Spiced Nuts and Seeds

Spiced Nuts and Seeds
adapted from Powerfoods

2 cups of raw cashews
2 cups almonds
1/4 cup chia seeds
1/4 cup pumpkin seeds
2 large egg whites (I used Ener-G egg replacer)
1/4 t.cayenne
1 1/2 t. salt
1/4 cup of brown rice syrup

Preheat oven to 325 F. Mix nuts, chia seeds, and pumpkin seeds in a bowl. In a separate bowl, whisk together egg whites or follow the instructions on the box of Ener-G to make egg whites. To the egg whites, add the salt, cayenne, and brown rice syrup. Pour the egg white/brown rice syrup mixture over the mixture. Spread the nuts on Silpat-lined (parchment or a greased pan will do) baking sheet, and bake until dry and darkened, stirring occasionally, roughly 30 minutes. Once done, give the nuts a good scraping with a spatula to loosen the nuts and let them cool in the pan. Store in an air-tight container for up to two weeks.

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