Almond Anything

NothingChocolate Almond Butter Cookie

NothingChocolate’s Almond Butter Cookies

Was given an entire jar of almond butter for FREE a while ago and it’s been calling to me from my kitchen cabinet behind my coffee and canned goods to use it. I wasn’t in any hurry to use it because I’ve been reducing my caloric intake these days and almonds, or almond butter, doesn’t necessarily fit into that trajectory.

Almonds have to be my favorite nut though peanuts are too (peanuts are not a nut, they are part of the legume family of foods). Almonds have many more nutritional benefits than peanuts so that puts it ahead of peanuts on my yummy list!

I was only turned onto almond butter a few years ago as I began a quest to investigate foods and their nutritional benefits or lack of so I’ve never cooked with it. I decided to look for a recipe that called for baking with it and found quite a few. I narrowed those down to any that included the healthiest ingredients and combined two to create my own.

This is the result of some searching, compromising and experimenting — really crunchy goodness!

NothingChocolate Almond Butter CookieNothingChocolate Almond Butter Cookie

Here’s my Almond Butter Cookie.
These are on my list for holiday baking gifts!

NothingChocolate’s Almond Butter Cookies

Ingredients

Dry
2 C rolled oats, processed
¼ C white flour
½ t baking powder
½ t baking soda
Pinch of salt

Creaming
½ – ¾ C sugar
¾ C almond butter
½ t molasses

NothingChocolate Almond Butter Cookie

Creaming…

Wet
1 egg
1 t vanilla
¼ C maple syrup
¼ C almond milk

Process: cream sugar with almond butter and molasses until smooth; mix the wet ingredients together; process the rolled oats and add to a large bowl; combine all the dry ingredients together and set aside; add the wet mixture to the creamed mixture and mix well; add the dry ingredients and mix to combine; refrigerate for about 15 minutes; drop onto a prepared cookie sheet by tablespoon; have a bowl of warm water nearby, dip hand into the water and press the cookie down (thin makes it crisp); bake for 12-15 minutes at 375 F.

Almond cookies and wine, what better combo is there?

Almond cookies and wine, what better combo is there?

Options

Raisins, chocolate chips or nuts can be added to the batter. I also decorated some with sliced almonds.  My next batch will include a sea-salt version; a sprinkle of sea salt onto each cookie before baking.  And dipping the finished cookie into melted chocolate is yet another alternative for this versatile recipe!


Peach Patience

Peachy Health Scones

Peachy Healthy

The true colors of summer…

Peachy Healthy

Mmmm… out of the oven and into…

Peachy Healthy

The beauty of the peach!

Peachy Healthy

This is the result of the shortening added to the dry ingredients. The “small peas” look.

Peachy Healthy

Chopped fresh peaches to be added to the scone mixture.

Peach season has me going peach crazy.  I could not remember when I had a fresh, good peach last.  My patience was rewarded because this summer brought many my way!  Yay!

The following scone recipe was requested and since it is peach season, I added the peach to this recipe.  If you do not have access to fresh peaches, canned or frozen will work or you can bake these scone without peaches.

Peachy Health Scones with Rolled Oats and Coconut Oil

Ingredients

Wet
¼ C almond milk
1 egg
1/3 C plain Greek, non-fat yogurt
1 t vanilla or almond extract
2 peaches, skin and pit removed

Dry
1/2 – 3/4 C white flour
1 C rolled oats
1 C whole wheat flour
1 T organic sugar
2 T ground flax seed
2 t baking powder
2 t baking soda
1/4 t salt
1 t lemon zest

Shortening
3 T unsalted butter, chilled
3 T coconut oil, chilled

Add-In’s
2-3 peaches, skin and pit removed, and chopped
¼ C sunflower seeds or slivered almonds

Other ideas for add-in’s: 1 C blueberries, your favorite jam (watch the sugar content)

Process:

  1. Mix the wet ingredients using a blender to liquefy the peaches then set aside.

  2. In a large bowl, combine the dry ingredients including the lemon zest.

  3. “Cut in” the butter and coconut oil into the dry mixture; the final result will resemble small peas (see image above). You can use a cheese grater or a fork.

  4. Mix in the sunflower seeds or almonds and the chopped peaches.

  5. Slowly add the wet blended mixture making the flour mixture wet enough to form it into a ball, you may have some left over as the rolled oats contain moisture.

  6. Roll out onto a floured surface and knead a couple of times.

  7. Form into a rectangle about 3/4″ thick then cut into portion sizes yielding about 8 or 10 scones.

  8. Place on a prepared cookie sheet and refrigerate for about 20 minutes to chill the fat in the scones.

  9. Brush with the remaining wet blended mixture similar to an “egg wash” then place into a 400 F oven and bake for about 15 minutes then turn down to 325 F to continue baking.

Peachy Healthy

Craved grilled peaches but lack a grill…

Peachy Healthy

Added a bit of cinnamon-sugar to these “grilled” peaches.