Mint & Toasted Almond Drizzle blends flaked almonds toasted to gold with a big handful of fresh mint, a little icing sugar, and sunflower oil into a bright green sauce that dresses up simple desserts and fruit. It takes 25 minutes, most of which is toasting and infusing.
A Drizzle of Deliciousness!
Looking for a secret weapon to elevate your breakfasts and desserts? This vibrant Mint & Toasted Almond Drizzle might sound unusual, but trust me, it’s a game-changer! It adds a pop of fresh, nutty sweetness and gorgeous colour to everything from a warm bowl of porridge to a simple sponge cake. Get ready to drizzle your way to deliciousness!
Ingredients
• 50g (1.76 oz) / 1/2 cup flaked almonds
• 5 tbsp / 75ml sunflower oil
• 1 pinch sea salt
• 15g (0.53 oz) / 1/2 cup fresh mint leaves
• 1 tbsp / 8g (0.28 oz) icing sugar, sifted
Instructions
1. Preheat your oven to 160°C (325°F) / 140°C (275°F) Fan / Gas Mark 3.2. Spread the flaked almonds evenly on a baking tray. Toast for 15–20 minutes, turning halfway through, until they are fragrant and golden brown.3. In a food processor or high-speed blender, combine the toasted almonds, sunflower oil, and sea salt. Blitz until a smooth, nutty paste forms.4. Add the fresh mint leaves and sifted icing sugar to the processor. Blitz again until the mixture is smooth and vibrant green.5. Transfer the drizzle to an airtight container. It can be kept in the fridge for up to one week.
Nutritional Information
• Nutritional NotesThis delicious drizzle is packed with goodness! Almonds provide a fantastic source of Vitamin E and healthy monounsaturated fats, while fresh mint offers a refreshing antioxidant boost. It’s a flavourful way to add nutrients to your favourite treats.
Pro Tips
• For an extra-smooth consistency, allow the toasted almonds to cool completely before blending.
• To keep the green colour exceptionally vibrant, blanch the mint leaves for 10 seconds and shock them in an ice bath before adding to the blender.
• Experiment by swapping the mint for other soft herbs like lemon thyme or tarragon for a unique twist.
• The oil may separate during storage in the fridge; simply give it a good stir before serving.
FAQ
Q: Is this mint and almond drizzle vegan
A: Yes, this recipe is 100% vegan and plant-based. It uses sunflower oil, almonds, mint, and icing sugar, containing no dairy or other animal products.
Q: Can I use a different oil or nut in this recipe
A: Certainly. You can substitute sunflower oil with another neutral oil like rapeseed or a light olive oil. For a different nutty flavour, try using toasted pistachios or walnuts, but be sure to watch them carefully as their toasting time may vary.
Q: How should I store this vegetarian drizzle to keep it fresh
A: Store the drizzle in an airtight container in the fridge for up to one week. The oil may naturally separate during storage; just give it a thorough stir before serving to restore its smooth consistency.
Q: Does this almond drizzle add protein to my meal
A: Yes, it provides a nice boost of plant-based protein and healthy monounsaturated fats from the almonds, making it a more nutritious and satisfying topping for breakfasts and desserts than a simple sugar-based syrup.
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Mint & Toasted Almond Drizzle
Ingredients
Method
- Preheat your oven to 160°C (325°F) / 140°C Fan / Gas Mark 3. 2.
- Spread the flaked almonds evenly on a baking tray. Toast for 15–20 minutes, turning halfway through, until they are fragrant and golden brown. 3.
- In a food processor or high-speed blender, combine the toasted almonds, sunflower oil, and sea salt. Blitz until a smooth, nutty paste forms. 4.
- Add the fresh mint leaves and sifted icing sugar to the processor. Blitz again until the mixture is smooth and vibrant green. 5.
- Transfer the drizzle to an airtight container. It can be kept in the fridge for up to one week.
