serves
6
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Our version is a bit playful, made with a combination of linseeds, goji berries, brazil nuts, puffed quinoa, Inca berries, togarshi and almonds. The mix is roasted in togarashi (a Japanese spice blend of chilli, black and white sesame seeds, mustard seeds and Sichuan pepper), soy sauce and rapadura sugar for a salty-sweet nibble.
It’s very easy to throw together and you can make ahead of your party. Feel free to swap out ingredients with what you have in the pantry or to suit your tastes. We like to make double the amount for a power-packed, antioxidant-rich snack on the go.
Ingredients
- 35 g (¼ cup) linseeds (flaxseeds)
- 25 g (¼ cup) goji (wolf) berries
- 80 g (½ cup) Brazil nuts
- 2 tbsp teff grain
- 30 g (½ cup) puffed quinoa
- 35 g (¼ cup) dried Inca berries (goldenberries or cape gooseberries)
- 1 tbsp shichimi togarashi (Japanese 7 spice blend) (see Tips)
- 80 g (½ cup) raw almonds
- 1½ tbsp rapadura sugar or soft brown sugar
- 1 tsp sea salt flakes
- 1 tbsp light soy sauce
- 1 tbsp rice bran or grapeseed oil
- 2 packets (6 g each) Korean seasoned nori (seaweed) sheets (see Tips)
Instructions
1. Preheat the oven to 170°C. Line one large oven tray with baking paper.
2. Mix. Place all of the ingredients in a large bowl, except the seaweed, and stir to evenly distribute the ingredients and make sure everything is coated. Spread out evenly over the tray, leaving as much space as you can between the ingredients.
3. Bake for 15 minutes or until lightly toasted - making sure the Inca berries don’t burn. Allow to cool slightly on the trays.
4. Mix through the nori. Cut 1 packet of nori sheets into 5 mm-thin strips widthways and mix through the nut mixture. Cut the other packet of the nori into quarters widthways and serve on the side for guests to use to help pick up the smaller seeds and grains. Serve warm or at room temperature. Or cool completely and store in an airtight container.
Tips
• All of the seeds, nuts, grains and dried fruit can be found at health food stores. Teff is a small gluten-free, high-protein grain, indigenous to Ethiopia - it adds a toasted rice flavour to the mix. You can buy the exact quantities of all the seeds, nuts, grains and dried fruit for this recipe from wholefood bulk stores or co-op stores, which means you won’t have leftover ingredients (and it will also be more affordable). If you want to buy pre-packaged or in bulk, you can use the same ingredients to make our .
• Shichimi togarashi spice and Korean seasoned nori sheets are available from Asian grocers. Make sure you buy the Korean small salted rectangles of nori that are meant for snacking (rather than the Japanese version of larger unsalted sheets used for rolling sushi). You’ll also find goji berries (sometimes labelled wolf berries) at Asian grocers.
Photography by Benito Martin, styling by Lynsey Fryers, food preparation by O Tama Carey and creative concept by Belinda So.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Our version is a bit playful, made with a combination of linseeds, goji berries, brazil nuts, puffed quinoa, Inca berries, togarshi and almonds. The mix is roasted in togarashi (a Japanese spice blend of chilli, black and white sesame seeds, mustard seeds and Sichuan pepper), soy sauce and rapadura sugar for a salty-sweet nibble.
It’s very easy to throw together and you can make ahead of your party. Feel free to swap out ingredients with what you have in the pantry or to suit your tastes. We like to make double the amount for a power-packed, antioxidant-rich snack on the go.
