Caveman Cuisine: Maple Cinnamon Almonds

A touch of cinnamon and maple syrup adds subtle sweetness to the gently warmed almonds.


12oz raw natural almonds
2 tbsp real maple syrup
2 tsp cinnamon
1 tsp light olive oil
2 tbsp sea salt
1 quart filtered water


To reduce the lectin content of the almonds, warm 1 quart of filtered water and mix in sea salt.  Add almonds and cover.  Let sit overnight.  The next day, rinse the almonds until the water runs clear.

In a medium bowl, thoroughly combine almonds, olive oil, maple syrup, and cinnamon. 

Spread the almonds out on a baking sheet and place in an oven pre-heated to 250 degrees.  Stir the almonds frequently, and only cook long enough to dry (approx 20 min.)  Remove from the oven and let the almonds cool before storing in the fridge or freezer.

Yield: 12 1oz servings
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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