Make snacking at work more nutritious and delicious and these tasty and easy to make desk top savory morsels. If you’ve never tried tamari nuts and seeds then you are certainly missing out! Raw nuts and seeds sure do pack a healthy hearty nutritional punch! High in fibre optimal for a smooth running colon, a great source of quality protein regulating blood sugar levels keeping hunger pangs in check, rich in vitamin E helpful in reducing bad cholesterol and reducing the risk of heart disease. Additionally, raw nuts and seeds are rich in magnesium, critical in supporting necessary enzymatic functions in the body and supporting healthy nerve and muscle function.

Tamari is much like soy sauce. Manufactured using whole fermented soya beans, Tamari is used in many Asian cuisines and in many cases used in place of soy sauce for a sweeter flavour. The difference between soy and tamari sauce is that tamari contains no wheat and gluten, making it an ideal condiment for those with allergies and intolerances as it’s gentler on the gut than its wheat based counterpart. Surprisingly, tamari sauce actually contains small amounts of protein and iron much higher than in soy sauce. To make these delectable beauties you will need…… 1 cup raw whole nut of choice (I’ve chosen almonds and walnuts) plus a 1/4 cup raw pumpkin seeds 1 tbsp. tamari sauce (I use Pure Harvest available from Coles, wheat, gluten and GMO free) Pinch cayenne pepper (optional) Preheat oven to 180 degrees. Place nuts and seeds on a flat baking pan and spread out in one single layer. Toast for 8 minutes or until slightly golden brown. Take out of the oven and place in a bowl. Pour over tamari sauce (listen to the snap, crackle and pop) and stir well to combine. Place back onto the oven tray and bake for further 3-4 minutes until nuts and seeds begin to look dry and toasty. Once out of the oven they will be soft so just leave to cool and they will harden. Store in an airtight container for a week, if they last that long! Simply too good to resist!

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