Here's one example:
So what's the fuss with Almonds? Almonds are full of folic acid and fiber (which means they're a great choice if you're pregnant!), vitamins and minerals...and they're cholesterol-free. They help fight heart disease and help get your blood pressure and cholesterol back to normal. There's even research now showing how almonds help with cancer prevention. Yes, there's fat in them...but it's the GOOD kind of fat. (Of course, everything in moderation, including almonds.)
The things I make with almonds...
- Brownies (as seen above)
- Chocolate (I just made an amazing dark chocolate candy bar that's was made of 5 ingredients...cacao, maple syrup, coconut oil, salt and ALMONDS! So much healthier and more delicious than grabbing a Hershey's bar.)
- Cookies, Bars, Oatmeal, Muffins, Pancakes ... I grind the almonds in my mini-food processor so that it makes a powder. It's called Almond Flour and makes a great addition to most foods.
- Almond Butter. (Lately I've swapped out the peanut butter in my kids' lunches for almond butter. They eat the sandwiches without a problem and don't even notice the difference.)
4-Ingredient Dark Chocolate Almond Butter
(This reminds me a little of Nutella. It's the smoothest almond butter I've ever had!)
- 2 cups raw almonds
- 1/2 cup dark chocolate (I used organic dark chocolate chips)
- 1 tsp coconut oil (another oil may work too)
- 1/8th-1/4 tsp kosher salt, to taste
Just before your almond butter is ready, add the 1/2 cup chocolate chips and 1 tsp of coconut oil to a small pot. Melt on low. You want to remove the pot from heat when there are still some chocolate chip clumps remaining. Don’t worry they will melt as you stir the mixture. I always take it off the heat a bit early to avoid burning the chocolate.
Add the melted chocolate to the almond butter (still in the processor) and process for a couple minutes, scraping down the sides of the bowl as necessary. Add your kosher salt to taste and process more. Scoop into a container and store in the fridge. Makes 1 & 1/4 cups, 20 one-tbsp servings, or enough to fill a 250 ml jar. Refrigerate.
Note that the almond butter firms up in the fridge. Allow it to sit at room temperature to soften before using.
Nutritional Info: (per tbsp, approx 20 servings per batch): 104 kcals, 9 grams fat (1 gram sat fat), 6 grams carbs, 2 grams fibre, 3 grams sugar, 3 grams protein.
Here's her link: http://ohsheglows.com/2011/01/12/4-ingredient-dark-chocolate-almond-butter/
My notes on this recipe: