Low FODMAP Turmeric-Ginger Toasted Walnuts
Warm, golden, and fragrant with anti-inflammatory spice, these toasted walnuts are the kind of snack that disappears faster than you expect. The combination of turmeric, fresh ginger, cinnamon, and a touch of maple syrup creates a coating that's earthy, subtly sweet, and just a little bit fiery if you opt in on the cayenne. Every single ingredient here is naturally low FODMAP, so there's no label-scanning or substitution stress — just straightforward, feel-good snacking. Walnuts are a fantastic low-FODMAP nut, and roasting them at a gentle 325°F lets the spiced coating set beautifully without burning off the flavor. The maple syrup caramelizes just enough to give each half a satisfying crunch once the walnuts cool on the rack. Toss them over a salad, pack them into a lunchbox, or eat them straight off the parchment — honestly, that last option is the most likely outcome.
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Learn more →Ingredients
6 servings
- 2 cups raw walnut halves
- 1 tbsp extra virgin olive oil
- 1 tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground black pepper
- ¼ tsp ground cinnamon
- ¼ tsp fine sea salt
- 1 tbsp pure maple syrup
- ⅛ tsp cayenne pepper (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a mixing bowl, combine the olive oil, turmeric, grated ginger, black pepper, cinnamon, salt, maple syrup, and cayenne, if using, and stir until a uniform paste forms. Add the walnut halves and toss until every piece is evenly coated.
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