RASPBERRY-ALMOND PIZZA
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Preheat a baking sheet in a 450 degrees F oven. Roll out 1 pound pizza dough into a 12-inch round. Brush with melted butter and sprinkle with sugar. Bake on the hot baking sheet until golden, about 8 minutes. Brush with 1/4 cup raspberry jam, then bake 2 more minutes. Cool slightly. Beat 1/3 cup mascarpone or cream cheese with 3 tablespoons confectioners' sugar and 1/2 teaspoon vanilla. Spread over the pizza and top with raspberries, toasted almonds and confectioners' sugar.
RASPBERRY ALMOND QUINOA - BREAKFAST RECIPE
I recently decided to cut out all forms of white and brown sugar from my diet to find out if this elimination would help steady my energy level throughout the day. I'm proud to report that I went without sugar for the entire month of May and plan to continue down this path! I discovered a noticeable difference in my energy level, productivity, consistency and clarity in my thinking after going without sugar for several weeks. Eliminating sugar was not an easy task. Preparing lunch was not too bad. I usually prepared salads with homemade vinaigrette and grilled chicken. Dinner was also easy since I don't usually prepare meals that contain a lot of sugar. However, I quickly figured out that I'd have to be a little creative with meals for breakfast. Since most packaged breakfast cereals contain sugar (even the "plain" varieties). I have learned to make quick "from scratch" breakfast meal using eggs, oats or quinoa, which is a very good source of magnesium. While it does take 15 minutes for quinoa to cook, I have learned a couple of ways to make the most of this time. 1. Make a larger batch. Portion the cooked quinoa into small, single-serve proportions, place them in reusable containers like Ziploc Brand Containers and leave in the refrigerator for up to 5 days. When you are ready to eat, mix in other ingredients you want after you reheat the single-serve bowl and voila - breakfast in minutes! 2. Prepare first thing in the morning. Begin preparing the quinoa just after you wake up and go about your morning routine while it's cooking. Get the children's breakfast ready, finish packing lunches, check backpacks for homework, etc. Within 15 minutes of checking off your morning to-do list, your cereal will be ready! Raspberry Almond Breakfast Quinoa is my favorite. Here's the recipe:
Provided by ElizabethKnicely
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Bring 2 1/4 cups of water to a boil.
- Once the water begins to boil, add the 1 cup quinoa, return to bubbling, reduce the heat, then cover and cook for 15 minutes.
- Scoop the cooked quinoa into serving bowls. Add the milk, syrup or honey, raspberries, chopped almonds and cinnamon and serve.
- What quick and easy tips do you have for getting a breakfast from scratch on the table on busy mornings?
Nutrition Facts : Calories 449.6, Fat 14.2, SaturatedFat 1.3, Sodium 72.1, Carbohydrate 66.8, Fiber 8.9, Sugar 7.6, Protein 15.8
RASPBERRY-ALMOND PIE
Provided by Giada De Laurentiis
Categories dessert
Time 3h40m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Place an oven rack in the center of the oven and preheat to 425 degrees F. Liberally butter the tart pan.
- For the crust: Pulse the all-purpose flour, almond flour and salt in a food processor. Add the butter and pulse until the mixture forms a coarse meal. With the food processor running, gradually add the iced water until the mixture forms a ball. Add extra water 1 teaspoon at a time, if the mixture is too thick. Form the dough into an 8-by-3-inch rectangle and wrap in plastic. Refrigerate for 30 minutes.
- Roll the dough into a 14-by-10-inch rectangle on a lightly floured surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. Reserve the excess dough. Prick the dough all over, using the tines of a fork. Bake until the crust is light golden, about 15 minutes. Cool for 10 minutes.
- For the filling: Combine the butter, almond paste, eggs, flour, agave and almond extract in a food processor. Blend until smooth. Spread the filling evenly over the cooled crust, using a spatula.
- In a medium bowl, toss the raspberries and agave together until coated. Gently press the raspberries into the filling in a single layer.
- On a lightly floured work surface, roll out the excess dough into an 8-inch circle, about 1/8-to-1/4-inch thick. Cut out pieces of dough using a cookie cutter and place randomly on top of the raspberries. Brush with the beaten egg. Bake until the filling is slightly puffed and the pastry is golden, about 25 minutes. Cool completely on a wire rack, about 1 hour. Refrigerate for at least 1 hour before serving.
- Cut into slices and serve.
RASPBERRY-ALMOND BREAD
Mm! This raspberry bread with almonds and cinnamon is an easy-to-make dessert that's great for entertaining.
Provided by mary
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
- Cream sugar and butter together with an electric mixer until fluffy. Add eggs one at a time, beating well after each addition, then add almond extract.
- Sift flour, baking powder, baking soda, cinnamon, and salt together in another bowl. Whisk milk and sour cream together in a third bowl. Alternately add the dry ingredients and milk mixture to the batter, beginning and ending with the dry. Gently stir in raspberries and almonds. Spread batter into the prepared pan.
- Bake in the preheated oven until lightly browned, about 1 hour.
Nutrition Facts : Calories 427.6 calories, Carbohydrate 48.5 g, Cholesterol 84.5 mg, Fat 23.3 g, Fiber 5 g, Protein 8.7 g, SaturatedFat 10.3 g, Sodium 397.2 mg, Sugar 22.1 g
RASPBERRY ALMOND MUFFINS
This is an easy recipe that is pretty much fool proof. I manage a market cafe that serves homemade pastries in the morning, and this 'made-up' recipe was a total seller with our customers. Now they come in and ask for these over and over. I hope you'll enjoy these as much as our customers do.
Provided by TIFFANY REED
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
- Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.
- In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.
- In a separate medium bowl, mix water, almond extract, butter, and eggs. Blend into the flour mixture. Fold raspberries into batter. Spoon into the prepared muffin pan. Sprinkle with remaining almonds.
- Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 603 calories, Carbohydrate 75.5 g, Cholesterol 102.7 mg, Fat 29.5 g, Fiber 6.7 g, Protein 12 g, SaturatedFat 11.2 g, Sodium 693.9 mg, Sugar 37.2 g
RASPBERRY, ALMOND & OAT BREAKFAST COOKIES
Grab a few of these energy-boosting cookies for a quick breakfast, or offer as snacks to bridge the hunger gap before dinner. Enjoy with yogurt and fruit
Provided by Cassie Best
Categories Breakfast, Snack
Time 25m
Yield 12 cookies
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180C fan/gas 4 and line two baking trays with baking parchment. Mix the banana, oats, almonds, cinnamon and a pinch of salt in a bowl to make a sticky dough. Gently stir through the raspberries, trying not to break them up. Scoop up tablespoons of the mixture and roll into balls, then place on a baking tray and flatten with your hand.
- Bake for 15 mins until the cookies feel firm around the edges and are golden brown. Leave to cool. Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 86 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
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