Cinnamon and Vanilla Roasted Almonds (Paleo, Vegan)
PALEO II GLUTEN FREE II VEGAN II DAIRY FREE II SOY FREE II SESAME FREE II FISH FREE II EGG FREE II SHELLFISH FREE II NIGHTSHADE FREE
This is such an easy and delicious recipe. I love to eat these nuts just as they are. I’ve also chopped them up and topped porridge or a fruit and coconut yoghurt bowl with. I’ve also used these nuts as a praline for cakes and toppings for trifles, too. You could pop them in a jar and gift them to friends too ( if you don’t eat them all first) sorry not sorry!
However you eat them I hope you love this recipe as much as I did.
Almonds
I just used almonds for this recipe, however feel free to use a variety of nuts for this recipe.
Honey
I used organic honey, or if I can get local honey I much prefer that. If you are vegan just swap the honey for organic maple syrup instead.
Vanilla
I used a whole vanilla pod cut in half lengthways, if you cannot get hold of vanilla pods use extract ( not essence) instead. See picture below for the only brand I use, the quality is incredible.
Cinnamon
Ground cinnamon is best for this recipe. Mixed spice would also be a good choice to use instead.
Ingredients
Once cooked, and cooled the nuts can be stored in a jar for a couple of weeks.
20 mins prep time
Step by Step
Recipe
1 tbsp coconut oil
1 tsp ground cinnamon
1/2 tsp vanilla extract or 1/2 vanilla pod
1/4 cup either honey or maple
2 cups of almonds ( or any other whole nuts)
Method
Preheat the oven to 160°c.
Pop the first 4 ingredients in a saucepan and gently melt.
Add the nuts and mix well to ensure the nuts are evenly coated.
Place in a baking tray and roast inthe oven for 15 minutes in the middle of the oven, stirring a couple of times.
Once cooked, leave to cool completely before attempting to eat them. ( Ive burnt my tongue many times because I just couldn’t wait!
When cooled pop the almonds into a glass jar, they can be kept for a couple of weeks. ( They don’t usually last that long in my household though!)
Variations
You can use any type of nuts for this recipe, cashews, hazelnuts, peanuts, just ensure they are skinned ( blanched first).
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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