Wednesday, July 4, 2012
This is a quick, simple recipe to liven up raw almonds. A great little snack to keep around for when your tummy says, “Feed me!”
I like to bake the almonds on parchment paper and I warn you now, they’ll stick just a bit but it’s easy to break them loose and shake the pan.
1 cup raw almonds
1 TB low sodium tamari
Preheat oven to 350 degrees and line cookie sheet with parchment paper. Put almonds and tamari in small bowl and toss to coat. Bake for about 20 minutes, stirring halfway through. I bake them until the almonds are no longer wet. Keep an eye on the almonds, making sure they don’t get overly brown. They will continue to crisp up after you take them out of the oven. Cool and store in air tight container.