Posts tagged ‘almond’

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April 7th, 2013

Coconut Almond Waffles

by Lauren

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At midnight on Friday while I laid in bed listening to our neighbors conversation about the day’s surf, I started brainstorming recipes. My most creative moments apparently happen when I’m half awake and eavesdropping.

As I mentally scanned the refrigerator and pantry I tried to come up with a tasty breakfast for the next morning that wouldn’t require a trip to the store.

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Coconut, coconut oil, almonds, and almond milk…

It had been quite some time since we had waffles so I whipped out the waffle iron and got to work.

The LYK has a small obsession with coconut lately. Chrissy has also been very diligent about making homemade almond milk.

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We were both pleasantly surprised with my midnight recipe creation.

Garnish is key on waffles. You can skip the pad of butter on these because it’s not needed.

I topped them off with some chopped, toasted almonds, extra coconut, and a drizzle of syrup which made all the difference.

I would even recommend sliced banana for a more of tropical vibe.

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Don’t you just hate soggy waffles? I’ve got a hot tip. Place your waffles on a cooling rack when they are done cooking to maintain crispness!

Is this something people already do? I thought I was being innovative, but perhaps I’m just behind the times.

Coconut Almond Waffles

Ingredients

2 eggs, separated

2 cups unsweetened vanilla-flavored almond milk

1 1/2 cups all-purpose flour

1/2 cup almond flour

1 teaspoon cinnamon

2 teaspoons baking powder

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 teaspoons sea salt

2 teaspoons baking powder

1/2 cup coconut oil, melted

3/4 unsweetened shredded coconut, plus more for garnish

Raw almonds, lightly toasted and chopped for garnish

Directions

Preheat the waffle maker. Lightly spray the waffle grills with cooking spray.

Combine the egg yolks, milk, vanilla extract, almond extract in a large bowl. Beat until smooth.

Combine the all-purpose flour, almond flour, baking powder, cinnamon and salt and add to the wet ingredients. Mix until smooth. Fold in the egg whites, coconut oil and coconut.

Add about 1/3 cup mix to preheated waffle iron and cook according to manufacturers directions.

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From the Little Yellow Kitchen,

Lauren

Posted in Breakfast, Recipes | 2 Comments »

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March 7th, 2013

Chai-Spiced Almond Milk

by Chrissy

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Well, it’s sure looking like it’ll be another chilly weekend. But don’t you worry, we’ve got just the thing to keep you going.

This batch of homemade Chai-Spiced Almond Milk will ensure that your day is refreshed, toasty, and healthy.

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Why is chai-flavored anything so good? Whether it is enjoyed as a cold or warm beverage, or baked into a delicious sweet treat, it always seems to warm up the soul.

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For some reason when I think of chai, I often think of dominating a grande chai frappuccino from Starbucks, with a full load of whipped cream to top it off. Talk about brain freeze central. I’m not proud of it, but it was a definite weakness back in the day…especially after an early morning surf sesh with my dear friend Surf Goose (PS. that’s a nickname, not a real human name, just so we aren’t confused).

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Since we’ve already shared with you the BEST homemade Vanilla Almond Milk, we wanted to take it once step further and give you some zesty flavor options.

And since it’s Friday, and we like to share a cocktail recipe to get your weekend going, I’m just going to give you a little hint: you could totally spike your glass of Chai-Spiced Almond Milk. Maybe add a little Ameretto, Kahlua, Bailey’s, or another classy liqueur. Just sayin’….

 

Chai-Spiced Almond Milk

Print Recipe!

Yields 4 cups (recipe can be easily halved for a smaller batch)

Ingredients:

4 cups homemade almond milk

2 Tbsps honey, agave or other sweetener (more or less, to taste)

1 tsp cinnamon

3/4 tsp garam masala

1/4 tsp nutmeg

dash of clove (less than 1/8 tsp)

dash of ginger (less than 1/8 tsp)

 

Directions:

Add the spices and preferred sweetener to already prepared almond milk (preferably homemade) and combine in a blender or shake in a large airtight jar. It is best served chilled or heated up for a warm chai milk treat. It is also an excellent addition to tea, oatmeal. cereal, or coffee.

From the Little Yellow Kitchen,

Chrissy

Posted in Cocktails, Drinks, Recipes | 3 Comments »

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March 6th, 2013

Cranberry Coconut & Almond Oatmeal

by Lauren

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We aren’t the type to buy prepackaged oatmeal. In case you are unaware, it’s loaded with sugar and fake flavoring. Pretty please skip that section at the grocery store and make your own batch starting today!

It takes just a couple seconds more to make your own. You can even make multiple servings in a large batch and simply dish up your desired amount each morning.

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I’m pretty sure this simple concoction blew Chris away -although I could attribute his satisfaction to him being “staaaarving” when he ate it. He expected it to be less than delicious because his double helping of premade oatmeal is typically the go-to but was pleasantly surprised with the cranberry coconut and almond oats.

SO, ditch the little bags of powdery, wannabe oatmeal and get yourself an oversized bag of raw oats from the bulk bin at your local health food store (we like Sprouts!).

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Add some dried cranberries, unsweetened coconut, chia seeds, cinnamon, almond meal, and

almond milk. If you like it sweet, drizzle a little honey or maple syrup right over the top.

Heat it all up and just like that, preservative and fake flavoring-free oatmeal for the whole family.

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Oatmeal is such a comforting breakfast for those chilly mornings. Believe it or not, San Diego gets down to a brisk 38 on occasion. This dish warms me right up.

It’s as soothing as a warm hug on a winters eve so bundle up and get cookin’!

Cranberry Coconut & Almond Oatmeal

Ingredients

1/2 cup regular oats

1 cup vanilla almond milk

1 teaspoon cinnamon

1 tablespoon almond meal (raw almonds ground up in food processor) or chopped almonds

1/4 cup cranberries

1/4 cup unsweetened shredded coconut

1 tablespoon pure maple syrup

2 teaspoons chia or flax seed (optional)

pinch of salt

Directions

Combine all ingredients in microwavable bowl. Microwave on high for 1 1/2 – 2 minutes, until liquid is absorbed. Stir and serve.

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From the Little Yellow Kitchen,

Lauren

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