Chai Spice Mix
- 2 teaspoon ground cinnamon
- 2 teaspoon ground cloves
- 2 teaspoon ground cardamom
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1/2 teaspoon ground white pepper
- pinch Himalayan rock salt
- 1.5 cups whole almonds, soaked for 12 hours – see note
- 2 tablespoon egg white
- 1/2 teaspoon pure vanilla extract
- 1/4 cup coconut sugar
- 2 teaspoon chai spice mix from above
- Pinch Himalayan rock salt
- Combine all spice mix ingredients in an air-tight container. Shake and use as a replacement for cinnamon and other spices in your favorite baked goods… including this almond recipe!
- 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.
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Soaking the nuts is completely optional. I did it so that they were easier to digest. They will get sticky after a couple of days in the fridge just because they have more moisture than a dry nut would. They’re just as good sticky, but may not be your preference.
To make vegan, replace egg whites with 1 tablespoon liquid sweetener like maple syrup, or 1 tablespoon apple sauce.
Nutrition Information Per Serving
- Calories: 164
- Calories from Fat: 106
- Total Fat: 11.8
- Saturated Fat: 0.9 g
- Sodium: 9 mg
- Carbs: 12.3 g
- Dietary Fiber: 2.9 g
- Net Carbs: 9.4 g
- Sugars: 8.1 g
- Protein: 5.6 g