Salt and Teriyaki Almonds
I made Robyn’s Teriyaki Almonds for the first time this week, and they are awesome!!! but both my daughter and I had the same reaction when we first tasted them: whoa they’re salty. Followed the recipe exactly (yes, I used raw absolutely positively unpasteurized almonds, soaked overnight). Maybe my taste buds have changed since doing green smoothies and I no longer can handle a strong salty taste. Is there another way to make these, another flavor perhaps, that isn’t so salty? (aside from the candied almonds) And — just asking — how is it possible that all the nutrients, enzymes etc. aren’t baked right out of those suckers after drying them out for nearly 36 hours?!? That I REALLY don’t get.
I use low-sodium tamari. I followed the recipe exactly the first time, but now just do my own thing. I cover mine in tamari, 2 cloves garlic, minced, a pinch of cayenne, and a squeeze of agave. They’re not killed by the drying time because you’re keeping the temp to under 116 degrees. That’s the temperature at which most foods begin to “cook” and therefore kill enzymes.
Nothing really “salty” in them. The Braggs Liquid Aminos is actually way lower in sodium than even lite soy sauce, and I think that is what you are actually tasting as “salty”. Just my opinion though.
Add more almonds next time.
It’s hard to account for every variable in raw recipes, because natural foods vary widely. For instance, if you’re using small almonds versus large ones. But if I think the almonds look too “saucy,” I add more almonds.
Also, it’s not the 36 hours, it’s the drying TEMPERATURE. Enzymes are preserved below 116 degrees.
please give me the recipe for teriyaki raw almonds. thank you!