Directions:
- Preheat oven to 300.
- Combine ginger, cumin, curry powder, cayenne, brown sugar and salt then set aside.
- Beat egg whites with small whisk until frothy then whisk in reserve spice mix.
- Stir in nuts and coconut then spread in a single layer onto 2 lightly greased baking sheets.
- Bake stirring nuts and rotating pans halfway through cooking for 25 minutes.
- Transfer to parchment paper to cool then store in airtight container at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 453.57 Kcal (1899 kJ) | ||
| Calories from fat | 402.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.67g | 69% | |
|---|---|---|---|
| Sodium | 147.89mg | 6% | |
| Potassium | 260.71mg | 6% | |
| Total Carbs | 15.65g | 5% | |
| Sugars | 7.33g | 29% | |
| Dietary Fiber | 5.66g | 23% | |
| Protein | 5.43g | 11% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 2.8mg | 16% | |
| Calcium | 58.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 612.8 Kcal (2566 kJ) | ||
| Calories from fat | 543.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.35g | 69% | |
|---|---|---|---|
| Sodium | 199.81mg | 6% | |
| Potassium | 352.24mg | 6% | |
| Total Carbs | 21.15g | 5% | |
| Sugars | 9.91g | 29% | |
| Dietary Fiber | 7.65g | 23% | |
| Protein | 7.33g | 11% | |
| Vitamin C | 1mg | 1% | |
| Iron | 3.8mg | 16% | |
| Calcium | 79.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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