skip to content

Tamari and Coconut Nut Mix

18 December, 2014

By Sharon Rosenrauch

This simple tamari and coconut nut mix is incredibly simple to make and is the ideal, convenient healthy snack or fancy pre-dinner appetizer, especially when entertaining. To remove the naturally occurring phytic acids from the nuts and aid nutrient absorption and digestion, pre-soak the nuts in filtered water for 4-6 hours, then rinse and drain prior to using. Experiment by using your favourite combinations of nuts and/or seeds. You can also add some toasted coconut flakes or dried fruit to the party. Anything goes!

Time Taken:

20 minutes max

Makes:

1 - 2 cups depending on nuts/seeds used

Magical Ingredients:

- 120g raw pesticide-free almonds
- 55g pecans
- 110g raw cashews
- 100g raw brazil nuts
- 2 tsp wheat-free tamari sauce (you can use soy sauce)
- 1.5 tsp coconut flower nectar
- 1/2 tsp cold-pressed coconut oil
Optional: sprinkle of Himalayan sea salt & 1/2 tsp chili powder for the savoury version OR
Optional: 1 tsp coconut sugar for the sweet version

What to do:

1. Preheat the oven to 180ºC

2. Spread the mixed nuts evenly over an oven tray, lined with baking paper

3. Bake for 12-15 minutes or until lightly browned, tossing halfway through cooking

4. While the nuts are cooking, for the coating, combine the remaining ingredients in a medium heatproof
bowl and mix well

5. Add the nuts straight out of the oven and combine with the mixture until the moisture evaporates and
the nuts are lightly coated

6. Spread the nuts (ensuring not to burn yourself) again on the oven tray and return to the oven for 1
minute, then remove and allow to cool on the tray (the coating will dry and become crisp while
cooling)

The nut mix will keep in an airtight container in a cool cupboard for up to 6 weeks – super convenient!

Enjoy ☺

COCONUT OIL
RECIPES
FAQ