We’re still eating nuts and seeds at my house, and this is the favorite way to consume them. I place them into one cup serving bags for snacks and also sprinkle them over salads.
Spiced Pumpkin Seed and Cashew Crunch
nonstick vegetable oil spray
1 large egg white
1 t light agave syrup
1/2 t garam masala or curry powder
1/4 t salt
1/4 t cayenne pepper
1/2 c chopped raw cashews
1/2 c raw pepitas
1/2 c sunflower seeds
Preheat oven 300 degrees. Coat a rimmed baking sheet with nonstick spray. Whisk together the egg white, agave syrup and spices in a medium bowl. Add the nuts and seeds and stir well to coat. Pour mixture onto baking sheet and bake for 20 minutes, tossing once midway through. Allow to cool on baking sheet, store in an airtight container.