Almond snack in four variants

Time

80 min

SErves

4

Calories

509 kcal

Carbs

11g

Protein

15g

Fat

42g

Ingredients

For the almonds with ginger and orange (front left)

  • 2 tablespoons margarine, vegan + heat-resistant
  • 2 tbsp yacon syrup
  • ½ tsp crystal salt
  • 200 g white almonds
  • 1 tbsp pistachios – chop
  • 1 tsp grated ginger
  • 1 tsp Turmeric powder
  • 1 tbsp organic orange zest

For the almonds with Moroccan spice (back left)

  • 1 tsp ghee or coconut oil
  • 1 ½ tsp coconut flour zucchini
  • 1 tbls Yaconsirup
  • 200 g white almonds
  • 100 g pistachios – chop
  • 1 ½ tsp Moroccan spice mix
  • ½ tsp Chilli powder
  • 1 tsp crystal salt

For the almonds with wasabi (front right)

  • 1½ tsp coconut oil
  • 5 teaspoons wasabi powder or 3 teaspoons wasabi paste
  • 1 tsp Matchapulver
  • 3 tsp chickpea flour
  • 2 tsp Almond flour
  • 180 ml cold water
  • 1 tsp sesame oil, toasted
  • 1 tsp Yaconsirup
  • ½ tsp crystal salt
  • 200 g white almonds

For the almonds with chili (back right)

  • 1 tbsp coconut oil
  • 200 g white almonds
  • 1 tbls Tamari (Soy sauce)
  • 1 tbls Yaconsirup
  • 2 tsp paprika powder, sweet
  • 2 tsp Chili Flocken
  • ½ tsp cayenne pepper
  • ½ tsp crystal salt

Instructions

Once you’ve nibbled on these fine almond snacks, you won’t want to stop enjoying them. From slightly fruity to oriental to pleasantly spicy – there is something for every taste.

Step 1

Preheat the oven to 150 °C top/bottom heat and prepare a baking tray lined with baking paper.

Step 2

Heat 2 tablespoons of margarine in a pan and bring 200 g of almonds to a simmer with 2 tablespoons of yacon syrup and 1 teaspoon of salt.

Then add the chopped pistachios and grated ginger, mix everything together and simmer gently until caramelized.

Then dust with 1 tsp turmeric and 1 tbsp orange zest and mix well.

Place the mixture on the baking sheet, distribute the almonds evenly so that they don’t stick together and leave to dry in the oven for 10 – 15 minutes.

Step 3

Preheat the oven to 150 °C top/bottom heat and prepare a baking tray lined with baking paper.

Step 4

Heat 1 tsp ghee/coconut oil in a pan.

Stir in 1 ½ tsp coconut blossom sugar and 1 tbsp yacon syrup, then add 200 g almonds and the chopped pistachios, sprinkle with 1 ½ tsp moroccan spice, ½ tsp chilli and 1 tsp salt and toss in it for about 1 minute.

Place the mixture on the baking sheet, distribute the almonds evenly so that they don’t stick together and leave to dry in the oven for 10 – 15 minutes.

Step 5

Preheat the oven to 150 °C top/bottom heat and prepare a baking tray lined with baking paper.

Step 6

Heat 1 ½ tsp coconut oil in a pan. Stir in 5 tsp wasabi and 1 tsp matcha powder, then add 3 tsp chickpea flour and 2 tsp almond flour, stir vigorously and deglaze with 180 ml cold water.

Continue stirring until you get a smooth consistency.

Drizzle with 1 tsp sesame oil and 1 tsp yacon syrup, add ½ tsp salt and fold in 200 g almonds.

Mix everything well, place the mixture on the baking sheet, distribute the almonds evenly so that they don’t stick together and leave to dry in the oven for 25 – 30 minutes.

Step 7

Preheat the oven to 150 °C top/bottom heat and prepare a baking tray lined with baking paper.

Step 8

Heat 1 tbsp coconut oil in a pan, add 200 g almonds and lightly brown for approx. 2 minutes while stirring constantly.

Deglaze with 1 tbsp tamari and let the liquid evaporate. Then remove the pan from the stove and let it cool down a bit.

Pour the contents of the pan into a bowl, add 1 tbsp yacon syrup , 2 tsp each paprika and chilli flakes as well as ½ tsp each cayenne and salt and mix well.

Place the mixture on the baking sheet, distribute the almonds evenly so that they don’t stick together and leave to dry in the oven for 10 – 15 minutes.

Tip: A flat plate is ideal for storing these snacks. Do not store the almonds in a sealable container as they become very soft in it!

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