• Helen Scott

Salt & Vinegar Almonds


These are simple to prepare, nutritious and incredibly moreish. I soaked my almonds first but you could just use roasted almonds and bake for a shorter time. The balsamic vinegar gives them a nice sweetness, but for a lower sugar or gluten-free alternative, use apple cider vinegar.

What you need:

1 cup soaked raw almonds

1 tablespoon Balsamic vinegar or apple cider vinegar

1/2 teaspoon high mineral salt


Soak your almonds overnight in drinking water. Read why we soak nuts and seeds here. Drain in the morning and pat dry. The almonds in the picture were bought blanched, but you can use those with the skin on.

Mix 1 tablespoon of balsamic vinegar and 1/2 teaspoon salt with the almonds and dehydrate for 12-24 hours, or until dry.

In the absence of a dehydrator, place on a baking tray in the oven on the lowest heat possible and check them every 30 minutes until they appear dry. If there are still moist, they cannot be stored since they will go mouldy. Store in an airtight jar.

Makes 3-4 snack servings.

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