pumpkin seeds + melted butter + salt + 300 degrees + 45 minutes = yum.
so i picked this up from my local health food store today because i needed a little snack and WOW it was good. a delicious take on a granola bar without any crap in it…check out the ingredients:
*Coconut, *Almonds, *Pumpkin Seeds, *Figs, *Real Raw Agave Nectar, Sun-Dried Sea Salt, *Cinnamon, *Ginger, Vanilla Bean. (*organic)
check out their site to see more products from the company: www.earthlingorganics.com
layered dip in a shot glass.
food porn if i’ve ever seen it…
apple sandwhich with granola, peanut butter, and choco chips.
gotta love nuts.
1. Melt about butter in a large skillet over medium-high heat. When melted add the mixed nuts, sugar, rosemary, and orange zest. Stir just until the sugar is melted and everything is well-combined, which will take about 2 minutes.
2. Pour onto a piece of parchment paper or nonstick foil and let cool before serving. This will keep for at least a week…if it lasts that long!
source: framed cooks blogspot
Preparation time: 55mins
Makes 3 cups
Pre-heat the oven to 180°C/356°F and place a baking tray in to warm.
Coarsely grind all the spices and the sugar together with a mortar and pestle.
In a large bowl toss the chickpeas with the oil and spice mixture; ensuring the spices are well distributed and chickpeas evenly coated.
Add the chickpeas to the warmed oven tray, make sure they are spread evenly in one layer and place in the oven for 40-50 minutes.
Check the chickpeas every 10 minutes or so and toss them in the tray to ensure they cook evenly.
After 35-40 minutes keep an eye on them to ensure they do not overcook remembering they will get crunchier as they cool. I like to cook them until they are a lovely dark brown.
Remove from the oven and toss through salt to taste.
Serve on a platter with nuts and dried fruit with a little fresh coriander or parsley. Alternatively toss through salad or store for 4-5 days in a jar or air tight container and keep as a light snack or addition to your lunch box.
source - www.veggienumnum.com