Today’s recipe will give you a beautiful snack, appetizer, or accompaniment to a Holiday meal that hearkens to the comfort and nostalgia of the season that will keep you and your guests coming back for more!

Autumn Spiced Roasted Nuts, Coconut, & Pumpkin Seeds

[Gluten Free & Vegan]

Active Prep Time: 5 minutes

Inactive Prep Time:  none

Cooking Time: 30-40 minutes

Yield:  approx. 3 cups
 

1 flax egg (1 tablespoon ground flax + 3 tablespoons cold water) 

2 c raw nuts (cashew, pecans, hazelnuts, etc. - feel free to mix and match your favorites!)

1 c raw pumpkin seeds

1/3 c unsweetened dried coconut flakes

2 teaspoons flax and/or sesame seeds

3 teaspoons cinnamon

1 teaspoon ground ginger

1 teaspoon nutmeg

1 teaspoon allspice

1 teaspoon pink sea salt

1/4 c coconut sugar

What you'll need:  Medium mixing bowl, small bowl, parchment paper, large baking tray or cookie sheet, heat resistant spatula

1.  Preheat oven to 300 degrees.  Combine flax and water in a small bowl.  Wait 2-3 minutes for the flax to hydrate and create your "egg whites."  Line tray or sheet with parchment paper.
 

2.  Combine all remaining ingredients except hemp hearts in mixing bowl.  
 

3.  When "egg" is ready, add to dry ingredients to coat well and distribute spices and seasonings uniformly.
 

4.  Transfer mixture to parchment lined tray and spread evenly.
 

5.  Bake for 30-40 minutes, turning the mixture with the spatula periodically, or until golden brown.  While hot, the texture will not be crisp, but trust that as it cools, the caramelized sugar will harden to create a candied texture.

6.  Serve and enjoy once fully cooled.

So simple and great to make ahead of time.  And what a great, healthful alternative to the snacks that flood the holiday market at this time.  Brimming with healthy fats, great fiber and protein, and no refined sugar.  Need some last minute gifts?  Pour some into small mason jars, tie a bow on it, and Presto! A present you know they will use, and once the contents are gone, a container they will be able to use again and again. Canary and Mother Earth approved.

Enjoy this warming recipe and may you find opportunities for  laughter,connection, gratitude, and love in abundance this Holiday season!

 

Fiona has recently joined the Mini Me Yoga community as an Ambassador for London. She has been working with children and families in various support roles for over 12 years and holds a BSc (Hons) in Psychology, Early Years Professional Status (EYPS), and a Certificate in Parent-Child Therapy through the Institute for Arts in Therapy and Education (IATE).

Fiona is passionate about supporting families with children who have speech, language and communication difficulties, including those diagnosed with autism. She uses kids yoga, meditation, mindfulness and creative expression through use of the arts, to support children's emotional wellbeing; and also to support parent-child relationships and communication within family units. In 2012, Fiona received an award from the Royal College of Speech and Language Therapists (RCSLT) for providing 'exceptional service' to support children and families across Central and West London communities.

In addition to her work with families, Fiona also studies metaphysical teachings through the Modern Mystery School. She integrates ancient spiritual practices such as sacred geometry and the MAX Meditation System™ into her work, and supports others to step into their own power, harnessing change from the inside out.
 

Follow Fiona on Facebook:
http://www.facebook.com/minimeyogalondon
 

For more information on mini yoga sessions, training events and Max Meditation™ classes taking place across within the London area, contact: minimeyogalondon@gmail.com