Description
Curry-spiced roasted nuts are delicious served as a snack on their own but we love them served on toasted bruschetta with a generous dollop of guacamole.
Ingredients
Roasted Nuts
300 g raw almonds
¼ C (60 ml) sesame seeds
2 Tbsp (30 ml) Westfalia Garlic Flavoured Avocado Oil
1 Tbsp (15 ml) masala spice
1 Tbsp (15 ml) brown sugar
2 tsp (10 ml) ground turmeric
1 tsp (5 ml) salt
Bruschetta
¼ C (60 ml) Westfalia Garlic Flavoured Avocado Oil
16 slices of baguette (about 1 cm thick)
salt and pepper
To Serve
16 large basil leaves
2 x 200 g Westfalia Plain Guacamole
Instructions
Roasted Nuts
Preheat the oven to 170 °C and line a large baking tray with baking paper.
Toss all of the ingredients together and spread out evenly over the lined tray and bake for 20 minutes. Remove from the oven. Allow to cool and store in an airtight container.
Bruschetta
Brush both sides of each slice of bread with Westfalia Garlic Flavoured Avocado Oil and place on a baking tray. Season lightly and bake at 170 °C, until golden and crisp (12-15 minutes). Allow to cool.
To Serve
Place a basil leaf onto each bruschetta and top with a generous dollop of Westfalia Plain Guacamole. Add a sprinkling of the spiced nuts on top and serve.
Notes
These nuts are perfect as a lunchbox filler and can also be sprinkled over salads and roasted vegetables or added to a vegan cheese platter, as a crunchy element.
