About the Recipe
Ingredients
SPICED ALMONDS
2 cups almonds, soaked
½ cups coconut shredded
½ orange, juiced
2 tsp cinnamon
½ Tbs raw honey
½ tsp vanilla bean or extract
SPICY CASHEWS
2 cup cashews
2 tsp turmeric powder
2 tsp tamari
2 tsp salt
1 tsp chili powder
dash of black pepper
TERIYAKI PUMPKIN SEEDS
2 cups pumpkin seeds
½ cups orange juice
1 tsp honey or agave syrup
½ tsp ginger powder
1 tsp sesame oil
1 tsp onion powder
½ tsp tamari (soy sauce)
½ tsp sea salt
Preparation
1.Toss all ingredients in a large mixing bowl until evenly
coated. Let marinate for 5-30 minutes.
2. Place seeds on a non-stick baking pan, parchment paper,
or dehydrator tray.
3. Bake at 200 F for one hour or less depending on oven and
desired dryness. If using a dehydrator, place at 105 F for 6
hours or until desired crispness is achieved.
4. These great salad toppers will keep in a sealed container
in the fridge for up to 2 weeks.