Nut bombs

Nut bombs

By
From
Nordic Light
Makes
10 bombs
Prep
5 mins
Cooking time
10 mins
Photographer
Simon Bajada

These can be packed for snacks on the go. They will keep for up to 5 days in a sealed container in the pantry or dry store.

Ingredients

Quantity Ingredient
3 large eggwhites
300g raw unsalted mixed nuts, (I recommend peanuts, cashew nuts, brazil nuts, almonds and hazelnuts)
300g dried mixed fruits, chopped, (I recommend prunes, apple, figs, raisins, sultanas and cranberries)
4 teaspoons hemp seeds
1/2 teaspoon ground cinnamon or cardamom

Method

  1. Preheat the oven to 180°C. Line two baking trays with baking paper.
  2. Lightly whisk the eggwhites together in a large bowl with a hand whisk until frothy, then fold through the nuts, fruits, hemp seeds and ground cinnamon or cardamom. The eggwhite will help to hold the nut mixture together when cooking, so make sure it’s evenly distributed.
  3. Carefully transfer mounded spoonfuls of the mixture onto the prepared baking trays, then bake for 10 minutes, or until golden amber in colour. Leave to cool, then pack away in paper bags ready for snacking on later.
Tags:
simon
bajada
new nordic
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