These nuts are a healthy, protein-packed snack that we coat with spices traditionally used to improve gut health. I use egg white, rather than oil, to help the spices stick. It means the end result is crunchy but not greasy and doesn’t overload your gut with more fat to break down. Makes 2 cups.
WHAT YOU’LL NEED
½ cup raw almonds
½ cup raw brazil nuts
½ cup raw cashews
½ cup raw pecans
2 teaspoons cumin seeds
1 teaspoon fennel seeds
1 teaspoon smoked paprika
¼ teaspoon ground cayenne pepper
1 large egg white
1 tablespoon water
Juice of 1 lime
Large pinch of sea salt
METHOD
1 Preheat the oven to 135°C.
2 Place the nuts in one bowl; place the cumin, fennel, paprika and cayenne in another and mix well.
3 In a small bowl, whisk the egg white and water together until foamy, then pour over the mixed nuts. Stir until the nuts are evenly coated.
4 Tip the nuts into a strainer and leave for 2–3 minutes until the excess egg white mixture has drained off.
5 Form a pile of the nuts in the centre of a large piece of baking paper. Pour over the spice mixture, then pinch the corners of the paper together to form a makeshift bag. Ensure that there are no openings for the nuts to slip out, because it’s time to shake it up.
6 Shake and massage the bag, until the nuts are evenly coated in the spice mixture.
7 Place the paper on a baking tray and use a spoon to distribute the nuts evenly over the surface. Check to make sure they are all well covered in the flavourful spices.
8 Squeeze the lime juice over the nuts, then sprinkle on the salt.
9 Place the tray in the oven and toast the nuts for 15 minutes. Reduce the temperature to 105°C and toast for another hour.
10 Remove the nuts from the oven and leave to cool before serving, or transfer to an airtight container for storage.