I am a big fan of nuts! In this pregnancy my doctor is encouraging more proteins from nuts and cereals. Having such a problem with my digestion (caused by hormones) I have created an easy way to keep the nuts flowing in my diet. This recipe for Mixed Roasted Nut Crumble can be added to anything from cereals to salads! Skies the limit!!
1/2 Cup of raw nuts your preference. I chose Almonds, Peanuts, Pistachios, Cashews and only 1/4 Cup of Walnuts
In a wok or large pan (prefer not to use a non-stick pan) heat on high until pan is hot. Take a little water and make sure it bounces and once it does let it boil off. Add all the nuts to the pan reduce to medium heat. For 3-4 minutes do not stir the nuts, let them get hot. Gently toss them around and roast them for 5-10 minutes to desired crunchiness. I prefer dark crunchy nuts and roast them for about 10-15 minutes depending on types of nuts used. Remove from heat and cool down for 30 minutes.
In a grinder/blender/mortar-pestle grind all the nuts together. The consistency is not a paste, it is more like a crumble. Put in container and can keep in fridge for up to 4-5 months, in freezer up to 1 year.