Description

These delicate, crispy Bull Kelp Fronds are ready to eat as a salty snack. They can also be crumbled and sprinkled on salads, cooked vegetables, rice, popcorn, etc.

Of all the seaweeds, Kelp Fronds are the highest in minerals and electrolytes, especially potassium and magnesium. They are also an excellent source of trace elements (including iodine and selenium) and sulfated polysaccharides. Bull Kelp is a Brown seaweed.

Kelp Fronds will quickly “ground” the energy of a child that has eaten too much sugar!

Kelp Fronds will retain their quality for two to three years if kept in airtight containers in a dark place. If necessary, they may be re-crisped by placing them in trays in a warm (120-150°F) oven for an hour or two.

Although we strive to produce perfectly clean sea vegetables, please inspect for small crustaceans or shellfish before eating.

Maple Almond Kelp Frond Cookies

Ingredients:

Sweet and tasty cookies for the holidays or any time you want a treat.
Makes about 20 cookies.

Ingredients:

• 1/2 oz Kelp Fronds
• 2 cups whole almonds (or use 0.7 lbs store-bought ground almond flour)
• 3/4 cup maple syrup
• 1/2 tsp baking powder
• 1 tsp lemon juice

Directions:

Grind the Kelp Fronds to a coarse powder in a blender or food processor, then grind the almonds (or use store-bought ground almond flour, either from blanched or whole almonds).
Mix the ground Kelp and almonds with a fork, adding the maple syrup.
Spoon 1 Tbsp of the mixture onto an oiled cookie sheet or onto a cookie sheet with parchment paper. Press flat to about 1/4-1/2 inch thickness with the bottom of a glass jar.

Preheat oven to 350°F and bake for 20 minutes.