Posts tagged ‘almond butter’

May 25, 2011

almond butter pad thai and citrus spinach salad

I know it has been a long time since my last post because when I went to find a picture for a recipe and found I have 5 images waiting to post! I guess I have some homework to do…. I have been really swamped with gardening, and getting ready for a little one year in the valley celebration this past long weekend, at least I have still been snapping pictures of the tasty bits along the way.

Everything here is getting green and blooming, and the little chards and collards are popping their heads out if the mulch, little purple artisan lettuce’s are lapping up the rainy drizzle and I am waiting for them all to grace out table. Tonight after running to town and rushing around the valley, I came home with two simple ingredients: rice noodles & goat feta from up the river.

I made two quick and delicious light dishes tonight that went beautifully together; an almond butter tofu pad thai with hemp seeds and a citrus spinach salad with feta and cabbage, complete with miso hemp dressing. yum and yum.

This salad is super simple: spinach, one orange, some purple cabbage shaved thin, fresh goat feta, sunflower seeds, and a little shaved carrot all snuggled up in  my new favourite miso hemp dressing.

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March 22, 2011

almond kamut lemon dollop cookies

Lets be honest here, I made these cookies simply because I wanted to make something dense and quick to settle a little dollop of lemon curd on, so thumbprint cookies were the answer! But frankly these cookies baked up really nice. Moist and dense with a hearty nuttyness to them that seemed to impress the folks at the potluck I brought them too!

Lemon curd vehicle aside I wanted to do an almond butter vegan cookie and use some kamut flour I have been playing with these days and here is what I pulled out of my hat:

Blend in mixer:

1/2 cup organic almond butter

1/2 cup brown rice syrup

1 Tbsp maple syrup

1/4 cup coconut oil

1/4 cup almond milk

3 Tbsp organic vanilla cane sugar

1 tsp vanilla

scrap down bowl and ensure everything is well combined before all dry ingredients.

In a Bowl sift together:

1 1/4 cup kamut flour

1 tsp baking powder

1/2 tsp sea salt

1 tsp cinnamon

Add sifted dry ingredients to wet mix and bring together quickly.

Cool dough in fridge for 30 minutes before forming into small balls. At this point you could roll the balls in ground almond and bake as is, or create a thumbprint hole and fill with preserve of your choice, however if you are not vegan I would strongly recommend making this lemon curd and using that as I did.

Bake at 350º for 12-14 minutes.

Once cool dust with powdered sugar if you are feeling indulgent and enjoy.