Safe to say I’m obsessed with almonds. Whether they’re raw, roasted, sprouted, sliced, slivered, salted or un-salted, or ground to make almond butter, I’m all about it. When I wrote the post snacks for the busy mom, it got me thinking what other ways I could enjoy one of my favorite snacks, but without changing them completely into something else. Since I have a love for crunchy salty snacks and would rather not devour a bag of chips, these are a great alternative. And trust me, when I’m at home all day every day with my sweet little girl, I need something to satisfy and be healthy at the same time. Spiced almonds it is!
I don’t know what I like better, the cajun or the garlic. They’re both so good. I love a little kick of spice but I’m a garlic lover too. I overdid it once at the Gilroy Garlic Festival and smelled for three days. I’m married now so probably not the best idea anymore!
I made this recipe using a food dehydrator. No worries if you don’t have one, you can either set your oven at a very low temperature or choose to roast them. I like using the food dehydrator for almonds for the health benefits (I wrote a post on why here). I get my almonds from Food to Live because they are truly raw and unpasteurized (most on the market that say they are raw actually aren’t), GMO free, and organic. I soak them first which makes them more easily digestible to the body, then I dehydrate them for a bit, then coat them in a little EVOO and spices, then put them back in there to dry again completely! OK, I realize it’s a process, but sooo worth it!
- 2 cups of raw almonds, pre-soaked at least 4 hours
- 1 TB Cajun spice*
- 1 TB garlic powder or fresh minced garlic
- 1 TB cold pressed extra virgin olive oil (EVOO)
- Sea salt to taste
- Take soaked almonds and place in the dehydrator, about 3 hours
- Once they are dry to the touch (about 3 hours), pour them into a medium size mixing bowl and sprinkle on cajun or garlic, depending which one you use, and olive oil.
- Using your hands or a spoon toss together until evenly coated.
- Place them back in the food dehydrtaor for another 6-8 hours, or until they are completely dry.
- Store them in a mason jar in a cool place or in the fridge!
- *If you do not have Cajun spice, you can mix together 1 tsp cumin, 1 tsp cilantro, 1 tsp paprika, 1/4 tsp salt, 1/4 tsp pepper, and 1/2 tsp oregano (optional).
- ***If you rather do this quicker and roast them, set the oven to 350 degrees (F) on a tray for about 10 minutes before adding the mixture. Remove them and allow to cool slightly, then mix almonds, spices, and olive oil together and put them back in for another 10-15 minutes. They will no longer be raw but still enjoyable and fast if you do not have the time.