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living healthier lives in service to the King!

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Spiced Holiday Nuts {Easy & Delicious Homemade Gift-in-a-Jar}

By Kelly · 4 Comments

spiced-nuts-gift

One of my family’s favorite traditions is making Delicious Homemade Mason Jar Gifts. And the wonderful thing is, they’re as much fun to make together, as they are to give to others! Simply layer the ingredients of a treasured recipe in a jar, then add a festive ribbon and tag, and there you have it – a thoughtful gift made with love!

Homemade gifts are not only a personal way to show your friends and family you care, but they also make thoughtful, economical gifts for all of the other special people in your family’s life too, such as teachers, neighbors, and co-workers. (Be sure to check out my favorite mason jar gift recipes for lots of ideas!)

This year, we’ll be spreading holiday cheer with this delightful Spiced Holiday Nuts Gift-in-a-Jar recipe. These tasty nuts capture the aroma and flavor of the holiday season with just a hint of cayenne, giving them an extra kick of flavor. Honestly, it’s almost impossible to stop eating them!

new-hero-high-res-spiced-holiday-nuts

That’s why, it’s a good thing these spiced nuts are a healthier treat. That’s right, they may look sugared, but they’re not. Their sweetness comes from pure maple syrup which creates a lightly sweet glaze that coats the nuts beautifully, ensuring delicious sweet-n-spicy flavor in every bite.

Of course, the best part is how easy this tasty gift is to make! Just add all of the ingredients to your slow cooker or instant pot and “voila” you’ve got the perfect homemade holiday treat.

How to Make Slow Cooker Spiced Holiday Nuts

Let me show you how simple it is to make this delicious & festive gift …

1-nuts-in-slow-cooker

Add 6 cups unsalted nuts to a 6-quart slow cooker (or instant pot programmed on slow cooker setting). This recipe is very versatile, so feel free to use any combination of nuts you’d like. Or you can use just one nut, such as pecans or walnuts with equally delicious results.

3-adding-spiced-mixture

Make the sweet-n-spicy coating by whisking together the melted butter, maple syrup and spices as directed in the recipe below. Pour the sweet-n-spicy mixture over the nuts and stir well, until thoroughly combined. Then, cover and cook according to the recipe instructions.

Remember to stir the nuts every 30 minutes to ensure even cooking. In addition, each time you remove the lid to stir the nuts, be sure to wipe the condensation off the inside of the lid to reduce the moisture level. This will help the nuts dry more easily.

4-nuts-cooling

After cooking time is completed, stir the nuts well. Then, carefully spread them out onto a large, parchment-lined rimmed baking sheet to cool completely. Once the nuts are completely cool, it’s time for gift-making fun!

spiced-nuts-assemble

To make gifts-in-a-jar, gather together your favorite jars, such as clip top canning jars, mason jars or even recycled jelly jars. Then, quickly fill the jars with the spiced nuts before you’re tempted to eat them all yourself. Then, gather together festive ribbon and tags, and let your creativity soar as you create beautiful, homemade gift jars that your friends and family will love!

Print
Spiced Holiday Nuts (GF, DF)

Yield: 6 cups

Ingredients

  • 6 cups unsalted nuts (I use 2 cups each of whole pecans, almonds and cashews)
  • 3 tablespoons butter (or coconut oil), melted
  • 1/2 cup pure maple syrup
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt

Instructions

  1. Very lightly grease the bottom and sides of a 6-Quart Slow Cooker with butter or coconut oil (or use the slow cooker setting on an Instant Pot). Set the temperature to high. Place the nuts into the prepared slow cooker (or instant pot).
  2. In a small bowl, add the remaining ingredients – melted butter, maple syrup and seasonings – whisk together until well blended.
  3. Pour the sweet-n-spicy mixture over the nuts. Use a rubber spatula to thoroughly combine, making sure the nuts are well coated and are evenly distributed across the bottom of the slow cooker (or instant pot).
  4. Cover and cook on high for 30 minutes. Then stir the nuts well and reduce the temperature to low. Cover and continue to cook on low for about 1 1/2 more hours, making sure to stir the nuts every 30 minutes. Also, each time you remove the lid to stir the nuts, be sure to wipe the condensation off the inside of the lid. This helps to reduce the moisture level, so the nuts dry more easily.
  5. Nuts are finished when they are nearly dry. (Since slow cookers vary in temperature, if nuts are not dry enough after two hours cooking time, continue to cook with the lid slightly ajar, checking and stirring every 15-20 minutes.)
  6. After cooking time is completed, stir the nuts well. Then, carefully spread the nuts out onto a parchment-lined large rimmed baking sheet to cool and finish drying.
  7. Allow the spiced nuts to cool completely. Then, place them into airtight containers, such as mason jars. If giving as a gift, add festive ribbon and gift tags to the jars as described above to create a beautiful homemade gift.

Notes

Nuts will remain fresh in an airtight container at room temperature for about a week, or store in the refrigerator for up to one month.

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https://thenourishinghome.com/2016/12/spiced-holiday-nuts/

You Might Also Like:

Dairy Free Sweet Vanilla Icing {Perfect for Cookie Decorating!)
Fruit and Raw Cheese Kabobs (GF)
Creamy Custard with Summer Berries (GF, DF Option)

Filed Under: Other Desserts, Sweet ·

Pumpkin Praline Coffee Cake

By Kelly · 2 Comments

A naturally sweet, grain-free pumpkin treat!

This scrumptious grain free pumpkin coffee cake is oh-so-moist and rich in pumpkin flavor, making it a festive addition to your favorite holiday gatherings.

A tasty autumn twist on coffee cake, this scrumptious grain-free, dairy-free treat is oh-so-moist and rich in pumpkin flavor, making it a festive addition to your favorite holiday gatherings.

While traditional coffee cakes feature a cinnamon crumb topping, your friends and family will enjoy the sweet surprise of a crunchy pecan streusel center that makes this beautiful grain free pumpkin coffee cake as delightful to the eyes as it is to the tastebuds!

This scrumptious grain free pumpkin coffee cake is oh-so-moist and rich in pumpkin flavor, making it a festive addition to your favorite holiday gatherings.

This simple, yet beautiful bundt is a favorite of mine for fall entertaining. It’s perfect paired with a cup o’ joe or an assortment of herbal teas and tisanes. For an all-natural, lightly sweet treat, I sprinkle the top with a light dusting of fine-shredded unsweetened coconut (see recipe note below).

This scrumptious grain free pumpkin coffee cake is oh-so-moist and rich in pumpkin flavor, making it a festive addition to your favorite holiday gatherings.P.S. This tasty holiday favorite is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!

From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!

Click here to get a SNEAK PEEK of the book!

More pumpkin delights!
If you love pumpkin season as much as we do, be sure to add these delightful gluten-free, grain-free treats to your wholesome holiday baking adventures:
• Perfect Pumpkin Pie
• Pumpkin Praline Bars
• Pumpkin Spice Muffins

Print
Pumpkin Praline Coffee Cake (GF, DF)

Yield: 8-10 servings

Ingredients

    Praline Center
  • 1 Tbsp coconut oil, melted
  • 2 Tbsp honey
  • 1 tsp ground cinnamon
  • 1 cup fine-chopped pecan pieces
  • Pumpkin Cake
  • 3 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/3 cup coconut oil, melted
  • 2/3 cup honey (I prefer mild honey such as clover or sage)
  • 1/2 cup pure coconut milk
  • 1 cup homemade or canned pumpkin purée
  • 1 Tbsp pure vanilla extract
  • 2 tsp Pumpkin Pie Spice
  • 1 tsp apple cider vinegar
  • 3 large eggs, plus 2 egg whites
  • Optional: Unsweetened shredded coconut for topping the cake

Instructions

  1. Preheat oven to 340°F. Generously grease a 10ʺ bundt pan with palm shortening or coconut oil; set aside. (If you don’t have a bundt pan, you can use a 9x9-inch baking dish.)
  2. For the Praline Center: In a small bowl, whisk together the coconut oil, honey, and cinnamon. Add the pecans and toss well to coat. Set aside.
  3. For the Cake: In a food processor, combine the almond flour, coconut flour, baking soda, and salt. Add all of the remaining ingredients except the eggs and egg whites to the top of the dry ingredients in the order given.
  4. Cover and pulse a few times to combine. Then process until the batter is smooth and creamy (about 25 seconds).
  5. Scrape down the sides of the bowl and add the eggs and egg whites. Cover and pulse a few times to combine. Then process just enough to blend the eggs into the batter (about 15 seconds). Continue to scrape down the sides of the bowl as needed to ensure ingredients are well combined.
  6. Carefully spoon half of the batter into the prepared bundt pan. Then, spoon the praline filling around the center of the batter, trying not to get it to close to the edges of the pan. Spoon the remaining cake batter on top of the praline. Use the back of a spoon to smooth the top. (If using a 9x9-inch baking dish, add all of the batter to dish and evenly sprinkle the praline mixture across the top of the batter.)
  7. Bake for approximately 40-45 minutes until slightly golden brown around the edges and a toothpick inserted into center comes out clean. Allow the cake to cool on the stovetop about 5-10 minutes. Then invert it onto a cake stand or serving plate. Sprinkle top with unsweetened coconut, if desired. Enjoy!
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https://thenourishinghome.com/2016/11/grain-free-pumpkin-coffee-cake/

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Morning Glory Muffins (GF, DF)
Favorite Holiday Recipe: Patriotic Cupcakes (GF)
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Filed Under: Cakes/Cupcakes, Muffins/Breads/Biscuits ·

Pumpkin Praline Bars from Everyday Grain-Free Baking

By Kelly · Leave a Comment

With their fall-inspired spices paired with rich pumpkin flavor and light, moist texture, these easy-to-make Pumpkin Praline Bars are an absolute favorite!

With just one taste, your family and friends will be amazed at just how delicious gluten-free, grain-free baking can be! With their aromatic fall-inspired spices paired with rich pumpkin flavor and light, moist texture, these easy-to-make Pumpkin Praline Bars are an absolute fall favorite!

Developing healthy and delicious recipes the whole family will enjoy – whether they’re living gluten-free or not – is a real passion of mine. It’s the reason I spent an entire year developing, writing and photographing my first published cookbook, Everyday Grain-Free Baking.

With their fall-inspired spices paired with rich pumpkin flavor and light, moist texture, these easy-to-make Pumpkin Praline Bars are an absolute favorite!

With their fall-inspired spices paired with rich pumpkin flavor and light, moist texture, these easy-to-make Pumpkin Praline Bars are an absolute favorite!From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find more than 100 irresistible grain-free, dairy-free recipes, as well as step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!

Click here to get a SNEAK PEEK of the book!

P.S. The lovely linens featured in these photos are courtesy of my friends at Hen House Linens. I just adore their beautiful table linens, and even more so, their mission to make mealtimes special by adding a touch of warmth and beauty to the table.

Print
Pumpkin Praline Bars (Grain-Free, Dairy-Free)

Yield: 9 bars

Recipe courtesy of Everyday Grain-Free Baking

Ingredients

    Pumpkin Bars
  • 1 cup blanched almond flour
  • 1 tsp coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup pumpkin purée
  • 1/3 cup honey
  • 2 large eggs
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp pure vanilla extract
  • Pecan Praline Topping
  • 1 Tbsp coconut oil, melted
  • 2 tsp honey
  • 1/8 tsp ground cinnamon
  • 1/3 cup pecan pieces

Instructions

  1. Preheat oven to 350°F. Lightly oil an 8x8-inch baking dish; set aside.
  2. For the pumpkin bars: In a small bowl, combine the almond flour, coconut flour, baking soda and salt. Set aside.
  3. In a large mixing bowl, add the pumpkin, honey, eggs, pumpkin pie spice and vanilla. Whisk until well combined.
  4. Add the dry ingredients to the wet and continue whisking until thoroughly combined. Add the batter to the prepared baking dish and use an offset spatula to even out the top.
  5. For the pecan topping: In a small bowl, whisk together the melted coconut oil, honey and cinnamon. Add the pecan pieces and toss well to coat.
  6. Sprinkle the pecan topping evenly across the top of the pumpkin bar batter, making sure to gently press it into the batter a bit.
  7. Bake for 22-25 minutes, until a toothpick inserted into the center comes out clean. Allow to cool before cutting into bars. Enjoy!
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https://thenourishinghome.com/2016/10/pumpkin-praline-bars/

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Double Chocolate Chip Cookies (GF)
Chocolate Ohs! Sandwich Cookies
Thumbprint Cookies(GF): Special Holiday Guest Post!

Filed Under: Cookies/Bars/Brownies ·

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My New Cookbook is Here!

Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







All content (recipes, photos, posts, etc.) on this site is the creative property of Kelly Smith. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe or post from this site. However, you may not republish a recipe in its entirety in any form. For questions, or for permission to use a photo or recipe, please contact me via email at [email protected] Thank you!

Please Note: All content (recipes, photos, text, etc.) on this site is the creative property of Kelly Smith of The Nourishing Home. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe from this site. However, re-publishing a recipe in any form is strictly prohibited. Additionally, please refrain from adapting recipes without properly linking back to the original recipe, and keep in mind that simple substitutions do not constitute an adapted or original recipe. For details regarding recipe copyright law, please visit the Food Blog Alliance.
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