My mom recently gave me a box of these Cinnamon Roasted Almond snack packs.
They are really delicious and not too processed. My mom is the queen of buying premade foods, looking at the ingredients, and figuring out how to recreate them. She often buys premade bean or quinoa salads from specialty stores and then replicates them at home. I thought I would take a page from my mom’s book and try to reproduce these cinnamon roasted almonds without any of the artificial ingredients. The result was incredibly delicious, took less than 10 minutes to make, and made my entire house smell like cinnamon!
Makes 4 snack servings:
1 cup raw whole almonds
½ tablespoon agave
½ teaspoon ground cinnamon
⅛ teaspoon salt
cooking spray or drizzle of Canola oil
1) Preheat oven to 350 degrees.
2) Place almonds in a mixing bowl. Drizzle agave or honey over the almonds. Use a spatula to stir and coat the almonds with agave.
3) Mix in cinnamon and salt and stir a with spatula. Try to make sure the almonds are evenly coated.
4) Spray a cookie sheet with cooking spray, or drizzle with canola oil (spread oil over pan with paper towel). Spread almonds evenly on the pan.
5) Bake for 10 minutes.
6) While still warm, taste the almonds and add a sprinkle of cinnamon if desired. Let cool, and enjoy!
- Almonds have been shown to lower LDL (bad) cholesterol in healthy adults and those with high cholesterol and Diabetes (1).
- Almonds have 6 grams of protein in 1 ounce (or about 23 almonds) and contain160 calories. That’s a great source of vegetarian protein.
- Almonds are higher in protein, fiber, calcium, vitamin E, riboflavin and niacin than any other tree nut.
- One ounce of almonds contains 14% of your daily dose of dietary fiber! Fiber aids in digestion and keeps you feeling fuller longer.
- Buy the raw, unsalted variety of almonds to avoid added calories and unnecessary sodium.
1) Berryman, C.E., Preston, A.G., Karmally, W., Deckelbaum, R.J., Kris-Etherton, P.M. (2011). Effects of almond consumption on the reduction of LDL-cholesterol: a discussion of potential mechanisms and future research directions. Nutrition Reviews, 69 (4), 171-185. doi: 10.1111/j.1753-4887.2011.00383.x.