Nuts and seeds are packed full of nutritional goodness but most commercially produced varieties are dry roasted, packed with loads of salt and sugar, and are really REALLY unhealthy. If you like a savory nibble from time to time, try this excellent recipe but beware, you’ll be making quite a big batch so I strongly suggest that you divide the end product into sensibly-sized portions of around an ounce to avoid overeating. I make sure I separate the mix into small, Ziploc bags (available on amazon.com) to make sure I don’t inadvertently eat too much. This also helps keep them fresher for longer.
Note: I’ve created a challenge to motivate my readers to get rid of sugar and the feedback have been amazing. The instructions are simple, the recipes are all available, it’s 100% Free and you can start right now. Join my 20 No-Sugar days Challenge here.
Ingredients
250g mixed seeds (sunflower, pumpkin, linseed)
1 teaspoon rapeseed oil
1 teaspoon ras-el-hanout (a North African spice)
¼ teaspoon low-sodium salt
1 teaspoon reduced salt soy sauce
1 teaspoon agave syrup
1 pinch cayenne
Method
Pre-heat your oven to 360 degrees Fahrenheit/180 Celsius. Mix all the ingredients together in a bowl and spread onto a baking sheet. Cook for fifteen minutes until dry and golden. Stir once during cooking. Allow to cool and store in a sealed container or several Ziploc bags for up to three weeks.
More sugar free snack recipes here.
Nutritional breakdown (per one ounce serving)
Calories 147
Fat 11.8 grams
Carbohydrate 3.7 grams
Sugar 1.1 grams
Protein 5.4 grams
Fiber 2.2 grams