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Ingredients
- 1/2 cup blueberries, fresh or frozen
- 4 leaves kale thick part of stem removed or 1 to 2 handfuls spinach
- 8 oz unsweetened almond milk or hemp, coconut, flax or rice milk
Ingredients
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Instructions
- Wash and prepare ingredients.
- Add ingredients to the blender and blend on high for 45-60 seconds or until well blended.
- Preheat the oven to 400 and line a baking sheet with parchment paper.
- Combine all dry ingredients in a medium mixing bowl.
- Add water and mix until well blended- the consistency should be paste like (but not overly wet or sticky).
- Spread mixture onto the baking sheet to 1/4 inch (6mm) or less in thickness. Use a piece of plastic cling wrap to help spread the mixture without sticking to your hands.
- Bake for about 20-25 minutes or until the edges are lightly browned and crispy (make sure the middle isn't doughy).
- Remove from oven and allow to cool for about 10 minutes. Cut into 20 squares.
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