24 November 2012

toasty nuts.


I hope everyone had a lovely Thanksgiving filled with way too much good food & loving friends & family.

Here is another recipe from the Sprouted Kitchen cookbook by Sarah & Hugh Forte. I made these mixed nuts for part of the Thanksgiving apps spread--they were a huge hit. My mum was eating them for breakfast on her Greek yogurt too. 

toasty nuts.
makes about 4 cups
from the Sprouted Kitchen cookbook

1 egg white
2 1/2 TBL  maple syrup
1/4 to 1/2 tsp cayenne pepper (optional)
1/2 tsp freshly ground black pepper
1 tsp sea salt
2 1/2 cups unsalted nuts mix
2 TBL flaxseeds
3 TBL millet or quinoa (I used white quinoa)
1 1/2 TBL finely chopped fresh rosemary

  1. Preheat the oven to 300 F and line a rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, whisk the egg white until frothy. Whisk in the maple syrup, cayenne, black pepper, and salt. Stir in the nuts, flaxseeds, quinoa, and rosemary, making sure everything is coated completely.
  3. Spread the nuts on the prepared baking sheet in an even layer and bake until the nuts are browned and fragrant, 25 to 30 minutes.
  4. Remove from the oven and let cool before serving.
happy eatings & cheers!
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