(a great way to use up that squishy forgotten banana)
Makes approx.14 bite sized clusters
130g whole raw almonds
1 ripe banana
1 tbsp olive oil
1 tsp agave
½ tsp cinnamon
1). Preheat your oven to 180 degrees and line a baking tray with baking parchment.
2). Weigh out 70g of your almonds and finely chop. Set aside.
3). In a medium sized mixing bowl mash your banana using a fork or potato masher. It sometimes helps to use your hands at the start too.
4). Add your chopped almonds, remaining whole almonds, olive oil, honey and cinnamon. Stir until well combined.
5). Drop about a teaspoon of the mix onto the parchment and continue until all the mix is used. Roast for 35-40 mins until your almond clusters have browned and are firm to touch. Allow to cool.
6). Keep in a cool dry place for up to three days.
TOP TIP from Alexandra Dudley: “I always like to know that what I’m snacking on is good for the planet in some way. A handful of almonds are not only a sustainable option; it’s also a nutrient-dense snack that I can eat on the go to help tide me over until my next meal.”
Alexandra Dudley is working with The Almond Board of California to highlight how almond are on a journey to zero waste