This is our version of this wonderful snack recipe.
Have a glass of water nearby when you eat these nuts. Pack this Hot and Spicy Nut Mix from the Wheat Belly 10-Day Grain Detox in a resealable plastic bag or plastic container and take it along with you when you travel. It’s certainly tastier and a lot less expensive than the nuts sold at airports or other travel shops. If making it for the kids, add cashew fragments to your choice of nuts. (Adult versions should avoid cashews or minimize them due to potentially excessive carbohydrate exposure.)
If you start with whole nuts, you can reduce them to smaller pieces in your food chopper, food processor, or coffee grinder by pulsing briefly. (We chose not to reduce size.)
Makes 16 (1/4-cup) servings:
- 1 cup raw pumpkin seeds (These did not turn out to be as desirable as first thought. They were tough to chew, but maybe pre-roasting these separately would have made a difference.)
- 1 cup raw sunflower seeds (We omitted these.)
- 1 cup raw walnut pieces
- 1 cup raw pecan pieces
- 1/2 cup coconut oil, melted
- 1 tablespoon chili powder
- 2 tablespoons hot-pepper sauce
- 1/2 teaspoon salt
Preheat the oven to 275°
In a large bowl, combine the pumpkin seeds, sunflower seeds, walnuts, pecans, coconut oil, chili powder, hot sauce, and salt. Toss to mix thoroughly.
Spread the mixture on a large baking sheet. Bake for 20 minutes, stirring once (we actually baked a little longer for crispness). Cool before serving.
Per 1/4-cup serving:
253 calories, 6g protein, 5g carbohydrates, 24g total fat, 8g saturated fat, 2g fiber, 97mg sodium.