Contributions

Contributions

We had a wonderful “raw”tluck on Friday evening. Although everything was delicious and beautiful, my favourite by far were the almonds with fennel. (Recipe provided by a friend):

Raw Almonds with Fennel

- 2 cups whole, raw almonds
- raw agave syrup
- salt (preferably sea salt)
- fennel seed

Cover the almonds with water and soak them in the refrigerator overnight. Drain.

Spread the almonds on a silpat-lined cookie sheet and put in a 110 degree oven (if you have such a thing; otherwise, a dehydrator)

Put them in the oven and leave them there for an hour or so, or until they’re dry.

Heap the almonds in the middle of the cookie sheet and squirt some agave syrup on them. Using your hands, toss the almonds in the agave syrup. You want enough agave syrup to coat them, but not so much that it pools on the sheet.

Spread the almonds out on the cookie sheet. Now lick all your fingers before washing them. Yum!

Put them in the oven and leave them there for a couple hours, or until the agave has thickened and started to dry on the surface of the almonds.

Crush some fennel seed with some salt. (I probably used a teaspoon of fennel seed and 1/2 tsp. of salt.)

Heap the almonds in the middle of the cookie sheet and squirt some more agave syrup on them. Dump on the fennel mixture. Using your hands, toss the almonds in the agave syrup, fennel and salt. You want enough agave syrup to coat them, but not so much that it pools on the sheet. Spread the almonds out on the cookie sheet. Now lick all your fingers again before washing them. Yum!

Put them back in the oven for a couple of hours. Taste them — if they’re as sweet as you’d like, let them cool to room temperature and serve. Or put them in a sealed container for a couple days.