Dec 1, 2017Chatelaine
- PREHEAT oven to 300F, then line a baking sheet with parchment.
- TOAST five-spice powder and cayenne in a small frying pan over medium until fragrant, 1 min. Add butter and stir until melted.
- WHISK egg white and water in a large bowl until frothy. Whisk in sugar, salt and spice mixture. Add nuts and seeds and stir until well coated.
- SPREAD mixture evenly onto prepared sheet. Bake, stirring halfway, until nuts are dry, about 40 min. Let cool, then stir in coconut chips. Store in an airtight container for up to 1 week.
NutritionCalories 106, Protein 3 g, Carbohydrates 6 g, Fat 9 g, Fibre 2 g, Sodium 135 mg.
Chatelaine Quickies: Cranberry-almond baked brie