Sweet Spicy Nut Clusters (Easy, Oil-Free)
My DIY version of Sweet and Spicy Kind Bars (barbecue flavor). They are easy to make, plus vegan, grain-free, oil-free and gluten-free.
Servings: 10 clusters
Equipment
- standard size muffin tin (12-count)
Ingredients
- 2 tablespoons brown rice syrup (see notes for tips)
- 1 tablespoon prepared bbq sauce (certified GF, as needed)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 3/4 cups whole almonds very coarsely chopped
- 1/4 cup pepitas (green pumpkin seeds)
- 2 tablespoons hemp hearts (shelled hemp seeds)
- 1 tablespoon chia seeds
- Optional: 2 to 3 teaspoons unflavored vegan protein powder
Instructions
- Preheat oven to 325F (160C). Line 10 cups of a standard muffin tin with paper liners, silicone liners, or foil liners.
- In a medium bowl stir together the brown rice syrup, barbecue sauce, cumin, garlic powder and salt until blended. Add the almonds, pepitas, hemp hearts and chia seeds. Stir until combined and the seeds and nuts are all coated.
- Divide the nut and seed mixture evenly among the prepared cups. With moistened fingertips, lightly press down mixture in cups.
- Bake in the preheated oven for 12 to 14 minutes until almonds are fragrant and deep golden brown.
- Transfer muffin tin to a cooling rack and cool completely in pan. Place the cooled tin in the refrigerator for at least 30 minutes.
- Remove the liners from the cooled and chilled clusters.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days (unless it is hot and humid), the refrigerator for up to 2 weeks or the freezer for up to 3 months.
Nutrition
Serving: 1cluster | Calories: 98kcal | Carbohydrates: 5.7g | Protein: 3.8g | Fat: 7.2g | Saturated Fat: 0.8g | Sodium: 61mg | Fiber: 2.2g | Sugar: 0.9g