PAN TOASTED ALMONDS
Yields 1 Cup
-1 Cup Almonds(raw, whole)
*IN A COLD PAN PUT ALMONDS IN
* PUT FLAME ON LOW & TOAST TILL FRAGRANT & TOSS FREQUENTLY TO AVOID BURNING
*PUT ON SHEET TRAY WITH PARCHMENT/WAX PAPER LET COOL COMPLETELY ROOM TEMP
EGYPTIAN DUKKAH
Yields 1 Cup
-1 Cup Of Assorted Raw Nuts(any of your choice) I Used These
A. Almonds
B. Peanuts
C. Walnuts
D. Hazelnuts
E. Cashews
F. Pistachios
2 TBSP(Tablespoons)White and/or Black Sesame Seed
1 TBSP(Tablespoons)Coriander seed(or ground if you don’t have a spice grinder for seeds)
1 TSP(Teaspoon)Cumin Seed(or ground if you don’t have a spice grinder)
*TOAST ASSORTED NUTS IN COLD PAN TILL FRANGRANT & TOSS FREQUENTLY
*PUT ON SHEET TRAY WITH PARCHMENT/WAX PAPER LET COOK COMPLETELY ROOM TEMP
*TOAST SPICES(ONLY THE SEEDS ONLY THE SEEDS PUT ON SHEET TRAY WITH PARCHMENT/WAX PAPER LET COOL COMPLETELY ROOM TEMP (DO NOT TOAST THE GROUND SPICE)
*USE SPICE GRINDER IF USING SEED
*PUT ALL INGREDIENTS IN BLENDER & PULSE PULSE TILL ALMOST DUST FORM
*CAN PUT IN SOUPS, SALADS, BREADS & MORE
HONEY GRANOLA
Yields 6 Portions
PREHEAT OVEN 325 DEGREES
SHEET TRAY BUTTERED
-2 Cups Rolled Oats
-1/4 Brown Sugar
-1/2 Cup Golden Raisins
-1/3 Cup Almonds(chop & toasted USE SOME OF THE ALREADY TOASTED ALMONDS)
-4 TBSP Unsalted Butter
-4 TBSP Honey
* IN SAUCE PAN MELT BUTTER WITH HONEY ON LOW HEAT
* COMBINE REMAINING INGREDIENTS IN A BOWL
* POUR BUTTER & HONEY OVER OAT MIX & COAT ALL INGREDIENTS WELL
* SPREAD ON ALREADY GREASED SHEET TRAY & PUT IN 325 DEGREE PREHEATED OVEN
* STIR EVERY FIVE MINUTES
* COOK TILL GDB(GOLDEN DELICIOUS & BROWN)15-30 MINUTES
*CAN EAT AS CEREAL
*CAN PUT ON TOP YOGURT
*CAN PUT ON TOP ICE CREAM & MORE
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