Organic Rosemary Sea Salt Glazed Almonds

Our Rosemary Sea Salt Glazed Almonds are made in-house and are now Organic and Non-GMO Project Verified. A crunchy taste of the mediterranean!

About the Producer:

Left Coast Naturals is an organic food manufacturer and distributor based in Burnaby, BC, distributing nearly 30 brands, 200 bulk foods, and two brands of their own – Hippie Snacks and Left Coast Organics. Left Coast Naturals believes food grown and made right can make a difference, taking care to source ingredients from farmers and partners who support organic agriculture, a healthy planet, and healthy communities. They are the first distributor in North America with an official Non-GMO Policy for all of their products. As a certified B Corporation, Left Coast Naturals strives to use business as a force for good in society.

For more information, please visit Our Farmers & Partners.

Ingredients:

Organic almonds, organic tapioca syrup, water, sea salt, organic dried rosemary, organic cane sugar.

Country of Origin:

Canada/USA

Made In:

Canada

Allergen Information:

Contains almonds. May contain gluten, sesame, milk, soy and other tree nuts.

About the Producer:

For more information, please visit Our Farmers & Partners.

RECIPE: Lemon Olive Oil Cake

Makes 1 cake (standard loaf pan – 8.5″ x 4.5″)

Ingredients:

1 cup almond milk
1 Tbsp lemon zest
4 Tbsp lemon juice (juice from 2-3 lemons)
¾ cup of granulated sugar of choice (coconut sugar, can sugar, etc)
1/3 cup good quality olive oil
2 cups unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt

Lemon Glaze

½ cup organic powdered sugar
1 lemon, juiced

Toppings

½ cup Left Coast Organics Rosemary Sea Salt Glazed Almonds

Method:

Preheat oven to 350 degrees. Line a loaf pan with parchment paper and set aside.
In a small bowl, mix together the almond milk, lemon juice, lemon zest and set aside.
In a larger bowl, mix together the granulated sugar and olive oil. Add the milk and lemon juice mixture and mix well. Add the flour, baking powder, baking soda and salt. Stir to combine. Do not over-mix.
Pour the batter into the loaf pan. Bake for 45 minutes or until a toothpick, when inserted, comes out clean. Cool the loaf for 15 minutes in the pan. Then turn out onto a cooling rack to cool completely.
To make the glaze, combine the juice of a lemon with the powdered sugar. When the loaf is completely cooled, drizzle the lemon glaze onto the loaf. Top with chopped Rosemary Sea Salt Glazed Almonds.