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Graham Wafer Toffee

Graham Wafer Toffee

I am sure you have seen it everywhere. It seems every season more and more people are making it. With good reason. It is sweet, buttery, crunchy and just spectacular! You may have seen it made with saltines, and it is fantastic. That little hit of salt and the flakiness of the crackers is perfect.

But there is just something about graham wafers that I can’t resist. The flavour is one that takes me back to my childhood and one that I still love today.

Graham Wafer Toffee is quick, very easy and fairly inexpensive. You can substitute saltines for the graham wafers and change out the type of nut used on top to one your family enjoys!

GrahamWafer Toffee
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 16 graham wafers
  • 1 cup of butter
  • 1 cup of brown sugar
  • 1½ cups of semi sweet chocolate chips
  • 1 cup of toasted pecans - chopped
Instructions
  1. Line a cookie sheet with parchment paper or aluminum foil and lightly spray with non stick spray.
  2. Arrange the graham wafers with sides touching, covering the entire surface of the cookie sheet.
  3. Set aside.
  4. In a small saucepan melt the butter over medium heat.
  5. Add the brown sugar stirring to combine.
  6. Cook and stir the mixture until it comes to a boil.
  7. Boil for 2 minutes.
  8. Pour the hot sugar mixture over the graham wafers.
  9. Use an offset spatula to spread the sugar to completely cover the graham wafers
  10. Bake at 350 for 6 minutes or until bubbling.
  11. Remove from oven.
  12. Sprinkle the chocolate chips over the surface of the bubbly brown sugar.
  13. Allow the chips to soften for a few minutes.
  14. I like to cover the cookie sheet with another cookie sheet to help retain the heat and melt the chips.
  15. Once the chocolate chips are shiny they are soft.
  16. Using the offset spatula spread the chocolate to completely cover the buttery sugar layer.
  17. Sprinkle with the toasted chopped pecans and allow to cool fully.
  18. Break apart and enjoy!

 

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Nourish – Quinoa Crunch Cereal

Nourish – Quinoa Crunch Cereal

Welcome to the Nourish cookbook review, blog hop and giveaway! Join myself and 18 Canadian bloggers as we share some spectacular recipes and a chance to win your own copy of Nourish.

Nourish cookbook review on Nutmeg Disrupted

I was beyond thrilled to get my hands on a copy of Nourish. When I heard about the premise behind the recipes for Nourish I was excited. If you have ever wanted to get more seeds, nuts and beans into your cooking this is the book for you! I cook with all 3 and to have a book dedicated to whole food recipes incorporating them, that is a cookbook I know I am going to use and enjoy.

Snack from the cookbook Nourish on Nutmeg Disrupted

Enjoy some Spicy Roasted Chickpeas, Curried Tomato & Lentil Dal Dip, a Frozen Fruit Smoothie and some Spicy & Sweet Toasted Seeds! (pictured above)

This fantastic book is a collaboration from Nettie Cronish, chef, instructor and cookbook author  & Cara Rosenbloom, Registered Dietitian. And what a spectacular collaboration it is!

Nourish is packed full of information about seeds, nuts and beans. From preparation methods to cooking times, descriptions of seeds, nuts and beans and the health benefits they all bring to the table. As well and a handy shopping list and how to shop for a healthy kitchen and pantry. I found it very informative and took a lot away from the suggestions.

Nourish is a combination of regular, vegetarian and vegan recipes, which I love. We are meat eaters in my home but enjoy vegetarian and vegan dishes often. If you have never tried vegan dishes before I encourage you to try a few. In my experience they are some of the most flavourful dishes I have eaten. It is easy to eat healthy when you have amazing recipes.

Quinoa Crunch Cereal from Nourish on Nutmeg Disrutped

Always looking for new breakfast ideas I had to try the Quinoa Crunch Cereal. If you have never tried toasted quinoa you are missing out. It gets a unique nutty flavour and the crunch is fantastic. Mix that with almonds and sunflower seeds with a touch of maple syrup and you have a sweet toasty almost buttery topping for yogurt, as a cereal or just by the handful! This far exceed my expectations. I keep opening the container for nibbles and the aroma is fabulous.

Quinoa Crunch Cereal

2 cups (500ml) quinoa, rinsed

1 cup (250ml) sliced, raw almonds

1/4 cup (60ml) raw sesame seeds

2 tablespoons (30ml) pure maple syrup

2 tablespoons (30ml) organic canola oil

  1. Preheat the oven to 375F (190C). Line a rimed baking sheet with parchment paper.
  2. In a medium bowl, mix together quinoa, almonds, sesame seeds, maple syrup and oil. Spread on prepared baking sheet.
  3. Bake until toasty and fragrant, 10 – 12 minutes.
  4. Transfer to a bowl and let cool completely.
  5. Store cereal in an airtight container at room temperature for up to 1 month. Serve atop yogurt or with milk.

Quinoa crunch cereal from Nourish on Nutmeg Disrupted

Be sure to check out the entire amazing #NourishBloggers team below to see more amazing dishes from Nourish and multiple chances to win your own copy of Nourish.

Heather from The Tasty Gardener

Kelly from Kelly Neil Photography

Tiffany from Eating Niagara

Hilary from Cocoa Bean, the Vegetable

Regina from Leelalicious

Gwen from Devour and Conquer

Erin from How to Eat

Jo-Anna from A Pretty Life in the Suburbs

Stephanie from Kitchen Frolic

Caroline from Do it All Working Mom

Libby from Libby Roach

Katrina from Kitchen Trials

Laureen from Art and the Kitchen

Emily from Best of this Life

Lauren from Lauren Follet Nutrition

Zannat from Food for Happiness

Sarah from Kiwi and Bean

Charmian from The Messy Baker

Thank you Whitecap Publishing for supplying the complementary copy of Nourish for this review and for the giveway!  All opinions are my own. And a big thank you to Heather for asking me to participate.

I hope you enjoy it as much as I have. Best of luck to all who enter.

To enter: Post a blog comment below answering the following question – What is your favourite dish using nuts or seeds?

a Rafflecopter giveaway

 

 

 

 

 

This giveaway is open to all legal residents of Canada who have reached the age of majority at the time of the contest in the province or territory in which they reside.

No purchase necessary to enter. 

Giveaway will run from Wednesday, May 4, 2016 at 12:01am to end on Wednesday, May 11, 2016 at 11:59pm. Winner is chosen at random via Rafflecopter. Winner will be contacted via email and given 48 hours to respond.  If not, a new winner will be chosen. Winner selected MUST correctly answer a skill-testing mathematical question. Winner’s name will be displayed on Rafflecopter widget. Email address will never be given out to any third party or anyone for that matter. 

Prize value is approximately $30CDN.

 Spicy Roasted Chickpeas from Nourish on Nutmeg Disrupted

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Almond Milk

Almond Milk

I have been on a smoothie kick of late.

Being a Produce Manager I am handling fresh fruit 40 plus hours a week so thinking about what I can make with it is always on my mind.

In an effort to be healthier I have been using Almond milk in said smoothies.

Then one day on my Instagram feed I noticed a shot of a fabulous glass of milk, made from almonds. Instantly intrigued I knew I had to make some.

Try it once, you’ll never go back to store bought.

I promise.

 

Almond Milk

I cup of natural almonds

water

maple syrup

Cover the almonds with water and let soak for 10 hours.

Making Almond Milk on Nutmeg Disruted

After 10 hours strain and rinse.

Making Almond Milk on Nutmeg Disruted

Place them in a blender with 3-4 cups of water and a squirt of maple syrup.

Making Almond Milk on Nutmeg Disruted

Blend on high for 4 minutes. Let settle for a minute then blend again for 2 minutes.

Pour into a cheesecloth lined colander that is placed over a bowl.

Making Almond Milk on Nutmeg Disruted

After a few minutes gather up the cheese cloth and squeeze it well getting every last bit of the milk. Place the ground almonds in a bowl and set aside.

Making Almond Milk on Nutmeg Disruted

Pour the milk into a mason jar, cover and refrigerate.

Use anywhere you would use milk.

I have made 4 batches in the past week. The cool thing is you can control the thickness of the finished product.

For my first batch I used 3 glasses of water. After a night in the fridge it was a thick luxurious cream, very much like a 35% cream. I poured some into a glass to drink, it was almost sinful.

The next batch I used the full 4 glasses of water. It was like regular milk. Both amazing! When you make some I suggest trying it both ways.

I used maple syrup to sweeten it but you can have a few options here. I have read of honey or dates being used. Play with the ingredients until you find what you prefer to use.

Your almond milk should last 4 days.

Now back to the ground almond meal we set aside earlier. Not wanting to throw it out I am working on different ways to use it up.

I spread it out on a parchment lined cookie sheet and popped it into a 225 degree oven to dry. I kept it low and slow as to not burn it. Once dried I put it into the blender and ground it into a flour.

Making Almond milk on Nutmeg Disrupted

 

 

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Sweet Curry Roasted Pistachios

Sweet Curry Roasted Pistachios

If you are looking for a unique twist on a snacking idea look no further.

The sweet and savory touches of these pistachios are outstanding! Really they are like nothing I have tired before.

I have always been a huge pistachio fan and have an intense love of curry so it seemed like a great fit. The addition of brown sugar adds just the right amount of sweet and balances out the heat from the cayenne. Truly quite spectacular.

You will notice when they are baking the aroma of the coconut oil is quite prominent and fills the kitchen with the most wonderful smell.

Sweet Curry Roasted Pistachios
 
Author:
Recipe type: Snack
Ingredients
  • 3 cups of pistachios
  • 2 tablespoons of curry powder
  • 2 tablespoons of coconut oil
  • 1 tablespoon of maple syrup
  • 3 tablespoons of brown sugar
  • ½ teaspoon of salt
  • a few dashes of cayenne powder
Instructions
  1. In a medium saucepan heat the curry powder, coconut oil, maple syrup, salt and cayenne over low heat.
  2. Pre heat the oven to 300 degrees.
  3. Prep a cookie sheet with parchment paper.
  4. Once the oil syrup liquid is warm add the pistachios and stir to coat well.
  5. Pour the nuts into the cookie sheet and pop into the over to roast.
  6. Stir a few times to assure the entire the coating on the nuts dries.
  7. When they look dry remove them from the over and sprinkle liberally with the brown sugar.
  8. Give the cookie sheet a shake to coat all sides of the nuts.
  9. Allow to cool completely.

 

Fresh Pistchios before the curry from Nutmeg Disrupted

 

Curry for the pistachios form Nutmeg Disrupted

Sweet Curry Roasted Pistachios from Nutmeg Disrupted

Store in a sealed container.

 

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