Gluten Free Pumpkin Pie Roasted Almonds Recipe

by Chrissy and Lauren on October 23rd, 2012


I have a new addiction. It happens to be to these Pumpkin Pie Roasted Almonds.

Pumpkin Pie Roasted Almonds

Pumpkin Pie Roasted Almonds

I…I….I…..just don’t know what to say. They are perfectly crunchy, pleasantly pumpkin-spiced, and they have a great balance between salty and sweet.

These almonds are subtle. They don’t walk into a room and yell obnoxious things, but rather they are comforting and pleasant to be around. This is why I have been keeping a little jar of them with me at all times.

When I’m bored and need something to crunch on, there they are.

When I’m craving something sweet, yep, right by my side.

When I’m needing a pick-me-up or something to hold off the hunger for just a little while longer, I’m prepared.

Plus, if you are like me and are completely obsessed with any and all things pumpkin, these treats might keep you from consuming the following items: 3 pumpkin lattes, a pumpkin glazed scone, and numerous slices of chocolate chip pumpkin bread, throughout the day.

What I’m saying is that you should probably make these. Like now.

 

Pumpkin Pie Roasted Almonds

Print Recipe

Yields 2 cups

Ingredients:

2 cups of raw almonds

1 egg white

1 tsp water

2 Tbsp canned pumpkin puree

1 tsp of vanilla extract

3 Tbsp of maple syrup

2 Tbsp brown sugar

2 tsps ground cinnamon

2 1/2 tsps pumpkin pie spice

dash of nutmeg

3/4 tsp sea salt

1 ½ Tbsp ground flaxseed

 

Directions:

Preheat the oven to 325 degrees.  Line a cookie sheet with parchment paper.

In a small mixing bowl whisk the egg white, water, vanilla, and canned pumpkin, until a little foamy and the pumpkin is fully mixed in. Add the maple syrup, brown sugar, pumpkin pie spice, cinnamon, nutmeg, ½ tsp sea salt and ground flaxseed and whisk to combine.

Place the almonds into a medium bowl and add the spiced mixture. Mix well to coat each almond. Spread the almonds evenly onto the parchment-lined baking sheet. Sprinkle with sea salt (about ¼ tsp).  Bake for 35-40 minutes, stirring halfway through.  Let cool and snack away!

Store in an airtight container. Best consumed within a week, but they will last longer.

 

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Author Information: Chrissy & Lauren, San Diego, CA Recipe/Food Blog: From the Little Yellow Kitchen Website: http://www.fromthelittleyellowkitchen.com/ Email contact: littleyellowkitchen@gmail.com Follow us on Twitter: https://twitter.com/LilYellowKitchn Like us on Facebook: https://www.facebook.com/LittleYellowKitchen

 

Looking for Gluten-free snacks? Try these!

 

 

 

 


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