I am always looking for a good snack, and lately I’ve been turning to nuts. Instead of a carb heavy snack like pretzels, where I find myself hungry an hour later, nuts actually fill me up and hold me over for a couple of hours.
This combo of cashews and sunflower seeds makes great clusters thanks to the egg white, has great crunch, and a really fun flavor too. Don’t be put off by the maple syrup, these are not overly sweet. And the chili powder adds a nice kick!
Preheat the oven to 325 F. Line a baking sheet with parchment, then rub with a bit of butter so the nuts won’t stick. Then whisk the egg white with the salt. After that add the rosemary, chili powder, and maple syrup. Mix it all together with the cashews and sunflower seeds.
Spread the nut mixture on the parchment lined baking sheet. Bake for about 25 minutes, until the nuts are golden brown and crispy. You can stir halfway through, I forgot to this time and it didn’t seem to mess things up! Let cool before eating.
They make nice clusters, you can break them up to whatever size floats your boat. Store them in an airtight container. Enjoy!
Rosemary Cashews & Sunflower Seeds
- butter, for greasing the parchment (I save butter wrappers in the freezer for this purpose)
- 1/2 tsp sea salt
- 2 T maple syrup
- 1T dried rosemary, rounded on top to give a bit more
- 1/2 tsp chili powder
- 2 cups raw cashews
- 1 cup raw sunflower seeds, shelled
- Preheat the oven to 325 F.
- Line a baking sheet with parchment, then rub with a bit of butter so the nuts won’t stick. Then whisk the egg white with the salt.
- Add the rosemary, chili powder, and maple syrup.
- Mix it all together with the cashews and sunflower seeds.
- Spread the nut mixture on the parchment lined baking sheet.
- Bake for about 25-30 minutes, until the nuts are golden brown and crispy. Stir halfway through.
- Cool before eating.
Adapted from Giada’s Feel Good Food
cupcakes & chia seeds 