A homemade recipe for the infamous Everything Bagel Seasoning tossed on roasted, savory nuts. This is a healthy snack you won’t want to stop eating.
Intro:
Hello again, gardeners! It’s me, Maggie from From Soil to Soul (my full bio is here). I’m back with another recipe for you this month.
I imagine most of us are trudging our way through January, dreaming of warmer days. The weekly snowstorms, high winds, whiteout conditions and temperature drops have made this winter one for us to brag about to anyone living further south.
So I figured, what other way to feel better about our current predicament than to share a recipe for a delicious snack. Because snacks can solve many of life’s problems! Or at least keep you full while you ride it out.
My Everything Bagel Seasoned Nut Mix is salty, savory, crunchy…basically all the things you want in a snack. As an added bonus, it’s also a fairly healthy snack too. The recipe can easily be made gluten-free by subbing the soy sauce for tamari. Or, opt for a low-sodium soy sauce and make it even healthier!
If you’re like the rest of the world, you’ve fallen in love with Everything Bagel Seasoning over the years. I certainly have. When I did a little internet digging, I came to find out it was New York bagel-maker, David Goussin who claims to have invented the Everything Bagel in the 80s.
But the seasoning really blew up in 2017 when Trader Joe's launched its now-famous Everything but the Bagel Seasoning Blend. In this recipe I’m going to share with you my own simple blend of Everything Bagel Seasoning.
You can create the seasoning and put it in the jar in the pantry to use on avocado toast, salads/soups and more. Or, you can keep following the recipe and try it on my roasted nut mix.
I hope you enjoy this simple snack! Keep trudging through the Winter, we’re almost at the light.
Prep Time: 5 minutes
Cook Time: 40 minutes
Serves: 4
Ingredients:
1 tbsp of black sesame seeds
1 tbsp of tan sesame seeds
1/2 tbsp of dehydrated minced onion
1/4 tbsp of garlic powder
1 tsp of flaky salt
1 cup of raw almonds
1 cup of raw cashews
2 tbsp of soya sauce or tamari (gluten-free option)
2 tbsp of olive oil
Directions:
1. Preheat the oven to 250°F.
2. In a small bowl, mix together your Everything Bagel Seasoning — black sesame seeds,
tan sesame seeds, dehydrated minced onion, garlic powder and flaky salt. Stir until well
combined.
3. In a medium sized bowl, mix together almonds, cashews, soya sauce (or tamari) and
olive oil. Stir until nuts are well coated with wet ingredients.
4. Add Everything Bagel Seasoning to the nut mix and stir together until all nuts are coated
in seasoning.
5. Pour nuts on a parchment lined baking sheet. Be sure to spread them out evenly across
the pan. This will help ensure they roast equally.
6. Place in the oven on the middle rack. Bake for 10 minutes and then remove nuts and
toss. Repeat this another three times. Your nut mix will roast for a total of 40 minutes.
7. Once cooked, let cool on the baking sheet before transferring to a bowl for serving. If you
want to store your nut mix for later, keep in an airtight container in the pantry. Nuts
should stay fresh for 5-7 days.
8. Enjoy with a cocktail!
I’m Maggie — Canadian gardener from the Prairies (Zone 3b), passionate plant mama, backyard chicken-keeper, co-host of The Grow Guide podcast and founder of From Soil to Soul.
Growing my own food became a key part of my life in 2016. That year, my now husband surprised me with a greenhouse for my birthday. I knew very little about gardening and naively jumped in head first. Right away, I fell completely in love. But I quickly came to realize, there was little to no info online for Canadian gardeners living in colder climates. And most of what I did find was stale, outdated or just didn’t reflect the excitement I felt about gardening. I also found it hard to find organic, eco-friendly products I could feel good about using to grow my own food.
I started From Soil to Soul shortly afterward as a way to share my experience learning how to garden. Specifically, learning how to garden in an extreme climate with winter lows of -25°C and summers highs reaching +30°C. Since then, we’ve expanded our garden, added raised beds, created a three-bay composting system and built a new greenhouse…with at least a dozen other projects in there I’m sure I’m missing!
You can learn more about Maggie and From Soil to Soul on her site, here
And you don't want to miss Maggie's beautiful socials, here (IG) and here (FB)!
