I couldn’t decide if I wanted a savoury or sweet snack this afternoon so I made both!
These are super quick and make great snacks to munch on while watching a movie on a rainy bank holiday afternoon…. 🙂
Sugar and Spice Almonds
1/3 cup Whole almonds
1 tsp ground Cinnamon
1/4 tsp ground Ginger
pinch ground Nutmeg
Squirt of Sweet Freedom or Agave
Heat a small frying pan over a high heat for a few minutes. Throw in the almonds (don’t use any oil), and keep tossing them to avoid buring. After a few minutes squirt in the sweet freedom/agave and sprinkle the spices. Remove from the heat and stir to coat the nuts. Once coated remove to a plate or greaseproof paper and allow to cool.
1 egg white (I’m yet to work out what I could use as a substitute here)
2 tsp Chinese five spice (a mix of cinnamon, fennel, star anise, ginger and clove)
1 tsp ground anniseed
pinch of nutmeg
pinch of ginger
More cinnamon (if you like your cinnamon!)
85g Sunflower seeds
85g Pumpkin seeds
This makes a lot so reduce the quantities if needed! I found it hard to get a decent spicy flavour and I still don’t think I’ve cracked it but it’s getting closer! You may want to experiment with the spice quantities. Preheat oven to 150 C. Whisk the egg white lightly, add the spices and then add in the seeds. Make sure they’re well coated, then spread out on a baking sheet covered with lightly oiled baking parchment. Place in the oven for 10 – 12 minutes. Allow to cool then break up and eat!
Now you just need a good movie to enjoy while you munch on these 🙂
This looks amazing! Thanks for sharing. I’m glad I found this on here – your blog is great.:)
Thanks! just checked out your blog too – it’s fab! 🙂
Well thanks for stopping by, Nancy! I’ll let you know when I try this…just looks fantastic. Thanks again!
Great! I make the Lentil trail mix (recipe on my pinterest) and like to change up the nuts so I combined both! Instead of egg white for seeds, I just used a little Tahini to help the spices stick!
ooh great tip – thank you! I’ll give it a go 🙂