Recipe from Ellie Krieger and the National Almond Board. Cooking spray 3/4 cup all purpose flour 1/2 cup whole wheat pastry flour, or regular whole wheat flour 3/4 teaspoon salt 1 teaspoon baking soda 1/4 cup unsalted butter, softened 3/4 cup smooth, unsalted almond butter 1/3 cup packed light brown sugar 1/3 cup granulated sugar … Continue Reading →
Recipe from Michael Chiarello and Food Network. 1 cup quick-cooking oats 1/2 cup sliced almonds 1/2 cup dark raisins 1/2 cup golden raisins 1/2 cup dried apricots 1/3 cup unsalted butter, room temperature 1/2 cup brown sugar 1/4 cup golden molasses 1 egg 1 cup unbleached all-purpose flour 1/4 cup whole-wheat flour 1/2 … Continue Reading →
Recipe from Ellie Krieger and Food Network. 1 cup quick cooking rolled oats 1/2 cup raw unsalted sunflower seeds 1/2 cup toasted wheat germ 1/4 cup whole-wheat pastry flour 1/2 cup dried apricots 1/2 cup raw almonds 1/2 cup raisins 1/2 cup pitted dried dates 1/2 cup powdered nonfat dry milk 1/2 teaspoon ground … Continue Reading →
From Emma Christensen. 1 cup (about 10 whole) dates, pitted 1 cup almonds 1 cup dried cherries Combine all the ingredients in a food processor. Pulse several times to combine the ingredients. Break up the dates if they have clumped together, then run continuously until a ball begins to form. Transfer the ball to … Continue Reading →
Recipe adapted from Bon Appetit. Can make a day ahead and then freeze for up to 1 month. Serve with some fresh yogurt or cottage cheese if desired. 1 1/2 cups white whole wheat flour 1 teaspoon kosher salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup (1 stick) unsalted butter, room … Continue Reading →
From Everyday Food magazine. 1/3 cup toasted natural almonds 3 table-spoons extra-virgin olive oil 2 teaspoons fresh lemon juice 2 teaspoons balsamic vinegar Coarse salt and ground pepper 1 bunch arugula (1/2 pound), trimmed 1/3 cup shaved Parmesan (1 ounce), plus more for serving In a large bowl, combine almonds, oil, lemon juice … Continue Reading →
From Susan Russo. 1 1/2 tablespoons olive oil 1/2 teaspoon crushed red pepper flakes 2 garlic cloves, thinly sliced 1/2 cup blanched almonds, lightly toasted 1 1/4 cups drained roasted red peppers 2 teaspoons balsamic vinegar A couple of pinches of salt In a small pan over medium-low heat, warm olive oil. Add red … Continue Reading →
From “Sweet Vegan” by Emily Mainquist (Kyle Books, $18.95). 1/2 cup butter substitute 1/4 cup evaporated cane juice 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1 cup purchased gluten-free flour mix 1/4 teaspoon salt 11/2 teaspoons egg replacer, whisked with 2 tablespoons warm water 1/2 cup finely chopped almonds 1/2 cup organic strawberry jam … Continue Reading →
(Little Turnovers of Candied Spinach, Almonds and Citron) Makes 50 turnovers. The filling and pastry can each be made 1 day ahead. Cover both and refrigerate. The pastries are best eaten within a few days of baking. Store them in a sealed tin. They also freeze well. Rid them of any sogginess after defrosting by … Continue Reading →
From “All My Children”actress Leven Rambin. 4 large boneless chicken breasts 1 cup unsalted slivered almonds 1 cup dried cranberries 4 tablespoons butter, melted, divided 1 small can sweet crushed pineapple 1/2 cup brown sugar 2 packs microwave white rice Slit chicken breasts so they can be stuffed. Mix almonds and cranberries, and set half … Continue Reading →