This recipe works great for cashews, pumpkin seeds and pecans too, or even a mix of all three! (That’s the combo I used for this batch)

They’re sweet, savory, coconutty and packed full of healthy fats and anti-inflammatory spices like turmeric and red pepper flakes which help to decrease inflammation, balance your blood sugar, support your gut microbiome, and healthy hormones. . . when’s the last time your snack did all of that?! 

Benefits of Turmeric

Turmeric contains curcumin which has a whole host of scientifically proven health benefits, from improving heart health to protecting against Alzheimer’s and even cancer.

It’s a potent anti-inflammatory and antioxidant, and may also help improve the symptoms of depression and arthritis.

And combining turmeric with black pepper increases the absorption of curcumin by 2,000%. Amazing! 

INGREDIENTS

• 3 cups raw cashews or your favorite combo of nuts + seeds (cashews, almonds, pecans, pumpkin seeds, or a mix of all of the above!) 

• 1 cup large coconut flakes

• 2-3 T sesame seeds

• 2 T coconut oil, warmed to a liquid

• 1 T maple syrup

• 2 T coconut sugar

• 1 T curry powder

• A generous pinch of red pepper flakes or cayenne

• Fresh ground black pepper

• 1 1/2 tsp sea salt
  

DIRECTIONS 

Preheat the oven to 325'

 In a large mixing bowl, combine the melted coconut oil, maple, cane sugar, curry powder, red pepper flakes, salt and mix together. 

Stir in the almonds to coat. Then add the coconut and sesame seeds. 

On a parchment lined baking sheet, spread the nuts in a single layer and bake for 20-30 minutes on the middle rack, until the coconut is just browned. 

Stir them halfway through, watch the coconut closely so it doesn’t get too brown. (In this batch I used coconut shreds b/c that’s what I had on hand but I don’t recommend it, it burned so easily!) 

Let cool completely. And try not to eat the whole batch at once!