Search icon

We use cookies and similar technologies to provide services or features on our website and to understand how you use it. Our cookies don’t identify you personally and they can’t tell who you are. We do not share any of your data with third parties. By clicking "Okay", you consent to the use of cookies. For more information check our Privacy Policy

Okay

Baked almond feta

Baked almond feta

Baked almond feta

Deliciously creamy, snackable almond nut feta, perfect with crackers, cut vegetables, on picnics, or warm with salad. So light and tasty all the family will enjoy sharing.

SERVES:  2 PREP TIME:  36 hours COOK TIME:  40 mins

Ingredients

  • 1 cup whole blanched almonds
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary leaves
  • ¼ cup lemon juice
  • 3 tablespoons olive oil
  • 2 cloves garlic
  • ½ cup water

Marinade

  • Olive oil
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary leaves
  • 3-4 garlic cloves, peeled
  • Ground black pepper

Method

  1. Put almonds in a bowl with chopped herbs and cover with water, soak for 24 hours, drain, rinse with cold water and drain again.
  2. Place the almonds in a blender with the lemon juice, olive oil, garlic and water and puree until smooth and creamy.
  3. Spoon the mixture into a cheesecloth or nut milk bag, squeezing to extract the moisture. Tie to secure and place in a sieve or colander over a bowl to collect draining liquid. Chill for 12 hours and discard any liquid collected.
  4. Preheat oven to 175° C.
  5. Make 6-8 balls of the feta mixture and transfer to a lined baking tray.
  6. Bake for 40 minutes or until golden brown and slightly firm. Check at the 30-minute mark.
  7. Whilst baking, prepare the marinade in a storage jar with 6 tablespoons of olive oil and the thyme, rosemary, garlic and black pepper.
  8. Once cooled, place the feta balls in the jar along with the herbs and pour over the olive oil until covered. Eat whilst still warm or store in the fridge and warm before serving if you want.

Inspiration

  • Will store in the fridge for at least two weeks. The flavours develop the longer it is kept… if you can wait! Once eaten, use any left-over oil for cooking.
  • For the marinade, experiment using flavoured oils with different herbs i.e. chilli oil with chilli flakes or replacing almonds with other nuts.
  • Cheesecloth is a fine draining fabric often used in the kitchen. It is easy to get online or at any haberdashery store.

Dietary Requirements 

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Vegetarian

Filed under

Dairy free,  Gluten free,  Sugar Free

  • By Giselle Isgro Lo Giudice, Personal Trainer ~ Cert III & IV in Fitness, Diploma of Chakra-Puncture

    I work in the health industry, namely in exercise, and I chose this field because I feel a deep love and care for people. It is a joy to be able to work alongside and support people with their quality, flow, connection and movement in their everyday life.

  • Photography: Natalie Hawthorne

    Passionate cook and photographer
back to top