Almondmarmaladespread Recipes
ALMOND MILK
It's easy to learn to make almond milk at home with just a few ingredients and minimal effort. Enjoy a glass of it chilled, or use it as a nondairy milk to add to your coffee, cereal and more.
Provided by Food Network Kitchen
Categories beverage
Time 8h15m
Yield About 2 cups
Number Of Ingredients 2
Steps:
- Place the almonds in a medium bowl and cover with 2 cups cold water. Cover with plastic wrap and refrigerate until softened and plump, at least 8 hours but preferably overnight.
- Drain the almonds through a fine-mesh sieve, then rinse well. Reserve the sieve for later. Transfer the almonds to a blender and add 2 cups fresh cold water. Blend on high until very smooth, about 2 minutes. It's okay if the mixture looks slightly grainy.
- Line the reserved sieve with a clean kitchen towel or cheesecloth and place over a medium bowl. Working in batches, pour the blended almond mixture through the cloth in the sieve, separating the almond milk from any grainy bits. Gather the edges of the towel together and use your hands to squeeze out any remaining milk.
- Whisk in 1 teaspoon vanilla and/or 1 to 2 tablespoons honey or maple syrup if using to flavor and sweeten the almond milk. Serve immediately or refrigerate in an airtight container for up to 5 days.
MARMALADE ALMOND COCONUT SQUARES
Make and share this Marmalade Almond Coconut Squares recipe from Food.com.
Provided by sar_bear1986
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 390°F and line a 20cm x 20cm slice pan with baking paper.
- Beat the butter, essence and sugar until smooth.
- Stir in flour and desiccated coconut.
- Press into prepared pan and bake for 15 minutes.
- Whilst the base is in the oven beat the topping ingredients - butter, rind and sugar until smooth.
- Add the eggs and beat until combined (don't worry if it looks curdled).
- Stir in the desiccated coconut and almond meal.
- Once the base is one reduce the oven temperature to 350°F
- Spread the hot base with the topping mixture and sprinkle with the flaked coconut.
- Bake for about 20 minutes.
- Heat marmalade so that it is easily spreadable and spread over the top of the slice.
Nutrition Facts : Calories 327.6, Fat 20.9, SaturatedFat 11.5, Cholesterol 69.1, Sodium 135.2, Carbohydrate 33.1, Fiber 1.8, Sugar 22.5, Protein 4.3
AWESOME ALMOND SPREAD!
This is a very different dip/spread. It's fabulous as a spread for sandwiches and wraps (especially Cauliflower Wraps #124193.) It's also a tasty and healthy dip for chips, veggies or crackers. Keeps well in the refrigerator for several days. (From Two Sisters cookbook by Danielle & Lindsay Voeller.)
Provided by Jeffs Girl Way Out
Categories Spreads
Time 10m
Yield 2 1/2 Cups, 20 serving(s)
Number Of Ingredients 8
Steps:
- Place almonds in a blender with the 3/4 C water and mix well.
- Add the remaining ingredients and blend for 2 minutes, or until creamy.
- Almonds may be blanched before blending if allergies or taste so dictate.
Nutrition Facts : Calories 103.3, Fat 10.8, SaturatedFat 1.3, Sodium 116.7, Carbohydrate 1.2, Fiber 0.7, Sugar 0.3, Protein 1.2
MARMALADE-ALMOND SHORTBREAD
Make and share this Marmalade-Almond Shortbread recipe from Food.com.
Provided by Boyz 5
Categories Dessert
Time 25m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- In mixing bowl, cream butter and sugar; beat in extract.
- Combine the flour and salt then gradually add to the creamed mixture.
- Roll into 1-inch balls; place 2 inches apart on greased baking sheets.
- Using the end of wooden spoon handle, make an indentation in the centre of each ball and fill with jam.
- Bake at 400°F for 10-12 minutes or until lightly browned; remove to wire racks to cool.
- Drizzle icing over after cookies have been cooled.
Nutrition Facts : Calories 93.6, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.6, Sodium 69.9, Carbohydrate 11, Fiber 0.2, Sugar 5.1, Protein 0.8
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