Nuts And Seeds Recipe

Nuts & Seeds Recipe

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As winter approaches, nuts and seeds become an essential part of our daily diet. They not only help keep our bodies warm and satisfied, but they are also packed with proteins, vitamins, and nutrients. These essentials boost immunity, helping to fight off colds and coughs. Rich in fiber and antioxidants, dry fruits, nuts, and seeds support weight management and contribute to heart health.

With the winter season on the horizon, you might be wondering where to find the best trail mix, seeds, and dry fruits. Look no further, Milkbasket, your trusted online grocery delivery partner, is the perfect place to stock up on all your favorite nuts and seeds.

Now that you’re here, let’s explore some simple and delicious nut and seed recipes you can easily prepare at home.

Nuts And Seeds Recipe 1: Upside Down Pecan Pie

Ingredients:

3/4 cup (175g) unsalted butter
1 cup (200g) packed brown sugar (light or dark)
1/4 cup (60ml) maple syrup
1 1/2 cups (180g) chopped pecans
1 cup (200g) granulated sugar
3 large eggs, beaten
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup (240ml) light corn syrup
1 1/2 cups (180g) pecan halves (additional for filling)

Instructions

In a small saucepan, melt the butter over medium heat.
Stir in the brown sugar and corn syrup or maple syrup and bring to a simmer.
Stir the mixture constantly for about 2-3 minutes, allowing it to thicken slightly. Remove from heat.
Stir in the chopped pecans, making sure they are evenly coated in the caramel sauce.
Pour the caramel-pecan mixture into the bottom of a greased 9-inch pie pan or tart pan. Spread it out evenly. Set aside.
In a large bowl, whisk together the granulated sugar, brown sugar, eggs, melted butter, flour, salt, and vanilla extract.
Add the corn syrup and whisk until the mixture is smooth and well combined.
Gently fold in the 1.5 cup of pecan halves, making sure they are well distributed in the filling mixture.
Pour the pie filling mixture over the caramel-pecan topping in the pie pan. Spread it evenly.
Preheat your oven to 350°F (175°C).
Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden.
Allow the pie to cool in the pan for about 10 minutes after removing it from the oven.
Carefully run a knife around the edge of the pie to loosen it from the pan.
Place a plate or serving dish over the top of the pie and carefully flip the pan to release the pie.
Let it rest for a minute or two before removing the pan.
Slice the pie and enjoy!

Nuts And Seeds Recipe 2: Classic Peanut Butter Cookies

Ingredients:

1 cup (240g) peanut butter (smooth or chunky, depending on preference)
1 cup (200g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
Pinch of salt (if using unsalted peanut butter)
1/2 cup (90g) chocolate chips or chopped peanuts for extra texture

Instructions:

Preheat your oven to 350°F (175°C) & line a baking sheet with parchment paper.
In a large mixing bowl, add the peanut butter and granulated sugar.
Stir them together until smooth and well combined.
Add the egg and vanilla extract to the peanut butter-sugar mixture, and stir until fully incorporated.
Add the baking soda and a pinch of salt. Stir until the dough is smooth and uniform.
You can also add chocolate chips or chopped peanuts for an extra crunch.
Use a tablespoon or cookie scoop to portion out the dough.
Roll each portion into a ball and place it on the prepared baking sheet.
Use a fork to gently press down on each cookie dough ball, creating a crisscross pattern on top.
Bake in the preheated oven for 8-10 minutes or until the edges of the cookies start to turn golden brown.
The centers of the peanut butter cookies will still look slightly soft but will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to 1 week, or freeze them for up to 3 months.

Nuts And Seeds Recipe 3: Thai Pasta Salad

Dressing

3 tablespoons sesame oil
1 tablespoon vegetable oil
1 tablespoon low-sodium soy sauce
1 tablespoon balsamic vinegar
1 tablespoon chili-garlic sauce
1 tablespoon fresh lime juice
1 ½ teaspoons seasoned rice vinegar
¼ teaspoon white sugar

Salad

½ (16 ounces) package of farfalle (bow-tie) pasta
½ cup frozen peas, thawed
¼ cup shredded carrots
¼ cup thinly sliced red bell pepper
3 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons dry-roasted peanuts
½ teaspoon crushed red pepper flakes, or to taste
4 wedges lime

Instructions

Take a small bowl and whisk sesame oil, vegetable oil, soy sauce, balsamic vinegar, chili-garlic sauce, lime juice, rice vinegar, and sugar together.
Keep mixing them until well combined.
Bring a large pot of lightly salted water to a boil.
Once the water comes to a boil, add pasta to it.
Stir occasionally for about 10-12 minutes until tender yet firm to the bite.
Drain pasta, rinse with cold water, and return to the pot.
Drizzle dressing over pasta and stir gently to combine.
Add peas, carrots, bell pepper, green onions, cilantro, peanuts, and red pepper flakes; stir until well combined.
Serve at room temperature with lime wedges, or chill in the refrigerator and serve cold.

Milkbasket: Your One-Stop Destination For Nuts & Seeds

No need to search high and low for nuts and seeds anymore. Simply download the Milkbasket app, browse the dry fruit section, and have everything you need delivered right to your door.

Choosing Milkbasket as your nutty winter delight partner is a decision you won’t regret. Once you start using it, you’ll quickly realize that it’s your one-stop destination for all your everyday needs.

Here’s how it works: