Last Friday, I attended a cooking class with French teams from California Almonds.
Surrounded by Karine Kerri , ambassador of the Almond Collective of California, I created 4 delicious recipes signed California Almonds!
A serving of 23 almonds covers 60% Recommended Daily Allowance of vitamin E .
Rich in unsaturated fatty acids , in proteins and fiber, almonds are a balanced snack.
Regular consumption of almonds also helps reduce the level of "bad" cholesterol in the blood .
Ingredients
120g whole natural almonds
80g dark chocolate chunks
1/2 tsp. c. chilli flakes
Preparation
Simply mix together the almonds, the chocolate chunks and the chilli flakes, then pour equally into 4 small sealed containers.
This mixture will awaken your taste buds in the event of a drop in diet!
Tip: if dried chili flakes are too spicy for you, opt for dark chocolate chili for a more subtle flavor.
Ingredients
200 g almonds
400 g Medjool dates
4 tbsp. cocoa powder
2 tbsp. at s. coconut oil
Preparation
Start by placing the almonds in a blender and blending until well crushed.
Add the Medjool dates and coconut oil and blend until smooth. a homogeneous mixture.
Then, add the almond butter and the cocoa and mix the preparation again in the blender.
Once the dough has been mixed, make the energy balls using a spoon 1 tbsp.
Put the energy balls in the freezer for 1 hour, then remove them.
Store in an airtight container in the refrigerator.
Ingredients
100 g coarsely chopped almonds
30 g popcorn
25 g raisins
5 g plain puffed rice
5 g cocoa nibs
> 75 g coconut sugar
50 g almond butter
25 g coconut butter
Preparation
Melt the coconut sugar and coconut butter together in a skillet over low heat.
Add the almond butter and stir until smooth.
Then , add popcorn and stir until evenly coated
Spread out on a silicone mat or generously oiled baking dish and shake lightly to form nuggets
Bake for 45 minutes and one hour at 90°C.
Once cooled, the granola should be crunchy but still slightly chewy.
Ingredients
85 ml vegetable butter
2 egg whites
A pinch of salt
250 g unrefined sugar
3 cups almonds
4 vs. c. cinnamon powder
Preparation
Preheat the oven to 200°C.
Melt the butter in a bain-marie.
Meanwhile, beat the egg whites, adding a little salt.
Gradually add the sugar, then beat the whisked egg whites.
Pour the almonds into a bowl, sprinkle them with cinnamon, then delicately add a tablespoon of beaten egg whites.
Mix. Then spread the mixture on the previously buttered baking sheet.
Bake for about 40 minutes, turning the almonds every 10 minutes, until crispy.
Serve warm or at room temperature.
You can store cooled almonds in an airtight container for up to two weeks.
Find all the information on the Almond Board of California as well as expert advice on the site
