One of my past co-workers first introduced me to the idea of coating broccoli in a blended mixture of nuts, spices, and liquid—similar to that used to coat raw kale chips—before dehydrating it into a bunch of crunchy, flavour-rich, super fun nibbles. While dehydrating these bites gives them a perfectly crisp and crunchy texture, baking them in the oven also yields delicious results. Use the top recipe as a base, then choose your favourite flavour variation below!
The almonds need to be soaked overnight/for 8 hours.
Blend all ingredients apart from the broccoli in a high-speed blender until smooth. Place the broccoli florets in a large bowl, and pour the dressing over the broccoli. Toss well to coat. Spread the coated broccoli on as many dehydrator trays as you need to fit all of the broccoli, and dehydrate at 110°F for 12-24 hours, or until dry and crunchy.
Oven Variation: Preheat the oven to 400° and bake for about 30-40 minutes, or until crunchy.
Coconut-Peanut Butter Variation: Increase the amount of maple syrup or agave to 2 tbsp and add 1 tbsp peanut butter, 1/4 cup unsweetened dried coconut, and 1 tsp vanilla extract to the blended ingredients.
For more information and recipes visit: www.veganuary.com