Nuts about Nuts!

I know it isn’t the best habit to get into, but the truth is that I love to snack.

But since we have been eating less grains, options have narrowed. Thank goodness for nuts and seeds! I don’t want to know how many kilos I eat a week, but with making them into butters and flours, there are so many options! This option takes out the grinding step and keeps them whole but adds some flavor for your snacking pleasure.

I have been trying some different flavorings and these are my favorite so far, both sweet and salty.

First the sweet.

Honey Cinnamon Glazed Nuts

4 cups nuts of choice (raw and soaked*)
1T butter
2T honey
1/4 t cinnamon
1/4t salt (unless nuts are already salted)

How To:

1. Melt butter and honey in large saucepan. Add cinnamon and salt then stir in the nuts until evenly coated.

2. Spread out evenly on a baking sheet and put in oven at lowest setting (not over 150’F if you want to keep the good enzymes intact)

3. Bake until crispy, stirring every 15-30 minutes. Time will depend on your oven and the temperature you choose. At a low setting it will take 1-2 hours, if you are in a rush, up the temperature and it can take less than 30 minutes. But keep an eye on them, don’t let them burn!

Spicy Salty Mixed Nuts

6 cups nuts and seeds of choice (raw and soaked*)
3T olive oil
2T cumin
1T garlic powder
1/2T paprika
1/4T cayenne pepper
1T sea salt

How To:

1. Put nuts in a large bowl and drizzle with olive oil.

2. Mix remaining ingredients in small bowl then shake over nuts. Stir until evenly coated.

3. Spread out evenly on a baking sheet and put in oven at lowest setting (not over 150’F if you want to keep the good enzymes intact)

4. Bake until crispy, stirring every 15-30 minutes. Time will depend on your oven and the temperature you choose. At a low setting it will take 1-2 hours, if you are in a rush, up the temperature and it can take less than 30 minutes. But keep an eye on them, don’t let them burn!

Enjoy!

*Why soak nuts and seeds?

Raw nuts and seeds are just waiting for the right conditions to come along that they need to grow into a plant. While they wait, they are protected by enzyme inhibitors that are difficult for our bodies to digest. By soaking raw nuts and seeds in salt water, these enzyme inhibitors are neutralized, absorbable vitamins are increased, gluten breaks down for easier digestion, and phytic acid, which inhibits the absorption of vital minerals, is reduced.

For more information and soaking instructions, try this site.

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