If you’re looking for the perfect quick and easy snack, these Simple Pecan No-Bake Energy Bites are a great option with only 4 ingredients and no added sugar!
INGREDIENTS
- 1 1/2 cups pecan pieces
- 1 cup pitted dates
- 1 teaspoon vanilla extract
- Pinch of sea salt
INSTRUCTIONS
- Add the pecan pieces to the bowl of a large food processor. Process on high (with an S-blade) for about 15 seconds until they form a fine powder. Make sure not to over-process the pecans and release the oils too much.
- Add the remaining 3 ingredients to the bowl of the food processor and process for about one minute until it forms a dough.
- Carefully remove the blade from the food processor, and divide the dough into 12 balls. (Alternatively, press the dough into the bottom of a parchment-lined loaf pan and cut into pieces at a later step.)
- Let the bites chill in the refrigerator or freezer for about an hour before enjoying. The bites can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
DESCRIPTION
These honey-roasted pistachios make a perfect homemade gift! Package them in small jars or festive bags for a delicious, thoughtful treat to share with friends and family.
INGREDIENTS
- 1 cup raw pistachios (unsalted, unroasted, and shelled)
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 teaspoons granulated white sugar or monk fruit sweetener
INSTRUCTIONS
- In a mixing bowl, combine pistachios, honey, cinnamon, salt, and vanilla extract. Toss until the pistachios are evenly coated.
- Line the air fryer basket with air fryer-safe parchment paper. Spread the coated pistachios in a single layer on the parchment paper.
- Air fry at 325°F for 5-6 minutes, stirring halfway through to ensure even roasting. Watch closely to prevent burning.
- Immediately transfer the hot pistachios to a parchment-lined sheet pan or plate. Use tongs to toss them with the granulated sugar or monk fruit, then press them into a single layer.
- Place in the refrigerator to cool for about 5 minutes. Once cooled, they’ll have a crystallized coating and can be broken into either large clusters or individual pieces.
- Store the honey-roasted pistachios in an airtight container at room temperature for up to one week.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 4 tablespoons pine nuts
- 2 cups fresh basil leaves
- 1 large avocado
- 1/4 cup lemon juice
- 2 tablespoons water
- 1/4 cup grated parmesan
- Salt and pepper, to taste
- 2 pita bread and pine nuts, to serve
Instructions
- Combine pine nuts, basil leaves, avocado, garlic and lemon juice in a food processor and pulse for 30 seconds or until combined. Add water and process until smooth.
- Transfer pesto to a small bowl and stir in parmesan, season with salt and pepper.
- Lightly coat 2 pita breads in olive oil and roast on an oven tray at 350°F until crisp and crunchy. Break up pita bread into bite size pieces.
- Serve dip with pita pieces and additional pine nuts to top the dip.
Tip: Store in an airtight container or jar and keep in the refrigerator. Best used within five days.
Recipe and image supplied courtesy of Australian Macadamia Society
Description
These macadamias – with their smoky, spicy kick – certainly pack a punch! Perfect for beer and BBQ o’clock, you can tailor this recipe to your own taste by creating your own herb and spice combinations.
Ingredients
- 2 cups macadamias, whole
- 1 teaspoon Korean chili powder, or any chili powder
- 2 teaspoons maple syrup
- 2 teaspoons salt
- 4 teaspoons vegetable oil
- 1 tablespoon rosemary, finely chopped
- 1½ cups broken macadamia shells
Instructions
- Divide the macadamias evenly into 2 separate mixing bowls.
- To one, add the chili powder, maple syrup, ¼ teaspoon of salt and 2 teaspoons of oil. Stir thoroughly to coat the macadamias.
- To the second bowl of macadamias, stir in the rosemary, remaining salt and oil.
- Place all the macadamias, keeping the flavors separate, on a tray that can go on the BBQ – cast iron is ideal.
- Preheat BBQ to 475°F. Place a baking rack over the BBQ grill so that the tray will not come in direct contact with the grill (this will prevent the macadamias from burning).
- Place the macadamia shells into a smoker box and close it. Place the smoker box into the BBQ and close the lid of the BBQ.
- Allow the macadamia shells to start smoking, about 15 minutes. Place the tray of macadamias into the BBQ and close the lid.
- Turn the BBQ down to about 300°F and let the macadamias cook slowly, stirring occasionally, for about 20 minutes.
- Turn the BBQ off and allow the macadamias to cool in the BBQ with the lid down for 20 minutes to increase the smoky flavor.
Tips: Serve slightly warm or cool completely and store in an airtight container. This recipe makes 2 cups (approximately 9 servings).
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 3 large ripe bananas, mashed
- 2 cups rolled oats
- 1/2 cup macadamias, chopped
- 1/2 cup pine nuts
- 1/4 cup shredded coconut
- 1/4 cup cranberries
- 1 tsp cinnamon or mixed spice (optional)
- 1/4 cup almond milk (if required)
Instructions
- Preheat oven to 350°F.
- Line a baking tray with parchment paper.
- Place all ingredients into a large bowl and mix well until all the ingredients start to come together. If you find the mix is too dry, add the milk.
- Once the mixture comes together, spoon it onto the lined baking tray and flatten the mixture down with the back of a spoon.
- Bake in the oven for 10-15 minutes, or until it starts to brown on top.
- Allow to cool, then slice into 16 bars.
Tip: Keep uneaten bars in a sealed container in the refrigerator for 3-5 days.
Description
One look at the grocery store “snack aisle” will tell you that super-spicy snacks and chips are wildly popular. This recipe offers a nutritious, but just as tasty, alternative.
Ingredients
- 6 tablespoons White Cheddar popcorn seasoning*
- 2 1/2 teaspoons cayenne pepper
- 1 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 2 tablespoons canola oil or vegetable oil
- 2 teaspoons red chili pepper hot sauce
- 1 tablespoon water
- 4 cups California walnuts, in halves and large pieces
Instructions
- Preheat the oven to 350°F. Get out a large, shallow baking pan. For easier cleanup, line the pan with parchment paper if you wish, though this is not essential.
- In a small bowl combine the White Cheddar popcorn seasoning, cayenne pepper, paprika, onion powder and garlic powder. Whisk together until thoroughly and evenly blended. Set aside.
- In a large bowl combine the oil, red chili pepper hot sauce and water and whisk together until smooth. Add the walnuts and toss until they are glistening and covered with the oil mixture. Continue tossing and stirring as you sprinkle on the cheese mixture and the nuts become coated with the seasonings.
- Spread the seasoned walnuts on the baking pan. Bake for 6 minutes, and then stir the nuts with a spatula. Bake 6 to 8 minutes longer, until the nuts have browned lightly. Cool completely, then store in an airtight container.
Tip: *White Cheddar popcorn seasoning can be found in the “popcorn” section of most supermarkets. Some people can be sensitive to the heat of hot peppers and their various forms, including red chili pepper hot sauce and cayenne. Use tongs or a big spoon to toss the walnuts with the seasonings, not your bare hands, and work in a well-ventilated kitchen, particularly if you experience any discomfort in the region of your eyes or nose while blending the spicy mixture.
Description
This citrusy, nutty hummus makes a great dip and spread. Try spreading it on panini made with grilled vegetables for a healthful, vegetarian sandwich.
Ingredients
- 1/2 cup California walnuts
- 3 tablespoons walnut oil
- 1 garlic clove, quartered
- 1 14-ounce can chickpeas or garbanzo beans, drained and rinsed
- 1/2 teaspoon orange zest
- 1/4 cup orange juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Toast walnuts in 350°F oven for 8 minutes or until golden brown. Cool to room temperature.
- Combine toasted walnuts with oil and garlic and puree in food processor or blender until smooth.
- Add chickpeas, orange zest, orange juice, salt and pepper and continue to blend to an even, smooth consistency. Adjust seasoning if necessary.
- Serve hummus in small serving bowl alongside toasted pita bread or with a variety of colorful raw vegetables.
Description
This is your chance to create your own nut delight, whether sweet, salty, bitter, sour or umami. These nuts can be used just to nibble on their own, or as added flavor in a dish. For example, pepper dusted cashews over a salad in place of pepper, honey cinnamon macadamias over cereal rather than sugar, or soy almonds in stir fry. There are many methods for flavoring nuts – here are a few ideas.
Roasted Nuts
There are a few different ways to add seasoning to nuts in the oven:
- Toss 1 cup of nuts in a teaspoon of oil, then dust with spices of choice – chili, cumin, turmeric, cardamom, nutmeg, allspice, Chinese five spice, mustard powder or any other powdered herb. Lay on a lined baking tray and roast for 15-20 minutes at 350°F until golden brown.
- Place nuts in a casserole dish, drizzle with olive (or preferred nut oil) and scatter fresh sprigs of herbs over top, such as rosemary, thyme, oregano, sage or bay leaves. Even a few thin slices of lemon or orange zest work well. Toss to combine. Place in 350°F oven and bake for 10–15 minutes, tossing once or twice during cooking, until nuts are golden brown and aromatic. Cool and place in sealed jars with the seasonings and zest so flavors can develop.
Sautéed Nuts
Sautéing provides a rich coating for nuts and is best eaten straight away or within a week. These are great on cheese platters and in rice, pasta and stir fries.
- Melt a mixture of 1 tablespoon butter and 1 tablespoon oil in a large sauté pan.
- When melted, add a teaspoon of powdered seasoning, such as the combinations listed above, and stir until well blended.
- Add a cup of nuts of choice and stir to coat. Cook over medium-low heat, tossing pan constantly, until nuts are golden brown. Pour into a strainer and allow to cool.
Caramelized Nuts
Stove Top:
- Place 1 cup of nuts, ¼ cup sugar and 1 tablespoon butter in a nonstick pan over medium heat and cook, stirring for 5 minutes. Seasonings such as cinnamon and nutmeg can be added while stirring.
- Pour onto parchment paper and allow to cool, then break apart with hands. Store in a sealed container at room temperature.
Oven then Stovetop Version
- Toast the nuts in the oven first. Next, make a traditional caramel in a saucepan with 1/4 cup sugar and 1 tablespoon butter and toss in the nuts when ready. Try using a bit of Grand Marnier or other liqueur in the caramel and then pour onto parchment paper to cool.
Sweet-Dusted Nuts
Whether it’s cocoa, mint powder, cinnamon or vanilla, making sweetened nuts is simple and a great alternative to chocolate and candy. Sweet-dusted nuts are great chopped and sprinkled on oatmeal, yogurt or ice cream.
- Toss nuts in whisked egg white, just enough to coat, then add powdered spices, such as cinnamon, nutmeg, allspice or ginger, and a sprinkle of sugar.
- Toss well then transfer to a lined baking sheet and bake on a low heat, 250°F, for 30-40 minutes or until golden and the mixture is caramelized on the nuts.
For Cocoa- or Mint-Dusted Nuts:
- Soften ¼ cup honey until runny. Add a few drops of vanilla if desired, then add 1 cup roasted nuts and toss to coat well. Strain off excess liquid.
- Place cocoa in bowl, add nuts and toss to coat all nuts. The best way to do this is to lift and shake the bowl. Spread on a lined tray to dry.
- For Mint-dusted Nuts, combine ¼ cup each: powdered sugar and cornstarch. Add a few drops of peppermint essence.
- Add nuts to coat and proceed as above.
