Work and cooking time: under 10 minutes
Baking time: 4 minutes
Yield: 6 servings
Sweet and savory, this snack makes for a crunchy change of pace.
1 cup soy nuts
2/3 cup raisins
1 tbs. curry powder
1 tsp. ground cinnamon
1/3 cup milled flaxseed
½ cup barley malt
1. Preheat oven to 350’F.
2. Place the soy nuts, raisins, curry powder, and cinnamon in a medium-sized mixing bowl.
3. If you are using whole flaxseeds, grind them in an electric coffee grinder. Otherwise, add the pre-ground flaxseeds to the soy-nut-raisin mixture.
4. Pour the barley malt into a small saucepan. Cook over medium heat until it thins to a syrup. Add to the soy nuts and raisins. Stir with a wooden spoon until all of the ingredients are combined and coated with malt.
5. Spread over a cookie sheet. Bake for 4 minutes, until the nuts are toasted. Remove from the oven. Using a spatula, loosen from the cookie sheet while still warm. Cool.
Per serving (66g): 226 Calories, 6.2g fat, 0.7g sat fat, 38g carbohydrate, 8g protein, 5.6g fiber, 73 mg calcium, 2mg iron