Tag Archives: Flaxseed

Vanilla Maple Almond Butter

For some reason I have two mini food processors taking up space in our tiny kitchen.  I think that I got one at a garage sale, and then someone must have given me the second (and I can’t say no to kitchen gadgets…ever).  Either way, the moral here is that two mini food processors do not equal one big one.

I tried to make almond butter a few months ago, and while it came out great, my mini food processor ended up smoking and I only came up with about half a cup of spreadable nutty goodness.  Yummy, but it went fast–and I didn’t want to kill off my food processor by forcing it to do way more work than it ever should.

So I jumped at the chance to try it again now that I have my mom’s grown-up size available.  I went through a few of my favorite blogs and settled on Ashley’s vanilla bean maple almond butter.

 

Vanilla Maple Almond Butter (with flaxseed)

  • 2 C raw almonds
  • 1/3 C whole flax seeds
  • 2 T and 1 T maple syrup (keep ’em separate)
  • 3 t vanilla extract
  • 1/4 t salt
  • 1/2 T oil (canola, safflower, coconut), optional–depends on how you want the consistency

Preheat the oven to 300 degrees.  Mix the almonds and flax with 2 T maple syrup, and toss to coat.  Cover a baking sheet with parchment paper and spread the almonds in a thin layer.  Toast in the oven for about 20-25 minutes, stirring once in the middle.

 

Once the nuts have cooled for a few minutes, toss ’em in the belly of your food processor and give them a whirl.

And be patient–if you see them sticking to the sides and bottom (and just generally being very annoying), then you are doing it right.  You’ll have to scrape the sides and bottom down quite a few times before you get to the right consistency.

Keep on whirlin’.  At the crumbly/oily phase you might be tempted to think that it’s “good enough”, but I promise that if you go just a few minutes more, your patience will be rewarded.  And rewarded richly.

Once it reaches a creamy stage, add the other T of maple syrup, the salt, and the vanilla.  You’ll have to process for another few minutes to return back to the creamy stage.  If the consistency is a bit too thick for you, you can add the oil to thin it out a bit.

The maple and vanilla are very subtle in this almond butter, but definitely noticeable.

And delicious.

I want to award this almond butter a Dundie.

Speaking of which, anyone else out there disappointed in the last episode of The Office?  I thought that the first one with Will Ferrell was pretty funny but the awards show…not so much.

Bummer.

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Filed under Sauces

Cranberry Flaxseed Scones

Hi friends!  It’s Thursday…which means the weekend is almost here!  Fritz and I have a busy pretty and very fun weekend plan, which involves sleepovers, cooking, and Harry Potter.  So many things I like!

Yesterday I made cranberry flaxseed scones, and as I type this there are three left.  I made 16.  Nancy Drew might need to come around here and do some investigating because no one is taking the credit for their mysterious disappearance.  Although, yesterday I ate two–and I brought one to school and I gave one to Lola…you know what?  I might know where they went.

And that, my friends, is why I try to bake healthily.  Because I want to make food that I can eat without feeling (too) guilty; food that is good for my belly and my spirit.  And these scones definitely fit the bill.  They have that light and buttery scone taste with some serious cranberry tang.

Cranberry Flaxseed Scones (inspired by this recipe)

  • heaping 1/2 C fresh cranberries, mixed with 2 t honey 
  • 1 1/2 C all-purpose flour (it is a scone, after all)
  • 1/2 C whole wheat flour
  • 2 t baking powder
  • 1/2 t salt
  • 1/2 C lightly packed brown sugar
  • 6 T butter, chilled and cut into small pieces
  • 1/2 C skim milk plus 1-2 T if needed
  • 1 t vanilla
  • 1/8 C ground flaxseed

Cut the larger cranberries in half, leave the smaller ones whole and drizzle with honey to sweeten.

Pre-heat the oven to 400 degrees and line a baking sheet with parchment paper or spray with canola oil.  Mix together the flours, baking powder, salt and sugar.  Add the butter and blend until it resembles coarse crumbs.  Don’t overmix scone dough or it gets tough and heavy.

see those coarse crumbs?

Add the milk, vanilla, and flaxseed and mix until just blended.  Mix in those cranberries!

Divide the dough in half and set aside one portion.  Pat the remaining dough into a circle on a floured board.

Next, cut four times into eight wedges with a sharp knife.

Repeat with the other half of the dough, and alternate the wedges on the baking sheet.

Place into the middle rack of the oven and bake until lightly golden, about fifteen minutes.  Let them cool on a wire rack.

Once they are cool enough, take them outside to photograph because there’s not enough light in your house, even though it’s only 4:30.  Or just eat them.

It got chilly out there!  But I took out some of the pumpkin butter I had leftover from the pumpkin bars I made last week, and it went perfectly.  I couldn’t believe how good the combination was!  Such a holiday snack.

I hope you get a chance to make these because they are truly delicious.  My next project involves fennel, which I’ve heard so much about but never tasted.  I have some in the fridge, so give me some ideas!  What have you made with fennel?

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Filed under Breakfast, Desserts

Best Breakfast: Greek Yogurt, Spelt, Flax and Pomegranate

Today was the first Tuesday in quite some time that I have had the entire morning off.  I didn’t even know what to do with myself!  Not only did I go to bed at 10 the night before, I didn’t wake up until 8:00!  That is ten, I repeat, ten hours of sleep.  So what is a girl to do other than make herself the most fabulous breakfast of all time?

So I did!

I rediscovered a container of spelt berries in my cupboard last night and put them on the stove to remind myself to make them.  Since I had enough time to cook them, I figured I’d combine them with yogurt and some of my other favorite foods for a energy-bursting and headache-busting kind of meal.

But first I had to have my tea.  Oolong, which I reserve for weekends and long mornings, because it just makes me so. happy.

Oh yes.  And I downloaded a new photo editor and I think you and I are going to see some amazing things!  But on to my breakfast.

Greek Yogurt with Spelt Berries, Flaxseed, and Pomegranate

  • 1/4 C spelt berries
  • 1/2 C water
  • 3/4 C plain greek yogurt
  • 1 T apricot jam (or any other flavor. or honey. or maple syrup)
  • 1/4 C fruit (I used pomegranate)
  • 1 T ground flax seeds

First, you need to cook the spelt berries.  I actually made a full cup of them, because I knew I’d use it later, but that serves four.  Combine the spelt and water in a saucepan and simmer over low heat until tender, about 45 minutes.  Taste ’em!  They’ll be al dente, which I love.

While those are cooking, take advantage of the extra time to peel your pomegranate.  They are kind of annoying to get all the fruit out of, but so, so worth it.  Just wear an apron or old clothes or something, ’cause you don’t want to get this juice all over your Sunday best.

Yes, it really looks that good in real life.

Once the spelt is done cooking (taste it and see! do you like it?), then drain the extra water and get everything ready to go.  We have had a near-empty jar of apricot jam in the fridge for what seems like 84 years, so I swirled what was left into my yogurt. Mmmm.

Then, combine everything together and enjoy.  You can let the spelt cool down if you want, but I actually liked the warm, chewy texture with the cool crunch of the pomegranate.  But it’s up to you.

I did some other baking today, too, but I’m gonna post it later tonight.  For now I want to go to the gym for a quick workout.

Let me know what you think of my new pictures!

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Filed under Breakfast