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A garlic twist to a toasted favourite.


2 cups raw almonds
2 tbsp soy sauce, tamari, Bragg liquid aminos etc
1 tsp garlic powder, or 2 – 3 large fresh garlic cloves, pressed or finely minced. (If you identify as a garlic lover, go heavy on the garlic! You can even use powdered and fresh garlic for double garlic. Yum.)
1/2 tsp fine ground black pepper
1/4 tsp fine sea salt

Few shakes or 1/4 tsp – 1/2 tsp paprika or onion powder.


Pre heat oven to 300F.

Add almonds and soy sauce to a bowl. Stir occasionally until the the almonds start to absorb the soy sauce, and it stops beading off the skin. Add the remaining ingredients, and stir until the almonds are evenly coated.

Spread almonds out in a single layer on a baking tray. Bake for 20-30 minutes, giving them a stir every 10. After 20 minutes remove an almond from the edge of the tray and break it open to check for doneness. Check and stir every 5 minutes onwards, the almonds should be just starting to show a golden brown inside. Every oven is different, so keep an eye on them until you know your ovens baking time for your roasted preference.

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