Maple Almond Beef Food

HEALTHY THREE INGREDIENT MAPLE ALMOND FUDGE

Steps:

• Line a baking dish (8x8 or 9x9 pan will work) with parchment or wax paper and set it aside.
• In a mixing bowl, add the almond meal and set aside.
• In a small sauce pan, or microwave safe bowl, melt the almond butter and maple syrup together until they are combined. Once combined, add the vanilla extract.
• Add the melted butter and syrup mixture into the almond meal. The mix should be very thick.
• If the mix is to wet add more almond meal two tablespoons at a time. If the mix is too dry add maple syrup one tablespoon at a time.
• Transfer to your container, spread the mix out and refrigerate for at least 30 minutes before slicing.

MAPLE ROASTED ALMONDS WITH FLEUR DE SEL LES FOUGERES

Steps:

• Toss almonds with maple syrup. Add oil and toss to coat.
• Spread on parchment lined baking sheet and bake at 325 until fragrant and syrup has thickened and coated the nuts, about 20 minutes. Stir every 5 minutes.
• Remove from oven and sprinkle with salt IMMEDIATELY before the syrup hardens and so they can adhere. Let cool on pan. Break any clumps apart and package in jars. Store airtight at room temperature.

MAPLE ALMOND FLAN (SOUTH BEACH DIET PHASE 1)

Steps:

• Heat the oven to 275. Spread almonds on baking sheet and toast, stirring once, until lightly golden brown, 8-10 minutes. Transfer almonds to a cutting board to cool. Roughly chop and set aside.
• Meanwhile, in a small saucepan, combine evaporated milk and fat free milk wand heat over medium-low heat until scalded but not boiling. Remove from heat and set aside.
• In a large bowl, whisk together egg substitute, sugar substitute and almond and vanilla extracts. Whisk in 1/2 cup of heated milk mixture, then whisk in remaining milk mixture.
• Divide flan into 4 6 ounce custard cups. Place cups in a baking pan and add enough hot water to come halfway up the cups. Bake until flan sets, about 25 minutes. Remove from oven, cool in pan, then chill in refrigerator 4 hours or overnight.
• Half an hour before serving, remove flans from refrigerator. Just before serving, run a knife along edge of cups, and invert flans onto individual plates. Drizzle each with 1 T syrup and sprinkle evenly with almonds.

MAPLE-ALMOND SALAD DRESSING

Steps:

• Lightly roast the almonds in olive oil.
• Take off burner, add maple syrup, and cool a few minutes.
• Add lemon juice and salt.
• Whisk ingredients together.
• You may also add your favorite herbs.

MAPLE ROASTED ALMONDS

Steps:

• Preheat oven to 350 F.
• Toss almonds with maple syrup and salt.
• Add oil last, and toss to coat.
• Spread coated almonds on baking sheet lined with parchmment paper.
• Bake until roasted and syrup has thickened, stirring occasionally, about 20 minutes.
• Be careful not to let them burn, which can easily happen with maple syrup.
• Let cool on pan.
• Break apart any clumps while still a bit warm or the sugar will crack off.
• When completely cool, store in airtight container at room temp.
• Keeps 1 month.

MAPLE APPLE ALMOND OATMEAL

Steps:

• Bring the water and salt to a rolling boil.
• Stir in oats, reduce heat to medium and cook 1 minute, stirring occasionally. (If using old fashioned oats, cook a 3-5 minutes).
• If you would like your apples slightly cooked, add to oatmeal about halfway through cooking time.
• Cover, remove from heat, and let sit 2-3 minutes.
• Serve with milk, diced apple, sliced almonds and maple syrup.
• To roast almonds, spread in an ungreased baking pan.
• Place in a 350ºF oven and bake 7-10 minutes or until almonds are fragrant; stir once or twice to get an even browning. Almonds will continue to roast slightly after removing from oven.