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Toasted Coconut N’ Almond Butter Spread

Description

Spread your love of almonds with this finger-licking, sweet and buttery treat! You’ll find excuses to put this spread on everything and anything. 

Ingredients

  • 3 cups roasted, unsalted almonds
  • 1/4 cup honey
  • 2 tablespoons toasted unsweetened coconut flakes
  • Optional: 1 tablespoon coconut oil

Instructions

  1. Pour almonds into a food processor or blender and pulse until they are finely ground.
  2. Add honey and coconut flakes to almonds; pulse again until the almond mixture becomes thick and smooth. If needed, add coconut oil for a smoother consistency. Store covered in the refrigerator.

Almond Butter Fuel-Up Bites

Description

So nutritious and super-delish! The plant-based 6g of protein and 5g of fiber in every bite will help you to fuel up fast with this ultimate no-bake snack. 

Ingredients

  • 1 cup almond butter
  • 1/3 cup coconut flour
  • 3 medjool dates, pitted
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • Optional: 2 tablespoons unsweetened coconut flakes
  • Optional: 10 unroasted whole almonds

Instructions

  1. Combine almond butter, coconut flour, medjool dates, maple syrup, vanilla extract, ground cinnamon, and salt into a food processor or blender and combine until the mixture is super-smooth (Tip: pause the food processor/blender several times to pull all the ingredients to the middle using a spatula while mixing).
  2. Scoop mixture onto parchment paper and hand-roll into 10 evenly-sized balls.
  3. If desired, roll the balls in unsweetened coconut flakes and top each ball with a whole almond for added texture and crunch!
  4. Chill balls in fridge for at least an hour.

No-Bake Pecan and Raspberry Bark

Description

Blogger Tati Chermayeff of Healthful Blondie shares a simple, 4-ingredient treat that’s gluten-free, vegan and will satisfy your sweet tooth –  No-Bake Pecan and Raspberry Bark!

Ingredients

  • 1/2 cup pecan halves
  • 9 ounces of chocolate chips
  • 1 tablespoon coconut oil
  • 2 tablespoons dehydrated raspberries

Instructions

  1. Line a small baking sheet with parchment paper.
  2. In a microwave-safe bowl, add chocolate chips and coconut oil. Heat in 20-second intervals, stirring in between until melted.
  3. Pour pecans into the melted chocolate and spread across the lined baking sheet.
  4. Sprinkle some dehydrated raspberries on top and place in the fridge or freezer for 20-30 minutes until firm.

Chewy Coconut Pecan Granola Bars

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

  1. Preheat the oven to 325F. Line a 9-inch square baking pan with foil. Spray the foil with cooking oil spray.
  2. In a large bowl, combine the pecan pieces, oats, cereal, cranberries, and coconut flakes.
  3. 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.
  4. Pour the honey mixture over the oat mixture and stir well to coat all of the dry ingredients.
  5. 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).
  6. 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.
  7. Cut into 12 bars.
  8. 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!

Mac and Cheese with Pecan Breadcrumbs

Description

Here’s a fun spin on a holiday staple! ​With cheddar and ricotta cheeses, sour cream and cavatappi noodles, this macaroni and cheese is extra creamy, extra creative and extra delicious. Sprinkle with a mixture of blended pecans and cheddar cheese to add a crunchy finish to this family favorite dish.

Ingredients

  • 1/2 cup raw pecan pieces
  • 8 ounces cavatappi pasta
  • 1 tablespoon butter
  • 8 ounce block of cheddar cheese
  • 15 ounces part skim ricotta cheese
  • 4 tablespoons sour cream
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 large egg, lightly beaten
  • 2 to 4 tablespoons pasta cooking water

Instructions

  1. Preheat oven to 375F.
  2. Cook cavatappi in salted boiling water. Drain, reserving ½ cup pasta cooking water. Return pasta to cooking pot and stir in butter.
  3. While pasta is cooking, shred cheddar cheese on a box grater.
  4. Using a food processor, combine ¼ cup of shredded cheese with pecans. Process until a coarse breadcrumb consistency.
  5. Add remaining cheddar cheese, ricotta, sour cream, salt and pepper to the warm pasta. Stir until thoroughly combined. Add egg, stir. Add 2 to 4 tablespoons pasta water to loosen mixture, stir until smooth.
  6. Pour into a buttered 9-inch square or round casserole dish and top evenly with pecan/cheddar topping.
  7. Bake for 30 minutes.

Pistachio Chocolate Soufflé

Description

Pistachio Chocolate Soufflé by Chef Wolfgang Puck.

Ingredients

Pistachio Caramel

  • ½ cup / 100 g sugar, granulated
  • 2 tablespoons / 30 g water
  • 1 teaspoon / 6 g kosher salt
  • ⅓ cup / 45 g pistachios, coarsely chopped

Whipped Cream

  • 1 cup / 240 g heavy cream
  • ⅓ cup / 80 g pistachio butter

Pistachio Chocolate Soufflé

  • 2 ¼ cups / 385 g dark chocolate chips (66% to 70% Cocoa)
  • 7 tablespoons / 100 g butter, unsalted plus more for coating ceramic ramekins
  • ½ cup / 120 g pistachio butter
  • 6 each / 120 g egg yolks
  • ¾ cup / 150 g sugar, granulated
  • ¼ teaspoon / 1 g cream of tartar
  • 1 ¾ cups / 380 g egg whites

Instructions

Pistachio Caramel

Combine sugar, water and sea salt in a medium sauté pan or skillet. Heat over low heat to melt sugar. Simmer until syrup turns amber color, like honey. Add chopped pistachios and stir in until coated with syrup. Pour onto a silicon baking mat or parchment paper and spread mixture out with the back of a spoon. Allow to cool completely and chop into pistachio-size pieces.  

Whipped Cream

Pour cream into a cold mixing bowl and whisk until medium soft peak. Fold in pistachio butter and continue whisking to medium stiff peaks.   

Pistachio Chocolate Soufflé

  1. Prepare 6-oz. (175 ml) baking cups by coating sides and bottoms with soft butter and coating with sugar. Set aside. 
  2. Over a double boiler, melt together chocolate, butter and pistachio butter. In a separate bowl, whisk together the eggs yolks and sugar for about 3 minutes. Combine the two mixtures and fold together until fully combined.
  3. Using an electric mixer, beat egg whites and cream of tartar with an electric mixer at medium speed until the egg whites are fluffy and hold soft peaks. Add sugar, 1 tablespoon at a time, beating until whites hold stiff peaks.
  4. Add equal amount of egg whites in three stages. Pour mixture into baking cups all the way to the top. Scrape off any excess with an offset spatula or knife to make an even top. Run your finger around inside of rim to create a separation between soufflé batter and baking dish. Bake in a preheated 375 °F (190 °C) for approximately 15 minutes, or until soufflés have risen.

Assembly

  1. Arrange small plates in a row. Next to plates arrange whipped cream, chopped pistachio caramel and powdered sugar in shaker with fine mesh. 
  2. Remove soufflés from the oven, and moving quickly, but carefully place a soufflé on each plate. Spoon a dollop of whipped cream onto each soufflé, sprinkle with chopped pistachio crumble and sprinkle generously with powdered sugar. Plating the souffles is best done with two people.

Poached Halibut with Pistachio Soup

Description

Poached Halibut with Pistachio Soup by Chef Gerald Hirigoyen.

Ingredients

Warm Pistachio Soup:

  • 2 tablespoons / 30 ml olive oil
  • 2⁄3 cup / 75 g onion, chopped
  • 2 springs fresh thyme, chopped
  • 1 each garlic clove
  • ½ cup / 80 g pistachios, whole
  • 4¼ cup / 1000 ml chicken broth
  • Salt as needed
  • Pepper as needed

Garnish:

  • ¼ cup / 60 ml olive oil
  • 1 cup / 120 g onion, diced
  • ½ cup / 120 g butternut squash, peeled and diced
  • 1⅓ cups / 120 g fennel, sliced
  • ¾ cup / 120 g celery root, diced
  • 2 2/3 cups / 120 g carrots, peeled and thickly sliced
  • 2 cups, 1 tablespoon / 500 ml white wine
  • 1 cup / 250 ml chicken stock
  • Salt as needed
  • Pepper as needed

Pistachio Pesto Topping: 

  • 15 basil leaves
  • 1 garlic clove, whole
  • 2 tablespoons / 20 g potato, cooked
  • ⅓ cup / 50 g pistachios, whole
  • ½ cup / 100 ml extra virgin olive oil
  • ½ lemon, juiced
  • Salt as needed
  • Pepper as needed

Assembly:

  • 1 pound / 500 g halibut filet, cut into cubes
  • Salt as needed
  • Pepper as needed
  • Extra virgin olive oil as needed

Instructions

Warm Pistachio Soup:

  1. In a large saucepan on medium heat, combine olive oil, onion, thyme, garlic, and pistachio kernels. Sauté for about five minutes, or until golden brown. Add chicken broth and bring to a boil. Simmer for about twenty minutes. Add salt and pepper to taste.
  2. When finished, pour saucepan contents into a blender and mix on high. Strain through a small sieve and set aside.

Garnish:

  1. In a large sauté pan, on medium heat, combine olive oil, onion, butternut squash, fennel, celery root, and carrots. Sauté for about five minutes, adding salt and pepper to taste.
  2. Add white wine and bring to a boil until all the liquid is gone. When the liquid has evaporated, add the chicken broth and continue to boil until all the liquid is gone and the vegetables are cooked through. Set aside.

Pistachio Pesto Topping:

  1. Combine basil, garlic, potato, pistachio kernels, and salt in a mortar and mash it together. When it starts to break down a bit, gradually add the olive oil and continue to mash it all together.
  2. After it has been mixed well, add the lemon juice and mix together. Set aside.

Assembly:

  1. Add salt and pepper to the halibut cubes and sauté in a medium sized sauté pan on medium high for about two minutes on each side, or until golden brown.
  2. Place a towel on a plate, and when fish is golden brown, pour the cooked fish on top of the towel (to remove excess oil).
  3. In a separate shallow bowl, pour in some of the hot pistachio soup with a ladle, add vegetables on top, and place about five or six cubes of halibut on top of the vegetables.
  4. Sprinkle the pistachio pesto topping over the soup and finish with some extra virgin olive oil over the dish.

Cacio e Pepe with Crispy Sage

Description

From hazelnut flour pasta to hazelnuts sprinkled on top, this cacio e pepe showcases how versatile Oregon hazelnuts are.

Ingredients

Hazelnut Pasta Dough

  • 10 ounces doppio flour
  • 6 ounces hazelnut flour (toast hazelnuts and blend in food processor until flour like – may need to add a couple pinches of semolina flour to absorb the oils from the hazelnuts)
  • 5 ounces semolina
  • 10 egg yolks
  • 2 whole eggs
  • 2 tsp kosher salt

Cacio de Pepe

  • 32 ounces hazelnut pasta (rolled and portioned)
  • 10 ounces unsalted butter, cubed
  • 1 tablespoon fresh cracked black pepper (more if you like it)
  • 3/4 cup finely grated Parmesan
  • 1/3 cup finely grated Pecorino
  • 6-10 sage leaves

Instructions

Hazelnut Pasta Dough

  1. In a KitchenAid bowl combine hazelnut flour, doppio flour, semolina, and salt. Mix on low speed to combine using dough hook attachment. With the machine still running on low speed, add eggs slowly in batches to incorporate.
  2. Dough should pull away from the sides of the bowl and form a ball. Once the dough ball is formed, remove from the bowl and knead for about a minute on a lightly floured surface. Wrap dough tightly in plastic wrap and let the dough rest for at least thirty minutes before rolling.
  3. After pasta dough has rested, cut it into quarters. Working on a lightly floured surface begin to flatten the dough pieces by rolling them out with a rolling pin until they are less than a half inch thick. Begin working the dough through your pasta maker starting on the largest setting and slowly working your way down to your desired thinness. On a KitchenAid pasta roller I like to go the #6 setting before running it through the fettuccine cutter attachment. If you don’t have a cutter you could do a hand cut pasta type such as pappardelle.
  4. After you roll the pasta and cut it make sure you flour it well to prevent sticking before and during cooking.

Cacio de Pepe

  1. In a large stock pot, bring 8 quarts of water to a boil. Season water with salt; add pasta and cook for 45 seconds to 1 minute. Drain pasta, reserving 3 cups pasta cooking water.
  2. Meanwhile, melt 4 ounces of butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
  3. Add 3 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining 4 ounces butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente (add more pasta water if the sauce seems dry.) Transfer pasta to warm bowls and serve. Garnish with fried sage, pecorino, and grated hazelnuts.

Ingredients

Hazelnut Pasta Dough

  1. 10 ounces doppio flour
  2. 6 ounces hazelnut flour (toast hazelnuts and blend in food processor until flour like – may need to add a couple pinches of semolina flour to absorb the oils from the hazelnuts)
  3. 5 ounces semolina
  4. 10 egg yolks
  5. 2 whole eggs
  6. 2 teaspoons kosher salt

Cacio de Pepe

  1. 32 ounces hazelnut pasta (rolled and portioned)
  2. 10 ounces unsalted butter, cubed
  3. 1 tablespoon fresh cracked black pepper (more if you like it)
  4. 3/4 cup finely grated Parmesan
  5. 1/3 cup finely grated Pecorino
  6. 6-10 sage leaves

Hazelnut Chai Granola

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

  1. Preheat oven to 325°F. Lightly oil a large baking sheet.
  2. 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.
  3. On prepared baking sheet spread granola in a thin layer. Bake, stirring every 15 minutes, until well-browned and crisp, about 45 minutes.
  4. Let granola cool completely on baking sheet, then store in an airtight container at room temperature.

No-Bake Almond Cheesecake

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

  1. 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).
  2. Press the crust into a pie shell and put in the fridge to set for a minimum of 20 minutes.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. Top with shaved chocolate and that amazing melted chocolate drizzle.