Recipes

Almond Macaroons

Posted on: March 25th, 2013 by Judith Tremblay No Comments

Almond MacaroonsAlmond Macaroons
1 egg white
¼ cup agave nectar
1 tsp lemon zest
1 tablespoon almond extract
2 cups blanched almond flour
1/8 tsp sea salt

Preheat oven to 350° F. Line a large baking sheet with parchment paper.

In a large bowl, whisk the egg white to stiff peaks with a handheld mixer. Whisk in the agave nectar, lemon zest and almond extract. Fold the almond flour and salt into the wet mixture. Spoon the dough 1 tablespoon at a time onto the prepared baking sheet, leaving 2 inches between each macaroon.

Bake for 10 to 12 minutes, until lightly golden. Let the cookies cool on the baking sheet for 1 hour, then serve.

 

Cinnamon Baked Apples

Posted on: February 20th, 2013 by Judith Tremblay No Comments

This recipe is an easy substitute for apple pie and so nutritious, you can even eat them for a special breakfast treat!

Cinnamon Baked Apples
½ cup    various nuts and/or seeds
¼ cup dried cranberries
2     dates, pitted and chopped
1 tsp    grated fresh ginger root
1 tsp    cinnamon
½ tsp    nutmeg
¼ tsp    ground cloves
4    apples
¼ cup    unpasteurized liquid honey
1 cup    apple juice or cider

Directions:

Preheat oven to 325° (160° C)
Mix nuts or seeds, cranberries, dates, ginger root and spices in a bowl.
Don’t peel the apples, since most of the fiber and nutrients are in the skin. Being careful not to cut through the bottom of the apple, cut out the core.
Stuff each apple with the nut/seed mixture, then drizzle with the honey and place in an 8 x 8 inch (20 x 20 cm) square baking dish.
Pour the juice around the fruit to keep it moist.
Bake for 30 to 35 minutes, until the fruit is soft. Serve warm.

Pecan Shortbread Cookies

Posted on: January 3rd, 2013 by Judith Tremblay No Comments

Print this recipe for your fridge!

Pecan Shortbread Cookies

2 ½ cups blanched almond flour
½ tsp sea salt
¼ tsp baking soda
1 cup pecans, toasted and coarsely chopped
½ cup grapeseed oil
5 tablespoons agave nectar
1 tablespoon vanilla extract

Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.

In a large bowl, combine the almond flour, salt, baking soda and pecans. In a medium bowl, whisk together the grapeseed oil, agave nectar and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined.

Roll the dough into a large log, 2 ½ inches in diameter, then wrap it in parchment paper. Place in the freezer for 1 hour, or until firm. Remove the log from the freezer, unwrap it and cut it into 1/8-inch-thick slices with a wet knife. Transfer the slices onto the prepared baking sheets, leaving 2 inches between each cookie.

Bake for 7 to 10 minutes, until lightly golden. Let the cookies cool on the baking sheets for 1 hour, then serve.

From the Gluten-Free Almond Flour cookbook by Elana Amsterdam

Scrumptious Sandwich Bread

Posted on: November 15th, 2012 by Judith Tremblay No Comments

Print this recipe for your fridge!

I got this recipe from The Gluten Free Almond Flour Cookbook by Elana Armstrong. It is delicious in sandwiches.

Scrumptious Sandwich Bread
3/4 cup creamy roasted almond butter (at room temperature)
4 large eggs
¼ cup blanched almond flour
¼ cup arrowroot powder
½ teaspoon of sea salt
½ teaspoon baking soda
1 tablespoon ground flax

Preheat oven to 350°F. Grease a 7 by 3 inch loaf pan with grapeseed oil and dust with almond flour.

In a large bowl, mix the almond butter with a handheld mixer until smooth, then blend in the eggs. In a medium bowl, combine the almond flour, arrowroot powder, salt baking soda and flax meal. Blend the almond flour mixture into the wet ingredients until thoroughly combined. Poour the batter into the loaf pan.

Bake for 40 to 45 minutes on the bottom rack of the oven, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour then serve.

Spinach Smoothie

Posted on: May 18th, 2012 by Judith Tremblay No Comments

Thought I’d pass on this recipe. It is really green, and it is really good! Thanks to my daughter-in-law, Dani, for this one.

Spinach Smoothie
½ banana (frozen in chunks) and 1 cup (packed ) of fresh spinach
Or 1 cup frozen spinach and ½ cup fresh bananas
1 tbsp of either agave or honey
Splash of vanilla extract
Milk to desired consistency (I like almond milk)

Put all ingredients into blender or use hand mixer to blend
Makes enough for 2 – 8 ounce servings.