2 c raw almonds
1 tsp extra-virgin olive oil
½ tsp maple syrup
¼ tsp sea salt
1 tsp cinnamon
¼ tsp ground ginger
1. Preheat oven to 350°.
2. Toss almonds with olive oil, maple syrup, salt, cinnamon, and ginger until evenly coated. Spread evenly on a sheet pan.
3. Bake for 7 to 10 minutes, until aromatic and slightly browned. You’ll know they’re done when you can smell them. Almonds will become crispy as they cool.
Variations: To 2 cups of toasted almonds, add 1 tablespoon dark chocolate chips, ¼ cup dried cherries, and ¼ cup pumpkin seeds. For a more savory flavor, swap out cinnamon and ginger for ¼ teaspoon each of dried rosemary, sage, and thyme.
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright 2009 by Rebecca Katz with Mat Edelson, Celestial Arts, a division of the Crown Publishing Group, Berkeley, CA
Per serving: 220 Calories, 7 g Protein, 8 g Carbohydrates, 5 g Fiber, 18 g Total fat (1 g sat, 12 g mono, 4 g poly), 37 mg Sodium, **** Biotin, *** Vitamin E, ** Vitamin B2 (riboflavin)