Clever Cooking: Crunchy Nut Snaps

The chefs from Three Blue Ducks show us how to be smarter and healthier in the kitchen.

Crunchy nut snaps

makes 700g

This is a great way of incorporating a lot of nuts and seeds into your diet without any of the refined sugar or preservatives that you find in commercial nut bars. They stay crunchy for a few weeks stored in an airtight container and are great as an office snack, or for the school lunchbox.

Ingredients

110g Brazil nuts

110g cashews, unsalted

110g raw almonds

110g hazelnuts

2 egg whites

100g raw honey

90g shredded coconut

2 tablespoons flaxseeds

3 tablespoons sesame seeds

30g (1 cup) puffed rice

Method

Preheat the oven to 180ºC fan-forced (200ºC conventional).

Line a large baking tray with baking paper. Spread the nuts out on the lined tray and roast for about 15 minutes, checking and tossing every 5 minutes. Set aside to cool completely.

Reduce the oven temperature to  100ºC fan-forced (120ºC conventional).

Line a baking tray with baking paper. Whip the egg whites until stiff peaks form. Gradually add the honey and stir gently until you have a velvety mix.

In a blender or food processor, pulse the cooled nuts until lightly crushed but not pulverized.

Combine the coconut, flaxseeds, sesame seeds, puffed rice and crushed nuts in a large bowl and fold in the whipped egg white mix.

Spread the mixture over the prepared tray, pressing it into the base and corners to make an even 1.5cm thick sheet.

Bake for 2½ hours.

Remove from the oven and cool completely. Break into long pieces and store in an airtight glass jar.

Download Printable Recipe