Toasty Nuts Recipe

sprouted kitchen snack cookbook

Toasty Nuts Recipe from the Sprouted Kitchen Cookbook

I love when a cookbook leaves me inspired. The soon-to-be released The Sprouted Kitchen Cookbook is one of these brilliant books. Filled with delicious and healthy recipes with beautiful photographs. The best combination in my eyes.

I am sure you know Sara and Hugh Forte. The duo talent behind the Sprouted Kitchen food blog. Sara cooks healthy recipes filled with character while her husband Hugh photographs them artfully.

What a pair those two make!

I was one of the lucky ones to receive a preview of their scrumptious cookbook, and I loved it right away. I knew it was going to draw me to the stove to cook.

Since this past week was our last one to spend in France with my family, I really wanted to cook a recipe from their book while I was still there. I wanted to share it with my brother and his wife, more particularly, because they, and me and Sara, share the same love for whole foods and dishes that make someone feel good.

And that’s when my eyes landed on this Toasty Nuts recipe. I knew it was going to be what I’d make first for everyone because we all love roasted nuts.

The recipe is a winner.

It is extracted from the Snack section (other sections inside the book share recipes from breakfast, to salads and main courses, and treats).

We enjoyed it one night with a drink before we started dinner.

And then it was exactly what we loved during our travel back to the States from France yesterday.

Encore des noix maman!” (more nuts, mum) Lulu exclaimed with her hand stretched towards me while we sat on the TGV train to Paris.

She kept asking for more.

I know you will too. They are the perfect snack to sneak inside a bag to enjoy throughout the day.

Lulu understood that very quickly.

And now that I am back in my kitchen, I know that next, I will be making Roasted Plum Tartines, Grilled Zucchini Roll-Ups, and Toasted Millet Salad with Arugula, Quick Pickled Onions, and Goat Cheese.

Congratulations Sara and Hugh, your book is just oh so lovely!

Toasty Nuts


Recipe from The Sprouted Kitchen Cookbook by Sara and Hugh Forte (Ten Speed, August 2012)

You need:

  • 1 egg white
  • 2 1/2 tablespoons Grade 8 maple syrup
  • 1/4 to 1/2 teaspoon cayenne pepper (I used barely 1/4 teaspoon to be light on the spiciness since I knew Lulu would eat them)
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon sea salt
  • 2 1/2 cups unsalted nuts mix (I used cashews, walnuts, pumpkin seeds, and pecans)
  • 2 tablespoons flaxseeds
  • 3 tablespoons millet or quinoa (I used white quinoa)
  • 1 1/2 tablespoons finely chopped fresh rosemary

Steps:

  • Preheat the oven to 300 F and line a rimmed baking sheet with parchment paper.
  • In a large mixing bowl, whisk the egg white until frothy. Whisk in the maple syrup, cayenne, black pepper, and salt. Stir in the nuts, flaxseeds, quinoa, and rosemary, making sure everything is coated completely.
  • Spread the nuts on the prepared baking sheet in an even layer and bake until the nuts are browned and fragrant, 25 to 30 minutes.
  • Remove from the oven and let cool before serving.

43 comments

  1. thank you so very much! Love your photos. Sounds like a wonderful trip. Really appreciate the kind words. xo

  2. Oooo lala! I love a mixed nut variation, thi looks like the perfect daily go to! Thank you for sharing, can’t wait for te book release!

  3. Oh this looks so good. Thank you for sharing this recipe, Béa! Nuts and maple syrup? Definitely a winner! I’m eager to try this recipe this weekend. Can’t wait to get a copy of their book!! I’m sure it’s wonderful.

  4. I love toasted nuts but I’ve seen the magical phrase ‘maple syrup’ so I know that this is something that I must try as soon as possible! :)

  5. ça a l’air vraiment délicieux, je crois que quand on commence à grignoter ce genre de choses on ne peut plus s’arrêter !! merci pour le test !

  6. Looks delicious, I can’t wait to try this recipe. Just to confirm, is the quinoa raw when it’s initially added to the mixture? Thank you!

  7. wow–for once I have everything at home to make these. No shopping required. And, I’ve been in search for something healthy to put in my son’s lunch box. Perfect.

  8. This sounds great! It would be a wonderful snack to keep in my bag! My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! You can find this week’s link up here: http://vegetarianmamma.com/gluten-free-fridays-recipe-party-2/
    Also be sure to link up your blog on our Gluten Free Bloggers directory. You can reach the directory by clicking the “glutenfree bloggers” tab on our blog! Thanks, Cindy :)

  9. Hello,
    Your site is absolutely lovely. I’ll be visiting often. I enjoy the whole foods approach to cooking. It is a joyful form of living.

    Your daughter is adorable.
    Sincerely,
    Kelly Turnbull

  10. I eat a little handfull of nuts and almonds in the afternoons as a snack – I love this recipe!
    I look forward of reading Sara’s book!

  11. I am so glad they have decided nuts are healthy. I doubt I could give them up. Now if they could just figure out health benefits in beer, I’d be all set. Anyway, we’ll be meeting in Alaska and I wanted to introduce myself first so we can be like long lost friends once we get there! GREG

  12. At first glance, the mix looked like it had sesame seeds but I realized that was the quinoa. Is there any bitterness from the raw quinoa? I’m sensitive to bitter tastes. My maple syrup doesn’t have a grade number. Does it matter? I would like to try this interesting and beautiful recipe. Thanx for sharing it!

  13. I just made these and they are delicious! I might eat the whole pan in one sitting!!

  14. I really love the idea of adding a whole grain like quinoa or millet to mixed nuts, something I already love to make. They make the nuts visually nicer too, don’t they? Now I’m thinking I might like to experiment and try this with whole buckwheat. Thank you!

  15. Oh my Lordy! My boys loved these (aged 2, 4 and 38!!!!) I love the addition of quinoa – such a joy!

  16. I love the look of these nuts!!! I cannot wait to get hold of Sara & Hugh’s book and find out about the rest of their recipes :)

  17. Hi Bea! Just saw that you are coming to Seattle! I met you years ago when I worked with P at nN and have been following your blog since. I’ll definitely come by Book Larder and say hi

  18. I love the idea of adding in flax seeds. I buy almond butter with flax seeds and it’s amazing. This mixture of nuts will be perfect for entertaining this Fall.

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  22. After I figured out that Grade 8 meant Grade B (in Switzerland we’re not that familiar with the finesses of maple sirup), I tried out your recipe to the joy of everyone who got their hands on this lovely snack. – I’m going to serve them also at the neighborhood bar we’re hosting on Friday. I wonder how many’ll ask for the recipe… Thanks for sharing!

  23. Hi! This recipe sounds delicious. A couple questions though:
    1. whole flax seeds or ground?
    2. uncooked quinoa right?
    If you could let me know, that’d be awesome! Thanks!

  24. Christine, the flax seeds are whole and the quinoa is not cooked indeed! Hope you enjoy it.

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