Frø- og nøtteklynger

Disse Frø- og nøtteklynger and healthy snacks packed with protein and healthy fat, and with a crunchy texture to fix your nut cravings with a sweet touch.

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Frø- og nøtteklynger

Disse Frø- og nøtteklynger and healthy snacks packed with protein and healthy fat, and with a crunchy texture to fix your nut cravings with a sweet touch.

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Prep Tid: 10 minutter min

Cook Tid: 15 minutter min

Total tid: 25 minutter min

Rett: Matbit

Opprinnelse: amerikansk

porsjoner: 12 klynger

Kalorier: 117.8 kcal

Forfatter: Carine Claudepierre

KokemodusForhindre at skjermen din blir mørk

1x2x3x

Ingredienser

US Customary - Metric

• ▢ ¼ cup Sesamfrø - (merknad 1)
• ▢ ¼ cup Solsikkefrø - (merknad 1)
• ▢ ¼ cup Mandler - (merknad 2)
• ▢ ¼ cup Pistasjenøtter - (merknad 2)
• ▢ 3 ss Lønnesirup - (merknad 3)
• ▢ 1 teskje Vaniljeekstrakt

Sjokoladeskall

• ▢ ½ cup Sjokoladebiter - (merknad 4)

Instruksjoner

• Forvarm ovnen til 350 ° F (180 ° C).
• Spray cooking oil in a 12-hole silicone pan. If you don't have a silicon pan, use muffin silicone cases, but don't make them in muffin paper cases. They stick to the paper even if you oil it.
• Before you start, remember that the success of the recipe is in the size of each nut and seed. It means that if you swap any of them for a larger option, you must roughly chop the nuts or seeds before the next step.
• In a mixing bowl, add all the ingredients. Stir with a spoon to coat all the nuts and seeds with the liquid ingredients.
• Divide the previous batter evenly into the 12-hole silicone pan. Make sure you fill each muffin hole with any of the remaining maple syrup from the mixing bowl. This is your binder; it needs to be used.
• Use the back of a teaspoon to press the mixture – this will prevent the clusters from falling apart or being fragile.
• Bake the cluster for 15 minutes at 350°F (180°C).
• Let them cool down at room temperature in the pan for 1 hour. Do not touch them as they will harden as they cool down.
• Melt chocolate in a microwave-safe glass bowl in 30-second bursts. When the chocolate is fully melted, drizzle it on top of each cluster to add a thin chocolate layer.
• Pop the muffin pan in the freezer for 10 minutes or until the chocolate shell is hard.
• To release the clusters, gently push them out of the silicone pan.

Merknader

Merknader 1: You must use some small seeds in the clusters so they fill the gaps and make the cluster hold together. They hold their shape nicely. Other options are hemp seeds (high-protein), pumpkin seeds, or black sesame seeds.

Merknader 2: Or roughly chopped bigger nuts like walnuts, pecans, or cashews.

Merknader 3: Or agave syrup. You can’t use sugar-free syrup in this recipe. The clusters won’t hold their shape.

Merknader 4: I am using 72% dark chocolate, but any chocolate works. You can also skip the chocolate layer. They hold their shape without chocolate on top.

OvnsmodusJeg bruker varmluftsmodus. Hvis du må bruke vanlig modus, anbefaler jeg å øke temperaturen med 15 °C. Steketiden bør være den samme, men det kan ta noen minutter lenger.

Oppbevaring: Store in an airtight container for up to 1 week at room temperature. They get a bit sticky with time, that’s normal.

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Ernæring

Visning: 1klynge | Kalorier: 117.8kcal | karbohydrater: 10.9g | Protein: 2.3g | Fett: 7.8g | Mettet fett: 1.9g | Flerumettet fett: 2g | Enumettet fett: 2.7g | Transfett: 0.001g | Natrium: 1.1mg | kalium: 113.9mg | Fiber: 1.2g | Sukker: 7.7g | A-vitamin: 12.3IU | Vitamin C: 0.2mg | Kalsium: 54.2mg | Stryke: 0.8mg | Magnesium: 32.3mg | Fosfor: 65mg | Sink: 0.6mg

Ingredienser og erstatninger

Du trenger bare noen få enkle ingredienser for å lage denne oppskriften. Slik velger og bytter du dem.

• Sesamfrø – These small seeds are essential for filling the gaps between the larger nuts, which helps the clusters hold their shape. You could also use hemp seeds or black sesame seeds.
• Solsikkefrø – Sunflower seeds add a light, nutty flavor and a satisfying texture.
• Mandler – Almonds provide a firm crunch and a subtle nutty flavor.
• Pistasjenøtter – Pistachios bring a distinctive, buttery flavor and a pretty green color to the clusters. You can also use roughly chopped larger nuts like walnuts, pecans, or cashews.
• Lønnesirup – Maple syrup acts as the binder for these clusters, giving them their shape and a gentle sweetness. Agave syrup works just as well. You can’t use a sugar-free syrup here, as it won’t bind the clusters properly.
• Vaniljeekstrakt – A touch of vanilla extract adds a warm, aromatic flavor that complements the nuts and seeds.
• Sjokoladebiter – These are used to create a chocolate shell, adding a delicious layer of richness. You can use any kind of chocolate, from dark to semi-sweet, or skip this layer entirely.

How to Make Seed and Nut Clusters

Carines tips

La meg dele noen flere tips for perfekte klynger.

• Soft Silicone Molds – I find that using a soft silicone mold is a must for this recipe. A hard plastic mold like an ice cube tray or a classic aluminum muffin pan won’t work because the clusters will stick. You need the flexibility of the silicone to easily push and release them.
• Seed to Nut Ratio – You can absolutely use any seeds and nuts you like, but I recommend a good ratio of small seeds. They fill the small gaps between the larger nuts, which helps prevent the clusters from being fragile and falling apart.

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