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These Australian grown and processed Raw Almonds are insecticide-free and non-GMO. The whole nuts, which have not had the brown outer skin removed, have a fresh sweet nutty flavour and aroma, with a crisp crunchy texture.

Almonds are a scrumptious natural snack and are wonderful in raw foods, baking, sweet and savoury recipes.

These raw almonds can be activated, used to make dairy-free nut mylk, or ground for almond meal and butter – wonderful for vegans and in raw food recipes.

How to Use:

Insecticide Free Raw Almonds are a delectable snack on their own or in a trail mix – with dried fruit and seeds. Add chopped almonds to muesli, porridge, smoothies or acai bowls. Activate raw nuts by soaking in water for 12 hours, before slowly dehydrating at very low heat. Soaked nuts are great for dairy-free fresh mixed nut mylk – just drain, blend with 6 parts water (optional: add a little honey or coconut nectar and/or a pinch of pink salt), then strain through a clean cloth. Nut mylk will keep for several days refrigerated in an airtight jar.

Almonds can also be ground to a flour or ‘meal’, perfect for baking and adding to LSA mix. Grind to a paste for scrumptious fresh nut butter. For a little variety everyone will love – add some coconut flakes or a few cacao nibs before blending nut butter. Ground almonds are also great in pesto, dips and as a base for sauces; use it to replace peanuts in satay sauce. Toss almonds – raw or toasted – over salads, or add to stir-fries and curries.

Almonds are a delicious addition to raw energy balls or baked bread, muffins, cakes, biscuits and desserts. A tasty and convenient natural addition to the pantry.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended.

Shelf Life:

Up to 12 months when stored as above. See Best Before date.

Please contact your local store to check availability.  Not available in all stores.  Images for illustrative purposes only.