Food recipes
GROUND VANILLA BEANS
GROUND VANILLA BEANS
Ingredients:
3 cups (300 g) gluten-free rolled oats
⅔ cup (65 g) almond pulp or almond meal (see Basic Nut Pulp)
½ cup (35 g) chopped almonds
2 teaspoons ground vanilla beans
½ teaspoon sea salt
½ cup (120 ml) unsweetened applesauce
½ cup (120 ml) pure maple syrup
Directions:
1. Preheat the oven to 350°F (175°C).
2. Mix the oats, almond pulp, chopped almonds, vanilla, and sea salt in a large bowl.
In another smaller bowl, mix the applesauce and maple syrup.
3. Add the wet ingredients to the dry ones slowly and stir until everything is well
combined, about 1 to 2 minutes. I use a silicone spatula to mix them by hand.
4. Spread the mixture out evenly onto a parchment-lined baking sheet and bake it for
15 to 20 minutes.
5. Pull the granola out of the oven, shake it around, and place it back in the oven for
another 15 to 20 minutes, until golden brown.
6. Store the granola in an airtight container at room temperature for up to a week, in
the refrigerator for up to 3 weeks, or in the freezer for up to 3 months.
NOTES
If you like extra-crispy granola, turn the oven temperature down to about 200°F
(100°C) and cook it a little longer, checking it every 5 minutes. It will burn easily if
you’re not careful.
If you don’t have access to pure maple syrup, raw honey works fine, although it
alters the flavor a bit.
PREP AND BAKE TIME: About 45 minutes
If you asked me what my favorite meal of the day is, I would
instantly tell you, breakfast. After fasting all night while I sleep, I
appreciate nothing more than a bowl of oats with my morning
coffee. But why stop at oatmeal? There are so many ways to
incorporate nut milks and butters into your morning routine, and
these breakfasts will keep you satisfied and satiated until
lunchtime.
Almond Butter and Jelly Muffins
WE MAKE FILLED
muffins quite often in our house—they’re such a
treat for the children (and adults!). My four-year-old daughter refers to them
as “muffins with little surprises.” Biting into these almond butter muffins to find
some jelly waiting inside will make you feel like a kid again. They’re perfect to
bring to a party or to your office, where they’ll quickly disappear after people
get a taste.
MAKES 12 MUFFINS
Ingredients:
3 cups (300 g) gluten-free rolled oats
⅔ cup (65 g) almond pulp or almond meal (see Basic Nut Pulp)
½ cup (35 g) chopped almonds
2 teaspoons ground vanilla beans
½ teaspoon sea salt
½ cup (120 ml) unsweetened applesauce
½ cup (120 ml) pure maple syrup
Directions:
1. Preheat the oven to 350°F (175°C).
2. Mix the oats, almond pulp, chopped almonds, vanilla, and sea salt in a large bowl.
In another smaller bowl, mix the applesauce and maple syrup.
3. Add the wet ingredients to the dry ones slowly and stir until everything is well
combined, about 1 to 2 minutes. I use a silicone spatula to mix them by hand.
4. Spread the mixture out evenly onto a parchment-lined baking sheet and bake it for
15 to 20 minutes.
5. Pull the granola out of the oven, shake it around, and place it back in the oven for
another 15 to 20 minutes, until golden brown.
6. Store the granola in an airtight container at room temperature for up to a week, in
the refrigerator for up to 3 weeks, or in the freezer for up to 3 months.
NOTES
If you like extra-crispy granola, turn the oven temperature down to about 200°F
(100°C) and cook it a little longer, checking it every 5 minutes. It will burn easily if
you’re not careful.
If you don’t have access to pure maple syrup, raw honey works fine, although it
alters the flavor a bit.
PREP AND BAKE TIME: About 45 minutes
If you asked me what my favorite meal of the day is, I would
instantly tell you, breakfast. After fasting all night while I sleep, I
appreciate nothing more than a bowl of oats with my morning
coffee. But why stop at oatmeal? There are so many ways to
incorporate nut milks and butters into your morning routine, and
these breakfasts will keep you satisfied and satiated until
lunchtime.
Almond Butter and Jelly Muffins
WE MAKE FILLED
muffins quite often in our house—they’re such a
treat for the children (and adults!). My four-year-old daughter refers to them
as “muffins with little surprises.” Biting into these almond butter muffins to find
some jelly waiting inside will make you feel like a kid again. They’re perfect to
bring to a party or to your office, where they’ll quickly disappear after people
get a taste.
MAKES 12 MUFFINS
Printed from https://recipe.bluelayer.org/recipe/66106/ground-vanilla-beans