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–+ servings
Mint & Toasted Almond Drizzle – vegetarian recipe
Stav Kogan

Mint & Toasted Almond Drizzle

A vibrant, game-changing drizzle that adds a pop of fresh, nutty sweetness and gorgeous colour to everything from a warm bowl of porridge to a simple sponge cake.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 serving
Calories: 232
Ingredients Method Nutrition

Ingredients
  

  • 50g (1.76 oz) / 1/2 cup flaked almonds
  • 5 tbsp (75 ml) sunflower oil
  • 1 pinch sea salt
  • 15g (0.53 oz) / 1/2 cup fresh mint leaves
  • 1 tbsp (8 g / 0.28 oz) icing sugar, sifted
  • 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.

Method
 

  1. Preheat your oven to 160°C (325°F) / 140°C Fan / Gas Mark 3. 2.
  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.
  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.
  4. Add the fresh mint leaves and sifted icing sugar to the processor. Blitz again until the mixture is smooth and vibrant green. 5.
  5. Transfer the drizzle to an airtight container. It can be kept in the fridge for up to one week.

Nutrition

Calories: 232kcalCarbohydrates: 5.1gProtein: 2.9gFat: 23.3g

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