SEED an NUT BARK MAKES 4- 5 CUPS BARK (hard to measure bark!) Running out of ingredients is sometimes the best! One day, we wanted to make seed bark from The Engine 2 Cookbook, yet we realized we did not have all the ingredients. So, we jazzed together a combination of what we did have and discovered a new favourite! This is the perfect dish to take to a party, serve as an appetizer, or carry as a snack. METHOD
INGREDIENTS 2 cups 1 1/2 cups 1/4 cup 2 Tbsp 2 Tbsp 3-4 Tbsp
raw pumpkin seeds raw pecans slivered almonds flaxseed meal chia seeds maple syrup
1. Preheat the oven to 180°C (350°F). Line a sheet pan with parchment paper 2. In a medium bowl, combine the pumpkin seeds, pecans, sunflower seeds, almonds, flaxseed meal, chia seeds, and maple syrup. 3. Toss all the ingredients until well coated. Transfer the mixture to the prepared pan and press into a layer about ¼ inch (about 8mm) thick. Bake for 18 minutes, rotating the pan halfway through if your oven bakes unevenly. Do not let it burn. 4. Remove from the oven and let cool for 10 minutes— you will hear the bark crackling as it cools. This is an important stage as this is when it stiffens and gets crunchy. Then, break the bark into chunks and serve. Store extra in an airtight container when completely cooled.
From BE A PLANT-BASED WOMAN WARRIOR: Live Fierce, Stay Bold, Eat Delicious by Jane Esselstyn and Ann Crile Esselstyn, to be published on 23/08/2022 by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2022 by Jane Esselstyn and Ann Crile Esselstyn Photographs by Karin McKenna wholefoodliving.life | Spring 2022
27
