Although eating nuts uncooked preserves their omega oils, sometimes we need an alternative to sugary snacks that provides just the right amount of sweet and baked flavour, to satisfy a niggling urge for sweetness, but not feed into craving cycles. Almonds have shown to help reduce sugar cravings and also supply oils, soluble fibre and minerals that help balance blood sugar, not upset it. Using coconut sugar to sweeten offers a lower glycaemic surge (blood sugar doesn’t spike) and the cinnamon tells our brains we have had something sweet without raising blood sugar levels – in fact, it mimics insulin and helps move sugar into cells to be used as energy. A predominant flavour of spice rather than sugar helps to remind our palette to be interested in a multitude of flavours, not just the sweet!
Prep time: 10 minutes
Cooking time: 15-20 minutes
- 500g/1lb/3½ cups almonds
- 1 egg white
- 2 tsp coconut sugar
- Zest of 1 orange
- 3 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp nutmeg
- Pinch of sea salt
- Preheat oven to 180°c/350°F/gas mark 4
- Line a baking tray with parchment paper
- In a bowl whisk the egg white to stiff peaks, adding the coconut sugar gradually whilst whisking.
- Add the almonds, spices, salt and zest to the egg white mix and stir to evenly coat the almonds with the egg mixture.
- Roast in the oven for 15 to 20 minutes stirring every 5 minutes so that the almonds don’t stick together.
- Allow to cool for 15 minutes before serving. You can store the roasted almonds in an airtight jar for a couple of weeks.