I don't know about all of you, but if I'm ever going to be caught off guard by a social event or expectation, it's going to happen in November or December. Between thoughts of, "That party is this week?" and, "I thought you were getting the hostess gift," I find myself scrambling at least once a week from now until after New Year's.
And yes, I do recognize the irony of working part-time as an executive functioning coach while I struggle with time management and organization myself.
But anyway, whether you're fumbling to figure out what to serve as an appetizer for Thanksgiving, bring to a friend's holiday housewarming, give to your coworker for a Secret Santa gift, or present to that tough-to-shop-for relative, I've got the solution: A jar of crunchy, salty, smoky, spicy nuts and seeds from Oh She Glows. The recipe is dairy-free and vegan, and it can be made gluten-free by swapping out the soy sauce for coconut aminos. And it takes almost no time to put together!
You will need:
- 1 1/4 cups raw unsalted cashews
- 1 1/4 cups raw unsalted almonds
- 3/4 cup unsweetened coconut flakes or chips (Something like this -- not traditional sweetened, shredded coconut)
- 2 Tbsp sesame seeds
- 2 Tbsp low-sodium soy sauce or tamari
- 1/2 Tbsp maple syrup
- 1/4 tsp liquid smoke
- 1/2 tsp fine sea salt
- 1/2 tsp smoked sweet paprika
- 1/4-1/2 tsp cayenne pepper or hot sauce (I used chipotle-flavored hot sauce)
- Preheat the oven to 325° F. Line a large rimmed baking sheet with non-stick foil or parchment paper.
- Mix the cashews, almonds, coconut, and sesame seeds in a medium bowl and set aside.
- In a small bowl (or even a mug), mix the remaining ingredients with a fork or small whisk.
- Pour the wet ingredients over the nuts mixture and toss to coat evenly.
- Spread the mixture out on the baking sheet in a thin layer.
- Bake for 10 minutes; stir, and then bake for another 10 minutes, or until the coconut flakes are golden brown.
- Allow to cool; store in an airtight container (if it makes it that far).
I made a few tiny changes to the original recipe; I increased the cashews and almonds and decreased the liquid smoke slightly. The original author recommended running the range fan and opening a window, so that made me a little leery of using the full liquid smoke amount. Even with the smaller amount, it was still pleasantly smoky, especially since I used chipotle hot sauce in addition to the smoked paprika.
By the way, if you're on the fence about the coconut, don't skip it! Yes, it's unusual, but in the oven, it becomes crispy and golden, and it lends a beautiful flavor without being too assertive. I wouldn't say it tastes coconut-y at all, really!