Crunchy clusters of nuts and seeds

Sprinkle these tasty and irresistible clusters of seeds and nuts on your salad – or on soups, cereal bowls, avocado toast, or eat as a snack – for extra crunch and flavor. A mush of coconut aminos, nutritional yeast, and maple syrup gives the mix an umami slant, but it’s still neutral enough to enhance rather than overwhelm. As the crunchy mixture cools, it clumps together. You can divide it into large groups or small pieces, depending on your preference.

Active time: 5 minutes; Total time: 25 minutes

Storage Notes: Store in an airtight container at room temperature for up to 2 weeks.


Servings:

7 – 14

Size tested: 7-14 servings; makes 3 1/2 cups

Ingredients
  • 1/2 cup raw unsalted sliced ​​or slivered almonds (can be substituted with a nut of your choice)

  • 1/2 cup unsalted raw pumpkin seeds

  • 1/4 cup raw unsalted sunflower seeds

  • 1/4 cup raw sesame seeds (can substitute with flax seeds)

  • 1 tablespoon chia seeds (can substitute with hemp seeds)

  • 2 tablespoons nutritional yeast

  • 2 1/2 tablespoons coconut aminos

  • 2 teaspoons maple syrup or honey

  • 1/8 teaspoon fine salt

  • 1/8 teaspoon cayenne pepper (optional)


directions

Place a rack in the middle of the oven and preheat to 350 degrees. Line a small rimmed baking sheet with parchment paper.

In a large bowl, combine almonds, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds and nutritional yeast until combined. Add the coconut aminos, maple syrup or honey, salt and cayenne pepper, if using, and mix well to combine.

Spread the mixture evenly on the baking sheet and toast in the oven for about 20 minutes, or until the nuts smell toasty, the mixture is crisp and most of the liquid has evaporated.

Transfer the mold to a wire rack and let stand at room temperature for at least 3 hours and up to 1 day – the longer the better. As the mixture cools, it develops its flavor and crunch. Transfer to a lidded container.


Origin of the recipe

From Deputy Recipe Editor Olga Massov.

Tested by Olga Massov.

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