Category Archives: almonds

Gluten-free, Chocolate Almond/Cashew Cups

Gluten-free, chocolate almond/cashew cups

I had a craving for peanuts and chocolate last night, so I decided that I would whip up something fun. These nut cups are modified from the protein bars I made previously, and are quick and easy to make, no cooking (unless you count a microwave for a few seconds) and yummy. I even had a few for breakfast.

Quick and Easy Chocolate Almond/Cashew Cups
1/2 cup raw almonds
1/2 cup raw cashews
1/4 cup flax meal
1/4 cup sunflower seeds
1/4 cup unsalted, natural peanut butter

1/4 cup coconut oil
1/2 tsp sugar
1/2 Tbs honey
1/2 Tbs GF vanilla extract
1/2 cup Enjoy Life GF, DF, CF chocolate chips

1. Spray a mini-muffin tin with nonstick cooking spray.
2. In a small food processor, combine almonds, cashews, flax, sunflower seeds and peanut butter until it forms a paste.
3. Heat coconut oil, sugar, honey and vanilla in a small bowl in the microwave for just 15 seconds.
4. Pour coconut oil mixture into nut mixture and process until mixed (just about 10-15 seconds).
5. Put about a TBS of mixture in each tin and place in the freezer while you make the chocolate. This made 24 cups.
6. Heat chocolate in microwave for 20 seconds, then stir, then heat again for 10 seconds. Keep doing this until it’s all melted. Be careful not to overcook.
7. Remove cups from the freezer and put about a tsp of chocolate on top of each cup and spread it out. Work quickly, it cools and hardens fast on the cold nut mixture. After you’ve put all the chocolate on, you can add more if you like.
8. Return cups to the fridge or freezer (depending on how fast you want to eat them).
9. When hardened, remove the cups from the tins and put in an airtight container in the fridge. They melt quickly so keep them in the fridge.
Enjoy!

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Filed under almonds, candy, cashews, chocolate, Enjoy Life Chocolate, gluten free, peanut butter, protein, vegetarian

Saving Christmas Day with Almond Cookies

Although I had planned everything for the holiday, I realized early yesterday morning that I had forgotten cookies. Yes, company would be here in a few hours and I was cooking dinner. But, no cookies? I asked a friend if that was bad. Her reply, “Yes, it’s not Christmas without cookies. That’s like New Year’s Eve without booze.” What could I do?

Then, I checked my Facebook page, Gluten Free in AZ, and Ta-Da! There was a recipe for cookies from a loyal follower. And what could be better? I had everything I needed at home, no shopping required. Sweet!

These cookies are just as I remember them to be when I was a kid. I remember buying the box of almond crescents when I was in my 20s and eating the entire thing. Yes, they were that good. So I couldn’t wait to share these with my family. They were so good, everyone took some home and my husband ate every last one! I’ll be making these very often, they are my new favorite. Thanks to Sue Bush for saving my Christmas!

 Almond Crescent Cookies
1 c GF flour
1 c almond flour
3/4 c powdered sugar
1/2 tsp salt
1 c cold butter in cubes
2 tsp vanilla extract
1 tsp almond extract

1 c crushed raw almonds

1/2 sifted powdered sugar to coat cookies

1. Preheat oven to 300 degrees.
2. Put the first 7 ingredients into a food processor and pulse until blended. Be careful to wipe down the sides and watch the butter to make sure it mixes. It will be a crumbly mixture.
3. Add nuts and pulse just until mixed.
4. Shape into crescents using about a tablespoon of mixture for each.
5. Place on parchment paper pretty close together. They only spread a little bit.
6. Bake for 30 minutes, until bottoms are brown. Watch to make sure they don’t burn.
7, Let cool slightly, then roll in powdered sugar while still warm so the sugar sticks.
Enjoy!

Tips: I used Bob’s Redmill GF and Almond Flour. Also, make sure you grind the almonds pretty small so you don’t have huge chunks of almond in the cookies. I’ll be doubling this recipe next time since they went so fast.

Sue’s recipe called for pecans instead of almonds and did not include the almond extract. But you know how I must tweak things to fit my palate. Feel free to switch out the nuts, just watch for different baking times depending on the type of nuts used.

I hope you all had a fabulous holiday season and are looking forward to a brand new year. I’ve decided to completely change the layout of our house with new furniture and carpeting, just to get a new start on the year. But, the kitchen will stay the same. I know where everything is and I love it! The kitchen is the heart of the home, right?

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Filed under almonds, cookies, gluten free, vegetarian

Almond/Cashew Protein Bars


Up until just a few weeks ago, I could not find a protein bar/snack that I wanted more than once. I’ve been trying to find a good packaged one for years. But all of them taste terrible. I like Lara Bars, but they are sticky and lacking chocolate. They are good for long plane rides and such.

Recently, I visited a new breakfast joint in town, Over Easy, and they have a wonderful house-made protein bar. It listed almonds, flax meal, coconut and chocolate. It was a hit. I loved it, but at $3 for each 2″ square, I realized I couldn’t hang out there every day when I wanted one-I’d go broke.

So, I came home and tried to make it on my own. After a few tries that were great, I came across a version of it on Elana’s Pantry (see link on right). Elana makes some wonderful GF food on her site and I love looking for new ideas. I tweaked both Elana’s and Over Easy’s recipes and came up with what I call my Almond/Cashew Protein Bar.

So far, I’ve been told by a few people that I should sell it, it’s so good. It’s salty and sweet, crunchy and filling. I love the chocolate on top, just enough to sweeten the deal. It’s like eating a candy bar that’s good for you. It’s just hard to stop, although a little goes a long way. Give it a shot and let me know if you change it in any way. I’ve thought about adding dried fruit, or some raw pistachios-the possibilities are endless when you think about it.

Almond/Cashew Protein Bars
1 cup raw almonds
1 cup raw cashews
1/2 cup flax meal
1/2 cup shredded, unsweetened coconut
1/2 cup unsalted, raw almond butter (crunchy)
1/2 tsp sea salt
1/2 cup coconut oil
1 packet stevia powder
1 Tbs agave nectar
1 Tbs GF vanilla extract
1 cup Enjoy Life GF, DF, CF chocolate chips

1. Mix first six ingredients in a food processor for about 20-25 seconds, should still be coarsely chopped and mixed.
2. Heat coconut oil over low heat and remove.
3. Add stevia, agave and vanilla to coconut oil and stir.
4. Pour coconut mixture into almond mixture in food processor slowly until completely mixed.
5. Pour mixture into a sprayed 8×8 glass baking dish.
6. Refrigerate for about 30 minutes.
7. Melt chips in microwave for 20 seconds, stir then microwave another 20 seconds. Continue until chips are melted. Do not microwave too much or you’ll ruin the chips.
8. Pour chocolate over bars, spread evenly and return to fridge for at least 30 minutes or longer until hardened.
9. Cut into squares and serve.

If you’re going to save these, as I do, to eat in the next few days, store in an airtight container in the fridge.

Enjoy!

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Filed under almonds, cashews, chocolate, coconut, flax, protein bars, snack