I’ve been thinking about how to share our trip to Utah and Arizona and I think it will go a bit differently than my Spring Break saga of last year. Rather than chronological storytelling, it will come out in hikes, recipes and adventures. Truth be told, as much fun as we had, it didn’t nearly have the crazy that last year did. And I’m actually pretty thankful about that. It was more about a new life of adventures together and getting back out there after a serious injury than trying to be an example of a life over-the-top.
Well, maybe a little over-the-top. This was within a few minutes of hiking in for our first overnight…
It may seem like I am telling a story out of sequence but today is Wednesday so it’s time for a recipe! I hope to have some space this weekend to start stringing together all the places we visited but I’m pretty excited about how tasty this turned out. This recipe is a variation on my Stone Age Bread of last year. When putting together some treats to take on our vacation, I wanted something sturdy like the bread yet it needed to have veggies this time. But how to go about doing that and have it be just as stable?
#dehydratedkale #eggs #avocadooil #sesame #sunflower #slicedalmonds #cashews #walnuts #flaxmeal #nutritionalyeast #dehydratedredonion #bouillon
I figured that dehydrating the veggies would be the way to go and since I had kale in the fridge, it was sacrificed as my guinea pig! I played with the flavors a bit and switched the nuts and seeds to get this delicious version that not only is chock full of protein, this one loaf of bread has an ENTIRE BUNCH OF KALE in it. Editor’s note: you don’t have to have a dehydrator. Find a container of kale chips you like and crumble them instead.
After being in the dehydrator for 5-6 hours until nice and crisp, it broke down to about 1/2 cup of kale powder. Hard to believe but true! For the red onion, I used the freeze dried jars at Costco (by Lighthouse) and for the bouillon I used my Homemade Bouillon Powder that is AMAZING! And perfect to make in conjunction with the dried kale for this recipe. If you use the kale chips instead, any flavoring they have can substitute for the bouillon.
Just like the previous version, you simply mix all the ingredients in a bowl, pour into a parchment lined glass bread pan and bake at 320 for 50-55 minutes until firm to the touch on top.
Because of the kale, it won’t be as jiggly going into the oven as my original version and cooks just a few minutes faster. After letting it cool on a wire rack, slice it into about ten pieces and either store in the fridge or freeze in individual servings. The picture below features sandwich Bio-bags, a way I use less plastic on the trail.
We ate Savory Kale Stone Age Bread for breakfast several days on our trip and it helped us get out onto the trail (or not so much of a trail) quickly before the temperature rose beyond comfort. Paired with some lamb and pork bacon I cooked at home and some oranges, we were fueled for most of the morning.
It wasn’t long after enjoying our meal, we were scrambling up a side wall of the canyon looking for some views of the surrounding landscape and I was mighty proud of how well my shoulder did.
I’ll be sharing more about where we were and our adventures there but here’s a little sneak peak (peek) at the amazing place we visited!
For more tips on dehydrating the kale, check out my Dehydrating 101 page. If you enjoyed this recipe for Savory Kale Stone Age Bread, head over to my Hiking and Backpacking Paleo Index for more tasty treats to take on your next outdoor adventure!
Savory Kale Stone Age Bread
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour, 5 minutes
Course: Breakfast, Lunch, Snack
Cuisine: Dairy Free, Gluten Free, Keto, No Dehydrator Needed, Paleo, Soy free, Vegetarian, Whole Food
Servings: 10 servings
Ingredients
- 1/2 cup dehydrated kale
- 1/2 cup sesame
- 1/2 cup sunflower
- 1/2 cup sliced almonds
- 1/2 cup cashews
- 1/2 cup walnuts
- 1/2 cup flax meal
- 1/4 cup nutritional yeast
- 1/4 cup dehydrated red onion
- 1 tablespoon homemade bouillon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup light olive oil/avocado
- 5 eggs
Instructions
- Break the kale into small pieces and lay directly on the dehydrator trays (removing the stems). Let dry 5-6 hours on 125-135 degrees (vegetable setting) until crisp.
- Line a glass bread pan with parchment paper and preheat the oven to 320 degrees.
- When the kale is dry, powder by hand or with a wide spoon.
- Mix all the ingredients together in a large glass bowl until well distributed. Pour into the bread pan.
- Bake 50-55 minutes until the bread is set (doesn’t jiggle). Let cool on a wire rack before slicing.
- Can be kept in the fridge for up to a month and freezer 6 months if sealed in an airtight container.
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