Activated Almonds with Rosemary & Paprika Salt

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We all know that almonds are a great snack food but did you know they’re a natural painkiller? Just 15 almonds is the same as taking 1 aspirin. They are high in magnesium, potassium and vitamin E.

Nuts have incorrectly been labeled as high-carb food, at least for a keto diet, due to the relatively high total carb count. But did you know that most of the fibre in nuts is insoluble which is the type of fibre that has no calories and does not affect blood sugar? And that even soluble fibre seems to have a beneficial effect on blood sugar regulation? So if it’s not their carb count, why do nuts often stall your progress?

The reason is that nuts are calorie-dense and easy to overindulge. That’s why you should stick to one serving, or even avoid snacking on nuts, especially if you reach a weight loss plateau. I found that portion control is the key to success.

Activating the almonds (soaking and dehydrating or roasting on a really low temperature) will increase their nutritional value as it helps to make them more digestible. Just beware that almonds are often treated with pesticides and that is why you should always buy organic.

Today I toasted the activated almonds in a simple rosemary and paprika salt coating. They stay crunchy in a jar for weeks too!

19 hours, 50 minutes

Hands-on 10 minutes Overall 18-20 hours

Nutritional values (per serving, ¹/₄ cup)

Macronutrient ratio: Calories from carbs (6%), protein (14%), fat (80%)

Ingredients (makes 8 servings)

• 2 cups blanched almonds (290 g/ 10.2 oz)
• 1 tsp sea salt to soak
• 2 cups water (enough to cover the nuts)
• 2 tsp fresh rosemary, chopped
• 1 ¹/₂ tsp paprika
• ¹/₂ tsp sea salt, or to taste

Instructions

1. Soak the nuts in water and 1 teaspoon of salt for 12 – 14 hours.
2. Preheat the oven to 150 °C/ 300 °F (conventional) or 130 °C/ 270 °F (fan assisted). After soaking, drain the almonds in a sieve and rinse with clean water. Dry on a paper towel.
   
3. Add to baking tray and toss with the rosemary, paprika and ¹/₂ tsp of salt.
   
4. Roast in the oven for 6 hours until crunchy. Option to use a dehydrator (120 °C/ 250 °F for 12 – 14 hours). Remove from the oven and allow to cool before storing. Store in an airtight container or sealable jar for up to a month.

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