Vanilla Toasted Coconut and Cashew Mix

There have been many things that I have come to enjoy over the past few months of blogging.

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Stepping out of my food comfort zone to present a new twist on old favorites. Check.  Diving into the intimidating world of photography. Check. Viewing myself as a writer. Check. These are only a small tidbit of my list that I count as blessings to get the opportunity to explore. I am glad that I see them all as obstacles to improve myself.  I feel like we get so caught up in day to day actions that we forget to take time invest in our own well being.

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Part of my 2014 resolution is to take more time for myself. This blog was a blessing in disguise. I have had the joy of meeting so many new blog friends that I admire every day. Their encouragement, delicious recipes and humours posts keep me looking forward to my journey into the blog world daily.

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One blogger that I find myself going back to frequently for delicious, simple and comforting recipes is Faith over at An Edible Mosaic. Her food mission hit close to home for me; “At An Edible Mosaic, we believe that food plays a tremendous role in our daily lives. In its basic form, food nourishes us, sustains us, and fuels us; it’s what keeps our minds focused and attentive and our bodies running smoothly. But food is so much more than that. Food is how we celebrate (birthday cake), how we spend time with our families and friends (Sunday suppers), and how we express our culture and traditions (what would Thanksgiving be without turkey or Ramadan be without lentil soup?). An Edible Mosaic is a true celebration of food itself.”  I could not have said it better myself. Over the past year and half, I have transformed my kitchen from food only to sustain me to food that is nourishing and empowering. It is unbelieveable the feeling of what our bodies are capable of when we focus on real food that nurtures it. I feel like I could take on the world!

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A couple of weeks ago, Faith posted this recipe for 5-Ingredient Vanilla-Scented Toasted Coconut Cashew Mix. My eyes lit up as I adore anything with vanilla, coconut and cashews thrown in. I had no intentions to photograph this recipe as I was just whipping up a fellow bloggers tasty treats, but when the toasted coconut aroma filled my kitchen and the warmth from the vanilla hit my nose, I knew this was going to be out-of-this-world delicious and was eager to share her amazing recipe with all my internet friends. She wasn’t kidding, this will drive you completely wild while it bakes. I couldn’t stop munching away. I literally had to hide it in the cabinet to stop eating it. Unfortunately, the whole ‘out of site, out of mind’ tactic didn’t work. It.was.just.that.good.

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Vanilla Toasted Coconut and Cashew Mix
 
Prep time
Cook time
Total time
 
Author:
Serves: 14 servings
Ingredients
  • 12 oz (340 g) unsweetened flaked coconut
  • 12 oz (340 g) raw, unsalted whole cashews
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon sea salt
Instructions
  1. Preheat oven to 325F; line a large baking sheet with parchment paper or a silpat liner.
  2. Dump the coconut and cashews onto the prepared baking sheet and drizzle on the coconut oil, vanilla, and salt. Toss with 2 spoons to combine.
  3. Spread the mixture out in an even layer and bake until fragrant and light golden, about 15 to 20 minutes, tossing the mixture every 5 minutes.
  4. Cool completely, and then transfer to an airtight container and store at room temperature.
Notes
Recipe From An Edible Mosaic

Comments

  1. says

    I love that blog too :) This blog world is huge, but simultaneously small, and so fantastic. Like you I feel blessed to be a part of it. It can be overwhelming sometimes, but boy is it all worth it! I love all things coconut, this looks and sound fantastic!

    • says

      Like we have meet and have such a fun ‘internet’ friendship :) If you come through KC, make sure you let me know. We will have a wine date!

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