EPTBut today I am not going to talk about produce; instead I’ll talk about nuts. As I’m sure your well versed in the subject let me have a friend tell you why you should keep reading:
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Nuts are a great source of healthy fats that aid in muscle recovery and they have a relatively long shelf life, so I love stocking up on them. As I generally have them with plain Greek yogurt I often spice them up a bit to really bring out and complement the flavor of whatever nuts I happen to have on hand. For this reason I’m going to preface this recipe with the following:
*It is entirely plausible, and I even encourage you to try mixing in some different kinds of nuts and seeds with this as long as you keep the net amount in check (i.e. 3 cups walnuts = 3 cups Brazil nuts etc.). Also keep consistency in mind, chia seeds are quite small so they coat quite well, whereas pumpkin seeds are larger, I like the way they play together for that reason. Keep in mind though that the larger the nuts and seeds you use, the more honey you should add to evenly coat them.*
Recipe thyme!:
-1 cup of raw, unroasted, unsalted walnuts
-2 cups of raw, unroasted, unsalted almonds
-1/2 cup raw, unsalted black chia seeds
-1/2 cup raw, hulled, unsalted, pumpkin seeds
-1.5-2 TBS honey, pref. top quality
-1TBS Bavarian style sweet mustard*
-1 TBS Rum (some for the cook too)
-1/2 tsp vanilla extract
-3/4 tsp cinnamon
-3/4-1 tsp coarse salt**
-1/2 tsp tandoori or curry powder**
-1/4 tsp ground coriander
-1/4 tsp ground cumin
-1/4 tsp smoked paprika (can sub. natural too)
-1/4 tsp ground turmeric
-1/8-1/4 tsp ground cayenne pepper
Procedure (ezpz):
1) Preheat oven to 350*F/175*C
2) Mix raw nuts and seeds in a large bowl, put aside
3) In a small bowl, mix together honey, mustard, and vanilla extract into a paste
4) Add in spices and whisk until mixed
5) Work the paste into the nut bowl and mix thoroughly until the smaller seeds have
adequately adhered to the nuts
6) Line a cookie sheet with parchment paper
7) Spread out the nuts evenly and bake in oven for brown and aromatic (~20min)
8) Take out and let cool to allow the honey mixture to set, then enjoy!
*You’re not a true German unless you have at least 5 different mustards in your fridge in case of emergency. Bavarian mustard is rather unique, but if you don’t happen to have any on hand (thought I would suggest it), Dijon can be substituted just fine, yet you might want to include a pinch of sugar as well.
**Yeah, I know what you’re thinking, “tandoori is curry powder right?” WRONG. Well, kinda. It’s OK though, if you don’t have any on hand, you can substitute either homemade or store-bought curry powder without affecting the end result too much. CAREFUL however, as if you’re using store-bought powder, as many companies incorporate salt into their pre-mixed curry powders and I would advise you to cut back on the salt you add just a little bit to compensate.
I have decided to sit down and right this at 11pm as I’m waiting for my pork belly to finish cooking. I literally just took these out of the oven and deemed I had finally gotten the spice mixture to my tastes. It’s obviously subjective but I hope you enjoy!
P.S. I think the second footnote is driving me towards following this up with a tandoori chicken recipe for those of you who don’t know the glory of the dish.
edit: all that time formatting and I didn't realize it won't even affect the OP (d'oh)
