Nuts are a really great source of fibre, protein, and a wide range of essential nutrients. Almonds are rich in calcium, cashews are full of magnesium and walnuts are rich in omega-3, just to name a few. While nuts are high in fat, much of it is the heart-healthy variety and when you’re out on the trail you need a nutrient dense snack to restore your energy. Their size also means they make a great snack that can be easily packed.
This is one of my favourite roasted nut recipes. It combines classic Christmas inducing spices with an oriental twist—seaweed. The savoury salty bite of the dry seaweed works amazingly with the sweet maple roasted nuts and also adds extra nutrition to the mix. Seaweed is rich in protein, fibre and vitamins, specifically vitamin K and folic acid.
The one bowl method is also super easy to follow, (win, win) and the recipe can be adjusted to suit your flavour preferences.
Hope you enjoy it!
- 240g of mixed nuts (I used walnuts, cashews, almonds, brazils and pecans)
- 1.5 tbsp maple syrup
- 1 tsp of ground cinnamon
- 1 tsp of ground ginger
- 2-3 sheets of dry seaweed
- Handful of raisins/sultanas (optional)
- Preheat your oven to 180°C/160°C fan assisted.
- Spread all the nuts on to a baking tray covered with parchment paper or pyrex dish, and roast for 10 minutes.
- Remove and mix in maple syrup and spices. Ensure that all the nuts are well coated.
- Put the nuts back in the oven for another 5-10 minutes, until golden brown. Give them a stir halfway through.
- Remove and leave to cool. Be sure to stir the nuts again while cooling for at least a minute, to ensure they don’t stick in clumps.
- Once cool, tear up the sheets of seaweed and mix them into the nuts.
- For added sweetness, add a handful of raisins or sultanas.
Store in a sealed container until ready to munch!