Almendras activadas con romero y páprika

Activated almonds with rosemary and paprika

(Low carb recipe, original by Martina Slajerova from Keto DIet App)

Nutritional Values ​​(per 1/4 cup serving):

Calories: 215

Total carbs: 7g.; fiber: 3.8g.; net carbs: 3.3g.;

Protein: 7.8 g.; Fat: 19.1 g.

Ingredients (for 8 servings):

2 cups of white almonds (290g)

Note: If you can't find white almonds, you can soak almonds in their shells in boiling water to loosen their shells. You will still have to peel them by hand, but the hot water makes the process easier.

1 teaspoon sea salt

2 cups water (enough to cover the nuts)

1 teaspoon fresh rosemary, chopped

1 1/2 teaspoon paprika (if you can get smoked paprika, even better)

1/2 teaspoon sea salt, to taste

Preparation :

1. Soak the almonds in water and 1 teaspoon of sea salt for 12-14 hours.

2. Preheat the oven (conventional) to 150ºC/300ºF; (fan-assisted) to 130ºC/270ºF. After soaking the almonds, strain them and rinse them with clean water. Pat dry with kitchen paper.

3. Spread the almonds on a baking sheet lined with non-stick paper and sprinkle with rosemary, paprika and 1/2 teaspoon sea salt.

4. Bake for 4-6 hours or until crisp. If this is your first time making these, keep an eye on the process as ovens vary slightly in their cooking times.

It is also possible to dehydrate them at 100ºC for 12-14 hours. Remove from the oven and allow to cool before storing. Store in an airtight container for up to a month.

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