Nuts

Spice Roasted Mixed Nuts

by // // No Comments

I’ve been making these little gems for years now! These gorgeous nuts are just so more-ish!! Once you eat a couple you can’t help but go back for a whole handful! You won’t ever need to buy those flavoured nuts in the supermarket again!

They make gorgeous little gifts in little glass jars with ribbons wrapped around, or just served as an hors de oeuvre at any big gathering or celebration! Or perhaps the perfect side to when you have people over for celebratory drinks! You’

I use a range of different nuts! Whatever you have in the cupboard will work, but I do find some of the nicest are macadamias, cashew, almonds, walnuts, pecans etc. I will say that I don’t usually buy the packets of ‘mixed nuts’ though as the walnuts, pecans and hazelnuts all seem to go rancid quicker than cashews and macadamias do, so they tend to stale the whole packet! Instead, I buy my nuts in bulk and keep them in the fridge or freezer to extend their shelf life. 

You’ll notice I use egg white and you might be wondering why! Well it’s because the egg white helps all the spices stick nicely to the nuts and not fall off! Genius really!!

I do use some coconut or rapadura sugar. This isn’t necessary but it does add a nice sweetness and balance of flavour. If you are avoiding sugars just leave it out. 

Spicy Roasted Mixed Nuts
Delicious golden crunchy spicy bites!
Write a review
Save Recipe
Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 Eggwhite
  2. 20g Rapadura or Coconut Sugar
  3. 2 tsp Cumin
  4. 1 tsp Coriander
  5. 2 tsp Garlic Powder
  6. 2 tsp Onion Powder
  7. 1 tsp Paprika
  8. Sprinkle of Cinnamon
  9. 1/2 tsp Celtic Sea Salt
  10. 2 tsp Tamari (optional)
  11. 1-2 Tbsp Olive Oil
  12. 125g Macadamias
  13. 125g Cashews
  14. 125g Almonds
  15. 125g Walnuts
  16. 125g Pecans
  17. 125g Hazelnuts
Instructions
  1. Line a large baking tray with baking paper and pre-heat the oven to 180º.
  2. Place the egg white in the Thermomix. Add the butterfly and whip 40 Sec/Speed 4 or just until soft peaks form.
  3. Add sugar, spices, salt, tamari, and oil and mix with the butterfly still in 3 Sec/Speed 3.
  4. Leave the butterfly in and add the nuts and mix 10 Sec/Speed 1.5/Reverse.
  5. Place evenly on the baking trays and roast for 15 minutes at 180º, stirring occasionally throughout the cooking process.
  6. Once cooled store in an airtight container.
Kitch'n Thyme http://kitchnthyme.com.au/

Breakfast Bombs

by // // 2 Comments

image
Looking for an alternative to the ‘ol bowl of cereal for breakfast?? Well these are a whole lot better than a bowl full of cereal! Think crispy, fudgey, and smooth!These little bombs are packed with loads of seeds, nuts, butter and coconut oil and are sure to go down a treat!

They have some organic crispy cereal in them and are loaded with all sorts of little superfood boosters. Filled with antioxidants found in the goji berries and the raw cacao, these foods help to stop free radicals damaging the cells.

The good fats from the coconut, butter and nuts are so important for growth development and cell function. They can also be used as a fantastic source of energy, especially for kids!

When my little ones aren’t feeling like eggs or other savoury options, these are fantastic alternative – he loves them!

You can press the mix into a tin and slice it up for something different too! They are best eaten straight from the fridge, as they will get softer as they sit out.

Breakfast Bombs
Yields 15
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 120g Cashews or Cashew Butter
  2. 50g Organic Butter
  3. 20g Coconut Oil
  4. 50g Maple Syrup
  5. 10g Raw Cacao Powder
  6. 50g Organic Brown Rice Crispies or Organic Brown Rice Chocolate Koala Crisp! (I use Natures Path brand from Iherb.
  7. 30g Organic Corn Flakes (Fruit Juice Sweetened) - I use Natures Path brand from Iherb
  8. 20g Almond Milk Pulp (or Almond Meal)
  9. 10g Shredded Coconut
  10. 10g Goji Berries
  11. 20g Black Chia Seeds
  12. 10g Sunflower Seeds
  13. 5g Pepitas
Instructions
  1. Roast the cashews for 10 minutes at 180°C or until golden brown.
  2. Place into the Thermomix and mill 10 Sec/Speed 9. Scrape down the edges of the bowl, then process 1 Min/Speed 4. Scrape down the edges of the bowl again and process a further 10 Sec/Speed 6 or until a nut butter consistency is achieved.
  3. Add the butter, oil, maple, and raw cacao to the nut butter and cook 3 Mins/50°/Speed 3.
  4. Add all the remaining ingredients and process 3-5 Sec/ Speed 5, or until it looks similar to a bliss ball consistency, but with some of the cereal still in tact and visible.
  5. Roll into decent sized balls and place into a container lined with baking paper. Refrigerate until set.
Kitch'n Thyme http://kitchnthyme.com.au/