DIY Roasted Almonds and Pepitas

January 18, 2017 by Gwen Eager EnglishSnacks

Serves: 4 Cups

Use Organic:

  • 3 cups almonds
  • 1 cup pepitas
  • 3 Tablespoons olive oil
  • 2 Tablespoons coconut aminos
  • 1 Tablespoon honey
  • ½ teaspoon sea salt
  • ½ teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. Whisk together olive oil, salt, spices, honey and coconut aminos.
  3. Toss almonds and pepitas in mixture so that they are well coated.
  4. Spread almonds and pepitas in a single layer on a cookie sheet and bake for 10 minutes.
  5. Let cool completely and store in a zip lock bag in the refrigerator for up to two weeks or in the freezer for one month.
  6. Use as a quick snack, or toss on top of salads.

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