Teriyaki Almonds
(Robyn Openshaw- 12 Steps to Whole Foods)
10 C raw almonds, soaked
and dehydrated at 105° approx. 6 hours
½ C chopped dates, soaked and drained
2/3 C Bragg Liquid
Aminos
2 Tbsp. agave
1 tsp. garlic powder
1 tsp. cayenne
2 tsp. prepared brown
mustard
Blend all ingredients
except the almonds in a high-power blender on high until smooth. Pour into a
bowl, add
the almonds, and stir
well. Let the mixture sit for an hour to allow the nuts to absorb the liquid,
then stir again.
Spread the nuts on
Teflex sheets in a dehydrator. Dry at 105° for about 16 hours. Place the nuts
on mesh sheets and dry again until crunchy (about 10 hours)
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