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Recipes

Below are a collection of recipes using our almonds for you to try and enjoy at home 

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!

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.

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

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).

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.

https://www.yummytoddlerfood.com/pumpkin-almond-butter-mini-muffins/

  • Preheat oven to 350 degrees F and grease a mini muffin tin with nonstick spray.

  • Add all ingredients to a medium bowl and stir for 30-60 seconds to thoroughly combine. Or use a blender and blend well.

  • Spoon the batter into muffin tins. It should be about 1 ½ tablespoons of batter in each one.

  • Bake 14 minutes, or until a toothpick comes out clean. Allow to cool in muffin pan. Remove and serve.

08

Pumpkin Almond Butter Muffins

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