, turning once or twice until crispy. Turn off oven and leave kale to cool, with oven door ajar. Chop dates and combine with apple juice in food processor. Peel, core and chop apple. Add to mix and whiz to rough purée. Add half coconut, cinnamon and salt. Whiz again briefly to combine. Transfer to large bowl. Work in kale thoroughly with your hands. Stir in remaining coconut, cranberries, almonds and pumpkin seeds. Drizzle lightly with honey. Mix thoroughly. Spread over 2 baking trays lined with some fresh greaseproof paper. Bake in preheated oven at 150C (fan oven), or equivalent, turning once or twice for 15-20 minutes or until becoming crisp. Turn off oven and leave to cool with oven door ajar. Once greenola is cold, store in airtight container. Use within 3-4 days.