Nut & Spice Sprinkle
Despite having woken many more times than I would have liked to last night I just can't help but feel buoyed by the sunshine this morning. The sun and it's radiant heat, in a very short space of time have the ability to cause my shoulders to drop and my breath to slow. Furthermore I find that within seconds of curling up cat-like in whatever patch of sun I can find a much-welcomed feeling of peace begins to wash over me. Never mind that I am working, surrounded by piles of freshly laundered nappies. I digress!
Make this nutty spicy sprinkle! Like sunshine it will bring you peace and joy. Unfortunately it doesn't result in folded nappies.
For the almond sprinkle
1 cup raw almonds
1 teaspoon cumin seeds, toasted, ground
1 teaspoon coriander seeds, toasted, ground
2 teaspoons sumac (optional)
½ teaspoon salt
½ teaspoon chilli flakes (or to taste)
Preheat the oven to 180°C. Put the almonds in a shallow tray and roast for 12 -15 minutes or until light brown and fragrant. Watch them as they will burn quickly. Remove from the oven and leave to cool.
Once cool, blitz in a food processor. You don't want a fine powder (or almond butter!) – a few bigger bits give a bit of texture. Pour into a bowl and mix in the remaining ingredients. Store in an airtight jar.
For the cashew and lime sprinkle
1 cup raw cashew nuts
zest of 2 lemons
zest of 4 limes
½ teaspoon salt
½ teaspoon chilli flakes
Preheat the oven to 180°C. Put the cashews in a shallow tray and roast for 12-15 minutes or until golden brown. While the nuts are roasting, sprinkle the lemon and lime zest onto a baking tray, put into the oven with the nuts and roast for approximately 5 minutes or until dried out. Keep a close eye on the zest as it will burn easily.
Once dried, remove from the oven and set aside to cool along with the nuts. Once the nuts have cooled, blitz them in a food processor. Once again a few bigger bits give a good texture – don't take it too far and turn it into a fine powder.
Pour the ground nuts into a bowl and add the zest, salt and chilli flakes and mix well. Store in an airtight jar.