Must be nuts!
Oh dear, I have finally realised that I have a new addiction, NUTS!
Not quite raw, not necessarily activated but very gently roasted nuts!! I know that I am not meant to be eating the salted fried kind but I can’t seem to find affinity to the raw nude kind that my beloved man so adores. His theory is that you can never have enough raw nuts, nut fat is good fat, and because they are so filling you just can’t gorge on them. Well, I have proven him wrong!! Yesterday, after this recipe effort, I found that I just could not stop eating them and I went to bed feeling very very sick!! OK, I have learnt my lesson….. see if you can stop.
I have used walnuts for their fantastic MUFA spectrum but you can use any raw nuts. Walnuts roast very quickly because of their oil content so increase the time if you are using almonds or cashews. Remember, the idea is to just gently roast them as you don’t want to destroy all of their nutrients. And burned nuts are BAD, both in taste and nutritional value.200g walnuts 1 egg white 1/4 teas salt 1/2 teas each cumin & paprika 1 big pinch of cayenne 1 teas maple syrup 1 tab sesame seeds Beat up the eggwhite to frothy and mix in the seasoning with the maple syrup. Toss the walnuts through and spread in a single layer on a baking sheet and bake in a mod slow oven for 10 minutes. Stir the nuts to turn them over and put back into the oven and switch off to cool.
Vary the spice mix, sometimes I use Ras el Hanout, sometimes a curry powder. Experiment for yourself!