Tag Archives: almond

Homemade Lara Bars (Coconut Cherry-Date)

27 Sep

I’ve been reading all over creation that you can make healthy bars at home. So after reading a bunch of recipes, I made up my own… These are SO tasty, and only contain dried fruits and nuts!


Ingredients

  • 3/4 c. almonds
  • 3/4 c. pecans
  • 1/4 tsp salt
  • 12 pitted dates
  • 1/2 c. dried cherries
  • 1/4 c. dried cranberries
  • 1/4 c. raisins
  • 2 tablespoon coconut oil
  • 1/2 cup finely shredded coconut flake

Method

  • Process nuts and salt in a food processor, until it is coarse (not too ground, with a few nice chunks). Pour nuts into a large bowl.
  • Process dates, cherries, raisins, and coconut oil in a food processor until it makes a big ball.
  • Mix the date mixture into the nut mixture with your hands until thoroughly mixed. Add coconut flake and mix further.
  • Press the mixture into a ball. Using a silpat on a baking sheet, press and flatten ball into a rectangle on the silpat. Cut into the size you’d like– I made 10.
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Rich Summer Oatmeal

29 Aug

I’ve read a handful of cold oatmeal recipes in the last few weeks and have been ever-so-curious. So I whipped up a version for the last 2 nights, and the one I had this morning was rocking. I will most likely be having this for the next couple weeks… 🙂

Cold oatmeal sounds super weird at first (Rafe made a funny face when I told him what I was making), but it has a rich, creaminess to it.

This is the sort of thing that would definitely work in a brunch buffet line as well just the ordinary Wed morning.

Fantastic breakfasty goodness!

Ingredients

  • 1/4 c oats
  • 1/2 c almond milk
  • 1/3 c fat-free Greek yogurt
  • 1-2 tsp honey
  • dash almond extract
  • 1 1/2 tbsp dried cranberries
  • 1 1/2 tbsp unsweetened coconut flake
  • Fresh-cut fruit

Method

  • Mix everything together until combined.
  • Let sit overnight in the fridge. Eat the next day (with fresh fruit on top)!

Tangy Coconut Ice Cream

28 Aug

My version of a banana split with the coconut/almond ice cream

Last Sunday, I decided to try out a new recipe for coconut ice cream– with an extra protein boost from silken tofu! I know it sounds like it would taste disastrous, but I promise, it actually stood the test. and who doesn’t like extra protein in their desserts?

The almond extract neutralized the tofu flavor, and the coconut flake added a nice texture. This is a tangy add to bananas and chocolate sauce, but also tastes great with berries– or on top of peach cobbler.

Ingredients

  • 1 box silken tofu
  • 1 can lite coconut milk
  • 1/2 c milk (almond or coconut), or as much as 1 c, if you want more volume
  • 1/2 c unsweetened coconut flake
  • juice of 2 limes (you could add another if you want it extra limey)
  • 1 tsp almond extract (or to taste)

Method

  • Blend everything in a blender.
  • Freeze in your ice cream maker according to instructions.

Almond Joy Oatmeal

11 Aug

Back at it– another Sat morning when I wake up before Rafe… I’m hoping to get a run in before we start on the gazillion errands we need to do, but he’s still asleep (we were out super late watching a late showing of Dark Knight).

So to be clear, I absolutely love Mounds and Almond Joy candy bars. But Rafe actually quite strongly dislikes almond-flavored anything, so I haven’t made much in that department for years. And, well. He’s asleep right now.

I made enough for one serving, and it was delicious! The almond flavor made it nice and rich.

Ingredients

  • 5 tbsp quick oats
  • 2 tbsp unsweetened coconut, or more if you’d like to make it more “Mounds”-like
  • 1/2 c almond milk, or more depending on how liquidy you like your oatmeal
  • 1 tbsp cocoa powder
  • 2 tsp splenda blend sugar
  • dash almond extract
  • 2 tbsp dried cranberries (optional)

Method

  • Mix all ingredients, less almond extract, together in a bowl. Microwave for ~1:30- 2 min on high.
  • Add in almond extract when out of the microwave.

Cranberry Almond Biscotti

13 May

I don’t know how it happened, but I have become a coffee drinker. I think there is something about the ungodly hour I get into work these days, or the minimal amount of sleep I’m usually running on, that almost requires it. In any case, I thought it might be nice to make biscotti, a little treat to dunk into my coffee… And this worked out great! Hilariously, the last time I tried to make biscotti (pumpkin biscotti), I didn’t twice bake them, and they were way too soft. So this time, I went for crunchy-style by twice baking.

Ingredients

  • 1 3/4 c white flour
  • 1/2 c whole wheat flour
  • 3/4 c sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 eggs
  • 2 egg whites
  • 1/2 tbsp almond extract
  • 1/2 tbsp vanilla
  • 1/2 c craisins
  • 2/3 c almond slivers

Method

  • Preheat to 325. Whisk dry ingredients together in medium bowl. Whisk together eggs, egg whites, and extracts together in a separate mixing bowl. Add wet to dry ingredients, but not overmixing, using an electric mixer.
  • Stir in cranberries and almond slivers.
  • Flour a flat surface. Divide dough in half and form each half into a rectangular log a little more than an inch high and ~10 inches long. Place each on cookie sheet and bake for 30 min.
  • Reduce oven to 300. Cut biscotti into 1/2 inch slices and stand upright on cookie sheet and bake for another 20 min. Let cool, store, and try not to eat them all with your first pot of coffee.