I’ve got major food ADD.
As many foodies do, I go through phases where I find something I love and keep eating it over and over and over. And then I find something new.
Food ADD. Right?
Before the discovery of my miracle food, the breakfast truffle, I ate a small handful of almonds every morning before my workout. Everyday. For a long time. But then I started making my truffles, and now I’ve lost all interest in almonds before my workout.
Of course, I just had to make this switch right after I bought a Costco-sized bag of almonds.
So what’s a poor little vegan girl to do with all those almonds? Ummm coat them in sweet maple-y goodness and spices and roast them into the perfect un-processed snack! Of course!
Roasted smoky-spicy-mildly-sweet almonds. While they’re a wonderful snack by themselves, I highly recommend using them chopped up as a salad topper! Mmmmm!
serves 8
2 C whole raw almonds
2 T maple syrup
1 t chipotle powder
1/4 t onion powder
1/4 t garlic powder
tiny dash smoked sea salt
Note: if you don’t like spicy, you can sub the chipotle powder for a mild chili powder, like ancho. If you don’t like a savory-and-sweet combo, you can just replace all the spices with ground cinnamon, and have maple and cinnamon almonds! Mmm.
Preheat oven to 350 degrees. Spread almonds in an even layer on a baking sheet lined with lightly greased foil or parchment paper. Bake for about 25 minutes.
They’ll stick together a bit as they’re cooling. If you stir them around a few times that won’t happen as much.
Nutrition facts per serving: Calories: 150; Calories from Fat: 106; Total Fat: 11.8g; Saturated Fat: 0.9g; Sodium: 31mg; Total Carbohydrates: 8.6g; Dietary Fiber: 2.9g; Sugars: 3.9g; Protein: 5.1g
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