I'll preface this caption with a shout out to one of my closest friends who introduced me to the wonders of kale. Thank you. Eaten raw, I prepare the kale by massaging a balsamic vinegar dressing mixed with garlic infused oil and classic English mustard. Taking inspiration from Ottolenghi's legendary cookbook, Simple, I toast pumpkin seeds and flax seeds in a maple syrup and olive oil dressing that gives the kale additional crunch and texture.
Most shop-bought gluten free granola is grossly expensive. I still envy those who can eat the ordinary kind for almost half the price. But it amazes me just how simple it is to make. Get more bang for your buck and try it yourselves!