Maple Roasted Pecans

These are dangerously easy. Four ingredients. Ten minutes in the oven. What emerges is a tray of glossy, sweet-salty pecans that taste far more impressive than the effort involved. I keep a jar of these on the counter and try very hard not to eat them all in one sitting.

Why it's gut-friendly: Pecans are rich in fibre and healthy fats. They're a great source of polyphenols, which feed good gut bacteria. The maple syrup adds sweetness without refined sugar.

Ingredients (Makes 1 cup):

• 200g raw pecan halves
• 2 tbsp maple syrup
• 1 tbsp coconut oil, melted
• Pinch of flaky sea salt
• ¼ tsp cinnamon (optional)

Method:

1. Preheat oven to 160°C (140°C fan) and line a baking tray with parchment.
2. In a bowl, toss the pecans with the maple syrup, melted coconut oil, salt, and cinnamon if using. Stir until every pecan is coated.
3. Spread in a single layer on the lined baking tray.
4. Roast for 10-12 minutes, stirring halfway through, until fragrant and golden. Watch them carefully—they can go from perfect to burnt very quickly.
5. Remove from oven and leave to cool completely on the tray. They will crisp up as they cool.
6. Store in an airtight jar for up to a week. (They won't last that long.)