STRAWBERRY ALMOND BUTTER SMOOTHIE
Looking for a sweet, refreshing snack or breakfast? Try this ultra-simple creamy smoothie. Swap in your favorite nut butter in place of the almond, if you like.
Time 5m
Yield Serves 2
Number Of Ingredients 4
Steps:
- Put ice cubes into a blender and blend until crushed.
- Add berries, almondmilk and almond butter and blend until smooth. Pour into glasses and serve.
- *You can substitute 1 cup frozen (not thawed) whole strawberries for the fresh berries. Leave out the ice if you use frozen berries.
Nutrition Facts : Calories 180 calories, Fat 12 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 75 milligrams, Carbohydrate 13 grams, Protein 9 grams
STRAWBERRY TART WITH ALMOND BUTTER CRUST
Steps:
- Put almonds and water in processor or blender and reduce to coarse powder. Add butter and blend well, scraping down sides of bowl several times. Press butter through sieve and chill until ready to use.
- Put flour, salt, sugar and butter in bowl of food processor. Turn machine on and off briefly 4 or 5 times. Butter should be in pieces the size of lima beans. Then process for about 10 seconds while adding water quickly. Stop before ball forms. If you do not have food processor, this can be done by hand. Do not knead too much or crust will become tough.
- Remove mixture from work bowl and form ball. Cover with plastic wrap and refrigerate for 2 hours.
- Preheat oven to 400 degrees.
- On lightly dusted surface, roll out pastry ball to form crust slightly larger than tart pan (most pans are 10 to 12 inches in diameter). If you have too much dough, roll excess into ball, wrap and freeze.
- Butter tart pan well and gently lay in crust, pinching sides to fit pan. Place aluminum foil over crust and lay pinto beans or any weight over it and bake for 10 minutes. Remove foil and bake another 10 minutes or until crust is golden brown. Set aside to cool.
- When crust is cool spread cheese mixture over bottom, then layer of sliced strawberries. Melt jam with Cognac in saucepan and brush it over to glaze the fruit. Chill before serving.
Nutrition Facts : @context http, Calories 462, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 30 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 16 grams, Sodium 72 milligrams, Sugar 10 grams, TransFat 1 gram
DELICIOUS STRAWBERRY ALMOND COFFEE CAKE - A GUILT FREE INDULGENCE!
This very easy and fun cake made from scratch is a moist, light cake good as a dessert, breakfast, or brunch. A berrylicious delight which can satisfy a baker's ache to bake! Your home will just smell wonderful while it is baking and cooling.
Provided by Manasi
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h10m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
- Mix strawberries and 3 tablespoons brown sugar together in a bowl.
- Mix flour, 1/3 cup brown sugar, baking powder, baking soda, and salt in a separate large bowl. Whisk yogurt, melted butter, vanilla extract, and egg in a third bowl. Stir yogurt mixture, alternating with milk, into flour mixture until just moistened. Spoon 2/3 of the batter into the prepared pan; spread strawberry mixture evenly over batter. Top with remaining batter. Sprinkle almonds over batter.
- Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let cool in pan atop a wire rack for 10 minutes. Run a knife around the edge of the pan before transferring cake to a serving platter.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 29.1 g, Cholesterol 28.6 mg, Fat 5.6 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 2.6 g, Sodium 129.6 mg, Sugar 13.9 g
STRAWBERRY ALMOND TART
Sweet and fragrant strawberries and crumbly almond shortbread are a perfect match in this strawberry almond tart - a wonderfully simple and delicious Spring dessert. Gluten free friendly.
Provided by Laura Bolton
Categories Baking
Time 1h30m
Number Of Ingredients 12
Steps:
- In a medium mixing bowl, whisk together the flour, almond flour, sugar, and salt.
- Use your fingers to incorporate the butter into the flour mixture, until it resembles chunky, pea-sized crumbs. Stir in the milk until evenly combined. The crumbs should stick together when pressed between your fingers.
- Press two thirds of the crust mixture into the bottom of a 4×13 inch fluted tart pan (preferably with a removable bottom). Use gentle but firm pressure, and start with the bottom and work your way up the edges.
- Place the tart pan and the remaining crumble mixture in the refrigerator for 30 minutes.
- Meanwhile, in a medium mixing bowl, stir together the chopped strawberries, sugar, vanilla, and lemon juice until combined. Let sit at room temperature while the crust mixture is chilling.
- When ready to bake, preheat the oven to 350℉.
- Stir the arrowroot starch into the strawberry mixture. Remove the tart shell from the refrigerator, and fill with the strawberries and juices.
- Sprinkle the remaining crumbs on top, along with the sliced almonds.
- Place the tart pan on a rimmed baking sheet to catch any drips or overflow, and bake for 45-50 minutes, until the strawberry filling just begins to bubble, and the crumble topping is golden.
- Remove from the oven and let cool for at least 30 minutes before carefully removing from the tart pan and slicing. You may need to (carefully) run a thin knife around the removable bottom edge of the pan to release the tart.
- Serve warm or at room temperature with a dusting of confectioners sugar, or a scoop of vanilla ice cream or freshly whipped cream. Enjoy!!
STRAWBERRY ALMOND BUTTER
Make and share this Strawberry Almond Butter recipe from Food.com.
Provided by Sharon123
Categories Strawberry
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Cream the butter with powdered sugar in food processor until light and fluffy.
- Add strawberries and puree. Add almonds and salt and pulse to mix well.
- Serve with waffles, crepes, toast, cake, good on cookies too!
Nutrition Facts : Calories 1316.5, Fat 74.1, SaturatedFat 39.9, Cholesterol 162.7, Sodium 620.2, Carbohydrate 166.7, Fiber 5.8, Sugar 156.3, Protein 6.7
STRAWBERRY, SPINACH, ALMOND BUTTER SMOOTHIE
The almond butter is a great source of protein and healthy saturated fat. This will both provide you with energy and help you to feel full later into the day
Provided by Virginia C.
Categories Smoothies
Time 6m
Yield 2 cups, 1 serving(s)
Number Of Ingredients 5
Steps:
- Put everything into a blender and blend until your preferred consistency.
- I typically buy my fruits and vegetables frozen because I find it easier to just have them on hand - and this way I'm not dealing with stuff going bad before I'm able to use it. But, when buying frozen fruits, make sure that there is no added sugar. This will just lead to a sugar crash. I use Blue Diamond Almond Milk and Coconut Milk blend because I like the flavor of coconut milk, but regular almond milk is great, too.
- The almond butter is a great source of protein and healthy saturated fat. This will both provide you with energy and help you to feel full later into the day.
Nutrition Facts : Calories 277.6, Fat 18.3, SaturatedFat 1.4, Sodium 98.8, Carbohydrate 25.3, Fiber 7, Sugar 11.5, Protein 9.1
MINI ALMOND BUTTER AND STRAWBERRY MUFFINS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h30m
Yield 24 mini muffins
Number Of Ingredients 10
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 24 mini-muffin cups with paper liners.
- Whisk together the flour, baking soda, salt and baking powder in a medium bowl to blend. Whisk together the almond butter, sugar, oil, vanilla and eggs in a large bowl to blend. Add the dry ingredients in 2 batches and stir just until blended.
- Fill each muffin cup half-full with batter. Spoon 1/2 teaspoon of the jam on top of each muffin cup, and then spoon the remaining batter on top to cover the jam. Bake until the tops are golden brown, 25 to 30 minutes. Transfer to a rack and cool.
- Spoon 1/2 teaspoon more of the jam on top of each muffin in the center.
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