CeliacChicks

The Kale Chip Challenge

I can hear you now, "Kale chips?!" Uh huh, I know. It sounds totally nasty. And they aren't exactly pretty either. I kept hearing my blogger buddies Elana and Melissa go on and on about how "delicious and nutritious" kale was "blah blah blah" and I would wrinkle my nose and think a sarcastic, "Yeah, right." 

I didn't believe them, but I was intrigued by the idea. What if I could eat more greens in a miraculously tasty way? I kind of wanted to try out Melissa's kale chip recipe just because it was weird.

Well, well, well...something curious and strange happens to the kale when you bake it! It behaves a bit like Shrinky Dinks. Remember those? They come out of the oven half the size they were when you put them in. The moisture is sucked out and this creates a fun crispy texture that I can't get enough of...and...I ate a whole head of kale last night! Uh huh. Crazy, but in a good way!

Oh, and the strong earthy flavor of the raw kale is muted just a tad and blends quite nicely with the sea salt and whatever other flavors you decide to add.

Gluten-Free Recipes: Granola Bars

This past summer I went camping with some new friends. One of them, Terry, happened to be the gourmande of the group. Upon explaining my diet situation, Terry told me over her fireside read of Food & Wine magazine that she had a flourless granola bar recipe. I made them last Saturday morning, adding a few fun extras that I found stashed in my pantry. Later, as I was cruising along the west side bike path enjoying the shocking summer-like November day, I pulled out my granola bar and silently thanked her. You will too!

4 egg whites OR 2 whole eggs
3/4 tsp. vanilla
1/4 c. sugar (I've substituted 1/4 c. maple syrup and it works great)
4 tsp. vegetable oil
1 tsp. cinnamon
1 2/3 cup granola (I used EnerG Brand GF granola)
1 cup raisins
3 Tbsp. rice bran
3 Tbsp. sunflower seeds
4 tsp. sesame seeds

Beat eggs and sugar. Mix in oil, cinnamon, vanilla and remaining ingredients. Each time I play around by adding interesting things...this time I added chopped candied ginger and shredded coconut. I omit the sunflower seeds because I don't like them. Also, I usually double the recipe since they don't last long. Bake in a 13x9 inch pan at 300 degrees for 20-25 minutes.

A memorable view from our camping trip. Ahhh...the perfect setting for granola bar consumption.