These roasted almonds are a really easy to make and delicious snack.
It takes just 2 minutes to prepare and 20 minutes to cook in the oven. When you’re done you’ll have a go to snack that stores for up to 2 weeks at least if kept in a sealed jar.
Great for snacking at home or taking with you when on the move.
Quick Check: Is this one safe for you to try?
It depends where you are on your wellness journey.
You need to be able to tolerate blanched (skinless) almonds for this one.
If you are sure you can tolerate almonds without issue – and you have tested reintroducing them without issue – then great, this is one to try right now.
If you are still in the elimination phase of your diet and you are not sure then I would hold off on this one for now and come back to it at a later date once you know.
✔️ Blanched Almonds (no skins as these are starchy!)
✔️ Extra Virgin Olive Olive
✔️ Fresh Rosemary (or the herb of your choice)
Step 1: Pour your blanched (skinless) almonds onto a baking tray. You don’t want them piling on top of each other so try to spread them out evenly
Step 2: Drizzle them with your olive (you can be pretty generous here)
Step 3: Sprinkle them with 3 – 4 pinches of salt
Step 4: Add the rosemary (you want the individual leaves, rather than sprigs)
Step 5: Put them in the oven for 20 minutes at 170C
Optional: Give them a bit of a shake about half way through
Step 6: Take them out of the even and leave to rest for at least 15 minutes before eating
Store your almonds in a glass jar with a lid (or any airtight container) to keep them fresh for as long as possible.