Ingredients
2 cups of raw almonds (soaked overnight in fresh water - see Notes)
3 tablespoons pure maple syrup
several good grinds of Celtic salt
Set oven to between 140 and 180 degrees Celsius (approx 285 - 350 F)
The longer and slower the roasting, the crunchier the almonds will be.
- Place the almonds on a shallow baking tray, drizzle with 1 tablespoon of maple syrup and add a few grinds of salt. Using a spatula, swish the almonds around to make sure they are coated in syrup, then place the tray in the oven.
- Periodically, remove the tray, drizzle with more maple syrup, add a few more grinds of salt, swish the almonds around to ensure they're well coated and replace in the oven.
- I highly recommend testing an almond or two each time you have the tray out of the oven so you'll know when they are perfect for you.
- Expect them to be in the oven for at least an hour.
Notes:
If you have trouble digesting almonds or any other kind of nut, soaking them first will probably solve the problem for you.
When you soak nuts:
- Enzyme inhibitors get neutralized.
- The amount of vitamins your body can absorb increases.
- Gluten breaks down so digestion is much easier.
- Phytic acid, which inhibits the absorption of vital minerals, is reduced.