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Pecan Cinnamon Roll Dough Bites

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

  1. 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
  2. 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
  3. Add remaining dough ingredients to the processor and process for 1-2 minutes, until well combined
  4. Roll dough gently into ping pong-sized balls. Then, press and roll into 3 inch sized balls
  5. Press the 3 inch dough into the filling so that one side is coated, then gently coil with that side facing in.
  6. Place bites on parchment-lined pan, pressing any parts that broke back into a ball shape.
  7. 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.

California Walnut Cream Alfredo Sauce

Description

This dairy-free white sauce gets it’s flavor from onion, garlic and nutritional yeast. Serve over fettucine, ravioli or any other desired pasta. Reserve water from cooking pasta as you’ll need it for this recipe.

Ingredients

  • 1 cup pasta water, plus additional if necessary for thinning sauce
  • 1 cup California walnuts
  • 1/3 cup chopped onion
  • 1 tablespoon lemon juice
  • 2 teaspoons nutritional yeast
  • 1/2 teaspoon of salt
  • 1/4 teaspoon fresh cracked pepper
  • 2 cloves garlic
  • Hot cooked pasta
  • Chopped California walnuts, toasted
  • Snipped or chopped fresh basil and finely grated lemon zest for garnish

Instructions

  1. Place walnuts, reserved pasta water, onion, lemon juice, nutritional yeast, salt, pepper and garlic in a blender and puree until smooth.
  2. Transfer to a sauté pan add desired pasta, tossing to coat and adding additional pasta water if needed to thin sauce.
  3. Plate pasta and garnish with walnuts, basil and lemon.

Recipe Tip: This pasta sauce is very versatile and may also be served stirred into rice or mashed potatoes.

Almond Milk Cold Brew

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

  1. Combine the ground coffee and filtered water and cover. Steep in the refrigerate for 12 to 24 hours.
  2. 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.
  3. Pour the cold-brewed coffee through a coffee filter or fine-mesh strainer. Drain and rinse the almonds.
  4. Line the large strainer with the nut bag or cheesecloth and set them over a large bowl.
  5. 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.
  6. 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.

Sheet Pan Pecan-Crusted Chicken and Veggies

Description

Nothing beats a one-pan meal the whole family will love! Pecan-crusted chicken is added to a sheet pan alongside carrots and red potatoes for a complete meal that requires just 15 minutes of prep and little clean-up. Recipe by Aubrey Cota, Real Housemoms.

Ingredients

  • Veggies:
    • 1 pound baby red potatoes, quartered
    • 1 pound baby carrots
    • 3 tablespoons olive oil or pecan oil
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper

  • Pecan-Crusted Chicken:
    • 2 boneless skinless chicken breasts (about 1 1/2 pounds)
    • 1/2 tablespoon salt
    • 1/4 teaspoon black pepper
    • 1 cup raw pecan pieces or finely chopped raw pecan halves
    • 1/2 cup panko breadcrumbs
    • 1 tablespoon dried thyme
    • 1 tablespoon garlic powder
    • 2 eggs
    • Fresh parsley, for garnish

Instructions

  1. Preheat oven to 400 degrees F.
  2. For the veggies: Spray a sheet pan with non-stick cooking spray or oil. Place potatoes and carrots on the pan. Toss vegetables with oil, 1 teaspoon salt and 1/4 teaspoon pepper.
  3. For the chicken: Slice chicken horizontally into 4 cutlets. Season with salt and pepper.
  4. In a shallow bowl combine the pecans, breadcrumbs, 1/2 tablespoon salt, thyme, and garlic powder. Adjust salt to taste.
  5. In a separate bowl, beat the eggs.
  6. Dip chicken in eggs, then dredge in the pecan mixture, coating both sides. Place on the sheet pan.
  7. Place sheet pan in oven and bake for 10 minutes. Flip the chicken over and stir the vegetables. Cook for an additional 10 minutes, until golden brown and juices run clear. Remove chicken from sheet pan and transfer to a plate to rest. Cook the vegetables for an additional 5 minutes.
  8. Serve chicken, carrots, and potatoes immediately. Garnish with parsley if desired.

Whole Wheat Pecan Banana Muffins

Description

A fluffy and wholesome muffin recipe, naturally sweetened with banana and maple syrup and every bite includes a delicious crunch thanks to nutrient-dense pecans. Recipe submitted by Julie Fagan, Peanut Butter Fingers.

INGREDIENTS

  • ¾ c. whole wheat flour
  • ½ c. old fashioned oats
  • 2 tbsp. ground flax seeds
  • 1 tsp. cinnamon
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 egg
  • 3 tbsp. maple syrup
  • 2 ½ tbsp. MCT oil or melted coconut oil
  • ¼ tsp. vanilla extract
  • 1 small very-ripe banana, mashed
  • ½ c. light coconut milk (or regular milk)
  • 1/4 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees and line muffin pan with six paper muffin liners.
  2. Combine whole wheat flour, oats, flax seeds, cinnamon, baking soda, baking powder and salt.
  3. In a separate bowl, mix together egg, maple syrup, MCT oil, vanilla, banana and coconut milk.
  4. Gradually pour egg mixture into the flour mixture and stir until batter is combined.
  5. Fold in pecans.
  6. Divide the batter into six muffin cups and bake for 15 – 18 minutes.
  7. Allow to cool and enjoy.

California Walnut Meatless Meatballs

Description

You won’t miss the beef in this healthier version of the classic Italian favorite.

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup minced onion
  • 1 teaspoon minced garlic
  • 1 tablespoon tomato paste
  • 1/2 cup walnuts, chopped
  • 1/4 cup cooked brown rice
  • 1/4 cup chopped roasted red peppers
  • 1/4 cup panko breadcrumbs
  • 1/4 cup Parmesan cheese
  • 1 tablespoon Italian seasoning
  • 2 tablespoons chopped Italian parsley
  • 1 egg, beaten
  • California Walnut Pesto or Muhammara Sauce

Instructions

  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. Heat oil in a small skillet over medium heat. Add onion and garlic and sauté for 1 minute. Add tomato paste and cook for 1 minute more.
  3. Transfer to a food processor with walnuts, rice, roasted red peppers, breadcrumbs, Parmesan, parsley, Italian seasoning, and egg. Pulse until combined, but not mushy.
  4. Form into 8 equal balls and place on prepared baking sheet. Cook for 12 minutes or until firm to the touch. Serve with California Walnut Pesto or Muhammara Sauce.

California Walnut Steak House Burger Patty

Description

These beefy tasting burgers get their flavor from a steak house seasoning.

Ingredients

  • 1 1/2 cups California walnuts
  • 3/4 cup red kidney beans, drained and rinsed
  • 3/4 cup cooked red lentils
  • 6 tablespoons caramelized onions, chopped
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 1/2 tablespoons steak house seasoning
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon kosher or sea salt
  • Optional: add 1 egg and ¼ cup of panko for firmer texture
  • Additional oil for brushing

Instructions

  1. Place walnuts in a food processor and pulse to coarsely chop. Add kidney beans and lentils and pulse to combine.
  2. Add caramelized onions, Worcestershire sauce, steak house seasoning, olive oil and salt and pulse to blend but not mushy. Form into 4 large patties.
  3. Heat grill or flat top. Brush patties with olive oil and cook for 2 minutes on each side or nicely seared.

Chocolate Hazelnut Coconut Butter

Ingredients

  • 1 cup ​Oregon hazelnuts
  • 8 ounces dark chocolate, finely chopped
  • 4 ounces milk chocolate, finely chopped
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon cocoa powder
  • 1⁄2 teaspoon vanilla extract
  • 1⁄2 teaspoon fine sea salt

Instructions

  1. Preheat oven to 350°F.
  2. On a medium baking sheet scatter hazelnuts. Place in the oven and bake until fragrant and the skins are blistered, 12-15 minutes. Let cool completely.
  3. In a double boiler or a heatproof bowl set over a saucepan of simmering water, gently melt dark and milk chocolate, stirring frequently, until smooth. Take pan off heat and set aside.
  4. In a food processor process hazelnuts until ground into a paste. Add oil, cocoa powder, vanilla, and salt and process until very smooth. Add melted chocolate and process until combined, scraping down sides of bowl as needed.
  5. Store in an airtight container at room temperature for up to 3 weeks.

Hazelnut Pesto

Ingredients

  • 5 cups loosely packed basil leaves
  • 2 cloves garlic, peeled
  • ½ cup toasted Oregon hazelnuts
  • ½ cup shaved Parmesan cheese
  • ¾ cup extra virgin olive oil
  • 1 teaspoon fine sea salt
  • ¼ teaspoon ground black pepper

Instructions

  1. Add the basil, garlic, hazelnuts, Parmesan cheese, and ¼ cup of the olive oil to a blender or food processor. Pulse in 10 to 15 second intervals to chop all ingredients. With the machine on low, slowly pour in the remaining olive oil. Scrape the sides of the container as needed.
  2. Blend for about 20 seconds until all ingredients are finely chopped and a thick pesto results. Stir in the salt and pepper. Transfer to a serving bowl or use in your favorite recipes.

BBQ POTATOES WITH CANDIED SPICED PISTACHIOS, PISTACHIO CREMA & WATERCRESS

Ingredients

  • 2 Large sweet potatoes
  • 3 tablespoons Vegetable oil
  • 3 tablespoons BBQ spice or rub
  • ¼ pound Butter, melted
  • Salt, to taste

FOR THE PISTACHIO CREMA

  • ¼ cup Mexican Crema or creme fraiche
  • 3 tablespoons Pistachio, toasted and ground
  • Salt, to taste

Instructions

  1. Preheat oven to 375°F. Coat sweet potatoes with vegetable oil. Rub sweet potatoes with half of the BBQ spice. Bake in oven until the sweet potatoes are cooked about ¾ of the way through. There should be slight resistance if you push a small knife or skewer into the center of the potatoes. Remove from the oven and allow to completely cool. Cut the potatoes lengthwise into wedges. Usually I cut them in half and then cut each half into thirds yielding six pieces total. Baste the sweet potato wedges with melted butter and liberally season with salt and the remaining BBQ spice. Grill over hot coals until the potatoes are golden brown and cooked all the way through.
  2. Serve hot. Garnish with spiced pistachios, drizzle of pistachio crema and watercress sprigs.