Autumn Pumpkin Spice Cashews
Well that makes two of us, L.M. Montgomery! Besides October being my birth month, it's an amazingly beautiful time of transformation for nature, as well as transitions in our own lives. Turning 32 this weekend, I took the opportunity to reflect on how much of a gift life truly is. Being in the accident has really driven that point home. It's important to take the opportunity to live the best life possible and learn to let things go that aren't serving you or are just not important enough in the long run to allow them to steal your joy.
But enough philosophizing...you came to this post to see my delicious vegan pumpkin spice cashews! They are a vegan version of my previously posted Sugared Nuts recipe. This updated version features my delicious Pumpkin Spice Superfood Powder with real, non-GMO pumpkin powder and replaces the chicken egg with a plant-based one made from flax meal.
Flax is a good source of omega-3 essential fatty acids which have been shown to improve heart health. They also contain micronutrients, dietary fiber, manganese and vitamin B1.
Keep reading for the simple recipe that will have you (and your whole family or guests) coming back for more...
1 lb. (16 ounces) raw cashews (can sub any nut you'd like to use)
1 cup raw sugar
1-2 tablespoons Pumpkin Spice Superfood Powder
1 flax egg (1 T flax meal+3 T water, let sit 5 minutes)
Preheat oven to 250 degrees.
Make flax egg and set aside (see ingredients for directions.)
Mix together dry ingredients in a separate bowl.
Add flax egg to nuts, stir until fully covered.
Toss cashews in dry ingredients until thoroughly coated.
Spread evenly on a silicone baking mat on a cookie sheet.
Bake for 1 hour, stirring every 15 minutes.
Let cool before serving.
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