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Slow Cooker Spiced Nut Mix

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

  1. Turn on slow cooker to high.
  2. Coat slow cooker bowl with coconut oil.
  3. Throw in the rest of the ingredients (except for the sultanas) and combine well.
  4. Stir mixture every 20 minutes for 1 hour or until toasted and crunchy
  5. Place onto a baking tray to cool down.
  6. 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