Looking for the perfect snack of nuts and seeds? Found it!
I was asked to style and shoot a recipe for Barre3 (recipe courtesy of Lauren Chandler) and I am now in love! Thank you, Lauren, for creating this delicious snack that's the perfect in-between! It's the perfect midday snack or handful of a treat while making dinner or heading out the door, and it's got just the right amount of sweet and savory.
- 3 Tbs. mirin or sweet rice wine (or ½ tsp. coconut sugar mixed with 3 Tbs. rice vinegar, dry sherry, sweet Marsala wine, dry white wine)
- 1 Tbs. tamari or coconut aminos
- 1/4 cup sesame seeds
- 2 Tbs. brown mustard seeds
- 1 cup raw cashews
- 1 cup raw pepitas
- Place a medium bowl next to the stove. Combine the mirin and tamari in a small bowl and set aside.
- Line a baking sheet with parchment paper and set aside.
- Add the sesame seeds to a medium-large skillet and toast over medium-low heat, stirring frequently for 3-4 minutes until they start to turn golden brown. Transfer them to a medium bowl.
- Add the mustard seeds to the skillet. When they start to turn grey and pop, about 2-3 minutes, transfer them to the bowl with the sesame seeds.
- Add the cashews to the skillet. Stir occasionally for 2 - 3 minutes until they start to turn golden brown in spots, then stir in the pepitas. Continue to toast, stirring occasionally, for about 2- 3 minutes, until the pepitas start to pop, turn golden brown, and become fragrant.
- Add the mirin and tamari and stir to combine and continue stirring for about 3-4 minutes, until the ingredients start to stick together.
- Transfer the pepitas and cashews to the bowl with the seeds and stir to evenly distribute all of the ingredients, then transfer to the baking sheet and spread out in an even layer to let cool.
Head on over to www.blog.barre3.com for even more amazing recipes and wellness tips. You can find a bunch of my creations over there as well!