Salted Almonds
This is so simple I'm almost embarrassed to make a post about it! Following an anti inflammatory eating plan means a hard pass on most traditional snacks. Almonds are generally accepted to be a safe bet (they are for me anyway) although they are a bit boring, let's be honest. Ready made salted almonds are almost always done in sunflower oil ( yuk) or have other nasties like palm oil and preservatives. Just make 'em yourself! 🙂
Salted Almonds
This is so simple I'm almost embarrassed to make a post about it! Following an anti inflammatory eating plan means a hard pass on most traditional snacks. Almonds are generally accepted to be a safe bet (they are for me anyway) although they are a bit boring, let's be honest. Ready made salted almonds are almost always done in sunflower oil ( yuk) or have other nasties like palm oil and preservatives. Just make 'em yourself! 🙂
Open in Cookpad AppSteps
- 1
Scatter your almonds onto a baking tray or dish
- 2
Drizzle over the avocado oil and give them a shoogle to coat the nuts
- 3
Add a good few grinds of salt, don't be shy with it!
- 4
Put into a COLD oven at around 160 for 10 mins...check them every few minutes and extend time by a minute or two if needed...but be careful as they turn from roasted to ruined in a nanosecond!
- 5
Turn out into a bowl and leave to cool...either a wee bit so they are warm and slightly chewy, or stone cold.
- 6
Jazz them up even more by adding chilli flakes, paprika or even a (very teeny) drizzle of raw organic honey 🙂
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