If you’re craving some “zest” in your diet, but don’t want the carbs, try making some spiced almonds. A ¼ cup serving has only five grams of carbs, and three of them are fiber, leaving you with just two grams you have to “count”. Almonds are also rich in vitamin E, manganese, biotin, copper, magnesium, molybdenum, riboflavin and phosphorus. And did you know that the almond we think of as a nut is technically the seed of the fruit of the almond tree. Like its cousins, the peach, cherry, and apricot trees, the almond tree bears fruits with the seeds (or pits) inside. Spice them up with the recipe below and you’ve got a tasty treat that is really good for you!
2 cups whole, unsalted almonds
1 tsp cumin
¼ tsp garlic powder
¼ tsp cayenne pepper
½ tsp salt
1 TBS coconut oil
¼ tsp hot pepper sauce (optional)
Preheat oven to 325 degrees. Spread the almonds on an ungreased, shallow baking pan. Roast the almonds for about 5-7 minutes, turning once. Watch closely to make sure they don’t burn. Roasting is not required, but it does enhance the flavor of the almonds.
In a small bowl, mix together the dry spices. Melt the coconut oil in a skillet over medium heat. Stir in the spices and mix well, about 30 seconds. Add the almonds and mix well, stirring frequently until the spices are evenly distributed. Cook just a few minutes until the nuts are warm. Add the hot pepper sauce if desired. Remove from heat and allow to cool before serving.