Prepare for this snack mix to disappear fast! Crunchy hazelnuts, cereal, and pretzels are coated in a sweet and spicy mix of honey and habanero salt for an addictive treat to share. It pairs perfectly with crisp and refreshing Rogue Honey Kolsch.
Ingredients
3 cups corn Chex cereal
2 cups whole raw hazelnuts
1 cup mini pretzel twists
3 tablespoons unsalted butter, melted
3 tablespoons Glory Bee raw honey
2 teaspoons Jacobsen Salt Habanero Salt, or to taste
Instructions
Preheat the oven to 250 degrees F and spray a large rimmed baking sheet with non-stick cooking spray.
Add the cereal, hazelnuts, and pretzels to a large bowl. Whisk together the melted butter, honey, and 1 teaspoon of salt in a small bowl. Pour over snack mix and stir gently to coat all ingredients.
Transfer the mix to the prepared baking sheet and spread into a single layer. Bake for 15 minutes, then carefully stir and spread back into a single layer. Continue to bake for a total of 45 minutes, stirring every 15 minutes. Watch it carefully the last 10 minutes to ensure it doesn’t brown too quickly.
Sprinkle the hot snack mix with ½ teaspoon more of the salt. Once cool enough to taste, season with more salt if desired. Let cool for 5 minutes, or until cool enough to handle. Break into pieces and store in an airtight container for up to 3 days.
The name doesn’t lie: this recipe is pure bliss. The coc and coconut flavors with an added walnut crunch are the dessert you’ve been missing. And for an extra bonus: they don’t even require baking!
Ingredients
2 cup California walnuts
2 tablespoon unsweetened coconut flakes
1 tablespoon unsweetened cocoa powder
1 tablespoon pure maple syrup
1/2 tablespoon coconut oil
1/2 tablespoon vanilla extract
10 pitted Medjool dates
Unsweetened coconut flakes and unsweetened cocoa powder (optional coating)
Instructions
Place walnuts in a food processor and pulse until finely chopped.
Add coconut, cocoa powder, maple syrup, coconut oil, vanilla and dates; pulse again until mixture forms a thick paste. (Don’t process too long or mixture will become too sticky.)
Roll into 16 equal balls, then roll in additional coconut or cocoa powder if desired. Store in the refrigerator or freezer until ready to serve.
Great as an afternoon snack or appetizer, these crisp cucumber cups are filled with roasted red pepper hummus and topped with tomatoes, crumbled feta and chopped walnuts for added crunch. Recipe by Beth Stark, RDN, LDN.
Ingredients
1/2 cup walnuts, chopped (8 tablespoons)
1 English cucumber, ends trimmed (about 14 ounces)
1/2 cup roasted red pepper hummus
1/4 cup reduced-fat crumbled feta cheese
5 cherry tomatoes, quartered
Instructions
Preheat oven to 350°F and arrange walnuts evenly on a small baking sheet. Bake 8 minutes, checking frequently, until toasted.
Slice cucumber crosswise into 18, ~3/4-inch thick slices. Using a small spoon, gently scoop out and discard the center of each cucumber slice, leaving bottom and sides intact.
In a small bowl, stir 6 tablespoons chopped walnuts and hummus. Spoon walnut-hummus mixture into each cucumber slice and top with 2 reserved tablespoons of chopped walnuts, feta cheese and quartered tomatoes.
Need a mid-day energy boost? These easy, no-bake Maple Walnut Energy Balls combine walnuts, oats, dates, maple syrup and are rolled in diced walnuts for added crunch. Recipe by Crowded Kitchen.
Ingredients
2 cups walnuts, plus 1/4 cup for coating
1 cup old-fashioned oats
1/2 cup Medjool dates, pitted (about 7 dates)
3 tbsp maple syrup
2 tsp vanilla
1/4 tsp salt
Instructions
Add 2 cups walnuts, oats, dates, maple syrup, vanilla and salt to a food processor. Blend until smooth and the dough forms together into cohesive balls, about 1 to 2 minutes.
Finely dice the remaining 1/4 cup walnuts and add to a plate.
Form the dough into 16 balls and roll each ball in the diced walnuts to coat. Store the energy balls in an airtight container in the fridge for a week, or in the freezer for up to three months.
Ditch traditional bread for sweet potato slices for this gluten-free take on classic avocado toast. Diced walnuts offer some added crunch while red pepper flakes kick things up with a little heat. Recipe by Crowded Kitchen.
Ingredients
2 sweet potatoes
2 avocados, thinly sliced
1/2 cup walnuts, diced
1-1/2 tsp red pepper flakes, plus more if desired
4 tsp extra-virgin olive oil
3/4 teaspoon flaky salt
Instructions
Slice a small plank off one side of each sweet potato lengthwise. This will act as a base, so you can cut the sweet potato into toast slices easily. Prop the sweet potato on the flat side you created and slice each potato into planks about 1/4 inch thick.
For toaster preparation, pop the sweet potato planks in the toaster and toast until tender. This may take a few times, depending on your toaster.
For oven preparation, preheat your oven to 350° F. Lay the sweet potato planks on a baking sheet and spray with cooking spray. Roast for 6-7 minutes per side, until they are easily pierced with a fork.
When they’re done toasting, lay the sweet potato toasts on plates and top with sliced avocado. Mash the avocado gently with a fork. Sprinkle with diced walnuts, red pepper flakes and drizzle with olive oil. Top with flaky salt.
With just a few simple ingredients, whip up these cherry pecan energy bites in under 10 minutes for a nutritious, power-packed snack! Chock full of super foods including pecans, cherries and oats – they’re deliciously packed with nutrients.
Ingredients
1 cup toasted pecan halves or pieces
1 cup dried cherries
4 medjool dates, pitted
1/4 cup old-fashioned oats
1 tablespoon cacao powder, plus more for coating
1 teaspoon vanilla extract
Instructions
Add all of the ingredients to the bowl of a food processor.
Pulse until the ingredients begin to bind and form a loose dough-like ball.
Roll into 1-inch balls. Roll the balls in cacao powder (optional) and transfer to an airtight container. Refrigerate until ready to serve. Makes 10 to 12 energy bites.
Notes
To make this recipe gluten-free, substitute 1/4 cup of certified gluten-free old-fashioned oats.
The energy balls will stay fresh in the refrigerator for up to 7 days.
A simple Mediterranean sweet red pepper spread with just a hint of spice. Great as a dip for bread or crudité.
INGREDIENTS
1 cup California walnuts, toasted
1 (16-oz.) jar roasted red peppers
1/4 cup extra virgin olive oil
2 tablespoons tomato paste
1 tablespoon red wine vinegar
2 teaspoons paprika
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt, or to taste
Extra virgin olive oil, finely chopped California walnuts and chopped fresh parsley (optional garnishes)
INSTRUCTIONS
Place walnuts in a food processor and process until they become thick and smooth like walnut butter.
Place peppers in a strainer and drain well. Transfer to a plate and press between paper towels to remove any excess moisture.
Add to the food processor with remaining ingredients and puree until smooth.
Transfer to a bowl and garnish with olive oil, walnuts and parsley, if desired.
NOTE: Roasted peppers can vary in sweetness. Add an additional tablespoon of vinegar if the dip is too sweet, or a teaspoon of sugar if the dip is too tart.
A traditional Middle Eastern Pastry, often made in smaller sizes as appetizers. Pine nuts are likely one of the most commonly used nuts in all kinds of Middle Eastern and Greek and Italian cooking – whether with lamb, pesto, over salads on in some of their sweet treats. Their flavor and texture is unique.
INGREDIENTS
1 pound ground lamb
1 shallot, finely diced
1 small onion, finely chopped
½ teaspoon cumin seeds (or ground)
½ teaspoon coriander seeds (or ground)
½ teaspoon all spice
½ teaspoon cinnamon
3 tablespoons tomato paste
½ cup roughly chopped Italian parsley
1 sprig mint, leaves chopped
½ cup pine nuts
4 sprigs fresh tarragon, chopped
12 sheets filo pastry
Melted butter or olive oil for brushing
INSTRUCTIONS
Place the lamb in a frying pan over medium high heat, and cook, stirring until browned, about 4-5 minutes.
Add the shallot, onion, spices and tomato paste and cook 15 minutes, adding a bit of water if mix becomes too dry, but you are aiming for a fairy dry mixture.
Remove from heat, add parsley, mint and half of the pine nuts and allow to cool slightly.
Preheat oven to 400F.
Chop and lightly toast the remaining pine nuts and toss with the tarragon.
On a clean, dry surface, lay down one sheet of filo pastry, brush with butter and top with another sheet. Brush again, and scatter a little of the pine nuts mix down half and fold in half horizontally.
Place 1/6 of the lamb mixture on one end of the pastry. Fold in edges and roll up like a cigar. Brush with butter and scatter over a little more pine nut mix.
Repeat with remaining mixture and pastry.
Lay on a lined baking tray and bake for 10-12 minutes or until golden brown.
Enjoy right away. Delicious with a cucumber yogurt sauce or tomato salsa and glass of Syrah.
