Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Ron’s Recipes

    Trail Mix

    Dessert
    ​

    6 Servings

    portioner

    30 mins

    aktiv tid

    45 minutes

    total tid
    Börja laga mat

    Ingredienser

    ¾ cup shelled, raw pistachios

    ¼ cup finely shredded unsweetened coconut

    ¼ cup large-flake unsweetened coconuts

    ¾ cups raw walnut halves

    ¼ heaping teaspoon Madras curry powder

    1 teaspoon ground cardamom

    ¾ teaspoon ground ginger

    1½ tablespoons agave nectar

    1 large egg white

    3 tablespoons roughly chopped crystallized ginger

    Pinch of flaky sea salt (optional)

    Instruktioner

    Preheat the oven to 350°

    On a rimmed baking sheet, place the pistachios and bake until lightly toasted, about 4 minutes

    Add the finely shredded coconut and large coconut flakes and bake until the coconut is lightly toasted, about 2 minutes

    Transfer the pistachios and coconut to a medium heat-safe bowl and use a rubber spatula to stir in the walnuts, curry powder, cardamom, ginger, agave nectar and egg white

    Return the coconut-nut mixture to the rimmed baking sheet and bake until golden-brown, about 10 minutes

    Set the baking sheet on a wire rack to cool completely

    Transfer the mixture to a medium bowl and stir in the crystallized ginger and the pinch of flaky sea salt

    Serve at room temperature

    6 Servings

    portioner

    30 mins

    aktiv tid

    45 minutes

    total tid
    Börja laga mat

    Redo att börja laga mat?

    Samla, anpassa och dela recept med Umami. För iOS och Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Villkor • Integritet • Vanliga frågor

    • Make primary photo
    • Delete photo

    Ingredienser

    ¾ cup shelled, raw pistachios

    ¼ cup finely shredded unsweetened coconut

    ¼ cup large-flake unsweetened coconuts

    ¾ cups raw walnut halves

    ¼ heaping teaspoon Madras curry powder

    1 teaspoon ground cardamom

    ¾ teaspoon ground ginger

    1½ tablespoons agave nectar

    1 large egg white

    3 tablespoons roughly chopped crystallized ginger

    Pinch of flaky sea salt (optional)

    Instruktioner

    1

    Preheat the oven to 350°

    2

    On a rimmed baking sheet, place the pistachios and bake until lightly toasted, about 4 minutes

    3

    Add the finely shredded coconut and large coconut flakes and bake until the coconut is lightly toasted, about 2 minutes

    4

    Transfer the pistachios and coconut to a medium heat-safe bowl and use a rubber spatula to stir in the walnuts, curry powder, cardamom, ginger, agave nectar and egg white

    5

    Return the coconut-nut mixture to the rimmed baking sheet and bake until golden-brown, about 10 minutes

    6

    Set the baking sheet on a wire rack to cool completely

    7

    Transfer the mixture to a medium bowl and stir in the crystallized ginger and the pinch of flaky sea salt

    8

    Serve at room temperature