Wow! Those nuts were so delicious! How did you make them?
Christmas Spirit Nut Mix
4 cups raw nuts of choice (I use almonds, pecans, and walnuts)
1/3 cup Organic Raw Blue Agave
2 or 3 drops Christmas Spirit essential oil blend
Place nuts and agave in skillet. I used a cast iron skillet so I also added a tablespoon of Tresomega organic coconut oil. (I order my coconut oil through Country Life Natural Foods Using medium heat stir while nuts heat up and agave begins to thicken. Remove from heat and add Christmas Spirit; stir to evenly distribute the blend. Spoon into small paper cups or spread out on parchment paper to cool.
Here is the recipe for our traditional Family Pumpkin Bread recipe with a new twist.
3 cups sugar(we use Woodstock Organic cane sugar crystals)
1 cup Tresomega organic coconut oil
4 Creswick eggs beaten
2/3 cup filtered or distilled water
2 tsp baking soda
2 tsp pink Himalayan sea salt
1 tsp Rumford Aluminum-free baking powder
Less than one drop Clove essential oils (dip a toothpick into the center opening of the dropper top, then stir the toothpick into the melted but warm coconut oil.)
Preheat oven at 350 degrees. Grease and lightly flour two 9×5 loaf pans.
Directions: Add the essential oils to the warm coconut oil. Cream sugar and coconut oil. Add eggs and pumpkin puree, mix well. Sift together dry ingredients. Add dry ingredients and water, alternating, to the pumpkin mixture.
Pour batter into the prepared loaf pans. Bake at 350 degrees for 90 minutes, or until done. Remove from oven, let stand for 10 minutes before removing from the pan to cool.