Tag Archives: almonds

Strawberry Almond Muffins - Moist and fluffy, bakery style muffins (minus the eggs and dairy), featuring strawberries and topped with sliced almonds.

Bakery Style Strawberry Almond Muffins

If you’re looking for something wholesome and wholegrain, check out my Oatmeal Muffins or Gingerbread Muffins. But…. if what you’re craving is one of those soft and fluffy muffins like you find in bakeries and coffee shops…. keep on reading.

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Almond Butter Cookies

Recently, I decided to tidy up and organize the baking section of our pantry. So many discoveries were made, “who buys this many chocolate chips?”… oatmeal (there you are!)… almonds (in the pantry?)… If you’re a regular reader, you may know that I do not keep nuts in the pantry. They go in the freezer for save storage. I don’t even remember buying this giant Costco bag of almonds, and figure that Dave must have bought them for snacking. Why he would, I don’t know, because he’s not particularly fond of nuts (which would be why they were still sitting there). So there I stood with a giant bag of almonds who’s time was almost over. I’ll be honest, I almost threw them out, but that would be such a waste. After a little more thought, I decided their fate to be almond butter.

So what became of all that almond butter? Some got smeared on toast; some was added to smoothies; some was the subject of experimental almond/chocolate spreads; but (perhaps not so surprisingly) the majority was used in cookies.



Almond Butter Cookies




Almond Butter Cookies

1 cup All-Purpose Flour

3/4 cup Whole Wheat Flour

2 tsp Baking Powder

1/2 tsp Salt

1 tbsp Ground Flaxseed

3 tbsp Water

2/3 cup Almond Butter (natural)

1/2 cup Shortening

3/4 cup Brown Sugar

1 tsp Vanilla

1/3 cup Semi-Sweet Chocolate Chips (optional)


Preheat oven to 350°F and prepare cookies sheets

Stir together flours, baking powder, and salt. Set aside.

Mix the flaxseed and water together until gelatinous. Set aside.

Beat together the almond butter and shortening. Beat in the sugar and vanilla. Add the flaxseed mixture and beat until thoroughly combined. Beat in the dry ingredients in two additions.

Using a tablespoon to measure, scoop the dough. Roll into a ball and gently flatten into a 1/2″ thick disk. Place on cookie sheet 2″ apart and press once with the tines of a fork (making a lined pattern).

Bake for 10 – 12 minutes. Allow to cool on sheet for 2 minutes before transferring to rack.

If garnishing with chocolate: Melt chocolate and drizzle (or pipe, as I did) over completely cool cookies. Place in refrigerator until chocolate has set.

Makes approximately 30 cookies.



How To Make Almond Milk

After a year of posts containing cakes, cookies, and various other sweets, I thought we were overdue for something with which to wash them all down. So how about a tall, cold glass of milk?


Almond Milk


These days, the selection of commercially made, non-dairy milks is vast. Soy, nuts, hemp, rice, and oats are all regularly stocked at my local grocery store. This weekend I noticed, for the first time, they had added flax milk to the mix too!… Even with all the choices, my personal favorite is still almond, and buy Blue Diamond Almond Breeze (plain, unsweetened). Mostly it’s used for baking/cooking, but when I do drink it, I sweeten it with a smidgen of agave. Nothing beats fresh made though, and if you haven’t tried making your own, I highly recommend that you do.


What’s your favorite milk? Have you ever made your own?


Almond Milk2


Almond Milk

1/2 cup Raw Almond
2 cups Water
1/2 tsp Agave Nectar
pinch of Salt

Some people suggest soaking your almonds first, I skip this step. However, if you want, soak your nuts in for several hours or overnight (in the refrigerator) then drain and discard the water when ready to use.

Throw almonds, water, agave and salt into a blender. On highest setting, blend for 1 to 3 minutes (depending on the power of your blender). Using a fabric coffee filter, strain the liquid from the almond grounds, squeezing as much liquid out as possible. Discard almond grounds or save for later use (such as baking).

Store almond milk in refrigerator for 3 – 5 days.