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Friday, 14 September 2012

Gluten Free: Roasted Nuts

Gluten Free Pretzel Mix
At all times, I have an 'emergency snack' in my bag, there's nothing worse than being hungry and being completely unable to find any gluten free food. Ok, so more often than not I eat the snack in a less-than-emergency situation, which means that I have to replenish them quite a lot. 

Gluten free nuts? I hear your cynicism, but a surprising amount of roasted nuts you would normally buy actually contain gluten. Why? I don't know, I do know that it's maddening, so I make my own. 

For the pretzel mix:
You'll need:
  • 100g bag of blanched almonds
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1 tbsp sugar (I like to use lavender sugar, it adds a lovely flavour)
  • 60g bag of gluten free pretzels (Trufree and Bakarat pretzels are available in most supermarkets in the freefrom aisle)
  • 75g (ish) dries fruit (sour cherries or cranberries are good, but use what you like)

Make it!
  • Place the almonds in a dry frying pan and toast them over a medium heat, keep the nuts moving all the time. When they start to brown, add the cumin and coriander and toss with the almonds. Add the sugar and continue to heat until it melts, stir to coat the nuts.
  • Remove from the heat and add the pretzels and dried fruit and stir to combine. 
  • Allow to cool before serving.
Smokey Chilli Cashews
For the smokey chilli cashews:
You'll need:
  • 2 tbsp honey
  • 15g butter
  • 1/2 tsp smoked sea salt
  • 1/4 tsp chilli flakes
  • 200g shelled cashews
  • 1 tbsp caster sugar
  • a pinch of sea salt
Make it!
  • Put the honey, butter, smoked salt and chilli flakes in a heatproof bowl and place over a pan of gently simmering water, until the butter has melted. Add the cashews and stir to coat.
  • Spread the mixture over a silicone baking mat, or a baking tray lined with greaseproof paper.
  • Roast for 15-20 minutes, at 160°C, stirring every 5 minutes to ensure it cooks evenly. 
  • When all the nuts are golden brown, remove from the oven and transfer to a bowl. Spinkle over the sugar and salt and stir. 
  • Stir every now and again as it cools to prevent it sticking together.
Both of these snacks will keep for a couple of weeks in a sealed container.

2 comments:

  1. Why? Why do they need gluten?

    ReplyDelete
    Replies
    1. I really don't know! Roasted nuts are the worst for it, must be in the coating.

      Delete

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