It’s a bit of funny thing when summer time rolls around and I find that I spend a whole lot of time in the car. Driving to and from my cottage, heading out of town or on day-trip adventures, going up to my parents house more…The theme of the summer seems to be on-the-go and as result, our obsession with ready to rock snacks has reached fever pitch. And so I decided to great this recipe for spicy seed snack. As I am sure you know, ready made organic snacks cost a sweet, sweet penny. What we do over at the land of Meghan + Man, we prep and ready a load of snacks that we plan to use for the following month- even though we mostly eat them the day we make them all. For this batch of spicy seed snack, I kept the ingredients super simple and did them raw styles in my dehydrator. Check out that stray little kale leaf!

If you don’t have a dehydrator – toast these up at 200 for about 2 hours or until crispy. These are super awesome to serve to guests – thinking UnDiet Entertaining. What’s really awesome about this seasoning blend is that they hit all the tastes – sweet, salty and spicy so you feel wonderfully satiated after a handful… or jarful. Print

Spicy Seed Snack

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Author: Meghan Telpner
Total Time: 12 hours
Yield: 6 Cups 1x

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Description

A healthy snack that hits all the points – sweet, salty and spicy!

Ingredients

Scale

2 cups pumpkin seeds
2 cups pistachios
3 Tbs wheat free tamari
2 Tbs coconut sugar
1 clove garlic, minced
1–2 tsp hot sauce depending on how hot you wanna go.
1–2 Tbs arrowroot starch

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Instructions

In a large bowl, soak you nuts and seeds for 1-2 hours.
Rinse.
Mix together all liquid ingredients + garlic and mix nuts/seeds in.
Let sit for another hour, stirring occasionally to allow nuts to absorb the flavours.
Toss with arrowroot starch to absorb any excess liquid.
Dehydrator Method
Lay out on dehydrator sheet and dry at 105 for 10 hours or until dry.