Entries in Nuts & Seeds (19)
If there was one food item you couldn't live without, what would it be?
That's a tough question. I think I would have a hard time living without my collection of nut butters.
Yes I said collection. I really must take a picture to show you one of these days.
One of my forever all-time favourite's is the maple cinnamon almond butter I make. Anyone I give it to dies and goes to heaven.
...and then asks for the recipe. hehe. It's a winner that's for sure.
Anyway, I got to thinking and I realized that I don't really have many nut butter's in my recipe collection here on the blog, which isn't very fitting seeing how much I love the stuff. Healthy fats are delicious you know.
So I've sworn to myself that I'm going to come up with many more nut butter recipes. From almond to peanut, and sunflower to hazelnut, you name it.
Today I've got an almond butter recipe that's got a pretty simple list of ingredients. Raw almonds that we roast for extra flavour (let's face it roasting makes everything better), a bit of sugar, pure vanilla extract, and a pinch a sea salt to round out the flavours.
Here's a quick 4 step example of what your almonds should look like on their road to becoming almond butter.
I could eat this all day long. Of course one of my favourite ways to enjoy any nut butter is on my oatmeal. Don't knock it until you try it. I've even got my relatives from England putting peanut butter on their oats and granola now. My second favourite way is straight off the spoon.
If you want to make an almond taste better, this is the way to do it.
Vanilla Bean Almond Butter gluten free, vegan, vegetarian | makes about 1 1/2 cups
- 2 cups raw almonds
- 1 tbsp cane sugar (or other unrefined sugar)
- 1 vanilla bean, slit lengthwise and all seeds scraped out (or 2 tsp vanilla extract)
- 1/4 tsp sea salt
- Preheat oven to 350˚F.
- Place the almonds on a baking sheet and roast them for 10-12 minutes, until fragrant and golden, stirring once during roasting.
- Remove from oven and let the nuts cool for a few minutes, then place them in the bowl of your food processor. Process until you get a smooth and creamy nut butter to form; about 12-15 minutes. Scrape down the bowl of the food processor as necessary.
- Add in the sugar, vanilla bean seeds (or extract), and sea salt. Process again to combine everything until incorporated.
- Store in an air-tight jar or container.
- Don't let the almonds cool down too much before processing. They are easier to turn into nut butter while they are still warm.
- I like to scrape down the food processor every few minutes or so to scrape down the sides and help the almonds along.
Serving Size: 2 tbsp Calories: 164 Fat: 13g Saturated Fat: 1g Cholesterol: 0mg Sodium: 60mg Carbohydrates: 7.7g Sugar: 3g Fiber: 3g Protein: 6g
Is it breakfast time yet?
As we get further into fall and closer to the holiday season I find that my ideas for recipes and blog posts are coming at me left and right. What's up with that? Autumn is one of my favourite times of year. Maybe that has something to do with. There's so much fresh local produce to choose from, pumpkin is in abundance, and warm spices like cinnamon, nutmeg, and ginger are working their way into everyday baking.
I'm keeping things on the simple side today. I've had this granola recipe in my head for a while now. I think I stumbled across a recipe online, and then again, while I was at the grocery store I saw some quinoa granola on the shelf. I thought hey that's a great idea, you can up the protein of the granola and add some extra crunch action at the same time. Brilliant! Quinoa is such a perfect addition to granola.
It's always more fun to DIY. Enter this recipe.
After I rinsed the quinoa I tossed it in with the rest of the dry ingredients, gently heated up the wet ingredients and mixed them together, I baked it to perfection without stirring. Instead, I rotate the pan in the oven once or twice for even baking. This way you get all those lovely clusters of granola. The only hard part is not touching it when it comes out of the oven and letting it completely cool.
After you feast your eyes on this homemade granola you'll be longing for lazy weekend mornings.
Maple Pumpkin Granola gluten free, vegan, vegetarian | makes about 5 cups
- 2 cups rolled oats
- 1/2 cup quinoa, rinse
- 1/3 cup pumpkins seeds
- 1 cup slivered almonds
- 1/4 tsp sea salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3 tbsp coconut oil, melted (or other vegetable oil)
- 1/3 cup maple syrup
- 1/2 tsp vanilla extract
- 1/3 cup pumpkin purée
- 1/2 cup dried cherries (or other dried fruit)
- Preheat oven to 300˚F. Line a baking sheet with parchment paper.
- In a large bowl, mix together oats, quinoa, pumpkin seeds, slivered almonds, salt and spices.
- In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, vanilla, and pumpkin purée. Pour over the oat mixture and mix until combined.
- Spread the mixture out evenly onto prepared baking sheet, pat down, and bake for 25-30 minutes or until golden brown.
- Remove from oven and sprinkle the dried cherries over top of the granola. Let cool completely, then break up into pieces and serve, or store in an airtight container.
- I find that not stirring the granola while it bakes is one of the keys to getting tons of clusters. So instead of stirring, just rotate the cookie sheet a couple times during baking to ensure even browning.
Serving Size: 1/2 cup Calories: 275 Fat: 13g Saturated Fat: 4.6g Cholesterol: 0mg Carbohydrates: 33.7g Sugar: 12g Sodium: 52mg Fiber: 4.5g Protein: 7g