Orange Nut Crunch

2017-07-23-16-37-21

This recipe is a take on an amazing nut crunch I had at the Grayshott health regime. I make it with all sorts of nuts, below is just one example. Yesterday I added pistachios and some lemon zest. In the future when I have improved my gut health, I would also include a small amount of dried fruit such as dried apricots. I usually have this for breakfast with a coconut yogurt and some defrosted frozen fruit.

The nuttiness also works well with savoury food – sprinkle it on steamed kale with some olive oil or crumble on top of a protein such as roast pork, to add a bit of crunch.

The reason I soak the nuts and seeds is to help remove the protective enzyme that stops the nut or seed from germinating. By soaking them in water for a few hours/overnight (it varies depending on the nut/seed) then it encourages the nut or seed to release that enzyme, which can be hard for an inflamed gut. I also find the nuts and seeds are more enjoyable to eat after having been soaked anyway! Much softer and less dry in the mouth.

This nut and seed mix lasts for up to 2 weeks in a sealed container in the fridge

takes 15-20m plus soaking time.

Ingredients

  • 100g macadamia nuts
  • 100g cashew nuts
  • 50g pumpkin seeds
  • 100g sunflower seeds
  • 50g cocoa nibs
  • 50g dessicated coconut
  • 1tbsp oil (coconut or avocado)
  • 1/2tsp salt
  • Zest of one orange

Method

Soak the cashews and pumpkin seeds for 4-8 hours sunflower seeds for 1-2 hours. Preheat the oven to 180C/Fan 160C/Gas mark 4. Melt the coconut oil in the microwave, it should only take 10-20 seconds. Sprinkle all of the nuts and seeds over a big baking tray, add the salt and coconut oil. Mix this together and then spread the nuts and seeds out as much as possible. Place the tray in the oven and toast for 3-5 minutes. Give them a stir around to redistribute the cooking and then give them another 3-5 minutes, until the nuts and seeds are just starting to brown. Remove from the oven and leave to cool.

Once the nuts and seeds are cool, chop them. Depending on the consistency, I will either use a rocking blade for a rougher texture, or the food processor for a finer, more even texture. Add the cocoa nibs, coconut and orange zest. Stir this in and it is ready! Store in an airtight container in the fridge.

Store in airtight container. Sprinkle on everything! love Bee 🐝

2017-07-23-16-17-34

 

Advertisements

One thought on “Orange Nut Crunch

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s