Tag Archives: Ras el Hanout

Citrus, Cashew and Coconut Yogurt Bowl Recipe

Greek Yogurt Breakfast BowlA few weeks back I shared a recipe for an easy, savory Cashew and Coconut Snack Mix. It’s a simple mix of raw cashews plus coconut flakes toasted in the oven with a sprinkling of ras el hanout Moroccan seasoning. It’s a simple and good snack when eaten by the handful. Surprisingly, it’s even better in a yogurt breakfast bowl. Seriously. Start with plain Greek yogurt and sprinkle with spiced cashews and coconut. Top with a sliced blood orange and drizzle with honey. It’ll be a good morning.
Citrus Yogurt Breakfast Bowl
Citrus, Cashew and Coconut Yogurt Bowl Recipe
3/4 cup plain Greek yogurt (I prefer full fat or 2%)
1 blood orange, peeled and sliced
1/4 cup spiced cashew and coconut snack mix
1 teaspoon honey

Spoon Greek yogurt into a serving bowl. Top with blood orange and the spiced cashew and coconut mix. Drizzle with honey.

Makes 1 yogurt bowl
Cashew and Coconut Yogurt BowlYou might also like:
Savory Greek Yogurt Bowl

Spiced Cashew and Coconut Snack Mix Recipe

Roasted Cashews and CoconutI love a good snack mix, especially when it’s crunchy and savory and a touch salty. In short, I love this snack mix! It’s made by tossing raw cashews and coconut flakes with a drizzle of oil and some spices and then roasting until the mix is toasted. To flavor the mix I used ras el hanout, a Moroccan seasoning blend made with spices like cinnamon, cumin, coriander, ginger, paprika and turmeric.

Spiced Cashew and Coconut Snack Mix
1 cup raw whole cashews
1/2 teaspoon olive oil
1 teaspoon ras el hanout Moroccan seasoning blend
1/8 teaspoon kosher salt or fine sea salt
1/2 cup organic coconut flakes (I used Let’s Do Organic)

Heat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

Place cashews in a medium bowl; drizzle with olive oil and stir to coat cashews with oil. Sprinkle with ras el hanout seasoning and salt; mix well. Gently stir in coconut flakes.

Spread mixture on prepared pan. Bake 5 minutes; stir. Bake 5 to 7 minutes more until cashews and coconut are toasted. Cool completely.

Makes about 1 1/2 cups

Tip: This makes a small batch, but the recipe can be easily doubled.
Spiced Coconut Cashew SnackOther uses for ras el hanout:
Vegan Fresh Pumpkin Soup
Moroccan Spiced Roasted Vegetables from Eating Clean Recipes