Making your own almond (or any nut) butter is really easy, but it takes a little bit of patience, a little bit of love, and a great food processor.
- 24 oz almonds
- 1.5 c. canola oil
- 1/2 c. honey (liquified, 20 seconds in microwave)
- 3 Tbs. cinnamon
- 2 tsp. nutmeg
- 1 tsp. vanilla
- dash salt
Add almonds to a food processor, and switch on to high, scraping / shaking down the sides periodically when mix climbs up.
At about 7 minutes into processing, add 1/2 c. canola oil mix for 1 minute and turn off the processor. Add another 1/2 c. oil, the cinnamon, nutmeg, honey, vanilla and dash of salt. Continue to process, and drizzle in remaining 1/2 c. of oil slowly for another 7-8 minutes, or until mixture reaches desired creamy texture*.
*For an even creamier texture, continue to process and add oil until your ideal texture is achieved.
I’ve been consistently testing and tweaking my granola recipe. I think that I’ve FINALLY, got the perfect mix, and consistency down pat. If you’ve tried the last recipe, you’ve got to give this one a go. For a comfort-food feel, enjoy this granola mixed with some almond milk. DE-lish.
- 1 c. water
- 1 c. brown sugar
- 1 Tbs. butter
- 1 Tbs. honey
- 2 tsp. vanilla extract
- 4 c. oats
- 1 c. nuts
- 1/2 c. pumpkin seeds
- 1/4 c. coconut flakes
- 1/4 c. sunflower seeds
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. ground ginger
- 1 c. dried fruit
First, make a simple syrup from the water and brown sugar: In a small sauce pan, heat 1 c. water, add 1 c. sugar and stir until dissolved. Bring to a rolling boil for 1 minute, and then remove from heat. Set aside to cool.
Melt the butter and honey together, and stir in vanilla. Add this mixture to the simple syrup.
Meanwhile, in a large bowl, mix all of the dried ingredients together EXCEPT for the dried fruit (I used dried cranberries in this version, you can use any dried fruit that you like!). Add the cinnamon, nutmeg and ginger. Pour the syrup mixture over the ingredients, and mix together thoroughly so that all the goodies are covered.
Coat 2 baking sheets with pan spray. Spread the granola mixture onto the trays, and then bake at 375 degrees for 15 minutes. Remove from oven, and immediately add the dried fruit to the baked granola mix. Allow to cool for at least 20 minutes in order for the mix to set before storing away.
I love strawberries (well, all berries really), and I also have a weakness for frozen confections. This treat is so creamy and delicious, your guests won’t have any clue its actually healthy.
- 10-15 fresh strawberries
- small handful of raspberries (optional)
- 1/3 c. light coconut milk
- juice of 1 lime
- zest of 1/2 lime
- 1 Tbs. vanilla
- 1/2 c. water
- 1/2 c. brown sugar
First, make a simple syrup of the brown sugar and water. Heat the water in a small sauce pan, add brown sugar and dissolve. Bring to a rolling boil, then remove from heat and set aside to cool. To speed up the process, after about 5 minutes, transfer the syrup to a heat-safe container, and put it in the freezer until you are ready to use it.
Meanwhile, remove the leaves from the strawberries, and quarter them. In a blender or food processor, combine the strawberries, coconut milk, lime juice and zest, vanilla, and brown sugar simple syrup. Blend until smooth.
Transfer the mixture into a bowl, and freeze for at least 4 hours or overnight. Serve with a dollop of fresh whipped cream!