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Add crunch and f lavour to sal­ads, dips and veg­eta­bles with these easy-bake whole­some nut and seed top­pings

donna hay - Fresh + Light - - Contents Issue 11 - Pho­tog­ra­phy BEN DEARNLEY styling AM­BER DE FLO­RIO

kaf­fir lime and lemon­grass peanut crunch

4 kaf­fir lime leaves, finely chopped 1 stalk lemon­grass, grated

1 ta­ble­spoon finely grated ginger

¾ cup (105g) peanuts

¾ cup (115g) cashews, chopped

½ cup (100g) pepi­tas (pump­kin seeds) ¼ cup (35g) black se­same seeds 1 tea­spoon sea salt flakes

1 ta­ble­spoon ex­tra vir­gin olive oil 2 ta­ble­spoons honey Pre­heat oven to 180°C (350°F). Place the kaf­fir lime leaves, lemon­grass, ginger, peanuts, cashew, pepi­tas, se­same seeds, salt and oil in a large bowl and mix well to com­bine. Place on a large bak­ing tray lined with non-stick bak­ing pa­per and cook, stir­ring half­way, for 15 min­utes or un­til golden brown and crisp. Set aside to cool com­pletely. MAKES 2½ CUPS. COOK’s Tip Each of these top­pers can be stored in an air­tight con­tainer at room tem­per­a­ture for 1–2 weeks.

honey, cashew and buck­wheat crunch

½ cup (100g) buck­wheat

½ cup (80g) sun­flower seeds 1 cup (150g) cashews, chopped 2 tea­spoons car­away seeds

⅓ cup (55g) sul­tanas

½ tea­spoon sea salt flakes ½ tea­spoon cracked black pep­per 2 tea­spoons ex­tra vir­gin olive oil 2 ta­ble­spoons honey Pre­heat oven to 180°C (350°F). Place the buck­wheat, sun­flower seeds, cashew, car­away, sul­tanas, salt, pep­per, oil and honey in a large bowl and stir well to com­bine. Place on a large bak­ing tray lined with non-stick bak­ing pa­per and cook, stir­ring half­way, for 15 min­utes or un­til golden brown and crisp.

Set aside to cool com­pletely. MAKES 2½ CUPS.

ja­panese al­mond, nori and puffed rice crunch

1 cup (160g) al­monds, chopped 1 cup (15g) puffed brown rice+ 2 sheets nori, finely shred­ded 1 ta­ble­spoon se­same oil

¼ cup (35g) se­same seeds ½ tea­spoon sea salt flakes ½ tea­spoon chilli flakes Pre­heat oven to 180°C (350°F). Place the al­mond, rice, nori, oil, se­same seeds, salt and chilli in a large bowl and stir well to com­bine. Place on a large bak­ing tray lined with non-stick bak­ing pa­per and cook, stir­ring half­way, for 10–12 min­utes or un­til golden brown and crisp. Set aside to cool com­pletely. MAKES 2½ CUPS. Puffed brown rice is avail­able from the health food aisle of the su­per­mar­ket and health food stores.

honey, cashew and buck­wheat crunch

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