Candied Hazelnut Crunch Clusters w/ Ginger
Crunchy clusters of hazelnuts with a bite of candied ginger & a touch of maple sweetness.
Servings: 8 clusters
Calories: 168.78kcal
Ingredients
- 1 Cup raw hazelnuts soaked & dried
- ¼ Cup slivered almonds
- 1 ½ Tablespoons chopped candied ginger
- 1 ½ Tablespoons chia seeds
- 2 ½ Tablespoons honey or maple syrup
- pinch of salt
Instructions
- Soak your raw hazelnuts overnight. Then dehydrate for 40-45 minutes at 170°F/75°C, until hazelnuts are no longer soft.
- Increase oven temp to 350°F (175°C) and then measure out 1 cup of hazelnuts, and your almonds, candied ginger, chia seeds, maple syrup, and a pinch of salt. Cut or pull some nuts in half, if desired.
- Add the dry ingredients to a large bowl, and pour on the maple syrup and mix everything well.
- Pour the mixture onto a baking sheet lined with parchment paper, making sure to keep everything clustered together rather than spread out, so that the nuts stick to each other.
- Bake for 20-22 minutes, then remove from the oven and let the whole mass harden at room temperature for at least an hour before breaking it into clusters of your desired size.
Notes
CHANGING NUTS. To use different nuts, just make sure the pieces are similar in shape to hazelnuts and preferably raw (also to avoid double toasting). Check out my guide to low histamine seeds and nuts.
STORAGE. I don't recommend refrigerating these, as they will fall apart within a couple days, due to the moisture level in the fridge. I recommend storing them between for up to one week at room temp, and making a half batch if you don't think you'll eat them all in a week.
Nutrition
Serving: 1g | Calories: 168.78kcal | Carbohydrates: 12.72g | Protein: 3.7g | Fat: 12.77g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Sodium: 19.92mg | Fiber: 2g | Sugar: 8.5g