Pumpkin seeds
Sunflower seeds
Sesame seeds
Chopped nuts (not too many)
Be sure the seeds have all been roasted to make them a bit crisp.
Mix them in whatever proportion you like
I put about:
~1 ½ cups pumpkin seeds
~1 cup sunflower seeds
~a fistful of sesame seeds
In a sauté pan, melt butter and coconut oil in equal amounts
(Quantity? enough to coat the seeds once you put them in)
Pour in seeds, being sure they are coated with FAT.
Pour back into the bowl and salt/season right away so it will stick
While fat is still warm.
Possible seasonings can include something like curry, or cinnamon, cardamom, ginger…whatever.
Put mixture in a container with tight lid, an SHAKE to mix well. Let cool at either air temperature or in fridge.
Makes a great snack!
(with thanks to Betsy Davenport)
A friend made these and I visited her yesterday. While at her home, I ate one and then she gave me 3 to take home . They are delicious and filing. I liked them so much I was on your website trying to find the recipe so I could make some for myself and my family.
Susan
do you soak all the seeds first?
This reminds me of all of my Mother’s recipes, none of which could be emulated because she never used measurements, it was all done by eye. Great for her because she knew what she was doing but my wife wanted to try her recipes and couldn’t for that reason – no measurements/quantities!
Detailed measurements are essential but here, they are so vague. Whatever turns out will be pure guesswork.
: (
Hey David, if you’re still around, here’s my version of Nora’s recipe, plus measurements and a photo! 😉
http://www.love-crumbs.com/2012/05/19/low-carb-no-bake-coconut-almond-butter-brownies/
Um, and can everyone please ignore all of the non-primal recipes on my food blog? I swear those are special occasion meals! 🙂