Description
Do you love that cup of coffee first thing in the morning? We do too, so we found a way to add hazelnuts to our favorite beverage. This cold brew smoothie bowl brings so many kinds of happiness together–hazelnuts, cold brew coffee, chocolate, honey and bananas. Great for breakfast, great for any time of day.
Ingredients
- 1⁄2 cup Oregon hazelnuts
- 1 banana, frozen and cut into chunks
- 1⁄4 cup unsweetened cold brew coffee or strong brewed coffee
- 2 teaspoons honey or maple syrup
- 1 cup ice cubes, crushed
- 1 teaspoon instant espresso powder
- 1 banana, thinly sliced
- 1 tablespoon cocoa nibs
- 1 tablespoon hemp seeds
Instructions
- Preheat oven to 350°F.
- On a medium baking sheet scatter hazelnuts. Place in the oven and bake until fragrant and the skins are blistered, 12-15 minutes. Let cool completely, then roughly chop.
- In a blender combine half the hazelnuts, banana, cold brew or coffee, honey or maple syrup, ice cubes, and espresso powder. Blend until smooth and pour into a bowl.
- Top with banana, cocoa nibs, hemp seeds, and remaining hazelnuts.
Ingredients
- 1 loaf white bread, unsliced, cut into (6 x) 2-inch x 2-inch x 4-inch “soldiers” or rectangles. (Leave the rectangles uncovered at room temperature for 1-2 hours to dry.)
- 3 tablespoons butter
- 1 cup salted pistachios, finely crushed
- 2 teaspoons sugar
- 1 pint blackberries
- 3⁄4 cup heavy cream
Pistachio Pain Perdu Soak
- 3⁄4 cup milk
- 2 eggs
- 1 tablespoon sugar
- 1 tablespoon store-bought pistachio paste
- 2 teaspoons vanilla extract
- 2 tablespoons butter
- Pinch of salt
Instructions
Prep Ahead (The Night Before)
- Cut the bread into rectangles and leave them uncovered at room temperature for 1-2 hours or overnight to dry out.
- Prepare the soak by combining the vanilla extract, pistachio paste, eggs, sugar and milk in a medium bowl. Using a hand blender, purée until smooth.
- Arrange the bread in one layer in a deep flat baking dish. Pour the prepared soak over the bread, turning until it is coated. Cover the pan and refrigerate overnight.
Prep Ahead (1 Hour Before Event)
- Pulse the pistachios in a small food processor until they are very fine. Alternatively, you can crush the pistachios finely using a pot. For best results, sift out the larger pieces using a colander or coarse mesh strainer until you are left with mostly dust. Reserve in a small tray.
- Combine 1⁄2 cup of blackberries with 1 tablespoon of water and blend in a small food processor or hand blender until it is liquid. Pass the juice through a fine-mesh sieve and reserve. Cut the remaining Blackberries into slices, reserve for garnish.
Instructions
- Warm the butter in a large non-stick sauté pan over medium- high heat until the butter is foamy.
- Carefully lift each piece of bread out of the soak and gently roll each one into the ground pistachios until all sides are coated.
- Transfer the bread into the pan with the foamy butter and cook each side until the pistachios are golden brown, around 6-8 minutes. Transfer the bread to a small baking tray and place in a 350°F oven for 5 minutes, or until the bread soufflés (puffs up) slightly.
- Whip the cream using a bowl and a whisk, or an electric mixer, until soft peaks form. Then season with the reserved blackberry juice, sugar and vanilla to taste.
Assembly
- Spoon some Chantilly onto the bottom of each plate and top with one piece of French toast.
- Garnish with some sliced blackberries and pistachios around.
Description
Guaranteed to be your new favorite comfort food! Power up and conquer the day ahead with a steaming bowl of oats to keep you full and fueled for hours.
Ingredients
- 3/4 cup rolled oats
- 2 cups unsweetened almond milk
- 2 teaspoons chia seeds
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon almond butter
- Liquid stevia or preferred sugar substitute, to taste
- 10 unroasted whole almonds
- Optional: fresh fruit slices or berries
Instructions
- Using a food processor or blender, grind rolled oats into an almost flour-like consistency.
- Pour ground oats, almond milk, chia seeds, cinnamon, vanilla extract and salt into a medium size pot and stir.
- Place on stove and set heat to medium. Bring to a boil.
- Once the mixture is boiling, lower temperature to a simmer.
- Stir slowly and cook until the oats reach a medium-thick consistency (Tip: Add more water if the consistency of the mixture is too thick).
- Remove pot from heat and let cool.
- Stir in the almond butter and sugar substitute.
- Divide into two bowls and top with whole almonds for a crunchy finish! You can also add fresh fruit, if desired.
DESCRIPTION
Blogger Dani Breiner of Dani’s Healthy Eats creates a sensational vegan and gluten-free treat that will excite your summertime taste buds – Peach Pecan Crumble Muffins!
INGREDIENTS
Muffin Ingredients
- 3/4 cup pecan meal
- 1 1/2 cups oat flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup applesauce, room temperature
- 1/2 cup fresh peach, diced into cubes
- 1/4 cup coconut oil, melted
- 1/4 cup coconut sugar
- 1 flax egg (1 tablespoon flaxseed meal and 3 tablespoons water, blended and let sit for 5 minutes)
- 1 1/4 teaspoon vanilla
- 1 teaspoon cinnamon
- Pinch of salt
Crumble Ingredients
- 1 cup raw pecan pieces
- 3 tablespoons vegan butter or melted coconut oil
- 2 tablespoons coconut sugar
- 2 teaspoons cinnamon
- White chocolate for drizzling, optional
Instructions
- Preheat oven to 350F and line a cupcake tin with liners.
- Mix all of the wet ingredients together until well combined. Then stir in the dry just until combined, don’t over-mix. Fold in the peaches.
- Divide the batter amongst the cupcake tins.
- Combine all of the crumble ingredients in a bowl. Divide the crumble amongst the muffins, sprinkling it over the tops, slightly pressing it on to ensure it sticks.
- Bake for 18-22 minutes or until set and a toothpick inserted comes out clean. Let cool. Drizzle with melted white chocolate.
- Store in an air right container in the fridge!
Description
Blogger Dani Breiner of Dani’s Healthy Eats shares a delicious vegan and gluten-free treat that is perfect for breakfast or anytime snacking – Banana Pecan Chia Parfaits!
Ingredients
- 1/3 cup pecan pieces
- 1/4 cup chia seeds
- 1 1/2 cups plant milk
- 1 teaspoon cinnamon
- 1 1/4 teaspoon vanilla
- 1 banana
- 1-2 tablespoons pecan butter, optional
- 1-2 tablespoons maple syrup, optional
Instructions
- Blend the milk, half the banana, half of the pecan pieces, vanilla, maple (if using), & cinnamon in a blender until smooth. Then pulse in the chia seeds.
- Divide amongst two jars & place in the fridge for 45min-an hour to thicken.
- Then layer with remaining 1/2 sliced banana & pecans.
- Top with a little vanilla coconut yogurt if you want a little extra somethin’ somethin’! Enjoy!
Description
This granola recipe is an explosion of flavors and seasonings–hazelnuts, cinnamon, cardamom, pumpkin, honey, ginger and chai. Have it for a snack, have it for lunch or have it as a grab-and-go breakfast you prepared the night before; this granola can do it all.
Ingredients
- 3 cups rolled oats
- 11⁄2 cups Oregon hazelnuts, roughly chopped 1 cup pumpkin seeds
- Contents of 2 chai tea bags
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cardamom
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon fine sea salt
- 1⁄4 teaspoon ground cloves
- 1⁄2 cup honey
- 3 tablespoons olive oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F. Lightly oil a large baking sheet.
- In a large bowl combine oats, hazelnuts, pumpkin seeds, tea, ginger, cardamom, cinnamon, pepper, salt, and cloves. Stir in honey, oil, and vanilla to combine.
- On prepared baking sheet spread granola in a thin layer. Bake, stirring every 15 minutes, until well-browned and crisp, about 45 minutes.
- Let granola cool completely on baking sheet, then store in an airtight container at room temperature.
Description
Blogger Liz Moody makes nutritious snacking easy with this delicious recipe – Pecan Cinnamon Roll Dough Bites!
Ingredients
Filling Ingredients
- 1/2 cup pecan pieces
- 1/4 teaspoon cinnamon
- 1 tablespoon coconut sugar
- Pinch of salt
Dough Ingredients
- 2 cups pecan pieces
- 3 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1 tablespoon vanilla extract
- 1/2 cup oat flour
- 1/8 teaspoon fine grain sea salt
Instructions
- Add filling ingredients – pecan pieces, cinnamon, coconut sugar and salt – to a food processor and pulse a few times until the mixture resembles sand. Transfer the mixture to a bowl
- Add the 2 cups of pecan pieces from the dough to processor and process for 3-5 minutes, or until the consistency resembles nut butter
- Add remaining dough ingredients to the processor and process for 1-2 minutes, until well combined
- Roll dough gently into ping pong-sized balls. Then, press and roll into 3 inch sized balls
- Press the 3 inch dough into the filling so that one side is coated, then gently coil with that side facing in.
- Place bites on parchment-lined pan, pressing any parts that broke back into a ball shape.
- Place in freezer to cool. Bites can remain in the freezer for up to 3 months.
Optional: gently toast your pecan pieces at 325 F for 10 min or so, or until fragrant (this takes a bit more time but makes the rolls taste fresh from the oven).Optional: Top these bites with frosting! Mix together one personal sized container of vanilla yogurt with powdered sugar until it’s your desired sweetness. Drizzle on top.
Description
Sweeten up your breakfast and take the stress out of your mornings by preparing these overnight oats the night before. The maple and vanilla are combined with oats and California Walnuts to give you a hearty and delicious breakfast on-the-go.
Ingredients
- 2 1/2 cups coconut milk
- 1/2 cup chopped California walnuts
- 1/3 cup chia seeds
- 1/3 cup rolled oats
- 1/3 cup pure maple syrup
- 1 1/2 teaspoons vanilla extract
- Chopped California walnuts, assorted fresh berries (optional toppings)
Instructions
- Stir together all ingredients except toppings in a medium bowl. Cover and refrigerate overnight.
- Spoon into small bowls and top with additional walnuts and berries.
Description
This smoothie gets its nutty flavor from California walnuts and is sweetened with fresh strawberries and dates.
ingredients
- 1 1/2 cups hulled, quartered strawberries
- 1/2 cup California Walnuts
- 1/2 cup plain Greek yogurt (or 1 5.3-oz. cup)
- 1/2 cup walnut milk (may substitute dairy milk)
- 3 pitted dates, coarsely chopped
- Chopped California Walnuts (optional garnish)
Instructions
- Place all ingredients in a small blender or food processor and process until smooth.
- Garnish with additional walnuts, if desired.
