About
Typically consisting of grains and legumes, Bombay mix is a tasty treat which is heavy on the carbs. This keto adaptation takes all the traditional spices of a Bombay mix and pairs them with nuts, seeds and coconut to create a deliciously crunchy low carb snack.
Perfect for snacking on the go or adding to lunchboxes!
Ingredients
- ½ cup, whole pieces peanuts, dry roasted, unsalted
- ½ cup raw blanched slivered almonds by trader joe's
- ½ cup, shredded coconut, dried, shredded or flaked, unsweetened
- 1 tablespoon coconut oil
- ¼ cup, whole pieces chia seeds
- ¼ cup, whole pieces pumpkin or squash seeds, shelled, unsalted
- ½ teaspoon cumin, ground
- ½ teaspoon coriander by gourmet garden
- ¼ teaspoon turmeric, ground
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- â…› teaspoon xylitol by now
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a shallow oven tray with baking paper.
- Add the peanuts, slivered almonds, chia seeds and pumpkin seeds to a mixing bowl.
- Melt the coconut oil and pour over the nuts and seeds. Add the cumin, coriander, turmeric, chilli powder, salt and xylitol and stir well to combine, coating the nuts and seeds in the oil and seasonings.
- Arrange the seasoned mixture in an even layer across the lined oven tray. Transfer to the oven to bake for 15 minutes, turning halfway through.
- Remove the mixture from the oven and add the flaked coconut to the nuts and seeds. Stir well to combine. Return to the oven for a further 4-5 minutes to bake until lightly golden all over. Cool before serving.
Nutrition Facts
- Servings: 6
- Calories: 254.6kcal/1065.2kJ (per serving)
- Fat: 22.1g (per serving)
- Carbs: 10.3g (per serving)
- Protein: 8.4g (per serving)
