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
Whole wheat noodles, crisp snow peas, broccoli and red bell pepper are accented by garnishes of scallion and crunchy sliced almonds. But the showstopper to this dish is the spicy almond sauce that packs a wallop of heat. Developed by: Ellie Krieger cookbook author, “So Easy: Luscious Healthy Recipes for Every Meal of the Week.”
Ingredients
- 1/4 cup sliced almonds
- 3/4 pound whole-wheat spaghetti
- 1/2 head broccoli (about 3/4 pound), tops cut into flowerets, stems peeled and sliced thinly
- 2 cups (about 4 ounces) of snow peas, trimmed
- 1 red bell pepper, cut into 1 inch pieces
- 1/2 cup of unsalted almond butter
- 1/4 cup of reduced sodium soy sauce
- 3 tablespoon fresh lime juice
- 2 tablespoons of brown sugar
- 1 tablespoon chili-garlic sauce, such as Sriracha
- 1 scallion, green part only (about 3 tablespoons)
Instructions
- Bring a large pot of water to a boil.
- Toast the almonds in a dry skillet over a medium-heat heat, stirring frequently, until they are golden, about 3 minutes.
- Cook the pasta according to the directions on the package. Three minutes before the pasta is ready add the broccoli to the pasta pot. One minute before it is ready add the snow peas and red peppers to the pot.
- While the pasta is cooking, make the sauce. Place the almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and three tablespoon of boiling water (from the pasta pot) into a large bowl and whisk until smooth.
- Drain the noodles and vegetables, return them to the pasta pot, add the sauce and toss to coat. Serve garnished with the toasted almonds and scallion greens.
Description
Created by Koya Webb, on behalf of the Almond Board of California.
Ingredients
- 1 cup of steamed shelled edamame
- 1 cup of smoked almonds
- 1 teaspoon of chile seasoning
- 1/2 lime
- (optional) light sprinkle of parmesan cheese (vegan or regular)
Instructions
- Steam 1 cup of edamame in a microwavable-safe bowl or on the stovetop for 10 minutes.
- Place the steamed edamame in a clean bowl and mix in 1 cup of smoked almonds.
- Sprinkle in 1 teaspoon of chile seasoning and mix thoroughly.
- Squeeze half of a lime on top of the salad.
- Garnish with vegan parmesan (or regular parmesan) to taste!
Description
The cheesecake that will get you back into baking… well, sort of. This one is easy, requires minimal skill and no oven! (Yep – that means the crust too). If you are after a simple dessert recipe for this festive season, look no further than the dairy-free No Bake Almond Cheesecake made with almond milk.
Ingredients
Crust
- 1 1/2 cup oats
- 1/2 cup whole natural or roasted almonds
- 2 tablespoons honey
- 1 tablespoon coconut oil
Filling
- 1 cup almond milk
- 1 cup coconut milk
- 2 tablespoons almond butter
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- pinch of salt
- 3 egg yolks
- 2 tablespoons honey
- 2 tablespoons coconut oil, melted
- 1/2 cup ricotta (optional)
Topping
- 2 ounces dark chocolate (1/2 shaved, 1/2 melted in the microwave)
instructions
- For the crust, combine all ingredients into a blender and blitz until combined (I like it when it stays a little rough with some bigger pieces, it adds to the character).
- Press the crust into a pie shell and put in the fridge to set for a minimum of 20 minutes.
- For the filling, bring together the coconut milk, almond milk, butter, cinnamon, nutmeg and salt in a small pot on low heat. Bring to a boil and simmer for 12-15 minutes or until creamy. Allow to cool.
- In a mixing bowl, whisk together yolks, honey and coconut oil before draining almond milk mixture through a sieve into the mixing bowl to combine. Pour entire mixture back into saucepan and stir on a low heat for 4-5 minutes or until mixture is thick. (Do not leave the stove top here — your eggs can curdle).
- Allow mixture to cool. If you wish to add the ricotta, fold it in at this point. Be sure that the mixture is well cooled before doing so.
- Remove crust from fridge and pour the almond milk filling in. Apply plastic wrap to the surface, pressing down for even coverage (and this prevents that weird skin from being created) and pop in the fridge to set for 20 minutes.
- Top with shaved chocolate and that amazing melted chocolate drizzle.
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
Fire up your morning and your metabolism with the power of almonds, protein, and a hint of sweet spice. Created by Corey Calliet, celebrity fitness trainer, on behalf of Almond Board of California.
Ingredients
- 8 ounces unsweetened almond milk
- 1/2 medium banana
- 1 date
- 1/4 teaspoon vanilla extract
- 1 scoop almond protein powder (or your protein powder of choice)
- 1/8 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 1/4 cup ice cubes
Instructions
- Add all ingredients into a blender and blend until smooth. Pour into a glass or to-go cup of your choice and prepare to own your day!
Description
This creamy almond butter is blended with cocoa powder, cacao nibs, espresso powder and coconut flakes to create a robust flavor profile suitable in snack applications or delicious as a standalone spread or dip.
Ingredients
- Almond butter 24 oz
- Cocoa powder, 100% cacao 0.90 oz
- Cacao nibs 0.90 oz
- Espresso powder, fine ground 0.30 oz
- Coconut flakes, unsweetened 0.60 oz
- Coconut sugar, pure, refined 0.90 oz
Instructions
- Place all ingredients in a mixing bowl. Stir to evenly combine.
- Place Java Chocolate Almond Butter Spread in a sealed container and store at room temperature or refrigerator.
Description
Let this crisp and fruity drink give you a smart morning start, or act as an afternoon snack to keep hunger at bay. With every sip, you’ll enjoy the smooth taste of almond butter, almond milk, frozen raspberries, and a touch of honey.
Ingredients
- 2 cups almond milk
- 1 12-ounce package frozen raspberries
- 2 medium bananas, cut into chunks
- 2 tablespoons honey
- 1/2 teaspoon almond extract
- 3 tablespoons almond butter
- 1/2 cup vanilla soy ice cream
- 12 fresh raspberries (optional)
Instructions
- Combine all ingredients in a blender; whirl until smooth.
- Pour into 6 glasses and garnish with fresh raspberries if desired.
