Crunchy and incredibly addictive these alternative snacks provide all the satisfying salty, sweet and spicy flavours while being completely free from gluten, dairy free, grains and refined sugar.
These quick and easy snacks are perfect with a ice cold drink but can also provide an extra protein, antioxidant and healthy fat boost to salads and soups.
Curried toasted chickpeas
3 cups cooked chickpeas (about 2 cans, rinsed and drained) patted dry
2 tbsp coconut oil
2 tsps curry powder
1 tsp ground cumin
1 tsp smoked paprika
½ teaspoon sea salt
Preheat oven to 200C.
Drain and rinse the chickpeas. Place between two kitchen towels to dry off the chickpeas. Transfer to a mixing bowl. Toss the chickpeas with melted coconut oil and salt. Mix together the remaining spices and toss the chickpeas until evenly coated. Spread out onto a tray lined with parchment.
Bake for around 30 -35 minutes until golden brown and crispy.
Allow to cool completely.
Smokey and sweetly spiced cashew nuts
1 cup cashew nuts
1 tablespoon maple syrup
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 tsp smoked paprika
1/4 teaspoon cayenne pepper flakes
1/2 tsp Sea salt
1 cup cashews
Heat oven to 200C.
Mix the spices and maple syrup together in a small bowl. Add the cashews and toss them around to fully coat them in the spice mixture.
Spread them in an even layer on some parchment paper and roast in the oven for about 15-20 minutes until golden brown.