Sugar, Spice & All Things Nice!

Sugar, Spice & All Things Nice!

Sugar… errr yes actually! Well, in one of the recipes (yes, I am sharing two today)! But it’s coconut sugar so none of that refined white stuff! πŸ˜›

Spice… because spice is so delicious and whether savoury or sweet it livens up everything! even brussel sprouts! πŸ˜›

All things nice… of course! It wouldn’t be on Life Diet Health if it wasn’t πŸ˜› Seriously though these are sooo nice! I had to put them away to stop me munching!

So, today we are cooking nuts! I’ve used almonds and hazelnuts but you could use pecans, cashews or even peanuts!

If you’re not vegan, you could sub the aquafaba for an egg white as this will give a similar result. I’m sharing this with Debbie at the Special Holiday Edition of the Healthy, Happy, Green & Natural Blog hop! Yumyum, lets get cooking! πŸ™‚

Gather

  • 50g pre-whisked (until peaks form) aquafaba
  • 200g hazlenuts
  • 100g almonds

———————-

for sweet nuts use:

  • 1 tablespoon cinnamon
  • 1 teaspoon mixed spice
  • pinch of ginger
  • 40g coconut sugar
  • 20g sesame seeds (optional)

———————–

for savoury nuts use:

  • 20g nutritional yeast
  • 1/2-1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried chili flakes
  • 1/4 teaspoon mustard powder
  • 1/2 teaspoon mixed herbs
  • 20g sesame seeds (optional)

Prepare

  1. Add the nuts to the aquafaba and mix to coat. Leave for five minutes and discard any remaining liquid.
  2. Mix together all the ingredients for EITHER the sweet or savoury nuts.
  3. Fold your spice mix through the nuts, ensuring to coat them evenly.
  4. Spread in a single on a baking tray and bake on a very low heat – Gas 1 (275f / 140 c) for 30 minutes.
  5. Remove from oven and allow to cool before tasting.
  6. Enjoy!

Serve & Store

  • Munch away! Serve in small bowls with festive drinks.
  • Serve as pre (savoury)Β or post (sweet) dinner nibbles.
  • Wrap in cellophane bags and give as delicious gifts.
  • Store in an airtight container so they keep their crunch.
  • These should keep for 2-3 weeks (but only last a few days in our house!)

Sugar, Spice & All Things Nice

  • Servings: 8-10
  • Time: 35-40 mins
  • Difficulty: medium
  • Print

Gather

  • 50g pre-whisked aquafaba
  • 200g hazlenuts
  • 100g almonds

———————-

for sweet nuts use:

  • 1 tablespoon cinnamon
  • 1 teaspoon mixed spice
  • pinch of ginger
  • 40g coconut sugar
  • 20g sesame seeds (optional)

———————–

for savoury nuts use:

  • 20g nutritional yeast
  • 1/2-1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried chili flakes
  • 1/4 teaspoon mustard powder
  • 1/2 teaspoon mixed herbs
  • 20g sesame seeds (optional)

Prepare

  1. Add the nuts to the aquafaba and mix to coat. Leave for five minutes and discard any remaining liquid.
  2. Mix together all the ingredients for EITHER the sweet or savoury nuts.
  3. Fold your spice mix through the nuts, ensuring to coat them evenly.
  4. Spread in a single on a baking tray and bake on a very low heat – Gas 1 (275f / 140 c) for 30 minutes.
  5. Remove from oven and allow to cool before tasting.
  6. Enjoy!

Serve & Store

  • Munch away! Serve in small bowls with festive drinks.
  • Serve as pre (savoury)Β or post (sweet) dinner nibbles.
  • Wrap in cellophane bags and give as delicious gifts.
  • Store in an airtight container so they keep their crunch.
  • These should keep for 2-3 weeks (but only last a few days in our house!)

 

 

 

 

 

 

 

 

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