I made this Sweet and Savory Snack recipe for the second time. It is that good. Really, really good. And there's not much to feel guilty about when indulging in this treat. I found the recipe here, and modified it to my liking. I used agave nectar instead of pure maple syrup, and deleted the raw pecans since they are quite expensive. I also deleted the raw pistachios since I couldn't find them in my local health food store. Instead of cooking in the oven in high heat, I dehydrated mine. I was out of pumpkin seeds yesterday so I only used almonds and cashews. It was still good :: really, really good. Here's my version:
3/4 cup raw almonds
3/4 cup raw cashews
1/2 cup shelled raw pumpkin seeds
1 T agave nectar (instead of pure maple syrup)
1/2 teaspoon curry powder
1/8 teaspoon cayenne pepper
1/2 teaspoon dried rosemary
1/4 teaspoon sea salt
Mix all ingredients, stirring well to combine. Spread on dehydrator tray in a single layer. Set to approximately 110 degrees and dehydrate for four hours or until no longer sticky.
Show and TellThis photo is of the gift that I was making last week. I used this tutorial, but made several modifications since the person I made it for has a very small frame. I made the apron a couple of inches shorter than the one in the tutorial, and the ties are also a couple of inches shorter on each end. The recipient will probably be able to tie a bow in front, but since I'm doing the modeling, a simple knot it was. I also made the waistband and ties more narrow by two inches. It's a great tutorial for beginners and so much fun to make! The fabric is from Amy Butler's Lotus collection.