Rosemary Roasted Nuts

These are a savory and aromatic blend perfect for snacking or entertaining! To create this delightful nut mix, start with four cups of your favorite unroasted nuts. I chose a combination of 2 cups of cashews, 1 cup of pecan halves, and 1 cup of almonds for a diverse and satisfying blend.

In a saucepan, melt 2 tablespoons of coconut oil over low heat. Add 1-2 tablespoons of molasses, adjusting the quantity based on your desired level of sweetness. Stir in 1 tablespoon of fresh rosemary, finely chopped, for a savory and aromatic twist.

Toss the unroasted nuts in the molasses mixture until evenly coated. Spread them out on a baking sheet and sprinkle with 1/4 teaspoon of salt for a perfect balance of flavors. Roast in the oven until the nuts are golden and fragrant.

The result? Rosemary Roasted Nuts that are not only easy to make but also a flavorful and satisfying snack. Enjoy the savory aroma and crunch of these roasted nuts in every bite!

INGREDIENTS

  • 4 cups unroasted nuts (I did 2 c cashews, 1 c pecan halves, 1 c almonds)

  • 2 T coconut oil

  • 1-2 T molasses (depending on how sweet you’d like)

  • 1 T fresh Rosemary, chopped

  • ¼ tsp salt

    STEPS

  1. In a small glass bowl, microwave coconut oil and molasses for 30 sec-1 min until melted.

  2. Place nuts in a large bowl.

  3. Add Rosemary to the oil mixture and pour over the nuts. Stir well to coat evenly.

  4. Place nuts on a cookie sheet in one layer. Sprinkle it with salt.

  5. Bake 350° for 10 min. Watch closely because it'll burn quickly. Allow to cool and enjoy! Store in an airtight container at room temp. Good for about a month or so.

    Notes: These are a great gift in a cute jar during the holidays for neighbors, hostesses, and friends. The molasses gives them a sweet taste without being full of sugar like other sweetened or candied nuts.

PB Banana Protein Muffins

PB Banana Protein Muffins
Servings: 12
Author:
Prep time: 5 MinCook time: 25 Min: 30 Min

Ingredients

  • Wet
  • 4 overripe bananas
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/4 c natural peanut butter (almond works too)
  • Dry
  • 3/4 c coconut flour
  • 1/3 c vanilla protein powder
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/3 c dark chocolate chips (optional but not really)

Steps

  1. Mash bananas in a large bowl and add other wet ingredients. Stir well.
  2. Add dry ingredients, chocolate chips lastly. Stir.
  3. Scoop into a lined muffin pan.
  4. Bake 350° 20-25 min. Store in the fridge. Good for a week.

Nourishment Breakdown

Calories

170

Fat

6 g

Starch/Carbs

16 g

Protein

6 g

Fiber

9 g

PROTEIN powder

FAT peanut butter 

FIBER coconut flour

CARB/STARCH bananas 

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