Thursday, May 6, 2010

Toasted Nuts with Rosemary

egg replacer for 1 egg white
1 t dried rosemary, crushed
1/8 t ground pepper
1/2 t Celtic salt
3 cups almonds (soaked overnight and dehydrated, if possible)

Preheat oven to 350 degrees. Lightly coat 19x9x2-inch pan with olive oil. In a medium bowl, lightly mix together the egg replacer, rosemary, pepper, and salt, beating with the fork until combined. Add the nuts and toss to coat.

Spread nut mixture in an even layer in the prepared pan. Bake for 15-20 minues or until golden brown, stirring once.

Remove nuts from pan and set aside to cool. Break up any large pieces. Store in an airtight container in freezer up to 1 month. Makes about 3 cups.

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