- 2 c. raw almonds
- 1 tsp. extra-virgin olive oil
- 1/2 tsp. maple syrup
- 1/4 tsp. sea salt
- 1 tsp. cinnamon
- 1/4 tsp. ground ginger
Preheat oven to 350°.
- Toss almonds with olive oil, maple syrup, salt, cinnamon, and ginger until evenly coated. Spread evenly on a sheet pan.
- Bake for 7-10 minutes, until aromatic and slightly browned. Almonds will become crispy as they cool.
Variations:
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To 2 cups of toasted almonds, add 1 Tb. dark chocolate chips, 1/4 c. dried cherries, and 1/4 c. pumpkin seeds.
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For a more savory flavor, swap out cinnamon and ginger for 1/4 tsp each of dried rosemary, sage, and thyme.
The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright 2009 by Rebecca Katz with Mat Edelson, Celestial Arts, division of the Crown Publishing Company, Berkeley, CA.