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
- Preheat the oven to 325F. Line a 9-inch square baking pan with foil. Spray the foil with cooking oil spray.
- In a large bowl, combine the pecan pieces, oats, cereal, cranberries, and coconut flakes.
- 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.
- Pour the honey mixture over the oat mixture and stir well to coat all of the dry ingredients.
- 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).
- 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.
- Cut into 12 bars.
- 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!
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.
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
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
- 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.
- 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.
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.
