A nutritious alternative to commercial versions of roasted mixed nuts, these are particularly great as an afternoon snack to avoid those 3:00 p.m. sugar cravings. The good fats and protein will keep you fueled until dinner.
Servings: 4
Ingredients
- ½ cup dried chickpeas soaked overnight
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp sweet paprika
- Sea salt
- 1 tbsp extra virgin coconut oil melted
- ½ cup cashews raw
- ½ cup shredded coconut
- 1 cup shredded kale (40g)
Instructions
- Place the chickpeas in a bowl, cover with cold water and leave to soak overnight. The next morning, rinse and drain well.
- Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
- Place the chickpeas in a bowl, add the spices, salt to taste and half the coconut oil then toss to coat. Spread the chickpeas out on the baking tray and bake for 40 minutes.
- Add the cashews, coconut, kale and remaining coconut oil and bake for a further 5 minutes or until the kale is crisp. Remove and allow to cool. Store in an airtight container for up to 5 days.
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by Dr. Libby Weaver
The Energy Guide by Dr. Libby Weaver
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