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Crispy, crunchy, sweet, and oh-so-satisfying, this Vanilla Maple Cinnamon Nut Crunch is so good you’ll have to fight the urge to eat your weight in nuts in one sitting! The warm vanilla maple flavor is perfectly offset with the spiciness of Vietnamese cinnamon (my favorite kind of cinnamon). This makes the perfect mid-day snack or topping for homemade ice cream or yogurt. Even better, make a big batch and give them away as gifts for loved ones, or party favors for your next get-together. No matter the occasion, this healthy gluten-, grain-, and dairy-free snack is sure to put a smile on anyone’s face.
I love nuts of all varieties. I have to practice serious self-control when I make a batch of this, because, as I alluded above, I am one of those people who can sit down and eat a whole bowl of this tasty snack without even thinking! I have always been a fan of those candied almonds and walnuts that you can buy at the store, but a quick look at the ingredient list is enough for me to steer clear. One of the things I enjoy most is taking common “non-real food” items and creating a healthier, real food version of them. For the best flavor, quality, and nutrition, make sure to use nuts that have been properly soaked and dehydrated, where they are extra crispy and salty.
This recipe was born from a request of my husband to make him a trail mix of sorts for snacking. I was happy to oblige, because it meant he would not be buying any of the packaged snacks at the grocery store. After experimenting with flavor combinations, this one was the winner. This recipe can be halved, doubled, tripled, etc., depending on how much you need.
- 2 cups coconut chips
- 1 cup almonds
- 1 cup cashews
- 1 cup pecans
- 1 cup walnuts
- 1 cup sunflower seeds
- 1 cup pumpkin seeds
- ½ cup chia seeds
- ½ cup coconut oil, melted
- ⅛ – ¼ cup maple syrup (depending on how sweet you like it)
- 1 ½ tbsp. vanilla extract (use gluten-free, if needed)
- 1 tbsp. ground cinnamon
- ¼ – ½ tsp sea salt (depending on how salty you like it)
- Preheat the oven to 300 degrees.
- Place the coconut, nuts, and seeds in a large bowl and stir to mix together.
- In a small saucepan, melt the coconut oil and maple syrup together. Whisk until well combined.
- Pour the liquid mixture over the nuts and seeds and then toss to get everything evenly coated. Add the vanilla, cinnamon, and salt, and stir until everything is coated.
- Line a sheet pan with parchment paper or a silpat mat and spread the nut mixture in an even layer. Don’t make it too thick of a layer. Depending on the size of your sheet pan, you may need to do this in two or three batches.
- Place the sheet pan(s) in the oven for 20-25 minutes, or until the nuts are crispy, stirring occasionally. Watch very closely, as these can burn fast. I only use the top rack of my oven when I make these, because when I used my bottom rack, they burned w/in a few minutes.
- When the nuts have turned a golden brown, remove the pans from the oven and let cool. They will get crunchier once they are cooled. Store in an airtight container in the fridge or freezer. They will easily keep for a few months if not longer, but, I seriously doubt they will last that long!
Hi! My name is Jessica and I am a real food nut, avid reader and researcher, blossoming yogi, and animal lover. I have had a life-long passion for food and being in the kitchen is where I am the happiest and most comfortable. I began helping my mother cook and bake around the age of three and I’ve been in the kitchen ever since. I ended up working in a restaurant in my hometown for almost a decade, working in every position there and finally becoming the lead chef. My main mission in life is to provide real food recipes that are simple, yet delicious, as well as show how eating healthy doesn’t have to be complicated or expensive. I love to show people how making even small changes in their diet and food selections can make a huge difference in their lives. Along the way, I’ll share stories of my own real food and health journeys, as well as ideas for how to live a healthier, more natural life. I’d love it if you’d stop by and visit me at my blog, Delicious Obsessions.
Latest posts by Jessica Espinoza (see all)
- Cold Mixed Berry Fruit Soup (Gluten, Grain, Dairy, and Sugar-Free) - August 16, 2013
- Cold Thai Noodle and Vegetable Salad (gluten, grain, and dairy free) - July 17, 2013
- Summer Berry Ice Cream Pie (Dairy, Gluten, and Grain Free) - June 14, 2013