Use for breakfasts, to top desserts or just when you need a little crunch! Brazil nuts are very high in selenium, which helps your thyroid and immune system and your ability to fight cancer.
Prepare: 20 minutes
Cook: 20 minutes
- 55g/½ cup unsweetened desiccated coconut or raw coconut flakes
- 85g/¾ cup Brazil nuts or hazelnuts
- 85g/¾ cup walnuts
- 85g/¾ cup almonds
- 85g/¾ cup uncooked sunflower seeds and pumpkin seeds
- 115g/½ cup butter
- 1tsp vanilla essence
- 2-3tsp cinnamon
- 3tsp sugar or Sugavida
- Preheat the oven to 180°C.
- Roughly chop the nuts or quickly blitz in a food processor, so they still have a chunky quality (don’t reduce them to powder).
- Mix into the seeds and coconut in a large bowl.
- Melt the butter, cinnamon and vanilla essence in a small saucepan, then pour over the nuts and seeds. Mix well.
- Spread the mixture onto a baking sheet.
- Bake for 5 minutes, then stir and return to the oven for another 5 minutes.
- Continue this until the mix is a golden brown colour (around 15-20 minutes total cooking time).
- Once cooked, sprinkle over the sugar before allowing the mixture to cool thoroughly.
- Once cooled, place in an airtight container (like a Kilner jar) in a cupboard or in the fridge. This mix will last 2-3 weeks.
If you don’t eat dairy, the butter can be replaced with coconut oil for a perfect vegan treat. Eat as a snack, as a topping for the quick berry medley or as a topping on yoghurt or stewed apples.
Nutrition (per serving):
- 267 kCal
- 26g total fat
- 8g saturated fat
- 7g net carbs
- 5g protein
- 3g fibre