Resist the call of the vending machine by having a batch of these tucked away for afternoon cravings.
There’s nothing like having something nutritious and delicious on hand for when the afternoon cravings strike and you need an instant fix. The recipes that follow are quick and easy and make a generous batch of toasted nuts that will fill school and work lunchboxes alike. The tamari almonds are also delicious roughly chopped and sprinkled over salads, and the vanilla honey cashews add a deliciously sweet crunch added to a hot bowl of porridge.
VANILLA HONEY CASHEWS
Makes 2 cups
- 2 cups cashew nuts
- 2 teaspoons honey
- 1½ teaspoons vanilla bean paste (or extract)
- pinch of sea salt
Toast the nuts in a heavy-bottomed frying pan over medium-high heat until they’re golden brown and crunchy. Remove from the heat, push a few of the nuts away from the centre of the pan, then pour in the honey, vanilla and salt and, using a wooden spoon, move the nuts around the pan so they’re well covered in the honey mixture. Cool then put into an airtight container immediately so they don’t go sticky.
Makes 2 cups
- 2 cups raw whole almonds
- 1½ tablespoons tamari soy sauce
Toast the nuts in a heavy-bottomed frying pan over medium-high heat until they’re golden brown and crunchy. Remove from the heat and pour over the tamari. Using a wooden spoon, move the nuts around the pan so they’re all well covered in the tamari. Set aside to cool before storing in an airtight container.
The Spinoff’s food content is brought to you by Freedom Farms. They believe talking about food is nearly as much fun as eating it, and they’re excited to facilitate some good conversations around food provenance in Aotearoa New Zealand.