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Lemon Lavender Almond Protein Bar

Description

Created by Chef Christine Farkas of IHeart Food Consulting on behalf of the Almond Board of California.

Ingredients

  • 2 cups not packed, Unflavored almond protein powder
  • 1 cup Sliced almonds, blanched
  • 1/3 cup Hulled hemp hearts
  • ¾ teaspoon Sea salt
  • Pinch Citric acid
  • 3½ cups Dried apricots
  • 2 teaspoons Lemon extract (sunflower oil, lemon oil) OR Zest of 1 large lemon
  • 2½ teaspoons Lavender flowers, food grade

Garnish

  • 1/3 cup Sliced almonds with skin, toasted
  • 2 teaspoons Dried lavender flowers, food grade

Instructions

  1. Combine almond flour, almonds, hemp, sea salt and citric acid in processor and pulse until the nuts and seeds have broken down into smaller pieces. Combine almond flour, almonds, hemp, sea salt and citric acid in processor and pulse until the nuts and seeds have broken down into smaller pieces.
  2. Add the apricots, lavender and lemon extract and pulse until a smooth consistency has been reached.
  3. Press mixture firmly into a lined tray (10” x 12” or similar), ensuring the mixture is pressed down into the edges and corners. Depth should be less than ½ inch.
  4. Sprinkle the garnish of toasted almond and lavender on top and press into the mixture fully and evenly. Cover with wrap and chill until solid, approximately 2 hours.
  5. Cut into 16 rectangles and enjoy.

Choco-Almond Smoothie

Description

Both creamy and dreamy, this drink has an impressive 13g of protein and is the perfect, energizing post-workout treat. Instead of your regular protein powder you can also opt for a plant-based almond protein powder! 

Ingredients

  • 2 cups chilled chocolate-flavored almond milk
  • 1 frozen banana
  • 2 handfuls baby spinach
  • 1 scoop chocolate-flavored protein powder
  • 1 tablespoon almond butter
  • 1 tablespoon chia seeds

Instructions

  1. Combine all the ingredients in a blender and blend until smooth. Enjoy!

Almond Butter Fuel-Up Bites

Description

So nutritious and super-delish! The plant-based 6g of protein and 5g of fiber in every bite will help you to fuel up fast with this ultimate no-bake snack. 

Ingredients

  • 1 cup almond butter
  • 1/3 cup coconut flour
  • 3 medjool dates, pitted
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • Optional: 2 tablespoons unsweetened coconut flakes
  • Optional: 10 unroasted whole almonds

Instructions

  1. Combine almond butter, coconut flour, medjool dates, maple syrup, vanilla extract, ground cinnamon, and salt into a food processor or blender and combine until the mixture is super-smooth (Tip: pause the food processor/blender several times to pull all the ingredients to the middle using a spatula while mixing).
  2. Scoop mixture onto parchment paper and hand-roll into 10 evenly-sized balls.
  3. If desired, roll the balls in unsweetened coconut flakes and top each ball with a whole almond for added texture and crunch!
  4. Chill balls in fridge for at least an hour.

Almond Tamari Crisps

Description

Created by Chef Christine Farkas of IHeart Food Consulting on behalf of the Almond Board of California. Perfect for enjoying as is, including in snack packs!

Ingredients

  • 2 teaspoon coconut oil, melted
  • 1 cup slivered almonds
  • 1 cup sliced almonds
  • 1 cup pumpkin seeds
  • 3 tablespoons sesame seeds
  • 3 sheets of roasted sushi nori, crushed into small pieces, reserve some for garnish
  • 6 tablespoons brown rice syrup
  • 3 tablespoons honey
  • 3 tablespoons tamari

Directions

  1. Preheat oven to 320F. Prepare nonstick baking mat on baking traying, ready for use.
  2. Coat a large mixing bowl with the melted coconut oil, along with a spoon you plan to use for mixing.
  3. Lightly toast almonds and seeds and combine fully in bowl with the crushed nori.
  4. In a small saucepan combine brown rice syrup, honey, and tamari with a whisk. Heat, bring to a controlled gentle boil and cook for 5-6 minutes, or until the base has thickened, whisking often.
  5. Pour the thickened syrup over the almond mixture and combine thoroughly, ensuring that all the nuts and seeds have been coated and combined well.
  6. Pour the mixture immediately on top of a non-stick baking mat and tray, press firmly down, evenly, approximately 12” by 9” for the length and width. Sprinkle remaining garnishing nori on top.
  7. Bake for 8-10 minutes, or until golden. Remove from oven and cool until easy to manage with hands.
  8. Cut into pieces and allow to cool fully. Enjoy immediately, or store in airtight container and enjoy later as a snack.

No-Bake Pecan and Raspberry Bark

Description

Blogger Tati Chermayeff of Healthful Blondie shares a simple, 4-ingredient treat that’s gluten-free, vegan and will satisfy your sweet tooth –  No-Bake Pecan and Raspberry Bark!

Ingredients

  • 1/2 cup pecan halves
  • 9 ounces of chocolate chips
  • 1 tablespoon coconut oil
  • 2 tablespoons dehydrated raspberries

Instructions

  1. Line a small baking sheet with parchment paper.
  2. In a microwave-safe bowl, add chocolate chips and coconut oil. Heat in 20-second intervals, stirring in between until melted.
  3. Pour pecans into the melted chocolate and spread across the lined baking sheet.
  4. Sprinkle some dehydrated raspberries on top and place in the fridge or freezer for 20-30 minutes until firm.

Pecan Pie Nut Butter

Description

Blogger Liz Moody shares how delicious, nutritious and easy it is to create your own vegan Pecan Pie Nut Butter. It’s like stepping into a winter-wonderland full of flavor! 

Ingredients

  • 3 cups raw pecan pieces
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine grain sea salt
  • 2 tablespoons maple syrup

Instructions

  1. Toast the pecans on a parchment-lined pan at 350F until fragrant and golden, about 10 minutes.
  2. Add to a food processor and process until very smooth, scraping down the sides if necessary, about 3-5 minutes.
  3. Add in the cinnamon, salt, and maple syrup and process for 30 seconds.
  4. Transfer to a small jar and store in the fridge for up to a month…Enjoy!

Chewy Coconut Pecan Granola Bars

Description

Blogger Andie Mitchell shares a delicious and nutritious vegetarian (and dairy free) treat everyone will love – Chewy Coconut Pecan Granola Bars with Cranberries!

Ingredients

  • 1/2 cup pecan pieces
  • 2 cups old fashioned rolled oats
  • 1 cup crispy rice cereal
  • 1/2 cup dried cranberries
  • 1/3 cup unsweetened coconut flakes
  • 1/3 cup coconut oil
  • 1/3 cup honey
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 325F. Line a 9-inch square baking pan with foil. Spray the foil with cooking oil spray.
  2. In a large bowl, combine the pecan pieces, oats, cereal, cranberries, and coconut flakes.
  3. In a small saucepan, heat the coconut oil, honey, brown sugar, vanilla, and salt over medium heat until the coconut oil is melted and the sugar has dissolved.
  4. Pour the honey mixture over the oat mixture and stir well to coat all of the dry ingredients.
  5. Transfer the granola mixture to the prepared pan and use a rubber spatula to firmly press the mixture into the pan. Moisten your fingers with water and press again to really pack the bars down (this will help prevent them from crumbling later).
  6. Bake for 10 minutes. Remove the pan from the oven and use a rubber spatula to pack the mixture down once more. Bake for an additional 7 minutes. Let cool on a wire rack, then refrigerate for at least 2 hours.
  7. Cut into 12 bars.
  8. Bars will keep for 5-7 days in an airtight container at room temperature, but they hold their shape better if stored in the refrigerator!

Cinnamon Spiced Almonds

Description

Serve this tasty and easy snack all year long.

Ingredients

  • 1 tablespoon superfine sugar
  • 1/2 teaspoon ground cinnamon
  • 4 ounces whole natural almonds

Instructions

Heat the almonds in a dry frying pan for about 1-2 minutes, then add 1 tablespoon water. When the liquid has almost evaporated (just a few seconds), add the sugar and cinnamon, tossing to coat. Remove from the heat and cool. Share between 4 small pots or sealable bags and enjoy as a classic almond snack.

Blueberry Lemon Walnut Bread

Description

The tartness of lemons complements the sweet subtle taste of walnuts in this quick bread recipe. The addition of blueberries offers a colorful antioxidant boost.

ingredients

Bread

  • 1 cup California walnuts, chopped
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest
  • 3/4 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract, pure
  • 2 tablespoons butter, unsalted, melted
  • 2 tablespoons canola oil
  • 1 cup blueberries, fresh or frozen

Tip: Leftover buttermilk can be frozen for future use. If using frozen blueberries, do not thaw before adding to the recipe.

Glaze

  • 3 tablespoons granulated sugar
  • 2 tablespoons lemon juice, fresh

Chocolate Cherry Pecan Snack Mix

Description

Chocolate glazed pecans are tossed with dried tart cherries, yogurt covered raisins, and a few pretzels to add saltiness to this snack mix. 

Ingredients

  • 1 1/2 cup pecan halves
  • 1 large egg white
  • 1/4 cup light brown sugar
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 Tablespoon water
  • 1 cup dried tart cherries
  • 1 cup small pretzels
  • 3/4 cup yogurt covered raisins

Instructions

  1. Whisk together egg white, brown sugar, cocoa powder, vanilla extract, and salt until well blended. Add about 1 tablespoon water to thin mixture slightly. Fold in pecan halves until well coated. Spread mixture onto parchment lined baking sheet.
  2. Bake at 325 degrees F. for about 15 to 20 minutes or until mixture well set. Stir pecan mixture several times during baking. Allow pecans to cool completely and transfer to a bowl. Mix in dried cherries, pretzels, and yogurt covered raisins.