Slow Cooker Spiced Nut Mix
By Claire Georgiou, Reboot Naturopath, B.HSc ND
The easiest and best way to roast your nuts without worrying about over-cooking them is in a slow cooker. Many times I have left nuts and seeds in for 30 to 60 seconds too long and burnt them. It’s the worst! On a low temperature, the nut mix can cook and roast with any seasoning that you desire for an on-the-go snack or to be sprinkled over main meals, salads and other plant-based meals to give a healthy protein, fat and fiber boost.
Ingredients
- 2 tablespoons of coconut oil
- 3 cups nuts (I used brazil, cashew, almonds, macadamia)
- 2 cups seeds (I used ½ cup of flaxseeds, 1 cup of pumpkin, ½ cup of sunflower seeds)
- 2 tablespoons tamari sauce
- 1 teaspoon garlic powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- 1 teaspoon chili powder (optional)
- ½ teaspoon black pepper
- 1 teaspoon sea salt
- ½-1 cup of sultanas or raisins (optional)
Directions
- Turn on slow cooker to high.
- Coat slow cooker bowl with coconut oil.
- Throw in the rest of the ingredients (except for the sultanas) and combine well.
- Stir mixture every 20 minutes for 1 hour or until toasted and crunchy
- Place onto a baking tray to cool down.
- Once cool store in an airtight container in the fridge.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 20
Substitutions
Tamari – Coconut aminos
Sultanas – Goji berries, chopped dried apricots