Sometimes I think that if we could get cars to run off almonds, you wouldn’t need more than a handful to go from San Francisco to L.A. Yeah, they have that much energy—twenty nuts are more than enough to get most people I know through a hunger rush—and they’re nutrient dense, so the body can put every calorie to work. It’s really easy to prep up a whole bunch of these; all it takes is a little olive oil, some seasoning, and a few minutes in the oven and they’re ready to rock. I often tell my clients to leave little bowls of these around the house so they’re constantly tempted to grab a healthy nibble.
Recipe information
Yield
makes 2 cups
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Toss the almonds with the olive oil, maple syrup, salt, cinnamon, and ginger until evenly coated, then spread them evenly on a sheet pan. Bake for 7 to 10 minutes, until aromatic and slightly browned. You know they’re done when you can smell them. The almonds will become crispy as they cool.
variation
Step 3
While I was scuttling around the Commonweal Retreat Center’s kitchen, I came up with the following mix of tasty morsels that everyone seemed to love. To 2 cups of toasted almonds, add 1 tablespoon of dark chocolate chips, 1/4 cup of dried cherries, and 1/4 cup of pumpkin seeds.
Step 4
If you’re looking for a more savory flavor, swap out the cinnamon and ginger for 1/4 teaspoon each of dried rosemary, sage, and thyme.
rebecca’s notes
Step 5
When in doubt, take them out! Nuts will continue to cook after they have been removed from the oven.
storage
Step 6
Store in an airtight container in the refrigerator for 2 weeks or in
Step 7
the freezer for 2 months.
nutrition information
Step 8
(per serving)
Step 9
Calories: 105
Step 10
Total Fat: 9.1g (0.7g saturated, 5.7g monounsaturated)
Step 11
Carbohydrates: 4g
Step 12
Protein: 4g
Step 13
Fiber: 2g
Step 14
Sodium: 40mg
