A crunchy savoury snack that is perfect for lunches, hiking or movie marathons.
Prep time 10 min, cook time 10-15 min, makes 2 cups
1/2 tsp chilli flakes
¼ tsp ground turmeric
½ tsp garam masala
¼ tsp garlic powder (or small clove minced)
2 tsp tamari or soy sauce
½ tsp honey
½ tsp apple cider vinegar
1 ½ Tbsp tahini
1 C cashew nuts
½ C sunflower seeds
½ C pumpkin seeds
Preheat oven to 160C and line a tray with baking paper.
Place nuts and seeds in a food processor and pulse a few times until slightly broken up.
In a medium sized bowl mix all other ingredients to form a thick paste. Add nuts and seeds and mix well so paste coats them evenly (you may need to add a little water if it’s too thick).
Place 1 teaspoon sized clusters of the mixture (it should hold together lightly) onto the tray. Bake for 10-15 minutes until clusters are crunchy golden and dry all the way through. You can also just evenly spread the mixture onto the tray and then bake if you prefer.
Allow to cool fully before storing in an airtight container.