Spiced fruit, nuts and seeds


  • 1 teaspoon cardamom pods
  • 2.5 cm piece cinnamon stick
  • 2 whole cloves
  • 1 teaspoon black pepper
  • corns
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 teaspoons finely chopped fresh ginger
  • 1 large eggwhite
  • ⅓ cup (30 g) fine or medium oatmeal
  • 1 cup (155 g) blanched almonds
  • 1¾ cups (175 g) pecans
  • 1 cup (155 g) Brazil nuts
  • ⅔ cup (90 g) pepitas (pumpkin seeds)
  • ⅔ cup (85 g) sunflower seeds
  • 1 cup (125 g) sultanas
  • ¾ cup (90 g) sweetened dried cranberries


  1. Preheat the oven to 130°C.
  2. Lightly crush the cardamom pods with a mortar and pestle, or the side of a large knife, and discard the husks.
  3. Place the tiny seeds in a spice mill or a mortar and pestle, together with the cinnamon stick, cloves, peppercorns, and cumin and coriander seeds, and grind to a fairly fine powder.
  4. Mix the ground spices with the ginger, eggwhite and oatmeal in a large bowl.
  5. Add the almonds, pecans, Brazil nuts, pepitas and sunflower seeds, and toss well to coat evenly with the spice mixture.
  6. Tip the nuts and seeds into a large baking tin and spread out evenly in a single layer.
  7. Bake for about 1 hour, stirring occasionally, until lightly browned and crisp.
  8. Remove from the oven and leave to cool in the baking tin.
  9. Tip the nuts and seeds into a bowl.
  10. Add the sultanas and cranberries, mixing well.
  11. The mixture is ready to serve, but if not wanted immediately it can be stored in an airtight container for up to 2 weeks.

Serves 16
Preparation: 15 minutes, plus cooling
Cooking: about 1 hour


Source: Light bites & lunches
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