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.
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.