Holiday Cinnamon Walnuts

🖨️ Print post

This recipe is a great way to eat nuts even when there is no holiday! I like this recipe because it’s meant to be a light snack rather than making a meal out of just nuts, like in a nut butter sandwich which is now so popular to do. Nuts are high in omega-6 and must be balanced with omega-3. The article “The Skinny on Fats” talks about why we should avoid too much omega-6.

We can therefore easily over consume nuts. Be sure to follow the instructions in Nourishing Traditions for “Crispy Walnuts” – page 513. You can read my blog on nuts here: http://www.seleneriverpress.com/?p=28423.

—Adapted from DIYNatural.com

Ingredients

• 3 tablespoons organic Ceylon cinnamon
• 1½ teaspoons organic coconut sugar, rapadura or sucanat
• 1½ teaspoons sea salt
• ¾ teaspoon organic ground ginger
• 6 egg whites from pastured eggs
• 3 cups organic crispy walnut halves (about ¾ lb.)

Instructions

1. Preheat oven to 225°F.
2. In a bowl, stir to combine the cinnamon, sugar, salt, and ginger.
3. In another bowl, beat egg whites until frothy but not stiff.
4. In small batches, toss the walnuts in the egg whites, then in the cinnamon mix.
5. Place finished nuts on a baking sheet. Toast until crunchy, about 15–20 minutes.
6. Remove from the oven and cool completely. Store in the refrigerator. The nuts will keep for about 3 months, if they last that long!

🖨️ Print post