Toasty Nuts with Maple Syrup, Chilli and Rosemary
Ingredients
- 1 egg white (or 2 Tbs aquafaba for a vegan version)
- 2 Tbsp maple syrup
- 1/4 tsp chilli powder
- 1/2 tsp freshly ground black pepper
- 1 tsp sea salt
- 2 1/2 cups raw unsalted nuts mix, such as almonds, cashews, pecans, and walnuts
- 2 Tbsp flaxseeds
- 3 Tbsp raw quinoa
- 2 Tbsp finely chopped fresh rosemary
Preparation
Preheat the oven to 160C and line a rimmed baking sheet with parchment paper
In a large mixing bowl, whisk the egg white until frothy
Whisk in the maple syrup, chilli powder, black pepper, and salt
Stir in the nuts, flaxseeds, quinoa and rosemary, making sure everything is coated completely
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
Remove from the oven and let cool before breaking into clumps
Tips
Stale nuts are safe to eat but can be revived by toasting in a dry pan or oven
Rancid nuts have a smell like paint, nail polish, or old plastic and should not be consumed
Use these toasted nuts as nibbles or add crunch to yoghurt, soups, and salads
