I can’t seem to eat enough almonds lately.
Crushed, roasted, raw, butter, it doesn’t matter. I’ll take it all.
Maybe it’s the manganese, vitamin E, magnesium, calcium, iron, or plant based protein that my body is so attracted to.
Whatever the case, I’ve been trying to get my paws on as much of it as possible.
Quick tip – if you’re eating as many nuts as I have been, or your have a compromised digestive system, it’s always a good idea to soak them for at least 12 hours before enjoying. This will make the flesh easier to breakdown and wont lead to digestive upsets.
Kevin had asked me to make him a chai latte with 1 minute vanilla whip a couple of days ago. The combination of these two recipes was a fantastic idea! After the concentrate was done and his drink poured, I sat snacking on a jar of almond butter while he shaved off the vanilla whipped topping layer by layer.
Gosh, that man takes a long time to eat things.
It wasn’t long before he asked me if I wanted a sip. Or, was it that I just sneaked in a couple of sips when he wasn’t looking? Minor detail if you ask me. ;)
After my sips I took in another almond butter spoonful.
Chai + almonds.
Any guesses on what I did next?
- Preheat the oven to 300F. Line a baking sheet with a silicon mat or parchment paper and set aside.
- If soaking the nuts, drain and rinse and allow to drip dry in a colander.
- In a mixing bowl, whisk the egg white and vanilla extract until frothy, about 30 seconds.
- Add the almonds to the whisked egg mixture and stir to evenly coat all of the almonds.
- Add the coconut sugar, chai spice mix and a pinch of salt. Toss until all of the almonds are covered.
- Spread out on the prepared baking sheet and bake for 30-35 minutes, rotating twice.
- Remove from the oven and spread the almonds out on waxed paper or parchment paper to cool completely. Store in an airtight container.
To make vegan, replace egg whites with 1 tablespoon liquid sweetener like maple syrup, or 1 tablespoon apple sauce.
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- 2 teaspoon ground cinnamon
- 2 teaspoon ground cloves
- 2 teaspoon ground cardamom
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- ½ teaspoon ground white pepper
- pinch himalayan rock salt
- Combine all ingredients in an air-tight container. Shake and use as a replacement for cinnamon and other spices in your favorite baked goods.
You could throw 10-15 almonds in little treat bags and you have a nice take home present for your guests this holiday season. Last year, I did something similar and placed a little bag on each place setting. It was a nice way to warm up the table and give away a little gift to everyone.
Since making the spice mix, I’ve added it to smoothies, as a sprinkle on almond butter, and in Kevin’s waffles on Sunday morning. This stuff is sure to become a one of our Winter staples. It’s so easy to put together, tastes and smells exactly like chai!
Speaking of winter and everything Christmas, the Winter issue of Calgary Herald HERS magazine was just published with an article contributed by yours truly, along with one of my favorite winter themed recipes, maple protein pancakes!
You can check out the article by clicking on the image to learn what foods are best to consume to keep you and your family healthy during the Winter.