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Teriyaki Almonds

For a savory and healthy snack, a delicious variation on sprouted, dehydrated almonds.

Course Side Dish, Snack

  • 10 cups raw almonds soaked and dehydrated at 105 F approx. 6 hours
  • 1/2 cup chopped dates soaked and drained
  • 2/3 cup Bragg Liquid Aminos
  • 2 tbsp agave
  • 1 tsp garlic powder
  • 1 tsp cayenne
  • 2 tsp prepared brown mustard

  1. Blend all ingredients except the almonds in a high-powered blender on high until smooth.

  2. Pour into a bowl, add the almonds, and stir well.

  3. Let the mixture sit for an hour to allow the nuts to absorb the liquid, then stir again.

  4. Spread the nuts on Teflex sheets in a dehydrator, dry at 105 F for about 16 hours.

  5. Place the nuts on mesh sheets, and dry again until crunchy (about 10 hours).