Turmeric Coconut Crunchy Topper (Addictive)
Ok this recipe sounds weird, but it’s basically this crunchy coconutty spicey nut mix that is so addictive it’s not even funny. I highly recommend you make this, I keep it in the fridge, and I use it to add flavour to my meals. It’s great on soups, salads, roasted veggies, #livbowls… anything!
Turmeric Coconut Crunchy Topper (Addictive)
Ok this recipe sounds weird, but it's basically this crunchy coconutty spicey nut mix that is so addictive it's not even funny. I highly recommend you make this, I keep it in the fridge, and I use it to add flavour to my meals. It's great on soups, salads, roasted veggies, #livbowls... anything!
Serves:
1 JAR
Prep time:
10 minutes
Cook time:
20 minutes
INGREDIENTS
- 2 cups coconut flakes
- 2 cups mixed nuts
- ½ cup pepitas
- ½ cup sunflower seeds
- 2 tbsp sesame seeds
- ⅓ cup coconut oil, melted
- 2 tsp turmeric, ground
- 2 tsp cumin, ground
- 1 tsp ginger, ground
- ½ tsp coriander, ground
- 1 tsp cinnamon, ground
- 1 tsp himalayan pink sea salt
- Few cracks of freshly ground black pepper
METHOD
- Preheat the oven to 180℃ and line a baking tray with baking paper.
- In a large bowl, toss the coconut flakes, nuts, pumpkin seeds, sunflower seeds and sesame seeds.
- Add melted coconut oil to the bowl along with the spices, salt and pepper and toss to coat.
- Spread out onto the lined baking tray and place in the oven for 15–20 minutes until toasted and golden.
- Remove from the oven and leave to cool slightly. Store in a jar in the fridge for up to 2 weeks.
Notes
- Legume free option: To keep this recipe legume free, leave peanuts out of your nut mix.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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