Of which 2.1 g sugars and 1.7 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin E (almond) · Magnesium (almond) · Unsaturated fat (olive oil)
Allergens tree nuts
Roasted almonds with rosemary and sea salt
Toasted almonds to take with you when hunger strikes.
Ingredients
- 1 cup raw almonds (140 g / 5 oz)
- 1 tsp olive oil (5 g)
- 1 tbsp fresh rosemary, chopped (3 g)
- sea salt, to taste
Method
- Toss the raw almonds with the olive oil, chopped rosemary and a pinch of sea salt.
- Spread them in a single layer on a baking sheet.
The full method (4 steps), Rico's tip, the variations and storage are in the ebook “Vegan”. The English edition is coming soon.
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