When I saw a recipe on Balvinder’s blog using maple syrup, balsamic vinegar and rosemary to flavour roasted nuts and seeds, I knew I was going to make them. I use nuts and seeds as a daily snack, to fill the gap between lunch and our early evening crudités.
Head straight on to the Recipe For ♥ Roasted Nuts And Seeds ♥
Why snack on roasted nuts and seeds?
With age has come wisdom (maybe?) and a little bit of padding. The extra weight is the one part of the ageing process I am trying to control. Despite having a very healthy diet, and a fantastic exercise regime, the kilos keep creeping on. Whereas I am not anywhere close to being overweight, I do not want it to get to a stage where I need to do something drastic. There are many health benefits to snacking on roasted nuts and seeds, the main one for me, being weight management. As an added bonus, nuts can improve your heart health and are a great source of fibre and healthy fats. The also add to the daily requirements for vitamins, minerals and antioxidants, without having to turn to supplements. Eating more seeds can assist with the reduction of blood sugar, cholesterol and blood pressure.
Using rosemary in your diet
Rosemary is a great herb to add to your food, especially as you age. It assists with memory, which we all know is something we start to lose as we get older. The best way to use this herb is to grow it. It will thrive in most gardens, and you can plant several varieties which have different colour flowers. Cut off what you need when a recipe calls for rosemary. Strip the flowers off the stalk, and chop finely. Or, add whole stalks to your roasting pan. The woody stem can be used as skewers which will add to the flavour of whatever you put on them. And, you can add the stalks to your barbecue coals or wood burning fireplaces, for extra fragrance. I don’t like using dried rosemary, unless it is in something that cooks for a long time, such as a stew.
Take a look at this inspiring recipe for ♥ Roasted Nuts And Seeds ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Roasted Nuts And Seeds
Ingredients
- 210 g raw almonds
- 65 g pumpkin seeds
- 15 mls olive oil
- 15 mls maple syrup
- 7.5 mls balsamic vinegar
- 1 sprig rosemary, leaves picked and chopped
- salt and freshly ground black pepper to season
Method
- Preheat the oven to 160° Celsius
- Place the nuts and seeds into a lined brownie tin and add the oil, maple syrup and vinegar
- Add the rosemary, season to taste and toss to coat evenly
- Place into the oven and bake for 10 minutes
- Remove from the oven and stir to ensure even roasting, then return to the oven and bake for a further 10 minutes
- Remove from the oven and leave to cool in the tin
- Once cooled, transfer to an airtight container and enjoy as a snack
See the links below for blog posts I published on May 8:
- 2022: Jailhouse Lawyer
- 2020: Tahini Ganache
- 2019: The Hickory Shack
- 2017: Almond Milk Chai
- 2014: Pinotage Wine Tart
- 2013: Making Wine At Groot Constantia
I do not aim to be gluten free but am actually following series of lectures in the US at the moment learning of the many scenarios of how sensitivities can manifest themselves. That aside . . . looking at your recipe – since I do love both nuts and seeds > cannot wait to taste as this presents itself as wonderfully flavourful as well as healthy 🙂 ! As your offerings usually are! And so simple! For me the special ingredient is rosemary – I would not have expected . . .
I love using rosemary like this!
I’m going to try this recipe
Please let me know your thoughts!
i love seeds and nuts and eat sesame seeds most days. I used to use maple syrup but have started using local honey in my dishes. Yep those kilos just keep creeping on! and the memory is going … eek but better than the alternative 🙂
sherry
I love using local honey, when I can get it 🙂
Love seeds and nuts! They are a great snack and perfect for post workout!
indeed 🙂
Sadly, I can’t eat nuts anymore. I developed an allergy to them a few years ago and they make me ill. I do like rosemary.
that is awful!
I love savoury (and sweet and savoury) nuts, so this is right up my alley! I don’t think I’ve ever added balsamic though – need to try.
Let me know if you do!
Love that sweet and savory combo! Sounds like a winner.
Thank you Hannah 🙂