Smokehouse Almonds
This recipe is adapted from Robyn Openshaw’s Teriyaki Almond Recipe
12 Steps to Whole Foods Manual.*
Ingredients
10 C raw, unpasterized almonds
–Soaked for 8 hours (overnight), rinsed and then dehydrated at 105 degrees until crunchy (plan for at least 6-8 hours, depending on your dehydrator)
1/2 c chopped dates, soaked for 30 minutes, then drained
2/3 c Bragg Liquid Aminos (store bought)
2 T raw organic honey
1 tsp garlic powder
1 tsp cayenne pepper
2 tsp prepared spicey brown mustard (organic, store bought is fine)
Directions:
1. Blend all ingredients except almonds in a high-powdered blender until smooth. (I use a vitamix blender).
2. Pour into a bowl, add the almonds, and stir well making sure all of the almonds are covered and coated.
3. Let the mixture sit for an hour to allow the nuts to absorb the liquid, then stir well again.
4. Spred the nuts on Teflex sheets in a dehydrator. Dry at 105 degrees for about 16 hours.
5. Place the nuts on mesh sheets again and dry again at 105 degrees until crunchy (about 10 more hours).
Store in mason jars if you have any leftover.
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Live Life Optimally,
Kristie
