Almonds are a delicious and highly nutritious food and you’ll see them feature in many of my recipes. The health benefits of almonds are many. Several studies have concluded that including almonds in your diet is protective against heart disease and diabetes. Recent research has found that including a handful of almonds in the diet of the participants, reduced hunger and did not contribute to weight gain. In fact, quite the opposite. Many studies suggest that those who include nuts in their diet regularly are less likely to gain weight.
But not all almonds are created equal, so when buying them, try to buy only raw and unsalted varieties. Preferably soak them to increase their nutrient availability. The almonds in many of the ‘snack’ mixes are roasted in vegetable oil (for more on why you need to avoid it, click here) or at very high temperatures (which is damaging to the fats in the nut) and very salted – that is they are quite processed.
Coming into the festive season, I thought I’d share some simple and delicious ways to prepare almonds for a healthy snack. These are just so easy to make and you can store them for long periods of time in airtight containers or jars (in the fridge or freezer is best). Double or triple the recipe to make in bulk. These are so much more delicious than anything you can buy.
They are also lovely tossed through salads (or the sweet almonds can be added to desserts).
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
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Roasted almonds are a delicious nourishing snack. Here are three moorish flavour combinations, feel free to increase the quantities as needed.
- 150 grams (1 cup) raw almonds
- 1-2 tablespoons tamari (enough to just cover the nuts, not soak them).
- 1 tablespoon coconut oil (melted if solid)
- ½ teaspoon garam masala
- ½ teaspoon cumin, ground
- For a bit of spice, add a pinch of cayenne pepper or chilli flakes too
- Good pinch of sea salt
- 1 tablespoon coconut oil (melted if solid) or macadamia nut oil
- 2 tablespoons rice malt syrup (fructose free), honey or maple syrup
- ½ teaspoon cinnamon, ground
- ½ teaspoon mixed spice
Place raw almonds on a tray lined with baking paper (in a single layer).
- Roast in a preheated oven (150℃) for about 15 minutes.
Remove from the oven and drizzle with the tamari (enough to just cover the nuts, not soak them).
- Return to the oven for another 20 minutes or until the almonds are crunchy and the tamari has formed a crunchy, salty coating.
Place almonds on a tray lined with baking paper. (in a single layer).
Mix together coconut oil (melted if solid), garam masala, cumin powder and a good pinch of sea salt and mix through the almonds until well coated.
- For a bit of spice, add a pinch of cayenne pepper or chilli flakes too.
- Roast in a preheated oven (150℃) for about 20 minutes or until the almonds are crunchy.
Place raw almonds on a tray lined with baking paper (in a single layer).
Mix together coconut oil (melted if solid) or macadamia nut oil, rice malt syrup (fructose free), honey or maple syrup, cinnamon and mixed spice.
- Stir through the almonds until they are well coated.
- Roast in a preheated oven (150℃) for about 20-30 minutes or until the almonds are crunchy.
As they cool the coating will harden to form a crunchy coating. Warning - these are very moreish!
Soy-free
Choose liquid or coconut aminos to replace the tamari.
Coconut-free
Choose macadamia nut oil instead of coconut oil.
Fructose-friendly
Choose rice malt as your sweetener.
Any nut or seed will do
These mixes can be applied to any nut or seed.
Love to hear what you think of these flavour combinations? Post a comment below.
tracey says
Ooooo the sweet recipe sounds yummy! Could you use almond oil instead?
Georgia Harding says
Almond oil does not fare well when exposed to heat. Stick with macadamia nut oil or coconut. Keep the almond oil for raw baking or salad dressings! x
Vicki says
I have just made the sweet spiced almonds and am munching on them as I type. You are right — very moreish! And now hubby is going “mmmmmmm”. 🙂
Georgia Harding says
Glad you enjoyed them – all gone by now I suspect? G x
JennieN says
I make something similar as the Indian spiced almonds, except I use blanched broad beans. Delicious too.
Georgia Harding says
I LOVE broadbeans – yum! Thanks for sharing. Chickpeas work well too with the indian spice mix and baked. x
Kim says
These look great! I’d like to make some for christmas – about how long will they keep for?
Georgia Harding says
You’d get a good 4 weeks or so out of them as long as they are stored in an airtight jar in the fridge or freezer. Enjoy! G x
Steph says
HI Georgia… If I wanted to adapt these flavourings to a Sunflower / Pumpkin Seed mix, and I have soaked the seeds first, when would i flavour them? Can you flavour them before putting them in the dehydrator (after soaking)? Thanks!
Georgia Harding says
Hi Steph, yep after soaking, pat them dry and flavour before dehydrating. You just don’t want them sopping wet. Alternatively, dehydrate them for a few hours then flavour them and return them to finish dehydrating. G x