Spiced Pumpkin Seed and Cashew Crunch

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 82.0
  • Total Fat: 5.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 25.6 mg
  • Total Carbs: 5.6 g
  • Dietary Fiber: 1.1 g
  • Protein: 3.0 g

View full nutritional breakdown of Spiced Pumpkin Seed and Cashew Crunch calories by ingredient
Submitted by:

Introduction

Use as topping for Spinach, Tofu and Shaved Carrot salad. Use as topping for Spinach, Tofu and Shaved Carrot salad.
Number of Servings: 6

Ingredients

    Nonstick vegetable oil spray
    1 large egg white
    1 teaspoon light agave syrup (nectar)
    ½ teaspoon garam masala or curry powder
    ½ teaspoon kosher salt
    ⅛ teaspoon cayenne pepper
    ¼ cup raw cashews, coarsely chopped
    ¼ cup shelled pumpkin seeds (pepitas)
    ¼ cup shelled sunflower seeds

Tips

http://www.bonappetit.com/recipe/spiced-pumpkin-seed-and-cashew-crunch


Directions

Preheat oven to 300°. Coat a rimmed baking sheet with nonstick spray. Whisk egg white, agave, garam masala, salt, and cayenne in a medium bowl. Add nuts and seeds and toss to coat. Using a slotted spoon, transfer mixture to baking sheet, letting excess egg drip back into bowl. Bake, tossing once, until mixture is golden brown, 20–25 minutes. Let cool on baking sheet.
DO AHEAD: Crunch can be made 5 days ahead. Store airtight at room temperature.

Serving Size: About 6

TAGS:  Side Items |

Rate This Recipe