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