Store-bought snack nuts tend to contain high amounts of salt and sugar, and can sit on the shelf for months. This healthier mixture relies on spices and honey for flavor, and it tastes much fresher than the prepackaged varieties.
Recipe information
Yield
makes 4 cups
Ingredients
Preparation
Step 1
Preheat oven to 325°F. Mix nuts, flaxseed, sunflower seeds, and quinoa in a bowl. In another bowl, whisk together egg whites and 1 1/2 teaspoons salt with the cayenne, cumin, cinnamon, and honey. Pour over nut mixture, and toss to combine.
Step 2
Spread evenly on a parchment-lined baking sheet, and bake until dry and darkened, stirring occasionally, about 30 minutes. Season with more salt, if desired. Remove mixture from parchment while cooling so it does not stick. Nuts can be stored for up to 2 weeks in an airtight container at room temperature.
Nutrition Information
Step 3
(Per 1/4-cup serving)
Step 4
Calories: 169
Step 5
Saturated Fat: 1.2g
Step 6
Unsaturated Fat: 11.3g
Step 7
Cholesterol: 0mg
Step 8
Carbohydrates: 8.4g
Step 9
Protein: 5.5g
Step 10
Sodium: 113mg
Step 11
Fiber: 2.6g
