This is a little snack that I loved! These spicy almonds and walnuts are a treat to bite into all day long or as an aperitif. It’s so much healthier than what we’re used to eating too much.
This recipe is linked to several discoveries. First of all, I had the pleasure of receiving a book from NaturaSense. I chose to focus on raw food. I confess my total ignorance on the subject. So much so that I hadn’t thought for a second that it was better to have a dehydrator for cooking raw. So I had to borrow one and tested. If I found raw cooking very interesting, creative and enriching, on the other hand, I was not madly thrilled by the device. It’s long, very long and above all noisy. Well, I know there are also great dehydrators, but these are very expensive. So, I think I’m going to stay in my oven. It works very well too (here).
I chose to prepare almonds and spiced walnuts. I was sure these little things would be delicious. As a result, I did not hesitate to double the quantities even before having tasted.
The first step in the recipe is the soaking of almonds and walnuts. This way of doing things challenged me and I therefore looked for the reasons. There are very good explanations here. I discovered that oilseeds contain anti-nutrients, which are not very digestible, but which disappear when the seed germinates. As a result, when we soak walnuts, almonds or even sunflower or pumpkin seeds…, we make them much more digestible. Which is important if you consume a lot of it. Afterwards, either we eat them right away, or we dry them again to keep them.
For my recipe, once the almonds and walnuts are soaked, they are dried, then coated with a mixture of maple syrup, smoked paprika, chili and salt. And there, towards the dehydrator (or failing that, the oven).
The result is delicious. Walnuts and almonds are all shiny and deliciously fragrant. Hard to stop eating it. It’s a real crush.
I doubled the quantities, but it was not enough, because they disappeared way too quickly. I have to do it again. But this time, it will be in the oven…
Spiced almonds and walnuts, maple syrup, smoked paprika and chilli:
100 g walnuts
3 tbsp maple syrup
1 heaped tsp smoked paprika
1 tsp chilli powder
flower of salt
Soak the almonds in water for 12 hours, and the walnuts for 4 hours.
At the end of this time, drain them and let them dry on a dry cloth.
Mix the maple syrup, smoked paprika, chilli and fleur de sel.
Add walnuts and almonds and mix.
Place on a sheet of parchment paper and dry for at least 12 hours in the dehydrator. They should be crunchy. Stir occasionally.
In the oven, they can be dried at 80°C for a few hours, about 6/7 for almonds, a little less for walnuts. Stir (and taste) occasionally.
To finish: I advise you to double, triple, quadruple… the quantities!
If we want to stay on raw, we will use the oven at 45°C.
80°C, seems to me a good compromise of time. It will be enough to put them on overnight. For those in a hurry, you can certainly go up to 100°C and reduce the time a little more. I will add more precise durations when I test.
For information, the consumption of an oven, at these temperatures is of the order of a few tens of cents, therefore, almost nothing compared to the cost of raw materials.
You can imagine other marinades, with honey, soy sauce, other spices like curry… Anything is possible.
Personally, I love the smoky taste of paprika so much that I’d happily stick with this version.
You can also vary the seeds. Cashews, pecans, peanuts, sunflower seeds… will be perfect.
Horn: The madmen of the boxes