I like fresh almonds, but I LOVE tamari almonds! It only recently occurred to me how ridiculously easy making raw tamari almonds will be. This is not really a recipe, more of a 'how-to,' and a very easy how-to at that. This is a great, healthy snack to have around - but I promise it won't stick around for long, because it's so delicious.
4 cups of raw almonds
1/4 cup of nama shoyu (or other soy sauce product - Bragg's Liquid Aminos, Tamari, etc.)
1. Soak almonds for 12 hours to remove the enzyme inhibitor, phytic acid, and improve digestion and nutrient absorption.
2. Drain almonds and rinse well.
3. Place almonds in a bowl and add nama shoyu. Stir well and allow to marinate for at least 30 minutes, stirring often. I did this in a container with a lid and shook the almonds to coat.
4. Drain the excess nama shoyu and place the almonds on a deyhdrator tray. Dehydrate at 105 degrees for at least 24 hours, or until very crunchy.