Details
15 min
vegan
(BerlinKitchen)
Method
Preheat the oven to 345 °F/175 °C.
Mix sunflower oil and coconut blossom syrup in a small bowl together and stir in almonds. Sprinkle salt and yeast flakes on top and spread them out evenly on a baking sheet. Bake for about 8-12 min until golden brown, turning frequently. Let cool off and enjoy!
Ingredients
- 250 g Rapunzel almonds, Europe
- 2 tbs Rapunzel sunflower oil mild
- 1 ½ tbs Rapunzel coconut blossom syrup
- 1 ½ tbs Rapunzel yeast flakes
- ½ tbs Rapunzel sea salt iodized
