Spiced Lemon Almonds
Healthy, warming fall snacks? You mean besides pumpkin tortilla chips and hummus? In walks Spiced Lemon Almonds. A flavorful blend for taking your handful of almonds to the next level.
Also, a great addition to tapas night. We love to do a snack nights at home. Getting different olives and cheeses to try. Fancy crackers or fresh baked bread. Exciting hummus variations: beet hummus or pumpkin hummus. It’s fun to have a less formal dinner with finger foods. We used to have snack nights for special occasions when I was a kid. New Year’s was always a treat to go to the market together, and pick out a smorgasbord of finger foods. Dolmas were always a featured item then, so now we always have dolmas at snack night, even if we don’t have Mediterranean foods. It’s a nice, nostalgic carry-over from childhood.
I love these almonds from this juice shop that I used to work nearby in San Francisco. They were a great excuse to take a break from the office, and walk down the street for a snack. However, a six dollar price tag for a single serving of almonds is definitely more of a luxury item, but not if you can make it yourself with only 5-ingredients. Almonds, cayenne, sea salt, olive oil, and lemons. These are all ingredients that we tend to have on hand, so it’s just a matter of having a bit of time to soak the almonds. But, put them in to soak, walk away, do a load of laundry, and the almonds are ready to be baked.
A great snack for your desk, or to throw in your purse. If you get hangry, like I do, it’s nice to have some on-the-go food options to keep your blood sugar up when you’re running from yoga class to yoga class. These are completely vegan, gluten-free, and paleo. They also have a bit of a freshly popped popcorn feeling to them from toasting the almonds. I know when I used to work in an office afternoon popcorn was a faux pas that you didn’t mess with.
I really wanted to make these sprouted, but couldn’t figure out how to make the sprouted almonds last for any length of time. Plus, toasted, sprouted almonds are a bit soggy. I guess I have to be happy with paleo, gluten-free, and vegan. What’s your experience with sprouting almonds? Do you make your own almond milk? Tell me all about it!
- 1 cup raw almonds
- 2 lemons, zest and juice
- 1/4 cup water
- 1/2 tsp cayenne
- 1/4 tsp sea salt
- 1 Tbsp olive oil
- Add almonds, lemon juice (reserve lemon zest for later), and water into a jar and cover. Soak for up to an hour. Drain almonds and pat dry.
- Preheat oven to 325°F.
- Mix lemon zest, cayenne, sea salt, olive oil, and drained almonds into a small bowl. Mix to coat each almond.
- Transfer to a baking sheet, and bake for 8-10 minutes. Stirring a few times in the last few minutes to make sure not to burn the almonds. Set aside and cool. Almonds will last for about a week or so in a jar at room temperature before starting to stale.