Almonds
Almonds are crisp, buttery nuts that add crunch and richness to both savory and sweet dishes. Chop for salads and bowls, blend into sauces and pestos, fold into bakes and granola, or grind into almond meal and butter. Their mild flavor makes them a versatile upgrade for texture and nutrition.
Nutrition
Per 2 tablespoons chopped (~14 g) / 1 oz (~28 g) roughly:
✓ ~80–165 kcal for lasting energy;
✓ ~7–14 g healthy fats (mostly unsaturated);
✓ ~3–6 g plant protein;
✓ ~1–3 g fiber;
✓ Vitamin E, magnesium, and small amounts of iron and calcium.
Almonds are nutrient-dense - small portions add crunch, flavor, and key micronutrients.
Health Benefits
Unsaturated fats and Vitamin E support heart-friendly eating patterns and everyday antioxidant defenses. Protein and fiber contribute to satiety, helping plant-forward meals feel more satisfying. Their gentle flavor makes it easy to boost nutrition without overpowering a dish.
Forms & Uses
Whole / slivered / sliced: Best for toppings, trail mixes, granola, and visible texture in salads and bakes.
Almond meal/flour: Finely ground almonds for tender cookies, cakes, crusts, and coatings. Adds moisture and a delicate crumb.
Almond butter: Smooth, rich spread that blends into sauces, dressings, smoothies, and desserts.
Roasted vs. raw: Roasted bring deeper, toasty flavor and extra crunch; raw are milder and great for blending.
How to Prepare
- Toast (recommended): Dry-skillet over medium heat or bake at 175°C/350°F for 5–8 minutes, stirring once, until fragrant. Cool before using.
- Chop or slice: Sprinkle over bowls, salads, roasted veg, and pastas for crunch.
- Blend: Make pesto/creamy sauces with almonds, lemon, garlic, herbs, and olive oil; or blitz into smoothies for body.
- Coat & bake: Pulse to coarse crumbs and mix with spices to crust tofu/veg before baking or pan-searing.
- Sweet uses: Fold into granola, cookies, brownies, bars, and crumble toppings.
Flavor Pairings
Lemon or orange, garlic, herbs (parsley, basil, rosemary), chili, cinnamon, cardamom, cocoa, coffee, vanilla, maple, berries, cherries, apples, and chocolate. Excellent with greens, grains, and roasted vegetables.
Allergy Note
Almonds are tree nuts. Avoid if allergic. Sunflower or pumpkin seeds are good substitutes in many sauces and toppings.
Storage
Whole/sliced/slivered: Store airtight in a cool, dark place; for longest freshness, refrigerate (nut oils can turn rancid at warm room temps).
Almond meal/flour & butter: Keep airtight in the fridge for best flavor and to protect delicate oils. Use a dry spoon for flour.
Can You Freeze Almonds?
Yes. Freeze airtight for several months to preserve aroma and prevent rancidity. Thaw sealed to avoid condensation; toast briefly to refresh crunch if desired.
What Do We Use?
At DAREBEETS, we keep unsalted almonds in several forms - whole for snacks and salads, sliced/slivered for easy sprinkling, and almond meal for coatings and bakes. We toast small batches to boost flavor, blend some into creamy herb sauces, and use almond butter when we want instant richness in dressings, smoothies, and desserts.
