Recipes
Below are a collection of recipes using our almonds for you to try and enjoy at home. Some we use, some have been provided my awesome customers
01
Flavored Roasted Almonds
Melt 1 tablespoon of butter in large Pyrex bowl. Add about 1 1/2 quarts of almonds, stir and coat with butter. (olive oil can be substituted.) Heat for 2 min on high in microwave, and then stir. Repeat 2-3 times. Sprinkle with a mixture of 1/3 salt, 1/3 sugar, 1/3 garlic powder. (I make up a small jar, and it lasts most of the year.) They are lower in sodium, and people love them and can’t figure out what the ingredients are!
-Judy Jollett
SERVINGS: 4 CUPS Per cup: Calories: 112, Fat: 9g, Carbohydrates: 4g, Fiber: 1g, Protein: 4g Ingredients 1 cup almonds (1/2 lb- suggest ½ Nonpareil, ½ Monterey variety), soaked in water for 6-12 hours 4 cups water Instructions (Video if you prefer https://www.youtube.com/watch?v=WeZCMNB2YO0 ) Drain the soaked almonds and rinse them well. (Discard the soaking water.) Combine all of the almonds and fresh water (4 cups) in a blender, and blend until the almonds have broken down and the milk looks creamy. Strain the almond milk through a nut-milk bag or cheese cloth, squeezing well to extract the extra liquid. You can save the remaining almond pulp for another recipe, or discard. Store the almond milk in an airtight container in the fridge for up to 3 days. (You can freeze leftovers, if needed, for up to 3 months, too!) Recipe Notes For a sweetened almond milk, try adding up to 4 dates for the batch, then strain as directed. For a flavored almond milk, feel free to add a splash of vanilla extract for a vanilla milk, or 1 to 2 tablespoons of cacao powder for a chocolate milk. (Sweeten with dates or maple syrup, to taste.) For an extra-special treat, try adding 1 tablespoon of coconut oil, 1 tablespoon of vanilla, and 2 tablespoons of maple syrup or 2 pitted dates to the mixture before blending. The resulting almond milk is extra-creamy, sweet, and irresistible!
See Recipe Below for what to do with leftover pulp
02
Almond Milk (Version 1)
03
Almond Milk (Version 2)
7.2 OZ ALMONDS (soaked for 8 hours)
1 tsp STEVIA LEAF POWDER (not extract)
1 liter WATER
First, grind the almonds in blender for 10 - 15 seconds. Then add the stevia powder and water and blend for a minute or so until creamy. Pour the milk through a nut milk bag into a mixing bowl. Squeeze to extract all of the liquid.
See Recipe Below for what to do with leftover pulp
2 TBS Almond Butter
2 Cups water
Combine and blend the almond butter and water in a high-speed blender until smooth.
Transfer to a tight fitting glass jar and refrigerate until ready to use.
Shake Well before using
See Recipe Below for what to do with leftover pulp
04
Almond Milk (Version 3)
05
Vanilla Almond Milk Ice Cream
4 CUPS FRESH ALMOND MILK (STEVIA SWEETENED)
2 TBSP VANILLA EXTRACT
3-4 DATES (Soaked overnight in 1/3 cup WATER - enough to cover the dates)
1 tsp (level) ARROWROOT POWDER
1 tsp (level) ACACIA FIBER POWDER - (GUM ARABIC) (optional)
PINCH OF SALT
Add all of the above ingredients to a high speed blender (I use a Vitamix) and blend for about a minute to make a creamy ice cream batter. Chill the batter in the refrigerator. Then add to your ice cream maker (I use a Lello 4080). See Recipe Below for what to do with leftover pulp
Yields 32oz
4 CUPS FRESH ALMOND MILK (STEVIA SWEETENED)
2 TBSP VANILLA EXTRACT
3-4 DATES (Soaked in 1/3 cup WATER overnight)
1 tsp ARROWROOT POWDER
1 tsp of ACACIA POWDER
PINCH OF SALT
1 LARGE TBL HONEY (add while heating)
2 TBSP FRESH GRATED GINGER
2 TBSP FRESH GRATED or CHOPPED TURMERIC
1/2 tsp CINNAMON POWDER
1/4 tsp BLACK PEPPERCORNS
1/4 tsp CARDAMOM SEEDS
1/4 tsp ANISE SEEDS
1/8 tsp CLOVES (POWDER)
1. BLEND
2. HEAT IN SAUCEPAN (or double boiler) JUST TO THE POINT OF A SIMMER.
3. CHILL
06
Golden Ginger Ice Cream Batter
07
Traditional Italian Almond Biscotti
Satisfyingly firm rather than jaw-breakingly hard and are chock-full of toasted whole almonds and laced with fragrant orange zest. They are ideal for dunking in a mug of hot coffee. This recipe calls for 3 jumbo-sized eggs. If you can't find them, then use 4 large eggs.
One of many potential riffs on the Traditional Italian Almond Biscotti is a chocolate-dipped version.
Makes about 36 biscotti (3/4-inch-wide cookies)
3 cups unsalted whole almonds
1 cup granulated sugar
1 cup light brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
2 1/2 cups all-purpose flour
3 jumbo eggs (or 4 large eggs), plus 1 egg, lightly beaten, for brushing tops of loaves
1 teaspoon pure vanilla extract
Zest of 1 large orange (1 to 2 teaspoons)
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line 2 large baking sheets with
parchment paper.
Place almonds in a single layer on a baking sheet and toast in the 350-degree oven for 10 minutes. Remove and set
aside.
In a large bowl, hand mix toasted almonds, sugars, cinnamon, baking powder and flour.
In a small bowl, whisk eggs. Add the vanilla and orange zest and whisk until well blended. Add to the flour mixture. Stir a
few times. Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep
squeezing the batter with your hands until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into 4 equal pieces.
08
Pumpkin Almond Butter Muffins
https://www.yummytoddlerfood.com/pumpkin-almond-butter-mini-muffins/
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3 eggs
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▢¾ cup almond butter
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▢¼ cup maple syrup
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▢½ cup pumpkin puree
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▢3 tablespoons neutral oil (such as canola or avocado)
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▢1 teaspoon vanilla extract
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▢¼ cup whole-wheat flour
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▢1 teaspoon cinnamon
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▢½ teaspoon pumpkin pie spice
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▢1½ teaspoons baking powder
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▢¼ teaspoon baking soda
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Preheat oven to 350 degrees F and grease a mini muffin tin with nonstick spray.
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Add all ingredients to a medium bowl and stir for 30-60 seconds to thoroughly combine. Or use a blender and blend well.
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Spoon the batter into muffin tins. It should be about 1 ½ tablespoons of batter in each one.
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Bake 14 minutes, or until a toothpick comes out clean. Allow to cool in muffin pan. Remove and serve.
09
Peanut Butter-Almond
GRANOLA BARS
Gluten Free- no baking required
Ingredients:
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3/4 cup natural peanut butter
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1/2 cup honey
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2 tablespoons coconut oil
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1 teaspoon vanilla extract
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1/2 teaspoon sea salt*
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2 1/4 cups old-fashioned oats*
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1 cup slivered or chopped almonds
optional: 1/2 cup mini semisweet chocolate chips or chunks
Instructions
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Line an 8 x 8-inch or 9 x 9-inch square baking pan with parchment paper. Set aside.
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Stir the peanut butter, honey and coconut oil together in a medium saucepan. Cook over medium heat, stirring occasionally, until the mixture reaches a simmer. Continue to simmer for 1 minute, stirring often so that the bottom of the mixture does not burn. Remove from the heat. -
Add the vanilla and salt, and stir until combined. Add in the oats and almonds, and stir until completely combined. (Optional step: If you would like the chocolate chips not to melt, I recommend chilling transferring the granola to the refrigerator at this point for about 15 minutes, or until it reaches room temperature.) Then stir in the chocolate chips until combined. -
Press the granola firmly and evenly into the bottom of the prepared pan. (I use the bottom of a measuring cup to help press it down so that it’s nice and flat.) Sprinkle a few extra chocolate chips on top if you would like. Then cover and refrigerate the granola bars for about an hour or so, or until they are chilled. -
Use the parchment paper to lift the bars out of the pan and transfer them to a cutting board. Cut, serve, and enjoy! Or store in a sealed container for up to 5 days, or freeze for up to 3 months.
10
Leftover Pulp from Almond Milk
What to Do with the Leftover Almond Pulp?
-Use in another product
-dry out (in oven) and sprinkle on salad
-Put in smoothie
-Try making one of these sweet treats:
-Raw Cookie Dough Bites
-Grain-Free Fudgy Brownies
-Almond Pulp Crackers
11
Easy Candied Almonds- Very Addictive-
Jessica, Esparto, CA
Easy Candy Almonds
WARNING: These almonds are highly addictive. There is no clinic that can cure you from munching on them.
2 Cups Almonds (we prefer Fritz variety, but any work great)
1 cup Brown Sugar
Pinch of Salt
¼ cups water
Note: 1 lb almonds is about 5 cups
Add sugar to pan on medium heat
Add pinch or salt
Add ¼ c water
Stir
Once your mixture is bubbling- add 2 cups almonds
Stir until your almonds are clinging to each other and your mixture is no-longer dripping
Place on greased pan and spread them out. Cook in oven 350 deg, 10 min.
Let cool
Eat
12
Vanilkové rohlíčky
Vanilla Crescents
- Michael, New York
A note from Michael:
I like the Fritz almonds because they give the cookies a more “almond” taste. The cookies exist all over the old Hapsburg Empire (See my book Sweet Invention: A History of Dessert) under a variety of names. Vanillekipferl is the name in Austria. No Christmas in Central Europe could exist without them.
50g (1/3 cup) blanched almonds (Fritz preferred)
40g (3 Tbsp+1 tsp) granulated sugar
100g (7Tbsp) unsalted butter, slightly softened
1/2 teaspoon vanilla extract
140g (approx. 1 cup + 3 Tbsp) all-purpose flour
vanilla sugar (see note), about 1 cup
1. In a food processor, grind the almonds until fine. Add the sugar and process until the nuts are ground very fine.
2. Add the butter in several small pieces along with the vanilla, process until fully incorporated. Add the flour and process, scraping the sides of the bowl once or twice to assure even distribution.
3. Scrape the dough into a bowl and form into a ball, Cover and cool in the refrigerator for 1 hour. (The dough may be made ahead up to this point, refrigerated for 4 to 5 days or frozen for several months--allow to sit at room temperature until it is of a workable consistency before continuing to the next step.)
4. Butter a cookie sheet or line with parchment. Preheat oven to 350°F.
5. Pinch off a piece of dough and form it into a ball about 1 inch in diameter. Roll it in between the palms of your hands in a circular motion until it is glossy and smooth. Alter the movement of your hands so that the ball is rolled into a cylinder with gently tapered ends about 3 inches long. Carefully turn the ends towards each other forming a crescent. Place on the cookie sheet. Repeat this action with the rest of the dough. Place the crescents about 3/4 inch apart on the baking sheet. Set in the preheated oven and bake about 15 minutes, until the tips, but only the tips, are golden.
7. Place the vanilla sugar in a shallow bowl. Working with about 3 or 4 cookies at a time, carefully toss the hot cookies in the sugar. Set aside and let cool. The cookies will keep for several weeks in a cookie tin stored in a cool dry place.
Note: Vanilla sugar is made by storing a split vanilla bean in a jar of finely granulated sugar (about 2 cups per bean) for at least 2 weeks. A fast way to approximate this is to stir 1 teaspoon of vanilla extract into 2 cups extra fine granulated sugar. Let sit in a dry place for 2 hours and sift.
