Maple cinnamon walnuts


I first experienced these tasty treats while visiting California with my family a couple years ago.  Our girls fell in love with them after I bought some on a whim at Whole Foods.  I decided that they would be an easy snack to duplicate myself, so I developed this recipe which is made with healthy ingredients that are usually already in my kitchen.  My oldest daughter Adia loves these so much and always asks if we can make some together.  It works out great because they are a healthy alternative to candies and sugary sweets, as well as a tasty addition to salads or brussels sprouts.  I hope your family enjoys them as much as we do!


You need:maple cinnamon walnuts

1 1/2 cups walnuts (organic)
1/4 c (organic) maple syrup
1/2 teaspoon cinnamon (organic)
pinch salt(Himalayan/ Celtic sea salt)

If you wish to soak the nuts for a better digestion (to remove phytic acid), then soak walnuts for 8 hours (or more), and dehydrate for 12 hours or until completely dry and crisp.
For that you need:
4 cups of nuts
2 teaspoons sea salt
filtered water
(The major defense mechanism in nuts is phytic acid. When something that contains phytic acid is eaten, the acid binds to minerals like zinc, iron, magnesium, calcium, chromium, and manganese in the gastrointestinal tract, which inhibits our digestive systems’ ability to break the nut down properly.)

Bring the maple syrup to a slight simmer in a small pan. Mix in the cinnamon, then the walnuts. Remove from heat and stir until the nuts are thoroughly coated. Line a baking sheet with parchment paper. Spread and separate the walnuts out into an even layer on the parchment paper to dry. Sprinkle with salt. Let dry completely. Store in the refrigerator.


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