National Celiac Awareness Month, Day 23: Vegan and Gluten-Free Warm Almonds and Olives

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Your next party is brought to you by National Celiac Awareness Month! Well, ok, we won’t go that far, but you know you go to those house parties and the host or hostess seems to entertain so effortlessly? Well we are going to help you become that host! This little dish is so elegant, yet so effortless. We pulled it from our new favorite cookbook, the I love Trader Joe’s cookbook.

If you are not near a Trader Joe’s, you may not be able to get the Trader Joe’s Greek Olive Medley mentioned in the recipe, but not to worry! Just pick out a few of your favorite olives. For a Greek feel, add some kalamata olives.

Vegan and Gluten Free Warm Almonds and Olives

Yield: Serves 4 to 6

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Ingredients:

  • 2 (10-ounce) containers Trader Joe’s Greek Olive Medley, drained
  • 1 cup dry-roasted (salted or unsalted) almonds
  • 3 tablespoons olive oil
  • Several long swaths of orange and/or lemon peel (pared from fruit with a vegetable peeler or channel knife)
  • Several sprigs of rosemary

Preheat oven to 375°F. In an ovenproof baking dish, combine the olives, almonds, olive oil, and all but one of the orange or lemon peel swaths and rosemary sprigs. Place the baking dish in the oven and heat until warm, 10 to 15 minutes. If the citrus peel and rosemary look too charred, replace with the reserved ones. Serves: 4 to 6 Prep Time: 5 minutes Cooking Time: 10 to 15 minutes

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 The Happy Gluten-Free Vegan is always free, always reader-supported. Your tips via CashApp, Venmo, or Paypal are appreciated. Receipts will come from ISIPP.

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This would be a great dish for a tapas party, as an appetizer for a dinner party, or just a delicious snack.

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