This recipe is easy to do, and can be a wonderful all year snack or part of the festive treat table. It can also be nicely packed up as a hostess gift or a healthy holiday offering.

3 Cups unroasted whole Almonds

1/4 Cup Maple Syrup

2 Teaspoons Non-hydrogenated Coconut Oil

2 Teaspoons Organic Teriyaki Sauce (or Tamari/Soya Sauce)

1/8 Teaspoon Curry Powder

1/8 Teaspoon Ground Cayenne Pepper

1/8 Teaspoon Ground Cumin

1/4 Teaspoon Garam Masala Powder

1/2 Teaspoon Ground Tumeric

1/2 Teaspoon Himalayan Sea Salt

1 1/2 Tablespoon of Salba (white premium Chia)

1/2 Tablespoon Roasted Sesame Seeds (or can substitute another 1/2 Tablespoon of Salba if you want)

Preheat oven to 350F. Place almonds in a medium sized mixing bowl. In another small bowl add melted coconut oil, maple syrup and teriyaki. In another small bowl add spices (Curry, Cayenne, Cumin, Tumeric, Garam Masala and Salt) together and mix.  Take ‘wet’ maple syrup mixture and cover almonds. Mix until all covered. Then sprinkle the spice mixture on top of the almonds, while continuing to stir. Make sure all spices are worked into the almonds. Place almond mixture on a cookie sheet (make sure that you use one that you won’t need for cookies after – as the spices may stain the sheet) and bake for 20 minutes on medium rack. Halfway through, take out of oven and use a spatula to mix and flip them over. Once removed from oven, place in a bowl to cool (with all ‘sauce’). Stir in the Salba (and the optional sesame seeds) and cover the almonds. Stir nuts while cooling  every 15 minutes so they don’t stick together.