No sooner have I discovered that a meringue is the best way to stick the spices to nuts, than I discover another way...
I'm going to a dance festival, and it's being held in Glastonbury. And it looks as though there are going to be a lot of people there who eschew the flesh of our fellow creatures. So I was looking for a nutritious snack to take with me to give me lots of energy (I have a teensy suspicion I am going to be out of my depth in the workshops) that I would be able to share with others of a less omnivorous persuasion.
And I discovered that flaxseed can be used to make a pretty effective eggwhite substitute. Who would have thunk it?
Vegan Wasabi Nuts
2tbs flaxseed, ground quite finely in a mortar & pestle
2tbs cold water
1tbs caster sugar (one that isn't refined on animal bones!)
2-3 tbs wasabi paste
600g mixed nuts
Mix the ground flaxseed in the cold water and allow to sit for a couple of minutes. Strain the resultant gloop into a large bowl (I wasn't too precious about that bit - if I was using it in a cake I would be more careful), whisk in the sugar and wasabi paste and then mix through the nuts.
When they are all pretty well coated, tip them onto a silicon paper lined tray and bake at 130C for about 40 minutes. It took much longer to get them nicely roasted than it did with the eggwhite coating. When they have cooled they will be nicely crunchy and caramelised with a good kick. And perfect with a drink.