Antonia Magor Nutrition

Curried Ginger Nuts

Antonia MagorComment

Many spices were traditionally medicinal in purpose, curry spices such as cumin and tumeric despite adding the warmth to the nuts here are surprisingly anti-inflammatory and soothing to the digestive tract. Which is especially benefical during times of over-indulgence such as Christmas. While the detoxing ginger and cinnamon add smokey undertones, making these nuts a hidden superhero snack. Quick and easy to prepare, whip up a big bowl of these nuts for people to swipe handfuls of at a drinks party or pre- supper. The protein in the nuts will help balance the sugar in the alcohol and keep any guest’s hunger at bay. 

Free from gluten, dairy and vegan. 

Total Time 15 minutes

Servings 4

Ingredients:

  • 2 cups (roughly 300g) mixed nuts
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 1 teaspoon ground ginger
  • ½ teaspoon cinnamon
  • ½ teaspoon cumin
  • ½ teaspoon tumeric
  • ½ teaspoon nutmeg

Method:

  • Heat the oven to 190C.
  • Place a small pan on low heat and melt the coconut oil, mix in the maple syrup and then the spices. Stir on the heat for a few minutes.
  • Stir the spice mix through the nuts making sure they are all coated.
  • Spread the nuts evenly across a lined baking tray.Bake for 8 minutes, tossing regularly to make sure they do not burn.
  • Serve warm or prepare in advance and store in an air- tight container.