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Berry Almond Kale Granola

Serves 2-4 | Recipe from Eating Bird Food Ingredients: 1 large bunch of kale, washed, de-stemmed and torn into bite-size pieces 5-6 pitted medjool dates ½ cup fresh mango, chopped into chunks 2 tbsp unsweetened shredded coconut 1 tsp cinnamon ½ tsp sea salt ½ cup dried cherries, blueberries or cranberries ½ cup sliced almonds ¼ cup unsweetened coconut flakes Directions: In a medium bowl, soak the dates in ½ cup water for at least 30 minutes, or until softened. Make sure your kale is as dry as you can get it, then place it in a large bowl. In a food processor or high powered blender, combine the soaked dates + 1 tbsp of soaking liquid and fresh mango. Blend until it is a thick paste. Add the shredded coconut (NOT flakes), cinnamon and salt and blend briefly to combine. Add paste to kale leaves and massage with your hands to coat each leaf, until all leaves are coated. Add in the dried berries, almonds and coconut flakes and mix well until coated. Preheat the oven to 300 degrees, spread kale onto a cookie sheet lined with parchment paper and bake for 30 minutes with the oven door slightly ajar. Maybe sure to watch as the 30 minute mark gets close so that the kale doesn’t start to burn. {Gluten-Free, Paleo and Vegan}