Ginger Pecan Coconut Crunch
This really simple crunchy snack can be topped on everything from yogurt to oatmeal to acai bowls and even waffles & pancakes. Jaggery gives it a unique flavor somewhere between caramel and molasses. You can find jaggery in most South Asian grocery stores. See below to learn more about jaggery. Feel free to substitute walnuts for the pecans and tone back the ginger to taste. I like everything a bit on the spicy side! Plus with everything going on right now with the Coronavirus, a little extra ginger never hurt nobody. Enjoy!
Ginger Pecan Coconut Crunch
Makes 6 servings
Calories per serving: 104
Prep Time: 5 mins
Cook Time: 10 mins
Ingredients
3 Tbs. shredded unsweetened coconut
1.5 oz. chopped pecans
1/8 tsp. cinnamon
1/4 tsp. grated fresh ginger
3 oz. jaggery, chopped
Butter
Salt
Method
Heat a small pan on high and dry toast the pecans and coconut until coconut is just brown. Set aside.
Turn heat to medium and butter a small pan. Fry the garlic.
Add jaggery and cook until melted. Then add cinnamon.
Add pecans and coconut back in the pan with a dash of salt and cook until dark brown. Make sure to not burn the mixture.
Spread onto a small buttered plate and let cool completely.
Break into pieces and store in an airtight container in the fridge for up to 1 week.
What is Jaggery?
A concentrated, unrefined product of cane juice and date or palm sap, without separation of molasses and crystals, with a flavor similar to brown sugar, molasses, and caramel. Jaggery is used in Ayurveda as a digestive aide and has trace vitamins & minerals which makes it a good alternative to refined sugar.
