Eat.Move.Connect. Recipe: Whether for breakfast or a snack, it’s a treat | Local


2 cups strawberries, sliced

1 cup pecan nut crunch (recipe follows)

6 tablespoons maple syrup

1 teaspoon vanilla extract

Preheat oven to 300 degrees. In a large bowl, combine the nuts and seeds. Drizzle with maple syrup and vanilla extract. Sprinkle with cinnamon and toss until well coated. Line baking sheet with parchment and spray with cooking spray. Spread the nut mixture in a single layer onto the baking sheet. Bake in a preheated oven for 10 to 15 minutes until golden brown, being careful not to burn the nuts. Remove the nut crunch from the oven and let cool. To serve Pecan Nut Crunch, break into pieces and enjoy.

Chef’s tip: Fruit such as blueberries and raspberries or a mix of blueberries, raspberries and strawberries can be substituted in this recipe.

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