SUNDAY BRUNCH - MAPLE + SPICE ROASTED NUTS

A small upgrade that always makes breakfast better!

Some recipes just end up in regular rotation. This is going to be one of them.
Think of this as the breakfast topping to beat all toppings. It's crunchy, maple-sweet and guaranteed to make even the simplest bowl look and taste super fancy.

Introducing Maple + Spice Roasted Nuts. Its the kind of snack you can keep in a jar on the counter and reach for whenever breakfast needs a little lift.

Our favourite ways to add them:

Greek yogurt + fruit, finished with a generous scatter
Porridge with stewed fruit, topped with warm oats and this sweet crunch on top

Pancakes or French toast with berries and mascarpone, made better with this final sprinkle
Whipped ricotta on toasted sourdough with a drizzle of honey, finished with a spoonful of crunchy, toasted goodness

You will need:
200g bag of mixed nuts (eg: almonds, peanuts, hazelnuts, Brazil nuts, cashews, walnuts)
120g mixed seeds (eg: sunflower, pumpkin, sesame, chai)
60ml maple syrup
1 tbsp coconut oil, melted
2 tsp paprika
1 tsp ground ginger

1tsp cinnamon 
Pinch of sea salt

Method:
Preheat the oven to 180°C.
Add everything to a large bowl and mix well until the nuts and seeds are evenly coated.
Spread out on a lined baking tray and roast for 10–15 minutes, giving it a stir every couple of minutes so nothing catches at the edges.
Allow to cool completely, then break up and store in an airtight container.

They won’t last long. But if any happen to survive breakfast? They’re lovely served with a cold glass of wine in the evening.