This week I happily acquired two new cookbooks (I have a bit of an addiction to them). One with a focus for runners/training/recovery and the other was Giada’s Feel Good Food. I’ve long been a fan of her and her recipes. As I’m embarking on packing and getting my family ready to hit the road this weekend for race that I’m doing ~ I’ve been preparing healthy snacks for the road. I’m not a fan of prepackaged foods. I also eat a lot of nuts, as they are a valuable protein source for me with my vegetarian lifestyle. This recipe grabbed my attention immediately, funny enough I just saw this on her show yesterday, and knew I had to make it. It was easy, I customized it to the nuts/seeds I wanted to use and of course, used less sugar than noted in the original recipe as it wasn’t necessary.
Think of these as a great game day snack or treat to put out this Thanksgiving for a healthy snack option. Also packs well for road trips.
*Adapted from Giada De Laurentis Giada’s Feel Good Food cookbook.
Baking sheet like Silpat or oil cooking spray to use on your cookie sheet
1 egg white, whipped until frothy
3 cups of nuts (I used raw almonds, cashews, pepitas and peanuts)
1/4 cup of sugar (this is the amount from the original recipe however, I used about half of that)
1 tablespoon curry powder
2 teaspoons of ground cumin
1.25 teaspoon garlic salt
1/2 teaspoon cayenne pepper (I used a bit more)
1/2 teaspoon ground cinnamon
Pinch of salt
Preheat your oven to 250 degrees. Line your baking sheet, I used a Silpat baking sheet. If you don’t have one, just spray olive oil or vegetable oil to your cookie sheet. In a large bowl, whisk your egg white until frothy. Add the nuts and toss to coat. Then add the remaining ingredients and again, toss to coat everything. Pour out onto your prepared pan and spread the nuts into an even layer. Bake for 45-50 minutes. Remove and let cool completely before breaking the nuts up as they stick together. This took about 30 minutes for them to cool. Store in an airtight container.
— Knead to Cook