- 1 teaspoon cardamom pods
- 2.5 cm piece cinnamon stick
- 2 whole cloves
- 1 teaspoon black pepper
- 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
- Preheat the oven to 130°C.
- Lightly crush the cardamom pods with a mortar and pestle, or the side of a large knife, and discard the husks.
- 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.
- Mix the ground spices with the ginger, eggwhite and oatmeal in a large bowl.
- Add the almonds, pecans, Brazil nuts, pepitas and sunflower seeds, and toss well to coat evenly with the spice mixture.
- Tip the nuts and seeds into a large baking tin and spread out evenly in a single layer.
- Bake for about 1 hour, stirring occasionally, until lightly browned and crisp.
- Remove from the oven and leave to cool in the baking tin.
- Tip the nuts and seeds into a bowl.
- Add the sultanas and cranberries, mixing well.
- The mixture is ready to serve, but if not wanted immediately it can be stored in an airtight container for up to 2 weeks.
Preparation: 15 minutes, plus cooling
Cooking: about 1 hour