Tamari Ginger Almonds
Tamari Ginger Almonds
Servings Prep Time
2 1/2cups 15minutes
Passive Time
48hours
Servings Prep Time
2 1/2cups 15minutes
Passive Time
48hours
Ingredients
Instructions
  1. Soak and sprout the almonds in water overnight. Drain and rinse well. Lay almonds on a flat surface and air dry for 1 hour.
  2. Using a food processor or a high-speed blender, process the medjool dates, tamari, garlic, and ginger on high until it becomes a paste.
  3. In a medium bowl toss the almonds and paste together until they are well coated.
  4. Using a dehydrator grid with a teflex sheet, spread the almonds in one layer making sure there is space between each almond.
  5. Dehydrate almonds at 145°F for 1 hour. Reduce heat to 115°F and continue to dehydrate for 48 hours, turning over halfway through. Let cool before removing from sheet.
  6. Refrigerate to keep fresh longer.
Recipe Notes

Recipe by Laurie Kerkinni for www.culinarybutterfly.com

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