Cinnamon and vanilla roasted almonds

Soy FreeMeal Type: Sides & appetisersGluten freePaleoVeganDairy free

15 Jun

PALEO II GLUTEN FREE II VEGAN II DAIRY FREE II SOY FREE II SESAME 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.

sweet roasted nuts by kam sokhi allergy chef

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

roasted nuts recipe by kam sokhi allergy chef

heal;thy roasted nuts by kam sokhi allergy chef

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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Hi there, I am Kam and I create delicious allergy friendly recipes for health conscious people like you, so you can find joy & happiness in food again.

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