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When an urge for a snack lands on the sweeter side, satisfy it with warm and aromatic spices and crunchy almonds along with the benefits of Red Belly Hemp Honey.

  • Twelve 6- to 7-inch rounds pita bread
  • ⅓ cup vegetable oil
  • 2 tablespoons light brown sugar
  • 2 tablespoons Red Belly Honey
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon ground cardamom
  • ¼ cup almond slices, coarsely chopped

Slice the pita rounds into six wedges. Combine oil, sugar, honey, cinnamon, ginger and cardamom and apply to pita with a brush. Arrange wedges on jelly roll pan(s) and sprinkle lightly with almonds. Bake at 400° F until golden, 5 to 7 minutes, watching carefully so they don’t burn.

Recipe by Paul Lowe
Photo by Matt Armendariz

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