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Author: Minimalist Baker TOTAL TIME 14 minutes

Servings: 8 (1/4-cup servings)

Macros: 247 kcal, fat 22g, Snack: Gluten-Free, Vegan Ingredients 1 cup raw pecans carbs 11g, fibre 3g, protein 4g 1 cup raw walnuts 1 1/2 Tbsp melted coconut oil or olive oil 2 Tbsp coconut sugar (plus more for topping) 1 tsp ground cinnamon 1 healthy pinch cayenne pepper 1 pinch ground nutmeg 1/4 tsp sea salt 2 Tbsp maple syrup (divided) Directions: Preheat oven to 350 degrees F (176 C). Add pecans and walnuts to a bare (or parchment-lined) baking sheet (or more baking sheets if increasing batch size) and top with oil, coconut sugar, cinnamon, cayenne, nutmeg, salt, and half of the maple syrup (1 Tbsp as original recipe is written // adjust if altering batch size). Toss to coat. Bake for a total of 12-15 minutes, or until golden brown and fragrant, tossing/stirring once at the halfway point to ensure even cooking. Then remove from oven and immediately drizzle with remaining maple syrup (1 Tbsp as original recipe is written // adjust if altering batch size). I also like to sprinkle on a little more salt, cinnamon, and coconut sugar to coat, but this is optional. Stir to combine/coat and enjoy warm or let dry/cool completely in the pan (they'll crisp up as they dry/cool) before storing in an airtight container at room temperature up to 2-3 weeks (or in the freezer up to 1 month). These make an excellent snack or topper for things like smoothies, salads, oats, baked oatmeal, pancakes, and roasted sweet potatoes. They also make a lovely gift! Portion into small jars, tie with ribbon or twine, and give the gift of plant-based goodness.

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