‘The perfect topper to make your salad sing….the tamari (a gluten-free version of soy sauce) and karengo (a seaweed), give the almonds a saltiness which is guaranteed to make even the plainest salad pop. Meanwhile the almonds and sesame have a crunchy creaminess to them that will take your salad from so so side to magical main attraction’, Buffy.
Soak almonds and sesame seeds in a bowl of filtered water overnight. In the morning, rinse and drain well.
Pour in a bowl with the karengo and tamari, stirring to combine well.
Pour onto a dehydrator sheet in a single layer and dry for 12-24 hours at 41°C or until super crunchy and completely dry. Or put on an oven tray, and bake at 50°C fan bake (if available) with the door slightly ajar for the same amount of time. Or at 100°C for 1 hour. See note below .
Note: The oven option at 50°C works similar to the dehydrator – drying out the nuts and low temperatures in order to retain all their nutrients, especially our heat sensitive vitamin E. You need the door slightly ajar to let moisture escape, and the fan bake option (if you have it) helps the air to circulate around the nuts and seeds evenly.