Snack nuts – salted, spicy and sweet

These roasted savoury and sweet nuts are great to prep in advance and keeps really well in an airtight container. perfect for work (or school) snacks!

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DAIRY FREE – GLUTEN FREE – LOW FRUCTOSE – PALM OIL FREE

Ingredients:

Salted nut mix

200 grams raw mixed nuts (I used almonds, cashews and brazil nuts)

1 tsp olive oil

1/2 tsp salt

Spicy cashews

200 grams raw cashew nuts (but you can use any nuts)

1 tsp olive oil

1/8 tsp salt

1/2 tsp paprika

1/2 tsp onion (or garlic) powder

1/4 tsp chili powder (or more or less depending on your taste buds – this is mild to medium spicyness I’d say)

Sweet roasted almonds

200 grams raw almonds

1 tsp vanilla essence

20-40 grams sugar-free white chocolate (optional, the vanilla spiced roasted almonds by themselves are delicious), unsweetened chocolate or if in a pinch, Lindt 90% only has 6.7% sugar in it.

Directions:

Pre-heat the oven to 175C (165C fan bake / 350F).

Measure out your nuts. For the two savoury recipes, add the oil on top of the nuts and stir with a spoon until they are completely covered, then drizzle you salt or spices over and stir again. For the sweet roasted almonds, add your vanilla essence to the almonds and stir.

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Now, spread the coated nuts on a baking sheet and pop  in the oven for approximately 6-10 minutes (in my oven it took 8 minutes). Let the savoury nuts cool down and box/bag them. They will last for quite a while (longer if kept in the fridge).

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If you don’t want to add chocolate you just finish and bag them too. If you want to add the extra part, melt your chocolate, let it cool to the thickness you prefer. Then you just pour it over the almonds in a bowl, mix and spread them back on a baking sheet and let them solidify (or stick them in the fridge/freezer for a short period if you are in a hurry).

Done! Ready to enjoy whenever you feel like it.

If you would like to see more recipes like this you can always follow me here (via email, see top right on this page) or on Facebook.

Crunchy granola clusters

I made over one of my first recipes here – granola – now featuring crunchy sweet delightful clusters! It’s so good that I had to kick my man out of the kitchen as he was eating it faster than it was taking to cool down 😉

Crunchy granola clusters

VEGAN – GLUTEN FREE – LOW FRUCTOSE – PALM OIL FREE

Ingredients

4 cups of whole rolled oats (gluten-free) (or, a new favourite of mine is using half puffed rice and half puffed millet)

1 cup raw almonds

1 cup walnuts

1 cup sunflower seeds

1 cup pumpkin seeds

1 cup coconut flakes

1/2 cup buckwheat

7 tbsp oil (I use coconut oil, you can, however, leave this out completely, it just doesn’t cluster as much – you could always increase the syrup a bit)

3-8 tbsp (brown) rice syrup (or glucose syrup) – I used 3 which made some clusters but not all and I liked the sweetness. If you want all of it to cluster and want it sweeter add in more syrup. Make sure that the rice syrup is pure, the mixes contain fructose. I get mine at the Bulk Food Savings in Auckland (in the car park behind Wendy’s) but you can get this in most specialty stores. Please share where you have found yours.

Variations

It really doesn’t matter too much which seeds and nuts you use, pick your favorites or whatever you have  in your cupboards, I just found the combo above to be my favorite.

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Directions

Pre-heat oven to 160C. Chop the almonds and walnuts into chunky pieces. Pour all the nuts, oats and seeds into a bowl.

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Pour over a third of the syrup, mix, add another third, mix, add the remainder, mix. Then spread out on a baking sheet and bake in the middle of the oven for 6-10 minutes approximately (depends on your oven and how small you chopped the nuts and how roasted you like it).

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If you fan bake you can put in two sheets at the time and do two rounds. Keep the granola on the baking sheet and cool down at room temperature before transferring to an airtight container. Enjoy!

If you would like to see more recipes like this you can always follow me here (via email, see top right on this page) or on Facebook.

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Crunchy granola

Since I cleared the house of most products with wheat and gluten in it, I thought I would try to find a new replacement for breakfast that my man might enjoy as well and I came up with this granola which we both find delicious (we mixed it 50-50 with cornflakes this morning and almond milk poured over… Yum!).

I basically put in my favorite nuts and seeds, but this recipe could be made with anything, use around 50-50 oats to nuts/seeds. Just make sure you get certified gluten-free oats if you are allergic.

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Ingredients

2 cups of whole rolled oats
1/2 cup raw almonds
1/2 cup walnuts
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
3 tbsp coconut oil
1 tbsp dextrose (glucose) powder
1 tsp vanilla essence
Pre-heat oven to 160C (320F -don’t go above this temperature if you add dextrose as it has a lower melting point than table sugar). Chop the almonds and walnuts into pieces. Pour all the nuts, oats, seeds and dextrose into a bowl and combine. You could use honey instead of dextrose, just keep in mind that it has fructose in it (which I try to avoid).
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Melt the coconut oil and pour over the mix and stir. Then add the vanilla essence and stir again. Then spread the mix on two baking sheet and pop in the oven for 15 minutes.
Take the granola out of the oven and cool before putting in an airtight container to store.
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