I loved canned wasabi almonds until I read the label. Between the soy oil and the wheat, I gave them up. Here is my version!
- 1 tablespoon (13 g) coconut oil
- 2 cups (290 g) almonds
- 2 tablespoons (28 ml) coconut aminos
- 2 teaspoons wasabi powder
- 2 teaspoons garlic powder
- Salt (optional)
- Preheat oven to 350°F (180°C, or gas mark 4). Put the coconut oil on a shallow baking pan (I used a jelly roll pan and put it in the oven while it heats, to melt the oil).
- When the oil is melted, add the almonds to the tray and stir until the almonds are all evenly coated with the oil. Put them in the oven and set your timer for 5 minutes.
- When the timer beeps, stir your almonds, then put them back in for another 5 minutes.
- Timer beeped again! Pull your almonds out of the oven and add the coconut aminos, stirring very well. A lot of the coconut aminos will puddle on the baking tin. Do not panic. Put your almonds back in the oven.
- Keep roasting your almonds for another 5 minutes, then stir them well. Keep roasting, now stirring every 2 or 3 minutes, until the coconut aminos have mostly dried and the surface of the almonds is just a little tacky. Pull them out.
- Stir together the wasabi and garlic powders and sprinkle evenly over the almonds, stirring as you add it. Keep stirring till the seasonings are evenly distributed. Taste one, decide whether you want a little salt, and add it if you do. Store in an airtight container.
YIELD: 8 servings
Per serving: 230 calories; 20 g fat; 7 g protein; 9 g carbohydrate; 4 g dietary fiber; 5 g net carbs
So much better than that nasty stuff in plastic at the mini-mart. Better tasting, better for you. If you are a hiker or camper, in particular, you will find this a great choice for take-along food. Or keep a Baggie of this in your desk for an afternoon snack at work.
- 1 ½ pounds (710 g) beef round, trimmed
- ½ cup (120 ml) Paleo Worcestershire
- ½ cup (120 ml) coconut aminos
- 2 teaspoons honey
- 1 1/2 teaspoons black pepper
- 2 tablespoons (20 g) chopped onion
- 1 teaspoon red-pepper flakes
- 1 teaspoon liquid smoke flavoring (optional)
- Slice your beef as thinly as possible, parallel to the grain. This is far easier if the meat is partially frozen. Put your meat slices in a big zipper-lock bag.
- Put everything else in your blender or food processor and run until the onion is pulverized. Pour into the bag with the meat. Seal the bag, pressing out the air as you go. Turn and knead the bag to make sure all the slices are completely coated in the marinade. Now throw the bag in the fridge. Let your meat marinate for about 4 to 6 hours.
- Drain the meat slices and lay them flat in a dehydrator. Run it for at least 12 hours, then check the jerky for dryness. It should be dry enough that at the thinnest points it will snap when bent.
- Store in a zipper-lock bag.
YIELD: 24 servings
Per serving: 69 calories; 4 g fat; 6 g protein; 3 g carbohydrate; trace dietary fiber; 3 g net carbs