Rosemary Roasted Nuts

The recipe originally called for cashews, but I used almonds and just cooked them a smidgen longer, so I’m working on the assumption this is adaptable to any and all nuts.

  • 1 lb nuts, unsalted
  • 1 Tbs unsalted butter, melted
  • 1 Tbs salt
  • 2 Tbs fresh rosemary, minced
  • 1/2 tsp cayenne (or 1 tsp paprika)
  • 2 tsp brown sugar

Preheat oven to 350 F.

Spread nuts in single layer on foil-lined baking sheet.

Toast nuts in preheated oven for 5 minutes.

Meanwhile, melt butter in large bowl (big enough for the pound of nuts).

Add salt, rosemary, pepper, and sugar to butter; stir.

Remove nuts from oven; use foil to make a funnel to pour nuts into bowl.

Toss nuts in rosemary butter mixture until evenly coated.

Return nuts to foil-lined baking sheet; return to oven for 3 minutes.

After 3 minutes, cashews should be done; for almonds, stir and then return to oven for another 3 minutes.

Serve warm! ūüėÄ

Adapted from: http://familyspice.com/recipes/recipe/?recipe_id=282

Pineapple Chicken Bake

This recipe is great with rice, because there’s lots of juicy sauce to soak into the rice! ūüôā

  • 1 20-oz. can pineapple bits in juice (NOT IN SYRUP, bleh)
  • 1/4 c. honey
  • 1 Tbs cider vinegar
  • 1 Tbs soy sauce (or, in my case, I was out of soy sauce, but I found some teriyaki sauce with soy sauce as the first ingredient, and it worked juuuuust fine)
  • 2 tsp curry powder
  • 4 chicken breasts (boneless, skinless, trimmed, yadda yadda)
  • salt and pepper
  • 1 Tbs warm water
  • 1 tsp cornstarch
  • 1/3 c. sliced almonds or chopped cashews

Adjust oven rack to top position and preheat oven to 450 F.

Spray 13×9″ baking dish with cooking spray.

Drain 1/2 c. pineapple juice from can into medium bowl.  Drain the rest of the juice into a small cup and drink it, because who wastes pineapple juice?  But seriously, you only need 1/2 c. of it for this recipe.

Mix honey, vinegar, soy sauce, and curry powder into reserved pineapple juice.  Simmer, whisking often, about 8 minutes.

Pat chicken dry with paper towels, and season with salt and pepper.  Lay chicken in prepared baking dish.

Whisk warm water and cornstarch together in small bowl (or the small cup that previously held the excess pineapple juice, if you want to save dishes).  Whisk cornstarch-water into pineapple-curry-honey mixture.  Stir in drained pineapple chunks.  Pour pineapple mixture over chicken, then sprinkle with almonds (or cashews).  Bake 15-20 minutes and serve.

Almond Butter Banana Cookies

  • 3 medjool dates, pits removed
  • 2 ripe bananas
  • 1/2 c. almond butter
  • 1 egg
  • 1/2 tsp lemon (or vanilla) extract
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp baking soda
  • 1/2 c. crushed pecans

Preheat oven to 350 F.  Line baking sheet with parchment paper.

Blend dates in food processor.

Add bananas, almond butter, egg, and lemon/vanilla extract; blend until (mostly) smooth.

Add nutmeg, cloves, baking soda, and pecans.  Blend one final time.

Scoop batter onto parchment paper.  Leave room to spread!

Bake 10-12 minutes or until golden brown on bottom (how do you check for that??).

Remove from oven and let cool.

Source: http://civilizedcavemancooking.com/grain-free-goodies/almond-butter-banana-cookies/

Chocolate Almond Angel Food Cake

OMG this is fantastic…”chocolate” “almond” and “angel food” are all things I like separately…so this is amazing!

  • 3/4 c. flour (3 and 1/8 oz)
  • 1/3 c. cocoa (3/4 oz)
  • 1.5 c. sugar (10.5 oz)
  • 12 large egg whites
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 1.5 tsp cream of tartar

Preheat oven to 325 F.

In medium-sized bowl, whisk together flour, cocoa, and 3/4 c. sugar; set aside.

In bowl of stand mixer, beat egg whites until frothy.  Add salt, vanilla, almond extract, and cream of tartar.  Continue beating until whites form stiff, glossy peaks.

Add remaining sugar, 1/4 cup at a time.  Fold in the dry ingredients, also 1/4 cup at a time.  A wire whisk is best to not deflate the egg whites.

Scoop batter into ungreased tube pan.  Bake 40-45 minutes.  Remove cake from oven.  If your tube pan has legs, invert cake onto those and cool for an hour and a half.  If your tube pan does not have legs, invert it over a bottle to cool.

Once cake is THOROUGHLY cooled, loosen the edges with a knife, including around the center tube. Turn cake back over and shake gently onto serving plate.

To serve cake, take two forks and pry pieces apart (cutting downwards with a knife just squishes the cake).

Source: King Arthur Flour http://www.kingarthurflour.com/recipes/chocolate-almond-angel-food-cake-recipe

Almond Cloud Cookies

I love almonds! ¬†Almond anything… raw almonds, almond slivers in my yogurt, almond milk, marzipan, amaretto, all of it. ¬† So these cookies already look good to me, plus I realized they’re gluten-free, so I had to put them on here! ūüôā

  • 10 oz. almond paste (note: NOT the same as marzipan, which has more sugar added to it)
  • 1 c. sugar
  • 1/4 tsp salt
  • 2 large egg whites, lightly beaten
  • 1/4 tsp almond extract (verify gluten-free)
  • 1/8 tsp “extra-strong bitter almond oil” (super-extra-strong almond extract… can I substitute more of regular-strength extract?)
    • if desired, exchange almond oil for orange or lemon extract for added zest
  • sugar for topping (“confectioner’s sugar” or “glazing sugar” recommended)
    • or 2/3 c. pine nuts – dip tops of unbaked cookies in the nuts, flatten them gently on the baking sheet, and cook normally
  • (optional) 1 c. chocolate chips

Preheat oven to 325 F.   Lightly grease, or line with parchment paper, two baking sheets.

In bowl of stand mixer, blend almond paste, sugar, and salt until mixture becomes slightly crumbly.

Add egg whites gradually, while mixing, to make a smooth paste.  (If including chocolate chips, fold them in now.)

Stir in the flavorings.

Scoop dough by heaping Tbs onto the prepared pans.

Sprinkle cookies heavily with sugar, then use three fingers to press an indentation into the center of each cookie. ¬†(??? I’m not sure about the purpose or necessity of this step)
(Alternatively,¬†dip tops of unbaked cookies in pine nuts, flatten them gently on the baking sheet, and cook normally… or could you use slivered almonds for this?)

Bake cookies 20-25 minutes, until they’re brown around the edges. ¬†Remove from oven and allow to cool on pan.

Source: King Arthur Flour recipe –¬†http://www.kingarthurflour.com/recipes/almond-cloud-cookies-recipe

Chocolate Cherry Almond Scones

I’m not even going to retype this one – it’s 100% perfect as-is! ¬†Usually I like to re-write the directions to fit my own personal kitchen and preferences, but not this time! ¬†The only change I’m making is using the stand mixer instead of incorporating the butter by hand.

  • 3 c. almond flour
  • 1.5 tsp baking soda
  • 1/2 tsp salt
  • 4 Tbs butter, cold!!!
  • 2 eggs
  • 2 Tbs apple cider vinegar
  • 2 Tbs honey
  • 1 tsp vanilla
  • 3 oz. dark chocolate
  • 1/3 c. dried cherries

http://nomnompaleo.com/post/38369819679/grain-free-dark-chocolate-cherry-scones