September 22, 2016
Roasted Tamari Almonds
Angela Liddon shares a recipe from her cookbook Oh She Glows Everyday.
This salty, crunchy, nutty topping is downright addictive! Finely chopped almonds are seasoned with low-sodium tamari and then roasted until they’re golden and fragrant. After they cool, the almonds transform any soup, stew, or salad into something extra special. I love them on top of my Creamy Thai Carrot Sweet Potato Soup, Every Day Glow salad, or Thai Crunch Salad — but I’ve been known to enjoy them by the handful, too! They are also the perfect topping for any vegan bowl or salad recipe. A note for those of you with soy allergies: Low-sodium tamari is the most flavorful seasoning option, but if you’re allergic to soy, you can use coconut aminos instead. Add a pinch of salt if the almonds taste a bit flat.
Yield: Makes 1/2 Cup
- Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
- In a medium bowl, toss the almonds with the tamari until the almond pieces are fully coated. Spread the almonds over the prepared baking sheet in an even layer.
- Roast the almonds for 9 to 12 minutes, until lightly golden. The tamari will have dried up.
- Let cool completely on the pan. The almonds will harden up as they cool. Using a spoon, scrape the almonds off the parchment paper and enjoy! Leftovers can be stored in an airtight container at room tempera- ture for a couple of weeks.
Excerpted from Oh She Glows Every Day by Angela Liddon. Copyright © Glo Bakery Corporation, 2016. Photography, Food and Prop Styling by Ashley McLaughlin. Lifestyle Photography © Sandy Nicholson. Published by Penguin, an imprint of Penguin Canada Books Inc., a division of Penguin Random House Canada Limited. All rights reserved.