I got this recipe from a Whole Living magazine that was in the examining room at the Urgent Care where my appendicitis was diagnosed. Since I had everything in my kitchen already, I wrote it down. Today I’m trying it out.
3 c. whole nuts
¼ c. flax seeds (I used ground because it’s what I had and I have it because it’s easier to access nutrients from ground than from whole seeds)
¼ c. quinoa
¼ c. sunflower seeds
2 egg whites
2 Tbsp. honey
1¼ tsp. coarse salt (I used Celtic sea salt)
¼ tsp. ground cayenne
¼ tsp. ground cumin
¼ tsp. ground cinnamon
Spread on a cookie sheet. bake at 325°F for 30 minutes, stirring on occasion to keep it from sticking. Remove from cookie sheet before it cools.
Oops. I made it wrong. I used cardamom instead of cumin. Looks like I have to try again.