Snacks

Roasted almonds with coconut blossom syrup and yeast flakes

Name: Roasted almonds with coconut blossom syrup and yeast flakes
Prep time: 15 min
Total time: 15 min
Yield: For 1 bowl:
Ingredients: 250 g Rapunzel almonds, Europe; 2 tbs Rapunzel sunflower oil mild; 1 ½ tbs Rapunzel coconut blossom syrup; 1 ½ tbs Rapunzel yeast flakes; ½ tbs Rapunzel sea salt iodized

Seraphine Wilhelm

15 Min.

For 1 bowl:

Vegan

Info

Perptime 15 Min.

Ingredients

Portions

250 g European almonds
2 Sunflower oil mild
1 Coconut blossom syrup
1 Yeast flakes
1 Sea salt with iodine

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Preheat the oven to 345 °F/175 °C.

Mix sunflower oil and coconut blossom syrup in a small bowl together and stir in almonds. Sprinkle salt and yeast flakes on top and spread them out evenly on a baking sheet. Bake for about 8-12 min until golden brown, turning frequently. Let cool off and enjoy!

USED RAPUNZEL PRODUCTS

Coconut blossom syrup

European almonds

Sunflower oil mild

Yeast flakes