These almond butter chocolate chip cookie treats are a great & easy way to snack.
The almond butter adds protein and fiber while the coconut oil adds healthy-ness and moistness. These cookies are just as easy to throw together as any other cookie, but are healthier in some ways…not to mention extremely delicious. Enjoy!
These Almond & Fruit Cupcakes are simple and fast to make, happen to be gluten-free, and hold very little sugar. This makes them quite versatile, and can be served primarily at breakfast, lunch, eaten even as an after-dinner light dessert, or just snacked on whenever (in moderation).
Enjoy with a topping of your favorite fruit jam.
I based this recipe off of the New York Times Food recipe for ‘Mini Almond Cakes’ which I really enjoyed but wanted to make my own recipe, and make it a little differently. I added egg yolks in addition to the usual fluffy egg white–but not before also fluffing the egg yolks with some confectioners sugar.
The cool thing about these Almond cupcakes is that they are automatically gluten-free, as they use almond meal instead of flour. They also do not use a ton of sugar and taste light, and go especially well with the sweeter fruit jam on the top. Enjoy!
Raspberry Scones are not only a perfect treat for summer, but all year round. The raspberries should not be fresh, but rather frozen. Finish them off with a bit of complimentary Almond Glaze.
Ingredients: (makes 8 scones)
2 ½ cup flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons cream of tartar
3 tablespoons sugar
1 cup buttermilk
¼ teaspoon almond extract
12 tablespoons unsalted butter, frozen
¾ cup frozen raspberries
For Glaze:
¾ cup powdered sugar
3 tablespoons milk
¼ teaspoon almond extract
1 tablespoon butter, melted
DIRECTIONS:
Preheat oven to 375 degrees. (If using convection, preheat At 350).
In a large bowl, quickly whisk together the flour, cream of tartar, salt, baking soda, and sugar.
In a small bowl, mix together the buttermilk, and almond extract.
With a food processor on the ‘shred’ setting (like for shredding carrots and other vegetables), shred the frozen butter.
Cut these shreds into the flour mixture in the large bowl.
Fold the sour cream mixture into the flour mixture until just combined. If it is too dry, then add 1 -2 tablespoons of milk until moist. Be careful to mix just until combined. Do not over work the dough.
Then dump in the raspberries, and fold those in carefully. Don’t worry if the raspberries break up too much, they’ll still be fine.
Turn the resulting dough onto a piece of parchment/wax paper. Carefully shape dough into an 8-inch circle, ¾ inch thick. Be careful not to overwork the dough.
Cut out 8 pieces like you would a pie.
Place these 8 pieces onto a baking sheet, brush the tops over with some milk, and bake in preheated oven for about 15 minutes or longer, until the scones are golden.
Meanwhile, be making the almond glaze, by beating all the glaze ingredients together (powdered sugar, milk, melted butter, and almond extract).
If the consistency is too thick, add a tiny bit more milk. If it is too runny, add more powdered sugar.
Drizzle over baked scones.
Serve warm.
See my original post on raspberry scones on instructables.
Michael's Test Kitchen 