Ingredients:
Kale leaf cabbage
100 g of cashews
100 g of sunflower seeds
150 ml of water
salt to taste
0.5 tsp ground chili pepper or cayenne
5 pcs. sun-dried tomatoes
Cooking:
Let's start with the sauce: grind 100 g of cashews and 100 g of sunflower seeds, add salt, chili, dried tomatoes, and pour in water. It should have a thick sauce consistency. Tear the KALE leaves into pieces and soak them in the sauce. Then dehydrate in a dehydrator for several hours until completely dry. Don't forget to flip them.
Delicious discoveries :)
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