Diabetic-friendly recipe: Crunchy nut sprinkles

100 grams pecan nuts, chopped
250 ml mixed seeds
1 dash olive oil
5 ml rosemary, finely chopped
5 ml Pick n Pay Cook Additions garlic,ginger and chilli paste
1 dash salt, to taste

Preheat oven to 180°C.
Toss together chopped pecan nuts and mixed seeds with a little olive oil, finely chopped rosemary, Cook Additions chilli, garlic and ginger paste, salt and milled pepper.
Place in an even layer onto a baking tray and bake for about 15 minutes or until crunchy.
Scatter over soups for added texture and flavour, or enjoy as a snack.
Store in an airtight container.
Source: www.picknpay.co.za

Jenny Bipat

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