1 cup sesame seeds
1 cup sunflower seeds
1 cup peanuts
½ cup agave syrup
½ cup organic raw sugar (OR stevia to taste)
½ teaspoon cinnamon
¼ teaspoon ginger (diced)
1. Oil a half-size cookie sheet or double recipe to use a full-size sheet
2. Toast seeds and nuts for 10-15 minutes in an ungreased skillet placed over medium heat. Transfer nuts to a large heatproof bowl and set aside
3. In medium saucepan, simmer agave syrup, sugar and spices, stirring often. When mixture starts to boil, set a timer for 2 minutes. Allow mixture to boil for the 2 minutes. If should start to foam up at this point like it’s ready to boil over.
4. Slowly pour syrup over toasted seeds and nuts. Blend mixture well with a spoon and scoop onto oiled sheet.
5. Cool and refrigerate for at least 1 hour. TIP: A pizza cutter is the best tool for cutting this candy after it has cooled. Remove from cookie sheet with a spatula.
1 cup sunflower seeds
1 cup peanuts
½ cup agave syrup
½ cup organic raw sugar (OR stevia to taste)
½ teaspoon cinnamon
¼ teaspoon ginger (diced)
1. Oil a half-size cookie sheet or double recipe to use a full-size sheet
2. Toast seeds and nuts for 10-15 minutes in an ungreased skillet placed over medium heat. Transfer nuts to a large heatproof bowl and set aside
3. In medium saucepan, simmer agave syrup, sugar and spices, stirring often. When mixture starts to boil, set a timer for 2 minutes. Allow mixture to boil for the 2 minutes. If should start to foam up at this point like it’s ready to boil over.
4. Slowly pour syrup over toasted seeds and nuts. Blend mixture well with a spoon and scoop onto oiled sheet.
5. Cool and refrigerate for at least 1 hour. TIP: A pizza cutter is the best tool for cutting this candy after it has cooled. Remove from cookie sheet with a spatula.
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