(DRY ROASTED) TAMARI PARTY MIX! πŸŽ‰ by Lindsey | Dolly and Oatmeal

i made this party muix the other day on a whim. all i really wanted to do was attempt dry-roasting nuts. for whatever reason, i had it stuck in my head that a dry roast required some sort of fancy machinery. when in fact is really just involves an oven, or a hot skillet and a flame.

there are these little bags of dry roasted tamari almonds that i buy at the store that cost way too much for the teeny portion you pay for. so for curiosity’s sake, and to save a few dollars, i decided to dry-roast my own almonds at home. and i actually liked them better. the store-bought variety lacks consistency. the tamari doesn’t seem to cover each and every almond (first world problems, i know). i then thought how delicious this would be in party mix form. it took a couple of iterations to find which nuts to use and whether to roast the preztels or not. and what i discovered was: don’t use walnuts. maybe it’s a personal preference, but walnuts and tamari isn’t my thing. and roasting the pretzels isn’t necessary at all.

but really, the best part about this party mix? each and every nut and pretzel is coated with an even amount of tamari. that wonderful umami flavor shines through with every bite, as well as the lovely flavor that roasting nuts offers. it’s really the perfect little snack to bring along wherever you’re going, full of healthy fats that keep you full and thriving. plus, who doesn’t love a party mix!? ;)

happy end of february, loves! xo

(dry roasted) tamari party mix | gf & v

you could use any nuts you prefer here, but as i noted above, i tried a mix that involved walnuts and really didn’t like how the walnuts and tamari tasted together. i think next time i’ll try a version that add cereal too, i think it would just add to the β€œparty” vibe, and be perhaps be more kid-friendly ;)

| makes roughly 5 cups |

  • 1 cup raw almonds

  • 1 cup raw cashews

  • 1 cup raw pecans

  • 1 cup raw peanuts

  • 1 cup gluten-free pretzels (or pretzels of choice)

  • 5 tablespoons gluten-free tamari

  • fresh rosemary sprigs, for garnish


  1. preheat oven to 300Β°F and line 2 baking sheets with parchment paper.

  2. spread the almonds, cashews, peanuts and pecans evenly into 1 of the baking sheets.  toast in the oven for 10 minutes. remove the nuts from the oven and use a spatula to turn them over. place them back in the oven for another 7-8 minutes, until lightly toasted and fragrant (if you’re using a convection oven the cook time will likely be shorter; check the nuts after about 4-5 minutes on the second go round).

  3. remove the nuts from the oven, and turn oven off.

  4. place the nuts in a large bowl.  add the pretzels and pour in the tamari sauce.  use a rubber spatula to mix evenly, until everything is lightly coated, and only a small amount of tamari remains at the bottom of the bowl.

  5. divide the party mix evenly between the two baking sheets and place back in the warm oven to dry for 10 minutes.  remove and flip party mix over; place back in the oven to dry for another 8-10 minutes.

  6. once completely dry, remove from the oven and let cool completely before storing, about 1 hour.

  7. store the party mix in air tight containers at room temperature for up to 1 week.

similar recipes:

honey, ginger & sesame roasted nuts

honey, ginger & sesame roasted nuts

maple almonds w/ flaky sea salt

maple almonds w/ flaky sea salt

nut & seed granola

nut & seed granola

Garlicky Tamari Roasted Chickpea Salad by Lindsey | Dolly and Oatmeal

Happy New Year, sweet friends! how was your celebration? what did you do?! ours was pretty chill.  we had my parents over for a little bit of noshing, then watched the ball drop on the east coast (9pm here on the west coast), so we were in bed by about 10pm. ha!  so is life when you have a little munchkin who wakes up early πŸ˜‰.  

2018 not only marks a new year, but it's also the year that dolly and oatmeal will celebrate its 5th year in existence.  yay!  looking back on 5 years i would never have thought that this space would serve to be what it is today - many thanks to you wonderful people ❀️

but what i resolve to do this year is make this space more of a conversation, a community.  you have listened to me talk for 5 years about my life, my husband, my home, my thoughts/ideas, etc.  i want to hear about you!  i want to get to know you better.  what you want to see more, or perhaps less of.  what kinds of recipes you want to see moving forward. what you struggle with. 

i am here with an open heart and ears. it would awesome if you could take a couple minutes to fill out this **QUICK POLL** so that way we can get the convo started and i can create content that we all have enthusiasm for, and that can facilitate meaningful conversation about your needs and desires!

i'm so excited for this year, you guys! it's going to be a good one πŸ’• sending you all big squeezes!

garlicky tamari roasted chickpea salad | v & gf

there are a couple of tricks to get super crisp roasted chickpeas.  1. drain, rinse and completely dry your chickpeas. it takes a bit of planning ahead to let them properly dry, but it's worth the wait.  2. roast them on a baking sheet - no parchment paper.  this seems to crisp them better.  3. serve and eat them pretty much out of the oven.  let them cool for 5-10 minutes so you don't scorch your mouth.  but they should generally be eaten on the warm side.

| serves 4 |


  • 2 tablespoons white wine vinegar
  • 1 tablespoon mayonnaise (i use this one)
  • 2 teaspoons dijon mustard
  • 1 teaspoons coconut nectar 
  • 1/4 cup extra virgin olive oil
  • salt & pepper


  • 1 bunch curly kale, shredded
  • 8 ounces brussels sprouts, shredded using a mandolin or a sharp knife
  • half of a small red onion, sliced thin
  • 1 crisp apple (such as a honeycrisp, pink lady, or gala), cut into matchsticks
  • garlicky tamari chickpeas
  • 2 tablespoons toasted sesame seeds


  • 1 15-ounce can chickpeas, drained and rinsed, and dried completely 
  • 1 tablespoon extra virgin olive oil
  • 2 1/2 teaspoons gluten-free low sodium tamari sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine salt
  • pinch of cayenne (optional)


  1. whisk together the vinegar, mayo, mustard, and coconut nectar until the mayo is dissolved. drizzle in the oil until the dressing is creamy and emulsified.  season with salt and pepper and store in a lidded container in the refrigerator until ready to use.
  2. preheat oven to 400Β°F.  combine the chickpeas, oil, tamari, garlic powder, salt, and cayenne (if using) until combined.  dump chickpeas out onto a baking sheet and cook for 25-30 minutes, shaking the pan every 10 minutes.  remove from oven and let cool for 10 minutes.
  3. while the chickpea are cooking, combine the kale and brussels sprouts with about 1 tablespoon of dressing and give everything a 3-minute massage, until the kale has softened a bit.  then toss in the onion and apple.  
  4. drizzle the dressing over top and toss everything once more.  top the salad with the warm garlicky tamari chickpeas and sesame seeds, serve immediately. 

more chickpea recipes:

turmeric-chili roasted chickpeas & pear salad

turmeric-chili roasted chickpeas & pear salad

romesco pizza w/ spiced chickpeas & lemony arugula

romesco pizza w/ spiced chickpeas & lemony arugula

chickpea bean bowl w/ toasted breadcrumbs & dill tahini

chickpea bean bowl w/ toasted breadcrumbs & dill tahini