Now that nuts are part of my everyday diet, I wondered if I would be less excited about my holiday spiced nuts this year. Lower...Read More
Savory Paleo Granola
You know what says “New Year’s Eve”? Chex Mix!
You know what I’m not eating on New Year’s Eve? Chex Mix!
Need something spicy, crispy, crunchy, flavorful, and totally snackable for a special occasion or, ya know, a random Wednesday? Let me introduce you to Serundeng Katjang, or what I like to call Savory Granola.
Traditionally, serundeng katjang is an Indonesian condiment made from roasted peanuts, shredded coconut, and spices. It can be chopped into a flavorful fairy dust and sprinkled over rice dishes to add zing and texture. I adapted a recipe from the cookbook Natural Food Feasts, and instead of crushing it up, I left the ingredients whole to make a bowl of nutty, spicy goodness — flavorful, a little onion-y, but not hot — that’s as close as you can get to Chex Mix without eating those offensive grains.
Happy New Year!
Paleo Serundeng Katjang, a.k.a. Savory Granola
Makes 1 1/2 cups | Prep 5 minutes| Sauté 10 minutes | Bake 45 minutes| Whole30 compliant
1/2 tablespoon coconut oil
1/2 medium onion, very finely diced
1 clove garlic, crushed
1/2 teaspoon powdered ginger
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 tablespoon lemon juice
3/4 cup coconut flakes
1/2 cup dry-roasted almonds
1/3 cup dry-roasted cashews
Preheat oven to 300F and cover a large baking sheet with parchment paper.
Heat coconut oil in a large skillet over medium heat until melted, then add onion, garlic, and ginger. Cook 2-3 minutes until the onions begin to soften and its fragrant.
In a small bowl, mix the cumin, coriander, salt, and turmeric. Add to the onions, stir to combine, and cook an additional 5-7 minutes until the onions are very soft. Add the lemon juice and cook until the mixture forms a paste, about 2 minutes.
Add the coconut chips to the pan and stir until they’re coated with the onions and spices. Transfer to the baking sheet and bake for 30 minutes. Stir with a wooden spoon and add the nuts to the baking pan. Roast an additional 10-15 minutes until the coconut/onion flakes are very brown and the nuts are toasted.
Allow to cool completely, then mix together and store in an air-tight container. Eat as-is (Chex Mix Replacement!) or chop in a food processor until it’s the texture of coarse sand and use as a flavoring condiment on cooked vegetables, meats, soups, and salads.