I’ve discovered the perfect way to eat almonds. They are crack. Here’s the lowdown:
- Buy 2 pounds of organic, unpasteurized, sproutable almonds, such as these.
- Pour the almonds into a glass jar and fill it with water. Put it in fridge. Change the water twice a day for at least two days. Take them out once the tips of the almonds are white. When the tips are white they have sprouted. This could take up to 4 days. The water will be murky and look dirty. This is normal.
- Get an oven pan and pour a cup of coconut oil over the bottom of the pan. Pour the almonds over the pan and stir them around, saturating them in oil and spreading them evenly.
- Preheat the oven to 300 degrees F. Do not heat the oven more than 350 degrees because the smoking point of coconut oil is 350 F. Put the almonds in for 30-60 minutes. Check on them every few minutes and take them out when they are crispy. Taste them to test the crispiness.
- Pour them back into the glass jar.
Soaking the almonds helps to remove tannins. Sprouting the almonds helps to activate useful enzymes in them. Roasting the almonds may destroy the enzymes but it also makes them crispy and delicious. Almonds are tasty even without roasting, so alternatively you can try eating them soaked and raw. The coconut oil adds the addicting crack effect.
Almonds are a good source of Omega-3s and protein. They are a higher source of Omega-6s than Omega-3s and a very dense source of calories so eat them sparingly and with plenty of Omega-3s. Roasted almonds go well with almost anything - they make a good snack when you have guests over, go well to add something crunchy to yogurt, vegetable dishes, and also meat plates. Take them hiking or on long road trips!