BLUEBERRY-ALMOND SMOOTHIE
Roasted almonds add body and toasty flavor to this smoothie that's loaded with fiber and vitamin C.
Provided by Food Network Kitchen
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Put the blueberries, almonds and honey into a blender. Blend on high until the mixture is mostly smooth, about 1 minute. Add the ice cubes and almond milk and blend until very smooth. Add 1 to 2 tablespoons of cold water if needed to adjust consistency. Pour into a glass and garnish with a short skewer of blueberries.
Nutrition Facts : Calories 270 calorie, Fat 10 grams, Sodium 55 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 5 grams, Sugar 31 grams
BLUEBERRY-ALMOND BREAKFAST COOKIES
Don't mind us. Just breaking the laws of physics to turn cookies into a clever breakfast food.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h25m
Yield 22
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
- In large bowl, stir together oats, flour and salt.
- In small bowl, beat coconut oil, banana, syrup and almond butter with whisk until well blended. Stir into dry ingredients. (Dough will be wet.) Stir in almonds and blueberries. Drop by heaping tablespoonfuls onto cookie sheets. Press to flatten to 1/2-inch thick.
- Bake 10 to 12 minutes or until edges are golden brown. Cool 5 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
ALMOND BLUEBERRY COOKIES
Make and share this Almond Blueberry Cookies recipe from Food.com.
Provided by lvlrs_l3urnside
Categories Dessert
Time 35m
Yield 30 cookies, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, combine flour, baking powder, and salt.
- In another medium bowl, cream together the butter and sugar using a hand mixer.
- Add egg and beat to incorporate.
- Add milk, almond extract, and lemon zest.
- Stir the dry ingredients into the wet ingredients.
- Fold in the almonds, then the blueberries.
- Chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Using two small spoons, dollop mix onto cookie sheets.
- Bake until golden brown around the edges, about 15 minutes.
- Cool the cookies on a wire rack.
Nutrition Facts : Calories 533.4, Fat 22.9, SaturatedFat 10.7, Cholesterol 73.2, Sodium 362.5, Carbohydrate 76.9, Fiber 3.4, Sugar 42.2, Protein 7.9
BLUEBERRY ALMOND SNICKERDOODLES
"My nine-year old grandson and his friends went nuts for these great cookies," said Pamela Shank from Parkersburg, West Virginia. "Almonds and blueberries taste great together and give this cookie an updated twist."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/4 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream the butter, shortening and 1/3 cup sugar until light and fluffy. Beat in egg. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in almonds and blueberries., In a small bowl, combine cinnamon and remaining sugar. Shape dough into 1-1/2-in. balls; roll in cinnamon mixture. Place 2 in. apart on baking sheets coated with cooking spray., Bake at 350° for 10-12 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks to cool completely., For icing, combine confectioners' sugar and enough milk to achieve desired consistency. Drizzle over cookies. Store in an airtight container.
Nutrition Facts : Calories 109 calories, Fat 5g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 56mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
ALMOND-BLUEBERRY COOKIES
I watched Giada De Laurentiis make these yesterday. They appear to be a soft cookie that is not too sweet. My husband LOVES blueberries and these look really good.
Provided by KathyP53
Categories Drop Cookies
Time 45m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- In a medium bowl, combine flour, baking powder and salt.
- In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg andbeat to incorporate. Add milk, almond extract, and lemon zest.
- Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill dough in the refrigerator for about 30 minutes.
- Using two small spoons (or an ice cream scoop), dollop dough onto cookies sheets. Bake until golden brown around the edges, about 15 minutes.
- Cool on a wire rack. Save in sealed storage container.
Nutrition Facts : Calories 215.8, Fat 9.3, SaturatedFat 4.3, Cholesterol 30.9, Sodium 149.7, Carbohydrate 30.8, Fiber 1.4, Sugar 17, Protein 3.5
BLUEBERRY ALMOND BISCOTTI
????These biscotti are the perfect treats for an indoor tea party or an outdoor garden party! If you're not a fan of almond extract, vanilla works as well. -Scarlett Elrod, Newnan, GA
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the eggs, sugar and extract until thick and lemon-colored. Combine the flour, baking soda and salt; gradually add to egg mixture and mix well. Stir in the blueberries, coconut and almonds., Divide dough in half. Using lightly floured hands, shape each into a 9x2-1/2-in. rectangle on parchment-lined baking sheets. Bake at 350° for 20 minutes or until firm and lightly browned., Place pans on wire racks. When cool enough to handle, transfer loaves to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place slices cut side down on ungreased baking sheets. Reduce heat to 325°. Bake for 5-7 minutes on each side or until lightly browned. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 63mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges
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