Recipe: Spiced Mixed Nuts

This recipe is GAPS, paleo, traditional, and vegan friendly.

As far as diet philosophies go, nuts are pretty well accepted, from primal paleos to raw vegans. So as long as no one is allergic to them, this makes a great snack for get-togethers of all kinds. The recipe below isn’t technically raw, but with some minor adjustments, you could make it raw. I know, awesome, right?

I’m also giving you two variations, for extra yumminess. The first is based off a recipe in the cookbook Paleo Comfort Foods. It’s wonderful. I wouldn’t have made the variation I did today if I hadn’t run out of the needed cumin. This second variation is salty-sweet goodness, so I’m glad I was forced to improvise.

These nuts make great gifts!

Spiced Mixed Nuts

4-6 cups mixed nuts (I recommend almonds, pecans, walnuts and cashews that have been soaked and dried to reduce phytates. I roast my almonds a bit, too, so they are really crispy–this reduces phytates further–but you can leave them raw.)

1/2 cup hulled pumpkin seeds

1 Tbsp coconut oil, ghee or clarified butter (or sufficient to coat nuts)

1 Tbsp vanilla extract

1 Tbsp ground cumin

1 Tbsp ground cinnamon

cayenne pepper to taste

1. Ideally, nuts would be soaked in salted water and dried to crispiness. Pumpkin seeds could be soaked and dried (or sprouted and dried), but I haven’t tried this yet.

2. Melt your oil of choice in a large skillet (use very low heat and raw oil if you want this to be “raw”).

3. Add nuts and seeds. Since my pumpkin seeds are completely raw, I always toast them first, or else they are chewy and don’t taste good. Toast them over medium heat, stirring and watching (they will burn in a blink of an eye if you aren’t careful). You know they are toasted when they start to turn yellow and puffy.

Nuts coated in coconut oil.

4. Remove from heat. Allow to pan to cool a little, then add vanilla extract, trying to get the nuts coated evenly.

5. Mix together spices in a small bowl. Dust over nuts and then mix well.

6. Allow nuts to cool completely. Store in an airtight container (they look very pretty in a nice mason jar!).

Nuts coated in spices.

Salty Sweet Cinnamon Nuts

4-6 cups mixed nuts

1/2 cup hulled pumpkin seeds

1 Tbsp coconut oil, ghee or clarified butter

2 Tbsp vanilla extract

2 Tbsp cinnamon

1 tsp allspice

cayenne to taste

raw honey and unrefined sea salt to taste

1. Follow steps 1-5 above, using the spices in this recipe.

2. Drizzle honey lightly over nuts. Sprinkle salt lightly over nuts. Mix, taste, and adjust according to your desires.

3. Allow nuts to cool, then store in airtight container.

Ready to eat!
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