an use your favorite caramel recipe or store-bought caramel. If using rum
he pan so that the caramel doesn't burn. Stirring forms
rep your ingredience for the caramel as you put the shortbread
Place cereal in large bowl and set aside.
In small saucepan over low heat, melt caramels with water, stirring until smooth. Add almond extract and stir.
Pour over cereal, stir until all pieces are coated.
Spread on wax paper or lightly greased pan to cool.
Separate pieces while cooling.
Store in airtight container. Makes 4 cups.
Stir together flour, baking powder and salt.
In a large mixing bowl, beat butter or margarine until softened.
Add sugar and beat until fluffy.
Add egg and almond extract and beat well. Add flour mixture and beat until well mixed.
Divide dough into fourths.
Form each into a 12-inch roll.
Place 2 rolls 4 to 5-inches apart on an ungreased
cookie sheet.
Flatten until 3-inches wide.
Repeat with remaining rolls.
Brush flattened rolls with milk and sprinkle with almonds.
large bowl whisk the almond flour, baking soda and salt
nd sugar.
Add the almond milk, vanilla, melted vegan butter
Dumped apple topping into glass bread loaf dish. Add cinnamon, splenda, and chopped pecans. Add sugar free caramel syrup and Almond extract.
Dump the crust on top of your apples. I decoratively arranged pecan halves on top and drizzled with Cinnabliss caramel sauce on top. Bake at 350 degrees for 30 minutes. Cover with aluminum foil and bake for an additional 15-30 minutes. This recipe is best eaten warm. The crust can be somewhat soggy if chilled or cooled. Add a scoop of sugar free or low carb ice cream for an ala mode affect.
ntil date mixture reaches a caramel-like consistency, adding a bit
eaks.
Update: The original recipe said to serve the velvet
Mix the almond flour (milled almonds, grind your
roper way to make a caramel macchiato is vanilla in the
ccording to package instructions, adding almond paste to batter. Distribute between
eat and pour half the caramel sauce over the pears.
r sugar as desired.
CARAMEL: In a medium saucepan, combine
s set.
For the almond praline, preheat oven to 350
s set.
Drizzle with caramel topping.
MAKE STRUSEL TOPPING
ixing bowl whisk together the almond flour, almonds, baking soda, salt
ith 1/4 cup Salted Caramel Sauce. Top with half of
small bowl, stir the Almond Butter Paste with the raspberry