Mediterranean almonds
Ingredients
- 2 egg whites
- 4 tbsp. (approx. 60 ml) tomato purée
- 2 tbsp. olive oil
- 2 tsp. grated lemon rind
- 1 tsp. powdered paprika
- 1 /2 tsp. powdered garlic
- A pinch of ground cayenne pepper
- 250 g whole almonds
- 2 tsp. coarse-grained salt
- 1 /2 tsp. ground cumin
Method:
1. Pre-heat the oven to 110°C and line a baking tray with greaseproof paper.
2. Beat the egg whites with the tomato purée until a smooth consistency is achieved.
3. Add 1 tbsp. olive oil, the grated lemon rind, powdered paprika, powdered garlic and cayenne pepper, and mix.
4. Add the almonds to the mixture and stir until all almonds are coated with the egg whites.
5. Place the almonds on the baking tray and bake in an oven for an hour, turning them every 15 minutes.
6. The almonds will be done in an hour and may then be removed from the oven. After allowing the almonds to cool for a short period, they are sprinkled with olive oil and seasoned with salt and cumin.
Nutritions
- Carbs
- 2 g
- 1 %
- Fats
- 21 g
- 30 %
- Protein
- 7 g
- 14 %
- Kcal
- 220
- 11 %
- Sat. fat
- 2 g
- 10 %