Description
This spice blend is one that we are use all the time in our home. We especially enjoy it on roast vegetables. It has such wonderful color and adds a bloom of flavor to our meals. We love to use it to coat almonds in our salads or on top of hummus. Notably, these do have turmeric in them so don’t grab with your hands unless you are ok with turmeric fingers!
Ingredients
Scale
- 2 cups raw almonds with skin off
- 1 tbsp sesame seeds (optional)
- 1 tsp slightly crushed fennel seeds adjust to taste
- 1/2 tsp garam masala
- 1 tbsp turmeric powder
- 1 tsp coriander
- 1 tsp cumin powder
- 2 tbsp finely chopped cilantro (optional)
- 1/2 tsp dry ginger powder
- 1 inch diced piece jalapeño (can omit)
- adjust salt to your personal taste
- 1 tsp olive oil
Instructions
- Grate the ginger or finely dice.
- Finely cut up the cilantro.
- Combine all the spices to make the blend (hold off adding the almonds).
- Coat the almonds lightly in olive oil (does not need to be too much) or moisten with a water/flax mixture (1 tbsp water with 3 tsp flax). Drop the almonds into the spice mix and shift around.
- Remove the almonds and place into the oven at 325 degrees F for 10-15 minutes until lightly toasted.
- You can do this at a lower heat or in a dehydrator. Cook at lower temps like 110F for several hours and test for when it tastes good to you. You can also add some soy sauce to this recipe as well.
- Let it cool and use it as a topping on hummus or salads or as a snack.
- It can keep up to a week in the fridge.