AIR FRYER ROASTED ALMONDS
Roasted and salted almonds in the air fryer. Store in an airtight container to preserve freshness.
Provided by Paul Tannos
Categories Appetizers and Snacks Nuts and Seeds
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an air fryer to 325 to 350 degrees F (165 to 175 degrees C) according to manufacturer's instructions. Line a baking sheet with aluminum foil.
- Combine water and 3/4 teaspoon pink salt in a small shot glass; stir until salt is mostly dissolved.
- Place almonds in a medium ceramic or stainless mixing bowl and pour salt water over top; stir until coated. Spread almonds evenly on the prepared baking sheet.
- Bake in the preheated air fryer for 6 to 7 minutes. Remove baking sheet, stir almonds, and return to the air fryer; bake until almonds turn brown inside, 5 to 6 minutes more.
- Transfer almonds back to the mixing bowl, add olive oil and salt, and stir until completely coated. Allow to cool before serving, either in the bowl or spread out on the counter.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 7 g, Fat 19.7 g, Fiber 4.2 g, Protein 7.5 g, SaturatedFat 1.6 g, Sodium 218.4 mg, Sugar 1.7 g
HOMEMADE OAT FLAKES CEREAL
If you are looking for a gluten-free cereal, this is for you. I like the addition of almond flour to add another flavor profile to the flakes, but you could also try other gluten-free flours, like amaranth or sorghum, for a different flavor outcome.
Provided by Carla Hall
Categories main-dish
Time 2h30m
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and lightly spray with oil.
- Put the rolled oats in a food processor and pulse to finely grind into oat flour.
- Whisk together the oat flour, almond flour, brown rice flour, light brown sugar and salt in a medium bowl. Mix the vanilla with the water in a liquid measuring cup, then slowly pour the liquid in a stream into the flour mixture, stirring constantly, until it becomes a pourable batter (like a thin pancake batter); add more or less water as necessary. Pour the batter onto the prepared baking sheet, then use an offset spatula to spread the batter evenly all the way to the edges, smoothing the top so that it is quite thin (you can also use a rolling pin and roll the batter out between two sheets of parchment paper). It should be no more than 1/4 inch thick.
- Bake until the top is dry and begins to crack, 15 to 18 minutes. Let cool until it is cool enough to handle, 10 to 15 minutes. Reduce the oven temperature to 250 degrees F.
- Break the baked layer into 1/2- to 1-inch pieces. Spread the broken pieces evenly on the same baking sheet. Bake, stirring halfway through and redistributing on the baking sheet, until the flakes are dried and crisp, 45 to 50 minutes. Allow to cool completely. The cereal can be stored in an airtight container at room temperature for up to 2 weeks.
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