Maple Snacking Seeds Recipe
The main problem with my diet is my terrible snacking habit. Which doesn’t bode well for a blog post entitled Maple Snacking Seeds, but bear with me. Sometimes I don’t bother with meals at all, I just graze. And then there’s my eating in between meals. For every beloved cigarette I gave up *6 long years ago*, I have since replaced them with some titbit or another. Whilst dog walking this weekend with my sister we bemoaned the good old diet days when you knew where you stood with food. We would sensibly eat a low fat diet, courtesy of the evergreen Rosemary Conley, or be eating large amounts of bran, care of the F Plan diet, that 70’s classic. Now, in a dietary sense, however, I am confused of South West London.
Fat is now good and carbs are not. Nuts and seeds are good, even though they are hugely calorific. Some days I don’t know what to eat and end up having crackers and cheese because I have somehow nutritionally lost my way. But, this January, I have made a decision to stop reading about faddy diets where you have to give up some things and binge eat others. I am just going to be sensible for a change. My plan is not to drink from Monday to Friday *Thursday realistically*, I am going to keep my calorie intake to a sensible level, based on my height, weight and exercise regime and finally, I am going to try to do some form of activity almost everyday. This final pledge does sound unrealistic but a good dog walk once a day certainly counts for something. I am also going to try to cut down on my sugar intake. With my terrible baking addiction, I do eat too much sugar and it can’t hurt to keep it down to a dull roar. So, after all that rambling, here is today’s recipe, my Maple Snacking Seeds. This seed/nut/spice/maple syrup combo is totally to die for and loosely based on some packet sugary seeds I got robbed for when I was peckish on the way home from work last week.
My Maple Snacking Seeds, however, do not contain sugar, are beyond simple to make, and loads cheaper than any bought variety. Just toss the ingredients together and bake for 15 minutes with an occasional stir. Your reward for so little effort is crisp, sweet, salty and spiced seeds and nuts which are addictive. I made mine to take in small pots to work as a post lunch treat. However, Clyde ate the whole bowl in one sitting so I was just left with the tiny pot from the photo shoot. Greedy pig. As it turns out snack addiction is contagious.
Nothing challenging here. Make sure you have good quality maple syrup as cheaper blends will contain other rogue sweetners. I added some nuts to my seed mix as I am borderline nut dependent at the moment. My seed nut ratio was 100g seeds to 50g each of almonds and cashews, but use whatever you have to hand. I seasoned mine with some cajun style spices including chilli and cumin, but you choose your favourites.
Pre heat your oven to 160 degrees fan assisted and line a large baking sheet with baking paper.
Tip out your seeds onto the tray, or you can mix this in a bowl if you don’t hate washing up as much as I do.
Next, season well with plenty of salt and pepper then sprinkle with your chosen spices.
Finally, drizzle on the maple syrup then give everything a good stir and spread out into an even layer.
Put your tray in the pre heated oven for 5 minutes. After this time, give the mixture another a good stir then put it back in for another 5 minutes.
I am still loving my brand new clean oven and how you can actually see what’s cooking inside.
Stir again then put back for a final 5 minutes, 15 in total, or until the seeds and nuts are golden and bubbling.
Leave this crisp, fragrant mix to cool before breaking it up and serving in a large bowl for immediate snacking or in a jar for sporadic nibbling.
Just keep it away from Clyde, or other snaffling hands.
I am hoping a regular supply of these sweet, salty, spiced Maple Snacking Seeds are going to keep my sugar addiction at bay. I fear though with the other snack-a-holics in my house, I will be making at least a batch of seeds a day.
Maple Snacking Seeds Recipe
Makes a big bowlful
You will need a nice big baking sheet
200g mixed seeds and nuts, I used sunflower and pumpkin seeds and cashews and almonds
1 teaspoon herbs or spices, I had a cajun spice mix, or use paprika, chilli, oregano, or any of your favourites
Salt and pepper
3 tablespoons maple syrup
Pre heat your oven to 170 degrees fan assisted.
Take a large flat baking sheet and line with baking paper. Tip out your chosen nuts and seeds then season with plenty of salt and pepper. Sprinkle over your chosen herbs and/or spices then drizzle on the maple syrup.
Mix well then spread into a single layer. Put in the oven for 5 minutes, remove and stir, then put back in for another 5 minutes. Stir again then return to the oven for a final 5 minutes. The seed mix is ready when bubbling and golden. Leave to cool before breaking into small pieces and keep in an air tight jar for up to a week.