Category Archives: almonds

Almond Breeze Almond Milk – Competition

I have been using nut milks for some time as I have an allergy to cow’s milk, they are a great alternative for people who are also lactose intolerant and are vegetarians or vegans.  Almond milk can be used just like normal milk, in your hot drinks, on your cereal and is excellent in smoothies. 

Almond Breeze® is lactose free, dairy free and soya free and has no added sugars. It’s made using all natural ingredients, is a source of calcium and low in saturated fat.  When I saw the Almond Breeze® advert on TV (love the narrator’s soothing voice) I was pleased to see an unsweetened version for myself and the usual Original version for toddler ND. 


Almonds are rich in dietary fibre, vitamins and minerals and are packed with numerous health promoting phyto-chemicals, they are an excellent source of vitamin E, B-complex vitamins such as riboflavin, niacin, thiamin, pantothenic acid, vitamin B6, and folic acid.  They are also an amazing source of minerals such as potassium, calcium, magnesium, iron, zinc, manganese and selenium.

Smoothies are a fabulous opportunity to infuse more nutrition into our children and ourselves too!  So many exciting combinations of fruits, vegetables (yes hidden vegetables!), nuts and seeds.  I also love a nightcap with warmed almond milk and cocoa for a seamless, soothing night’s sleep. The possibilities are seemingly endless! 

Some days a smoothie is all I want for breakfast, especially if I’m running late or on a fast day when I need breakfast to last until dinner! The unsweetened version of Almond Breeze®
has a mere 29 calories per 200ml and as I am still on the 5:2 diet with 11lbs lost and kept off simply by fasting twice a week I am keen to keep it up – a supercharged, supernutritious, superfood smoothie fits the brief!

Some days the toddler ND likes to copy mummy and drink her breakfast too, who am I to argue, have you tried arguing with a 2 year old, huh?

Smoothies are easy to put together and can be ready in record time.  I never get anything in especially, all the ingredients in my smoothies are in my store-cupboard and fridge.  The addition of Chia, Linseeds, superfruits, Avocado and Coconut oil bumps up the nutritional value significantly – healthy fats and concentrated nutrition.

Foodies100 and Almond Breeze® are teaming up with a competition to challenge us to come up with a super breakfast smoothie for a great way to start the day.  Here is one of mine plus an extra one for my child.

Healthier is a Breeze….. Goodness is now gorgeous!

Almond Breeze® Superfood Smoothie


Ingredients


200ml Almond Breeze® Unsweetened Almond Milk
1 tablespoon Chia seeds – see info below
1 tablespoon Golden Linseeds – rich in Omega 3
a good dollop of 0% Natural Greek Yogurt (for extra protein)
1 generous teaspoon of Coconut oil – see info below
half a small Avocado – see info below
Blueberries and Strawberries -antioxidant rich

half teaspoon Cinnamon – lowers blood sugar levels
Almond milk ice cubes

Add all of the ingredients except the ice to a smoothie maker or blender and whizz up for a couple of minutes till smooth.  The Chia and Linseeds will thicken in the glass if left but this does have the benefit of keeping you fuller for longer.  Chill in the fridge for a few minutes then add the Almond milk ice cubes.  Drink slowly and enjoy the health benefits!


Fruitful Almond Breeze® Smoothie Goodness – for toddler ND

Ingredients

100ml Almond Breeze®  Original Almond Milk
1 tablespoon Oatmeal
Blueberries/Raspberries/Strawberries
1 tablespoon (or so) Avocado
half a teaspoon coconut oil

As before, whizz up in blender or smoothie maker, add a splash more Almond Milk as necessary to adjust consistency, serve in plastic beaker with a straw! 

Quick Nutritional Info:

Avocado rich in monounsaturated (good) fats, vitamin A, B2, B3, B5, B6, C, E, Folic Acid and Potassium.  Phytonutrient compounds found in avocados, such as polyphenols and flavonoids have also been found to have anti-inflammatory properties. 
Chia seeds twice the protein of any other seed or grain, the protein is a complete protein with all 8 essential amino acids and 5 times the calcium of milk plus boron.  With more omega-3 fatty acids than salmon, a wealth of antioxidants – four times higher ORAC value than blueberries and 3 times more iron than spinach.
Coconut oil contains lauric acid and medium-chain saturated fatty acids (MCFAs), it is thermogenic which helps to burn more calories to speed up metabolism and aid weight loss amongst other health benefits!

*I did not receive any free samples of Almond Breeze®, both cartons were purchased by myself.

Lebkuchen – We Should Cocoa

Lebkuchen, a traditional soft German biscuit, has been a part of my Christmas from long before I can even remember.  My Oma would send over packets of Chocolate Lebkuchen and Pffernussen for our Christmas treats.

I have been buying Bahlsen Lebkuchen for years but for the last couple of years I have found it increasingly difficult to find them so have decided to try my hand at making my own.  The recipe from Woman and Home looks the most authentic one looking at the list of ingredients, except I am leaving out the mixed peel & crystallised ginger.  I am most looking forward to dipping them in chocolate!

I’m entering this blog post into the we should cocoa monthly challenge hosted by The Chocolate Teapot  and Chocolate Log Blog – this month it’s to make something with chocolate and cinnamon.

Lebkuchen – adapted from and inspired by Woman and Home Recipe.

Ingredients

250g plain flour
75g ground almonds
2 tsp ground ginger
1½ tsp ground cinnamon
pinch of ground cloves
pinch of ground nutmeg
2 tsp cocoa powder
1 tsp baking powder
½ tsp bicarbonate of soda
200g honey
75g butter
150g plain chocolate

Method

1.  Combine the flour, almonds, spices, cocoa powder, baking powder and
     bicarbonate of soda into a medium sized bowl.


2.  Melt the butter and honey in a pan over a low heat, stirring until the
     butter melts.

3.  Pour the honey butter mixture over the dry ingredients and mix well to
     make a stiff dough.  Chill if the mixture is a touch sticky to work with.

Heat your oven now to 180 C/160 C fan/gas 4.


4.  Shape the dough into small golf ball sized balls.  Place on a lined
     baking tray, well spaced apart, I used my macaron pans, I love my 
     macaron pans.  Flatten each one to make a round biscuit.


5.  Bake for about 15 minutes, then cool on a wire rack.


6.  Break the chocolate into pieces and place in a bowl over simmering
     water, heat gently.  When melted dip the biscuits into the chocolate then
     leave to cool again on a wire rack.

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Totally Delicious Yoghurt Cake

TOTAL Greek Yoghurt very kindly sent me a few of their products recently to try.  My 2 year old loved the split pots immediately and got stuck in with a spoon and later with her fingers!  She loved the novelty of the fruity bit that we mixed with the yoghurt swirling to make pink yoghurt!

The 0% split pot yoghurts come in lots of different flavours from honey to berry fruits and the classic plain yoghurt in 3 choices – 0%, 2% fat and full fat.

TOTAL Greek yoghurt is produced from cows’ milk and has added live, active yoghurt cultures.  This helps create the signture mild taste.  The TOTAL process also means that 4 litres of fresh pasteurised cows’ milk go into each, single litre of  TOTAL Greek Yoghurt.  Their unique straining technique removes all of the watery whey leaving only thick, deliciously creamy yoghurt.

There are no added sugars (only naturally occurring milk sugar), sweeteners, thickeners or artificial additives. TOTAL is 100% natural and because it’s strained, it has more protein than other yoghurts too.

I made a simple yoghurt cake with almonds topped with yoghurt frosting and pistachio nuts – light, moist and tangy with a hint of lemon running through it, made with 0% TOTAL Greek Yoghurt.  I am not an advocate of low fat for young children and I need the calories to keep up with a lively toddler so I have also made this cake with the full fat version too with fruit for her, both are equally delicious!

Ingredients – *This recipe contains nuts*

50g unsalted butter, softened
150g natural golden caster sugar
2 large organic free-range eggs
225g TOTAL Greek 0% Yoghurt
80g ground almonds
zest of 1 lemon
150g self-raising flour
1 tsp baking powder
pinch of salt
Pistachio nuts to decorate
7″ round baking tin, bottom line with baking paper and oil

Method

Heat the oven to 170C, 150C fan.

I used 3 bowls for this recipe, in the first bowl (large) cream together the butter and sugar for a few minutes, then add the eggs one at a time and beat until pale and thick.

In the second bowl mix the yoghurt, lemon zest and salt until combined.

In the third bowl sift together the self-raising flour and baking powder, then add the ground almonds and stir together until combined.

Add the yoghurt to the butter/sugar/egg mixture and gently stir together, then fold in the flour/ground almond mixture until combined.

Pour into the prepared baking tin and bake for 40 minutes or until a cocktail stick comes out clean.  After about 30 minutes cover the cake tin with foil to prevent overbrowning.  Cool on a wire rack, then cover in frosting and decorate with chopped pistachio nuts.

Frosting

Take ¾ cup of 0% Total Greek yoghurt, ¼ cup of cream cheese and 2-3 tablespoons of icing sugar, whip together for a minute until firm, chill for an hour if you can before slathering over cake!  Decorate with chopped pistachio nuts.

Nutritional Info:

Eggs – Protein, Iron, Vitamin A, D, B2, B3, B5, B12, E, K, Biotin, Choline, Folic Acid, Lutein, Zeaxanthin, Calcium, Chromium, Copper, Iodine, Lecithin, Magnesium, Molybdenum, Phosphorus, Potassium, Selenium, Sodium, Zinc, Omega 3 EFA’s.
Almonds – Vitamins, B1, B2, B3, B5, B6, E, Biotin, Folic Acid, Calcium, Copper, Iodine, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Zinc, MUFA’s, Omega 6 EFA’s, Omega 9 fatty acids, Laetrile, Protein, Fibre.
Yoghurt – see above
Pistachio nuts – Calcium, Iron, Vitamin A, B1, B2, B3, B6, C, E, Folic Acid, Zinc, Phosphorus, Manganese, Selenium, Copper, Potassium, Lutein.

Disclaimer:  Total Yoghurt sent me some product to try without request to mention them or the company on my blog, I love baking and a low fat, protein rich yoghurt cake was born!  Thank you TOTAL the cake was totally delicious!

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