Most portable and quick snacks are quite sweet, with lots of stabilizers, preservatives and refined sugars so I like to make something like this when I am really busy or going on a road trip or long flight. They have lots of healthy fat, protein and fiber to fill you up between meals and they will not lead to any sugar crashes. Baking nuts and seeds into clusters with egg whites as a binder makes them a little easier to eat with your hands because there are no little pieces to fish out of a bag- much more convenient when on the go.
Subtly Spiced Nut Clusters
Prep time
Cook time
Total time
Serves: 12
INGREDIENTS:
- 1 cup walnuts, halved
- 1 cup almonds
- ⅓ cup pine nuts
- ⅓ cup pumpkin seeds
- ⅓ cup hemp hearts
- 2 egg whites
- 1 tablespoon palm sugar
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon sumac (has a slight lemon flavor, a bit less common, omit if you don't have)
- 1 teaspoon onion powder
- ½ teaspoon sea salt
- ⅛ teaspoon cayenne
DIRECTIONS:
- Preheat oven to 300°. Whisk the egg whites until they become a bit frothy and then stir in the spices. Fold in all the nuts and seeds until the egg mixture is evenly distributed. Pour the nut mixture onto a parchment lined baking sheet and make sure everything is touching in a thin layer. Bake for 30 minutes, remove from oven and let cool completely before breaking into small clusters.
