September 22, 2016

Roasted Tamari Almonds

Recipe: Angela Liddon

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.


  • 1/2 cup raw almonds, finely chopped
  • 1 tablespoon plus 1 teaspoon low-sodium tamari or coconut aminos


Yield: Makes 1/2 Cup

  1. Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
  2. 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.
  3. Roast the almonds for 9 to 12 minutes, until lightly golden. The tamari will have dried up.
  4. 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.