Kale & Sweet Potato Pellet
1 small sweet potato cooked soft and peeled
1 c pumpkin puree (organic)
1 tsp coconut oil
1 tbsp red palm or coconut oil
1/2 c unsweetened apple sauce
1/4 c unsalted, organic almond butter
1 tbsp organic coconut/palm syrup
1/2 c coconut flour
1/2 c brown rice flour
1/4 tsp cayenne pepper
1 tbsp reduced sodium, aluminum free baking powder
1/4 c powdered kale leaves (dry in oven @ 200 deg F, remove stalks and powder in a food processor or use freeze dried greens)
Mix together and set aside:
1/2 tsp celery seed
2 tsp each fennel, golden Flax, Sesame seeds
Put all Wet Ingredients into food processor together and mix to creamy consistency.
Add Dry Ingredients and mix thoroughly. Move to a bowl and fold in the set aside mixture.
Heat oven to 350 deg F.
Cover a baking sheet with parchment paper and using a piping bag, pipe out small chips approximately size of a large garden pea.
Bake for 20 minutes total switching the rack position half way through (10 min. on top rack then 10 min on bottom rack)
Remove from the pan with a spatula and put in an open container to cool.
Store in an open container and toss the pellets for the next several days to allow them to dry out and get crunchy.