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.
