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Makes 2 cups
Prep time 10min
Cook time 10-15min
Cost $10

Ingredients

½ tsp chili flakes
¼ tsp ground turmeric
½ tsp garam masala
¼ tsp garlic powder (or small clove minced)
2 tsp tamari or soy sauce
½ tsp honey
½ tsp apple cider vinegar
1 ½ tbsp tahini
1 cup cashew nuts
½ cup sunflower seeds
½ cup pumpkin seeds

Method

Preheat oven to 160℃ and line a tray with baking paper.

Place nuts and seeds in a food processor and pulse a few times until slightly broken up.

In a medium-sized bowl, mix all other ingredients to form a thick paste. Add nuts and seeds and mix well so paste coats them evenly (you may need to add a little water if it’s too thick).

Place 1 teaspoon-sized clusters of the mixture (it should hold together lightly) onto the tray. Bake for 10-15min until clusters are crunchy golden and dry all the way through.

Allow to cool fully before storing in an airtight container.