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
Instructions
  1. Soak almonds in water overnight. Drain and rinse well. Lay almonds on a flat surface and air dry for 1 hour.
  2. Blend 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 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. 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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