Description
This granola recipe is an explosion of flavors and seasonings–hazelnuts, cinnamon, cardamom, pumpkin, honey, ginger and chai. Have it for a snack, have it for lunch or have it as a grab-and-go breakfast you prepared the night before; this granola can do it all.
Ingredients
- 3 cups rolled oats
- 11⁄2 cups Oregon hazelnuts, roughly chopped 1 cup pumpkin seeds
- Contents of 2 chai tea bags
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cardamom
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon fine sea salt
- 1⁄4 teaspoon ground cloves
- 1⁄2 cup honey
- 3 tablespoons olive oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F. Lightly oil a large baking sheet.
- In a large bowl combine oats, hazelnuts, pumpkin seeds, tea, ginger, cardamom, cinnamon, pepper, salt, and cloves. Stir in honey, oil, and vanilla to combine.
- On prepared baking sheet spread granola in a thin layer. Bake, stirring every 15 minutes, until well-browned and crisp, about 45 minutes.
- Let granola cool completely on baking sheet, then store in an airtight container at room temperature.
Description
This refreshing salad gets a burst of flavor from grilled cherries and roasted hazelnuts. The addition of tangy blue cheese blends beautifully with a dressing made of pureed hazelnuts and honey. Pair this salad with a crisp Oregon Riesling.
Ingredients
Dressing
- 1/4 cup roasted hazelnuts, roughly chopped
- ¼ cup grapeseed oil
- 2 tablespoons honey
- ¼ teaspoon fine sea salt, or to taste
- Pinch of ground black pepper, or to taste
Salad
- 1 pint sweet cherries, pitted
- Olive oil
- 8 cups mixed spring greens
- ¼ of a large red onion, thinly sliced
- 1 cup roasted hazelnuts, halved or roughly chopped
- 4 ounces Rogue Creamery Oregon Blue Cheese, crumbled
Instructions
- Preheat the grill to 400 degrees F. Thread the cherries onto soaked wooden skewers or grilling skewers, about 4 or 5 to a skewer, and brush lightly with olive oil.
- Place the dressing ingredients in a single serve blender or small food processor. Process on high or pulse in long spurts until a creamy dressing forms, about 20 seconds. Set aside.
- Grill the cherries for about 5 minutes, turning at least once, until the fruit begins to darken and soften.
- Add the greens and onion to a large serving bowl. Pour in the dressing and toss to coat the salad. Slide the cherries off of the skewers and arrange them evenly over the top of the greens. Sprinkle the salad with roasted hazelnuts and crumbled blue cheese before serving. Pair with: Brooks Willamette Valley Riesling.
Description
Yes, you can have your cake and eat it, too. And your ice cream. And Chantilly…the perfect dessert to share.
Ingredients
Chocolate Hazelnut Flourless Cake
- 12 ounces chocolate, chopped
- 3/4 cup butter
- 6 eggs
- 1 cup brown sugar
- 1/4 cup Frangelico
- 1 cup Oregon hazelnut meal
- 1 teaspoon salt
Hazelnut Ice Cream
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- 3/4 cup sugar
- 8 egg yolks
- 1/3 cup Frangelico
- 2 cups Oregon hazelnuts, toasted and chopped
Frangelico Chantilly
- 2 cups heavy cream
- 1 cup powdered sugar
- 1/4 cup Frangelico
Instructions
Chocolate Hazelnut Flourless Cake
- Melt butter and chocolate over a double boiler.
- Whisk together eggs, brown sugar, Frangelico and salt.
- Temper the hot chocolate mixture into the eggs and sugar mixture.
- Prepare a spring from pan by lining the interior with parchment paper and coat the paper with butter.
- Wrap the outside of the spring form pan with foil and bake in a water bath 350 degrees. This should take approximately an hour to an hour and a half, or until cake is firm and the top feels dry. Cool cake before serving.
Hazelnut Ice Cream
- Heat heavy cream and milk together on stove until almost boiling.
- Whisk together sugar and egg yolks. Temper milk and heavy cream into the eggs and sugar.
- Add Frangelico and hazelnuts and let steep overnight under refrigeration. Strain hazelnuts out and discard.
- Put the ice cream mixture into an ice cream maker and process until thickened. Serve chilled.
Frangelico Chantilly
Whip mixture until stiff peaks form. Serve.
Description
Created by Chef Christine Farkas of IHeart Food Consulting on behalf of the Almond Board of California.
Ingredients
Salad Base
- 3 cups (750 mL) riced cauliflower or kohlrabi
- 2 cups (500 mL) chopped toasted almonds
- ½ cup (125 mL) shredded cabbage
- ½ cup (125 mL) shredded carrot
- ¼ cup (60 mL) thinly sliced green onions
- Salad Base Garnish: 1 tbsp (15 mL) black sesame seeds
Sauce
- ¾ cup (175 mL) roasted almond butter
- ¾ cup (175 mL) prepared kimchi, drained (reserve ½ cup kimchi brine)
- ½ cup (125 mL) plain unsweetened almond milk
- 1 tbsp (15 mL) lime juice
- 2 tsp (10 mL) nutritional yeast
- 1 tsp (5 mL) low sodium soy sauce
- ½ tsp (2 mL) toasted sesame oil
- Sea salt, to taste
Instructions
Salad Base Instructions
- Combine all ingredients, except the sesame seeds and chopped toasted almonds, in large bowl.
- Refrigerate salad base until Kimchi Almond Sauce is prepared.
Sauce Instructions
- Combine all ingredients in a blender and blend until smooth. Adjust consistency with additional almond milk and/or kimchi brine to reach desired texture and heat level.
Salad and Sauce Procedure
- Combine desired amount of sauce with prepared salad base.
- Garnish with sesame seeds and chopped toasted 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.
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
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
