Savory. Crunchy. Super freakin’ delicious.
Tahini Roasted Almonds are a daily dose of yum in my mouth. They can be a dose of yum in yours, too!
Almonds and tahini are both brilliant sources of calcium. If you’re looking for a nutrient-dense, portable snack, these are the way to go.
My husband and preschooler love Tahini Roasted Almonds, too. I store them in a mason jar on the counter so they’re always handy for a quick snack, meal side, or impromptu picnic. They would be great for packing your kiddo’s bento box!
Aside from calcium, Tahini-Roasted Almonds are good sources of:
Protein (one of the main building blocks of your body)
Unsaturdated fatty acids (promote vitamin absorption, increase energy)
Magnesium (helps with digestion, calms nerves, increases energy)
Potassium (regulates blood pressure, anxiety, metabolism)
Iron (prevents anemia and fatigue)
Fiber (regulates blood sugar and keeps you regular)
Other ways I love to use tahini:
In a salad dressing (oil, vinegar, and tahini)
As a sauce on grains, veggies, and beans
In a smoothie
Spread on toast in lieu of nut butter
1 cup raw almonds
1 T tahini
1.Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
2. In a medium bowl, combine almonds and tahini with a spoon until the almonds are evenly coated.
3. Spread the almonds across the baking sheet evenly. Make sure none are piled on top of each other!
4. Roast in the oven at 375 degrees for 10 minutes, then turn off the oven.
5. Let the almonds to sit in the oven for at least one more hour. This will allow the tahini to dehydrate, leaving you with unsticky almonds. Hurray!
6. Remove the almonds and store in a tightly sealed container for up to two weeks.