Rating5/5 (from 1 ratings)5
YieldServes 4 (roughly)
1 cup almonds (soaked 2 days)
1 slice of pineapple
¼ cup pineapple juice, adjusted for sweetness
2 tablespoons chickpea or mellow white miso
2 dates (soaked)
2 cloves garlic
¼ teaspoon cayenne pepper, adjusted for spiciness
1. In a food processor, process all of the above ingredients except for almonds. After draining and rinsing your almonds, shake off excess water. Put in a bowl and coat with this mixture. Place almonds and gooey juice onto a Teflex sheet in your dehydrator. Dehydrate for
2. After draining and rinsing your almonds, shake off excess water. Put in a bowl and coat with this mixture. Place almonds and gooey juice onto a Teflex sheet in your dehydrator. Dehydrate for
3. Place almonds and gooey juice onto a Teflex sheet in your dehydrator. Dehydrate for at least 1 day – if they last that long :)
These measurements are estimates… but fairly accurate. If you want spicier almonds, then put less of the pineapple ring in. I’d start with a 1/4 of the ring and add from there. Use more cayenne if that’s what you like ;)
Carrie6292's ThoughtsBy carrie6292
These almonds are sweet & spicy!
When craving Chinese Food, this is what I make :)
I love the Teriyaki flavoring!
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