Maple Cinnamon Cashews

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Have a sweet tooth?   If you love nuts and cinnamon, try this treat!  It’s quick, easy and delicious.  But before we dive into the recipe I wanted to talk a little bit about nuts/seeds.

Nuts and seeds are highly nourishing.  They are very rich sources of vital minerals, amino acids and fats.  Unfortunately, Delicate Bellies usually find it difficult to digest them since they contains enzyme inhibitors, phytic acid and other substances to protect them so they can become a plant.  If you read my article “What is a Delicate Belly? – How Gut Dysbiosis is impacting nearly everyone and they don’t even know it”, you probably remember that.  So it’s important to properly prepare them in order for them to be consumed.

I use raw nuts/seeds on all the my recipes that require them, and for that reason I always soak and dehydrate them accordingly.  Dr. Natasha McBride, in the book GAPS Gut and Psychology Syndrome recommends the following:

“…soak the nuts (shelled) in salty water for 24 hours (1 tablespoon of sea salta per liter of water), drain them, rinse the salt off and dry in your oven at 50 C for 3-24 hours (keep checking them as different nuts take different times to try).”  

Note that 50 C is approximately 120 F.  But to make it easier in our household I just set my oven to its lowest setting and dehydrate them that way.  You can also use a dehydrator if you have one.  If you would like more information, check out this comprehensive article from PaleoLeap regarding nut/seed preparation and consumption: “Are nuts and seeds healthy?”

Maple Cinnamon Cashews

By May 16, 2015

Feel free to substitute the cashews for almonds, pecans or walnuts.  For this recipe I use raw cashews that have been soaked in salt water for 3 hours and dehydrated for 8-12 hours.  I also use organic grade B maple syrup for its higher nutrient content.

 

 

  • Prep Time : 5 minutes
  • Cook Time : 15 minutes
  • Yield : 1 cup
  • Allergens :

Ingredients

Instructions

  • Pre-heat oven to 350 F
  • In a bowl, combine all ingredients and mix well.
  • Spread cashews on a parchment-lined baking sheet.
  • Bake them for 15 minutes or until toasted.  Make sure to stir them often for even cooking.
  • Remove them from the oven (you will notice they are still sticky but will harden as they cool).
  • Place them on a cooling rack.
  • Serve!
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