Garlic & Rosemary Almonds













2 cups mixed nuts & seeds – I used almonds, pumpkin, sunflower & hemp seeds
2 cloves of garlic
1 tbsp finely chopped rosemary
1 tsp paprika
1 tbsp coconut or olive oil

1. Pre-heat your oven to gas mark 4, spread the nuts and seeds evenly on a baking tray and roast for approximately 20 minutes being careful that they don’t burn. Leave to cool on the baking tray. Put in a large bowl once cooled.
2. Put the garlic, rosemary, paprika and oil in a small saucepan and heat very slowly and gently for about 3 – 4 minutes.
3. Pour the hot oil mixture over the nuts & seeds and stir thoroughly, leave in the bowl to cool and stir every now and then to ensure they are all coated.
4. Store in an airtight container and sprinkle over salads or as a snack.

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