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Easy 4 ingredient TAMARI, KARENGO AND SESAME ALMONDS - the perfect cupboard stocker to have on hand for salads - vegan, plant based, gluten free, sugar free, dairy free, salad topper, begoodorganics
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Tamari and Sesame Almonds

Makes 3 cups.
Takes 10 minutes (+ overnight to soak and 24 hours to dehydrate).
Servings 18
Calories 160kcal

Ingredients

  • 3 c almonds soaked overnight
  • 3 tbsp sesame seeds soaked overnight
  • 1 c karengo fronds
  • 4 tbsp tamari

Instructions

  • Soak almonds and sesame seeds in a bowl of filtered water overnight. In the morning, rinse and drain well.
  • Pour in a bowl with the karengo and tamari, stirring to combine well.
  • Pour onto a dehydrator sheet in a single layer and dry for 12-24 hours at 41°C (106°F) or until super crunchy and completely dry. Or put on an oven tray, and bake at 50°C (122°F) fan bake (if available) with the door slightly ajar for the same amount of time. Or at 100°C (212°F) for 1 hour. See notes below on these three different methods as well as power saving efficiencies here!

Notes

  • The time needed in your dehydrator or oven will depend on your individual oven, as well as the temperature and humidity levels where you are. If it’s mid winter in Copenhagen, you’ll likely have to dehydrate the full 24 hours. Summer in NZ 12-18 is often enough. Best test - is the taste test! Your almonds should be super crunchy like a roast nut. And delicious.
  • The oven option at 50°C works similar to the dehydrator - drying out the nuts and low temperatures in order to retain all their nutrients, especially our heat sensitive vitamin E. You need the door slightly ajar to let moisture escape, and the fan bake option (if you have it) helps the air to circulate around the nuts and seeds evenly. I always recommend fan bake if your oven has it.
  • The oven option at 100°C is just a quicker option, if you don’t want to have your oven running that long (which isn’t safe if you’re not at home, or with little kids in the house). It’s also much more efficient from a power perspective. Again - taste test is key - once crunchy, you’re done.
  • With all options, I highly recommend making a day (or few hours) of it when you dehydrate/do nuts/seeds. Once a month, take out a bunch of big bowls, soak all the nuts and seeds you’ve got lying around, then either dehydrate/low roast them plain, or add seasonings as above and dehydrate. That way you can have every tray in your oven/dehydrator full, thus maximising the efficiency of your power usage. I’ll do this one a month regularly, with my 9 tray dehydrator- every tray is full, and after the dehydrating marathon, we’ve got jars and jars of nuts, seeds, and flavoured combos like this one, ready for any recipe that calls for nuts or seeds. Definitely worth getting in the habit of - I highly highly recommend it! Especially in winter when your oven/dehydrator can double as a cosy room heater too..
  • This recipe also works brilliant with sunflower seeds and pumpkin seeds (you can order these from our online store here). So feel free to mix up the recipe with what you have on hand or what are your favourites.
  • You can also omit the karengo if you like, although I highly recommend getting some seaweed into your diet, and this is one of the yummiest ways to do so!

Nutrition

Calories: 160kcal | Carbohydrates: 7g | Protein: 7g | Fat: 12g | Sodium: 395mg | Potassium: 183mg | Fiber: 3g | Sugar: 1g | Calcium: 78mg | Iron: 1.2mg