Being healthy gets boring. Good for you if every kale salad with salmon, or whole wheat toast with nut butter is just the highlight of your day, but for me, I need variety.
Don’t get me wrong, I love making healthy decisions, I can really feel it affect my body. Something fresh and energizing sits light and comfortable in the stomach versus how the box of donuts in the breakroom feels.
That being said, I’m huge into nuts as a protein-snack throughout the day. But not just noshing some sad, plain things, oh no. This batch of almonds is reminiscent of a tea party in the mouth: tossed in delicate dried lavender and fresh lemon zest.
I love these so much because the maple helps form a candied shell on the almonds that makes them addictive. I’m huge into the zestiness of lemon and the floral headiness of lavender, too, and all the layers of flavor they contribute.
I kept these stocked in the pantry for a while and they made a nourishing nibble throughout the days!
Makes 1-1/2 cup
1-1/2c whole raw almonds
1tbsp maple syrup
1tsp lemon juice
Zest of 1 lemon
1tsp dried lavender
1/4tsp salt
Preheat the oven to 300 degrees and line a medium baking sheet with parchment paper. Whisk together the maple syrup and lemon juice in a medium bowl.
Use a coffee grinder or mortar and pestle to grind the lavender. You are looking to make it more fine but with some chunks. Combine this with the lemon zest and salt.
Toss the almonds in the wet ingredients then add in the dry and give everything a good toss. Spread into a single layer on the prepared baking sheet and roast 25-30min, without stirring, until browned and caramelized. Let cool completely in the pan. Store up to 5 days at room temperature.
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