Wednesday, March 25, 2015

Maple Almond Butter, recipe rewind because some things are too good to miss!

It it time to get out that rimmed baking sheet for some roasted almonds! If you have not made nut butters, this is the perfect recipe to start with. It is as delicious as it is easy. And with that here is another Recipe Rewind.........


I love maple, real maple syrup is delicious.

OK I also like maple flavored pancake syrup, but with the sugar, it does not agree with me. Before it is proper time to eat the next meal, my blood sugar has already plummeted.

On Mother's Day in addition to a day of labor in my yard, I was served a delicious dinner that included real maple in many of the dishes. The chicken breast were marinaded in a maple and spice bath, and there was a maple and cream bread pudding for dessert. Good stuff!

If that was not enough, I also received a jar of this delicious almond butter.

(I should probably remove that little sticky note...)
Maple Almond Butter
made by the lovely Jess, and here is the note she sent me by email.....

** I switched out the oil for coconut oil, and I have to say, it took a lot more than two teaspoons to get it to that creamy consistency.. the first batch I did, I used oil that I had around the house and it still took much more than two teaspoons..** also, I added a bit more maple syrup in to the food processor when I was blending it, I wanted a stronger maple flavor.

Maple Almond Butter
1 1/2 cups of raw almonds
3 tablespoons maple syrup update: plus a little bit more for blending if desired
pinch of sea salt
1-2 teaspoons walnut oil (or any other complimentary/neutral oil) update: start with 1 T coconut oil

Spread the almonds on a rimmed cookie sheet, preferably with a baking mat or sheet of parchment underneath them. Drizzle the maple syrup over the almonds and toss the nuts with your fingers so that they get evenly coated. Roast them at 325 degrees for 20 minutes, tossing at least once during the cooking process.


When the nuts are fully roasted, remove the pan from the oven and let cool for at least 10-15 minutes.
Pour the nuts into the food processor and pulse to begin breaking them up. Add a drizzle of your oil and run the processor 30-45 seconds. Remove the lid and scrape down the sides. Continue with this process/scrape/drizzle procedure until your nuts have broken down in butter. You may not need all the oil, it just depends on the moisture content of the almonds.

 Yes, we have been enjoying this almond butter, look at all those crumbs!

This is so good!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time and your wonderful comments!

Tuesday, March 24, 2015

Almonds, oh yeah!

This will be a different post from our usual here at, Our Sunday Cafe.

We were asked to be a part of the world of almonds, yep almonds. I thought about it a long time before even beginning this post, as while I have been asked to be a part of different opportunities in the past, I have yet to accept one, until now.

You might (or might not!) be asking why now? Simple, I eat almonds everyday. I eat some each morning as part of my "on the go"  breakfast as well as on the weekend. Almonds are my favorite food  to reach for when I am hungry. Plus they are a great ingredient to cook with. You can read all about almonds and their nutritional worth, right here.

Note: this post does not include affiliate links, all opinions are my own, given without compensation. 


nuts.com

Now that I have told you how much I enjoy almonds, here are a few ways I use them in cooking for my family. I even received almonds as a Mother's Day gift, and it remains one of my favorites to this day. 

As I mentioned one of my favorite gifts for Mother's Day was a lovely jar of roasted Almond Butter with Real Maple syrup. I must be completely honest, I did not share this gift.....Made by my daughter, the first thing I did upon tasting it, was ask for the recipe!

Pesto is wonderful, as well as being very handy to create an almost instant salad. It is also easy to make and keeps very well in the freezer. Now for that salad, slice some cucumbers, add large diced tomato pieces and toss in a zesty Parsley Garlic and Almond Pesto. The only thing left to do, is enjoy!

We love this skillet cobbler, and it can be made with any fruit in season. The finishing touch before baking? Sliced almonds of course. They get golden brown and add the best crunch and flavor to this dessert. 

Granola brings out the opinion in us all, but this version with almonds and coconut is just about the best breakfast to be enjoyed. There is something magical about the way that almonds, oats and coconut come together. We hope you like it as much as we do.

Have you made Swedish Saffron Bread? Please do, it is fun and delicious and please don't forget the almonds! 

Thank you for visiting Our Sunday Cafe, as always we appreciate your time and your wonderful comments!