I have a super simple, extra delicious recipe to share today. This recipe is all about almonds, something I can’t live without. I literally take them everywhere with me…. I have baggies of almonds in my purse, car, school bag and pretty much everywhere!!
One of my guilty pleasures when I go to hockey rinks, baseball games or other sporting events is to get candied nuts…yumm. But those definitely aren’t good for you, and I also feel guilty afterwards for eating them! So I decided to look for a healthy version of candied nuts. I found a perfect recipe and made a few slight alterations of my own!
These coconut-roasted almonds are perfect for snacking, adding to salads or homemade trail mixes. This is such a delicious treat, sweet, salty and crunchy! I can’t get enough of them.
Now for some nutritional facts about almonds:
- Great source of healthy fat
- High in protein
- High in fiber
- Protection against diabetes and cardiovascular disease
- Excellent source of minerals and vitamins- specifically vitamin E (skin care benefits)
- Powerful antioxidant
- Lowers “bad” cholesterol
- Help build strong bones and teeth
- Help provide good brain function
- Alkalize the body (almonds are the only nut that does this)
- Boosts energy
Prep time: 5 mins
Cook time: 10-12 mins
Total time: 7 mins
Now for the extremely easy recipe that only takes a few minutes! Just a caution, remember to keep an eye on the almonds as they burn very quickly.
Ingredients
▪ 2 cups raw almonds (preferably organic)
▪ 2 Tablespoons of natural maple syrup
▪ 1 Tablespoon unsweetened shredded coconut (can be found in the organic section of most grocery stores)
▪ 1/4 teaspoon vanilla extract
▪ 1/3 teaspoon sea salt
Instructions
- Pre-heat oven to 375°.
- In a mixing bowl, mix together the following ingredients: almonds, maple syrup, shredded coconut, vanilla extract, and sea salt. Toss ingredients until almonds are well coated.
- Spread almonds out in a single layer on a baking sheet lined with parchment paper and bake for 10-12 minutes. Flip almonds half way through. Remove from oven and cool for at least 60 minutes. Store in a sealed container.
Enjoy!!
~Jamie