One question Corn Allergics often have is: “What is a quick snack I can have?” This is a great question which poses difficulty because of course we cannot usually just pick up a packaged snack at a local grocery store like most people can. We also almost always need to make our snacks from scratch.
Okay, we’ve identified the difficulty, now for an easy and relatively quick solution that even the kiddos will enjoy. My trick is to leave the plate out at the little ones’ level and they serve themselves as they become hungry and we avoid the scramble of finding a snack. This is also a good on the go snack, simply allow to cool and place in a container.
While this snack does include nuts, seeds can be used too. In the photo above, I used pecans, almonds, cashews and sunflower seeds. Pepitas and sesame seeds would also work as would other nuts. I have to confess that the smell of the cashews as they roast trigger a memory of stovetop popped popcorn…I know, I know popcorn is a no-go, but with this trick I am safely able to enjoy a childhood comfort food vicariously AND not only is it more nutritious, I don’t get the dreaded “corned rash”.
I have tried adding spices to the recipe, but I advise against it as they turn brown/black and aren’t so tasty. I would avoid added sweeteners as the cashew’s sweetness is enriched and stands when roasted.
This recipe does not include amounts as it comes down to preference of ingredients as well as desired quantity, so play around with what works for you, enjoy, and let me know your favorite combination(s) in a comment below.
Select nuts & / or seeds you will use. Warm oil in a saucepan (about 10 inch). Place nuts (seeds) in saucepan. Season with sea salt if using. Stir somewhat frequently so as to not burn. When you begin to smell the nuts, be more vigilant & know they are almost ready. Remove from heat when desired “roast” is reached. Allow to cool & enjoy.