Lemon Pepper Spice Mix
Recipe: #23290
March 30, 2016
Categories: 5 Ingredients Or Less, 5-Minute Prep, Oven Bake, Gluten-Free, Low Carbohydrate, Low Cholesterol, Low Fat No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Spices, more
"From an article in Recipe+ which reminds me of the days my dad would mix all his own spice mixes. Serving size is approximated."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (46.6 g)
- Calories 54.6
- Total Fat - 1.3 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 10472.5 mg
- Total Carbohydrate - 11.9 g
- Dietary Fiber - 5.8 g
- Sugars - 0.1 g
- Protein - 2.4 g
- Calcium - 137 mg
- Iron - 2.5 mg
- Vitamin C - 1.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 100C (80C fan forced).
Step 2
Using a zest, remove zest from 2 large lemons.
Step 3
Place zest and tablespoons cracked black pepper in a small ovenproof dish and bake for 25 minutes or until zest has dried and then cool slightly.
Step 4
Combine lemon pepper mixture in a mortar and add fennel seeds and seas salt flakes and gently pound with pestle until combined and crushed.
Step 5
Store in an airtight container.
Tips
No special items needed.
1 Reviews
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