Posts tagged ‘almonds’

September 20, 2011

Butter Fingers

I decided to continue my nut butter fiasco immediately after making that delicious sunflower seed butter last week [why clean the machine twice?]. 

Ben’s top choice in nut butter is definitely of the peanut variety, but I have to say I love a good roasted almond butter.  Making my own version is ridiculously simple.  It ensures that I know every ingredient.  I get to skip the salt and add fun mix-ins.  And it’s cheap. 

Sunflower seeds contain less natural fats than almonds, which is why that recipe called for a bit of added oil. Almonds, on the other hand, need no added oil to create a beautifully smooth and rich butter.  **Seeing as how this base recipe has only one ingredient [almonds], it is easily adaptable.  Get creative!  Ideas: go savory with some paprika or add some sweetness with maple syrup or chocolate. 

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Almond Butter

[ingredients]

  • ~1 c. almonds [raw or roasted at 350 degrees for 10-12 minutes until brown, then cooled]
  • Desired mix-in[s]: I used 1 tsp ground cinnamon

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Process nuts on high speed in a regular-sized food processor [I’ve tried using a mini food processor to no avail]. 

Be patient.  Get a few dishes done, put on some music… 5-10 minutes of standing over a processor feels like an eternity.

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Scrape down the sides periodically. 

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After a few minutes, you’ll have coarse almond butter [left photo].  If you let it process a bit longer, it’ll thin out naturally and become creamier [right]. 

Drop in your mix-ins once you’ve reached a consistency you like. 

Taste-testSmile

Place the butter in a glass jar in the refrigerator. 

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Enjoy!  Makes about 1c, or 8 servings.   

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Don’t forget to clean the food processor. Winking smile  This cinnamon variety is incredible on toast and carrots!

Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!

August 12, 2011

Goji-Nib Energy Bars

This morning’s recipe was created as part of my Healthy-Energy-Bars-for-Ben experiment<— If you missed the first recipe for Bliss Bars, I suggest you click that link + make them, stat.  They are out of this world! 

Recapping the criteria:

  • easy to eat on the run [literally]
  • protein – to stay satisfied for more than half an hour
  • good carbohydrates – the kind that sticks to your ribs and gives enough energy to keep up with children
  • nutrient-dense fruits + veggies to make sure he’s getting the most bang for his buck!
  • keeping the calorie-count down isn’t necessarily important because Ben is so active and burns everything off quickly.

Alright, so Ben and I both gave the Bliss Bars our top honors for taste, but these Goji-Nib Energy Bars definitely take the cake for nutrients. They’re packed with superfood goodness to supply Ben with enough energy to get him through the school day. 

Because I’m sensitive to dried fruit, Ben’s been the one to eat most of these.  He gave this review:

I give these four out of five bites.  They’ve got a lot going on but they’re not overpowering… it’s a good balance of sweet, tart, and savory.

Ben’s not a food critic, but he’s learning to give me constructive criticism. Winking smile

I also tasted a piece, and I’ve got to say: they’re great [if I could, I’d eat them all the time].  They taste like a Lara Bar but are much cheaper to make… plus you get to control what you put in them! 

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Goji-Nib Energy Bars

[raw, vegan, gluten- and refined-sugar free]

[ingredients] – use scant measurements

  • 1 1/2 c raw almonds
  • 8-10 medjool dates [depending on size]pitted and halved
  • 2 Tbsp shredded unsweetened coconut
  • 2 Tbsp cacao nibs
  • 2 Tbsp dried goji berries

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In a processor, pulse raw almonds until it becomes almond meal [small bits].

Add in the dates and process until everything is combined.  You should be able to grab a handful and form it into a sticky ball.  If it isn’t sticky enough, add another date or two to the mix.

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Plop the mixture into a medium bowl and mix in the cacao nibs, goji berries and coconut.

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Now, you can make balls out of this or get a big sheet of saran wrap [maybe 18 to 24’’ long], line a pan, pour the mixture over one half of the plastic wrap… fold the other half over it, and press it into approx. 1/2’’ bars.

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Place in the fridge for a couple of hours/overnight so that it firms up and becomes one big block…

Unwrap the block and cut into six bars [or however many you decide you want].

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Individually wrap them in plastic wrap and store in the fridge or the freezer. 

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Enjoy!  Makes six bars.

Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!

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