Good afternoon — I hope you’re well. I’m keeping this short because I have a pounding headache, but I wanted to share a recipe that’s been a real hit at home.
I’ve been busy researching packaging and talking to designers and manufacturers as I work on getting my multipurpose, rice-free gluten-free wholegrain flour out to you, so quick, no-fuss recipes like this are exactly what I’ve needed between the chaos.
This recipe was inspired by a fellow blogger, Vicky at Gluten-free SCD & Veggie, who posted a grain- and tree-nut-free crunchy cereal. I adapted her idea to create a crunchy, seedy-nut cluster that works perfectly as a snack or as a topping for dairy-free yogurt and cooked fruit. I also adjusted it to be low FODMAP friendly where possible.
These clusters have barely made it to puddings at our house — they get eaten straight from the jar. The kids adore them and I keep sneaking handfuls too. For easier digestion, you can soak the nuts and seeds in lightly salted water (rock or sea salt recommended) overnight, then drain and dry them before using. If you soak, you may need to extend the baking time slightly to ensure everything dries and crisps up fully.
Maple & Pecan Seedy-Nut Clusters
Gluten-free, dairy-free, egg-free, soya-free, and refined sugar-free — a simple, wholesome snack that’s crunchy, lightly sweet and cinnamon-scented. These clusters are great on their own, sprinkled over fruit compotes, or used as a crunchy topping for plant-based yogurt. They store well in an airtight jar and are ideal for packing into lunchboxes or keeping on the kitchen counter for impromptu snacks.
Ingredients
- 50 g pumpkin seeds
- 50 g pecan halves
- 25 g sesame seeds
- 25 g linseeds (flaxseeds)
- 25 g sunflower seeds
- 30 g coconut oil
- 10–20 g maple syrup (or honey if not strictly refined-sugar-free)
- 1 tsp cinnamon
Instructions
- Place the nuts and seeds in a small food processor or handheld chopper. Pulse until the mixture is finely chopped but not buttery — you want small bits, not a paste. Work in short bursts and shake the bowl between pulses to keep the texture even.
- Add the coconut oil, maple syrup (or honey) and cinnamon, then pulse a few times to combine so everything is evenly coated.
- Spread the mixture onto a lined or lightly greased baking tray and press down to approximately 5 mm thickness. It doesn’t need to look perfect — you’ll break it up after it’s baked and cooled.
- Bake in a preheated oven at 150°C (130°C fan / Gas mark 2) for 15–20 minutes, until golden and fragrant. Keep an eye on it towards the end so the nuts don’t burn.
- Allow the tray to cool completely. Once cool, break the slab into clusters and store them in an airtight container at room temperature for up to two weeks, or longer in the fridge. They also freeze well if you want to keep a larger batch.
Tips and Variations
- Soaking option: Soak the nuts and seeds in lightly salted water overnight, drain and dry well before processing. This can improve digestibility for some people but may require a slightly longer bake to crisp.
- Sweeteners: Maple syrup gives a gentle flavour and keeps the recipe refined-sugar-free. Honey is a good alternative if you don’t need the recipe to be vegan.
- Spices and flavours: Add a pinch of sea salt for contrast, a little vanilla extract for warmth, or a zest of orange for a citrus note. A tablespoon of cocoa powder can turn these into a chocolatey treat.
- Nut-free option: Replace pecans with toasted coconut flakes for a nut-free version, or increase the seed quantities to compensate.
- Crunch control: For larger clusters, press the mix less thinly on the tray. For a crumblier sprinkle, break the slab up more finely after cooling.
I’d love to hear if you try this recipe. It’s versatile, straightforward and feeds a crowd with minimal fuss. If you give it a go, let me know how you adapted it — I always enjoy hearing new variations and ideas from readers.
Don’t lose the recipe — pin it, make it, and enjoy!