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Honey & Cinnamon Cashews

I can’t take the credit for this. I spent a lovely evening with a foodie friend of mine, & munched my way through an entire bowl of these – then made myself some the next day.
Ever since the attack of tooth decay in our house after making almond milk with skin-on almonds for a few months (nut skins are massively high in phytic acid which binds to minerals such as calcium, iron, zinc& magnesium, pulling them from the body& leaving us deficient), I’m very cautious with nuts. Although they don’t have skins, cashews are still very high in phytic acid – so I slow roast these which helps to destroy it. I also try & reign myself in from eating them all in one go. (Difficult, as they are very moreish.)

Cashew nuts
Honey
Cinnamon
Sea salt

There are no measurements for this, as it’s so simple & made to taste…

• Spread a single layer of raw cashew nuts on a baking tray & sprinkle with plenty of salt & some cinnamon. (I also like a bit of cayenne pepper) Drizzle with honey, toss & bake at about 80c for a few hours.

• Crank up the temperature to 170c for 10 minutes or until they start to brown.

• Leave to cool then keep in a jar in a secret location.

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