Archives for posts with tag: snack

Turned my “naked almonds” (skin peeled off after being soaked) into this delicious almond butter! Smooth and creamy with a roasted undertone and maple-y sweetness is a perfect nut butter combo. So good it might just get ate straight out of the jar…Not what it was made for but so not wrong

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1⃣Put 2c almonds in a bowl, cover with water and add 1/2T sea salt. Soak overnight.
2⃣Drain and rinse almonds then peel the skin off. It should pop right off if they were soaked long enough. Rinse again then place on dehydrator tray and dehydrate.
3⃣When fully dehydrated, place on baking sheet and roast at 350F until fragrant and starting to brown (10min ish?)
4⃣Let cool then dump into food processor or blender (I have tried both my vitamix blender vs my cuisinart food processor and I prefer the food processor, but use what you prefer). Turn on a process until a smooth and creamy texture is achieved.
5⃣While the almonds are processing, in a small bowl mix:
🔹1T pure grade B maple syrup
🔹1T coconut sugar
🔹1T sweet almond oil (light tasting oil of choice)
🔹1t vanilla extract
🔹1/2t sea salt
6⃣When the creamy texture is achieved, pour in maple mixture and turn back on. Mixture will thicken and “clump” so I drizzled more almond oil in until it smoothed out again (1-2T?). Taste and adjust ingredients to your liking.
7⃣Pour into glass container and store in the fridge. Enjoy!

**Easy version-soak almonds and roast without peeling or dehydrating then move on to step 4**

**Easier version-don’t soak, dehydrate, peel or roast, simply start with step 4**

“Naked Almonds” that have been soaked, peeled, dehydrated and roasted

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I used my left over almond pulp from making almond milk to make these cookies! Instead of dehydrating the pulp into a flour, I left it moist in for this recipe. It’s also a super easy recipe because all of the measurements use a tablespoon!

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1⃣In a bowl combine:
🔹pulp from making almond milk with 1c almonds
🔹2T coconut oil
🔹2T nut butter
🔹2T shredded coconut
🔹2T coconut sugar (or honey)
🔹2 eggs
2⃣Roll into 1″ balls and place on a baking sheet lined with parchment paper
3⃣Use dark chocolate chunks to press balls down into cookie shapes and bake at 350F for 20min

I have seen a variation of this recipe going around for a while now. It uses nutritional yeast to make the kale taste cheesy. After scouring for what looked like the perfect recipe for me (that I never found), I decided to combine a few common ingredients I saw, plus added my own and I’m sure glad I did! These were delicious. So, so good! I made these in my dehydrator so it was no fuss. Only a few left, definitely making more soon 🙂

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1⃣Soak 1c raw cashews for a few hours ahead of time
2⃣Cut 1 large bunch of kale into large chunks being sure to remove the stem
3⃣Wash and spin dry then lay out on a towel to dry
4⃣When the cashews are done soaking, drain and rinse them, then place them in a blender
5⃣To the blender with the cashews, add in:
🔹1/2 red bell pepper, cleaned and seeds/ribs removed
🔹1/4c melted coconut oil
🔹1/2c nutritional yeast
🔹few shakes of hot sauce (1t)
🔹1 garlic clove, chopped
🔹juice of half a lemon
🔹few shakes of coconut aminos (1-2T)
🔹optional-salt to taste
🔹optional-pitted date for a little sweetness (I did not add this in though, but thought it could be a nice touch if you desired)
6⃣Blend until smooth and creamy, taste to see if anything needs adjusting
7⃣Place dried kale in a bowl and pour sauce over top, mix kale/sauce with your hands until each piece is coated then place on your dehydrator trays and dehydrate on 135F for 3-6 hours. Test toward then end to make sure they are crispy.

For Christmas, my hubby got me a dehydrator and I have been experimenting with it lately. My first treat I tried was Japanese sweet potato chips in both sea salt and BBQ flavors. They had good flavor but lacked the crunch of a typical chip. Next time I try chips, I may toss the into the oven for a few minutes after dehydrating to try and crisp them up. Still delicious and WAY healthier than store bought chips. My second treat I made was this sweet, yummy snack! Sweet banana chips. I didn’t mind that these have that chewiness to them, at first bite they are hard then they sort of just melt in your mouth. Perfect! Another healthy snack in the books.

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1⃣Slice 1 ripe but still firm bananas into even slices, 1/8″-1/4″ thickness (I used a mandolin) and place in a small bowl
2⃣In a small sauce pan melt together (May need to double depending in size and amount of bananas):
🔹1T coconut oil
🔹1-2t honey (or maple syrup)
🔹1t cinnamon (can add nutmeg too)
🔹optional-1t coconut sugar
**Dip a banana in the sauce to taste and adjust spice/sweetness as desired**
3⃣Pour sauce over sliced bananas and gently stir until all are coated
4⃣Dehydrate 130F for 12hrs (longer/shorter depending on thickness of bananas)

A healthy and protein-packed treat that is a twist on the traditional “Reese’s” snack cups. I used almond butter in the center of mine but and but butter could be used. Minimal ingredients make this a super easy snack to whip up, I’m already making my second batch today!

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1⃣In a bowl combine:
🔹1c chocolate protein powder
🔹1/2c raw cacao
🔹1/4c coconut oil, melted
🔹1t vanilla ext
🔹3T sweetener of choice-stevia, honey, maple syrup
🔹1/3c almond milk, warmed
🔹Few pinches of salt
2⃣Press half mixture into bottom of cupcake tin lined with cupcake liners (makes 6)
3⃣Scoop 1t almond butter onto chocolate
4⃣Add the rest of the chocolate mixture on top of the almond butter and press down to compress
5⃣Place in fridge to harden

Loved these. I had a couple of containers of raspberries to eat up before they went bad and decided to use them in these cake bars! This turned out so good. The raspberries added so much moisture to these bars! Super easy to make and keep in the fridge for days (if they last that long). Good cold or warm.

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1⃣In a food processor combine:
🔹2c almond flour
🔹1/4c arrowroot powder
🔹1/4c stevia
🔹1t baking powder
🔹1/4t salt
2⃣Add in then mix until well combined:
🔹1/4c apple or pear sauce
🔹1/4c coconut oil
🔹1/4c almond butter
🔹2eggs
🔹1/2c milk
🔹1T honey (optional)
3⃣Stir in 1c raspberries then pour into 9×9 greased baking dish and bake at 350F for 40mins