March 13, 2011
Vanilla Roasted Walnuts
Walnuts don't only look like a brain, but they are high in omega 3 fatty acid which is essential for supporting and nourishing the brain. Be careful not to eat the whole bowl in one sitting!
Complements: www.elanaspantry.com (This is a fantastic website for gluten-free recipes. She uses primarily almond flour in her baking)
2 cups walnuts, raw
1 tablespoon olive oil
2 tablespoons honey (or agave nectar)
1/4 teaspoon sea salt
1-2 vanilla beans (I use 1/2-1 teaspoon pure vanilla extract if I don't have the beans on hand)
dash cinnamon, ground (optional)
Place walnuts and oil in a cast iron skillet and turn heat to high. As soon as you hear the slightest sizzle, turn heat down to medium or low. Toast walnuts a few minutes until they smell nice and nutty. Add honey (or agave) and distribute around pan stirring, cook for a minute or two, then add salt. Scrape the beans out of the vanilla pod and stir into walnuts. Remove walnuts from pan and add just a dash of cinnamon if you like. Enjoy!