Here is another delicious mix to make every day better. A comforting jar of goodness in the pantry gluten grain and processed sugar free. This began several years ago with a recipe Kim Malcolm shared at Raeward Fresh called “The Simple Goodness Snack” it has been a favourite of mine ever since, and as with all Kim’s recipe ideas is nutritious and delicious. This is my take on Kim’s recipe two years on.
This mix is so versatile, play around and have fun with it, here are a few of the ways it works for me and my family,
- an amazing breakfast buddha bowl topping,
- a handful of energy on your way past the pantry or in your backpack while hiking,
- 3 pm salvation snack,
- a topping for a fruity desert bowl, yoghurt and ice cream ?!
- add some quinoa flakes, puffed cereal and dry fruit to make it into a gluten free muesli,
- use it as a crunchy as a topping to your favourite fruit muffins,
- a topping for pancakes or waffles,
- a delicious fast biscuit base for those moments when you need to entertain in a hurry. (see the recipe at the end of the page)
It is amazingly delicious high energy and so very versatile. I am sure you will love it, I can’t wait for you to try it and let me know what uses and variations you come up with
I decided that in order to make this its nutritious best I would go the whole mile, and I activated the nuts and seeds. If you would like more in depth reasons for doing this you can read further on the internet but my understanding in brief is that it makes them easier to digest and, makes the nutrients more easily available for absorption.
Interestingly my quantities seemed to decrease over the day or so they sat sun-drying, I am fairly confident this was more to do with passing pickers than shrinkage though. Luckily as often is the way this is more a loose idea than a set in stone recipe, so no harm was done, or heads rolled.
You can vary the variety of nuts according to your preferences and what is to hand, brazil nuts in here are very delicious.
Everyday Nut and Seed Mix
Preheat the oven to 120′ C before baking. This sounds to low a temperature but trust me it works.
- 1 cup walnuts
- 1 cup almonds
- 1 cup hazelnuts
- 1 cup pumpkin seeds
- 1 cup sunflower seeds
- 1 cup buckwheat groats
- 2 cups coconut chips or thread
- 2 tablespoons chia seeds
- 1/4 tsp good salt, I use Himalayan Harvest natural mineral salt
- 2 Tablespoons coconut oil melted
- 1/4 cup natural sweetener such as maple syrup, brown rice malt syrup or coconut nectar
- 1 tablespoon cinnamon
- 1 teaspoon ground vanilla pods or extract
In a large bowl combine all ingredients except chia seeds and mix together till all is thoroughly combined poor onto one or two lined baking trays and cook for approx 30 minutes stirring several times while cooking. stir through chia seeds and allow to cool before packing into airtight containers
Seed and Nut Biscuits
Preheat oven to 170’C and line two baking trays with baking paper
- 1 large egg
- 6 tablespoons sugar ( I used coconut sugar but any granular sugar will do)
- 1 1/4 cups seed mix or seed muesli ( in the biscuits pictured i used the seed/nut muesli mix)
Whisk together your egg and sugar till you have a nice creamy, thick mixture.
Add you seeds and stirring your mix as you go place spoonfuls on a lined baking tray. Spread your biscuit out thinly with the back of a fork or your spoon to make a thin biscuit. Bake 8 minutes then turn the tray and bake for a further 2-3 minutes till golden brown.
These are delicious little biscuits on there own, or make great biscuits to sandwich some ice cream in between.
Have fun in the kitchen and share these with the people you love.