Teriyaki is a dynamic flavor where sweet, salty, and a touch of spiciness meet. Soaking the almonds begins the process of sprouting, which wakes up their nutrition and enzymes, making them lighter and more digestible, and dehydrating at low temperatures preserves the precious good stuff. These take a bit of time, but they store well for a nice length of time. I usually double the recipe and stash some in the freezer. Yum!

Yields: 3 cups (12 servings)

INGREDIENTS:

2 cups almonds, soaked in filtered water for 8 hours and drained
2 tablespoons nama shoyu or tamari (gluten-free)
1 tablespoon umeboshi plum vinegar
1 tablespoon maple syrup
1 tablespoon agave nectar
2 teaspoons brown rice vinegar
1/2 teaspoon chili powder
pinch cayenne pepper

PROCEDURE:

Soak almonds in 4 cups filtered water for 8 hours. Drain and rinse. Blot dry with a clean dishtowel.
Toss drained and dried almonds with shoyu, umeboshi plum vinegar, maple, agave, brown rice vinegar, chili powder and a pinch of cayenne pepper. Allow to marinate for 1-3 hours.
Spread in a shallow dish and dehydrate at 112°F or in an oven set on warm with the door slightly ajar for 12-20 hours or until completely dry.

SERVICE

Use as a crunchy topping on salad or veggie dishes, as an appetizer to nibble or simply as a snack.

LEFTOVER STORAGE

Store in a sealed container in a cool dry place for up to 3 weeks or in the freezer for up to 2 months.