Description
Prefer savory over sweet at snack time? These gluten-free Savory Spiced Pecan Energy Bites will provide sustaining fuel and wake up your taste buds with a spicy kick.
Ingredients
- 1/2 cup pecan pieces
- 3/4 cup rolled oats
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 tablespoons tahini
- 1 tablespoon honey
- 1/2 tablespoon Dijon mustard
Instructions
- In a food processor, pulse the oats and pecans until it becomes a fine, almost a flour-like consistency.
- Then add the salt, cumin, garlic powder, paprika, tahini, honey, and Dijon mustard. Pulse until all ingredients are thoroughly combined.
- Using a 1 tablespoon measuring spoon scoop out the mixture and shape into a ball. (Shape into a ball vs. rolling or the mixture will crumble.) Repeat with the remaining mixture.
- Store in the refrigerator.
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
Blogger Liz Moody shares a delicious and nutritious 5-minute snack recipe that kicks up the flavor: Jerk-Spiced Pecans!
Ingredients
- 2 cups raw, halved pecans
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon ground allspice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cumin
- Pinch nutmeg
- Pinch cayenne
- 3/4 cup maple syrup
- 1/2 teaspoon dried thyme
- 3/4 teaspoon fine grain mineral salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
Instructions
- Add the pecans, smoked paprika, allspice, cinnamon, cumin, nutmeg, and cayenne to a skillet.
- Turn heat to medium and toast for 1-2 minutes, until the spices are fragrant.
- Add the maple syrup, thyme, salt, onion powder, and garlic powder and stir well to coat, then cook for 2-3 more minutes, until the maple syrup has thickened.
- Pour onto parchment paper and space out so they’re not touching each other. They’ll harden as they cool.
- Store in a tightly sealed container at room temp for up to 5 days.
Description
When you’re on the go and need a pick-me-up, this sweet and savory trail mix is a perfect balance of flavors. Just prepare the walnuts and mix everything together. Transfer to a portable container of your choosing and you’re good to go!
Ingredients
Toasted Spiced Walnuts
- 1 tablespoon olive oil
- 1 cup California walnuts
- 1/2 teaspoon curry powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 to 1/2 teaspoon chili flakes
- Salt and pepper to taste
Trail Mix
- 2 cups popcorn
- 1 cup pretzels
- 1/2 cup granola
- 1/3 cup dried apricots
- 1/4 cup dried cranberries
- 1/4 cup chocolate chips
Instructions
- Heat oil in a medium skillet over medium-high heat. Add walnuts and stir well.
- Sprinkle curry, chili powder, cumin and chili flakes over walnuts and stir until walnuts are well coated. Cook over medium heat for 5 minutes or until toasted. Season with salt and pepper and let cool.
- Place walnuts in a large bowl with all trail mix ingredients and toss well. Store in a tightly covered container. Take on the go in a mason jar or glass container.
description
Recipe by Chef Todd Humphries for Almond Board of California.
ingredients
- 3 ounces coarse-ground coffee
- 2 cups filtered cold water
- 2 cups skin-on almonds
- Honey, agave, or simple syrup (optional)
instructions
- Combine the ground coffee and filtered water and cover. Steep in the refrigerate for 12 to 24 hours.
- Put the almonds in a large container and pour in enough water to cover them. Put a lid or plastic wrap on the container and leave to soak for at least 8 and up to 48 hours.
- Pour the cold-brewed coffee through a coffee filter or fine-mesh strainer. Drain and rinse the almonds.
- Line the large strainer with the nut bag or cheesecloth and set them over a large bowl.
- Put half of the almonds in a blender and add the cold-brewed coffee. Blend until the nuts are finely chopped. Pour them into the nut bag. Repeat with the remaining almonds and 1 ½ c. fresh water.
- Strain out the nut pulp and squeeze it to remove as much almond milk as possible. Sweeten the almond milk coffee if desired. Cover and refrigerate the almond milk coffee and almond pulp; reserve the pulp for other recipes.
Description
These cookies are coated in delicious finely chopped hazelnuts and studded with small bits of floral Earl Grey tea. They are best paired alongside a steaming cup of the tea to bring out their bright flavors.
Ingredients
- 2 teaspoons Steven Smith Teamaker Lord Bergamot Blend No: 55 (1 sachet)
- ¼ cup light brown sugar
- ½ cup unsalted butter, softened
- ½ teaspoon vanilla extract
- 1 large egg
- ¼ teaspoon fine sea salt
- 1 cup all-purpose flour
- 1/3 cup finely chopped roasted hazelnuts, plus 6 hazelnuts, halved
- 2 tablespoon granulated sugar
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Add the tea leaves to a spice grinder and pulse until finely chopped. Toss the tea with the brown sugar in the bowl of a stand mixer. Mix on low for 1 minute to combine the flavors. Add the butter and cream for 2 minutes, until smooth and pale brown in color. Scrape the sides of the bowl.
- Mix in the vanilla and egg. Add the salt and then the flour. Mix on medium-high until all ingredients are combined into a cookie dough. Place the bowl with the dough in the refrigerator for 15 minutes.
- Spread the finely chopped hazelnuts on a plate and stir in the granulated sugar. Remove the cookie dough from the fridge and roll into 12 balls, a little smaller than the size of a golf ball. Roll each ball in the hazelnuts and sugar. Place the cookies on the baking sheet. Press a hazelnut half in the top of each.
- Bake for 10 minutes, until the edges begin to brown and the centers are firm. Let cool on the pan for 3 minutes, then transfer to cooling rack to cool completely.
Description
The whole family will love these superfood pecan energy bars. They’re simple and nutritious, making them a perfect on-the-go snack! Recipe submitted by Sonja and Alex Overhiser, A Couple Cooks.
Ingredients
- 15 Medjool dates (9 ounces)*
- 1 cup raw pecan halves
- 1/2 cup gluten free oats
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven to 200 degrees F.
- Place the dates in the food processor and process or pulse until they are chopped and a rough texture forms. Then, add the remaining ingredients and process for a minute or so until a crumbly dough forms.
- Line a baking sheet or jelly roll pan with parchment paper. Dump the dough into the center of the parchment paper and use a rolling pin to roll it into a rectangle that is 6” x 10.5”. Cut the dough into 14 bars that are 1.5” x 3” or into a desired shape.
- Bake the bars for 30 minutes (this step helps to make the texture more dry and less sticky). Cool the bars to room temperature, then store refrigerated in a sealed container between sheets of wax paper.
- To package them for on-the-go snacking: cut out 4” x 6” rectangles of wax paper, wrap them around the bars, and secure them with tape.
Description
Pecans take center stage in this smoothie recipe along with oats, hints of banana, cinnamon, maple and vanilla for a nutritious breakfast that will start your morning with plant protein. Recipe submitted by Brandon Matzek, Kitchen Konfidence.
Ingredients
- 1 cup raw pecan halves
- 1/2 cup old-fashioned oats
- 1 cup whole milk
- 1 cup whole Greek yogurt
- 2 bananas, cut into slices and frozen
- 3 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of kosher salt
- Grated nutmeg, for topping (optional)
- Pecan pieces or pecan halves, chopped (optional)
Instructions
- Preheat an oven to 350 degrees F. Place oats and pecan halves on a rimmed baking sheet, and bake in the oven, stirring occasionally, until toasted and fragrant (12 to 15 minutes). Let cool completely.
- Add toasted oats and pecans to a blender, and blend until finely ground. Add milk, yogurt, frozen bananas, maple syrup, cinnamon, vanilla and a pinch of salt, then blend until smooth. Divide between 2 glasses and top with grated nutmeg and pecan pieces or pecan halves, chopped if using. Enjoy immediately.
Description
The classic Caprese salad was the inspiration for this perfect mid-day snack or go-to weekday meal when you’re short on time. Crunchy, toasted bread is topped with cottage cheese, tomatoes, toasted walnuts, fresh basil and finished with a drizzle of balsamic syrup. Recipe by Beth Stark, RDN, LDN.
Ingredients
- 1/2 cup chopped walnuts
- 4 slices whole-grain bread, toasted
- 1 1/3 cups low fat 2% cottage cheese
- 1 cup multi-colored cherry tomatoes, halved
- 1 tablespoon thinly sliced fresh basil
- Freshly ground black pepper to taste
- 1 tablespoon balsamic syrup
Instructions
- Preheat oven to 350°F and arrange walnuts evenly on a small baking sheet. Bake 8-10 minutes, checking frequently, until toasted.
- Spread cottage cheese evenly over each slice of toasted bread. Layer with tomatoes, toasted walnuts, fresh basil, black pepper and a drizzle of balsamic syrup.
