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
- 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
- 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.