For the caramel almonds: In a nonstick saucepan heat the ingredients for the caramel
place raw cashews into bowl, fill with
rothy but not stiff. Add almonds and toss until they are
For the ground almonds take 1/3 cup raw almonds and process in a food processor fitted with the S blade until finely ground.
Place the almond butter, maple syrup, vanilla, and salt in a food processor fitted with the S blade and process until smooth.
Transfer to a small bowl and freeze for 30 minutes.
Form into 1-inch balls and flatten slightly. Roll each cookie in the ground almonds.
Freeze for at least 2 hours before serving. Stored in a sealed container in the freezer, these cookies will keep for up to one month.
Saute onion in margarine.
Add raw rice, then add beef consomme and slivered almonds.
Bake in covered casserole dish for 1 hour at 350\u00b0.
Tasty, but simple.
ater to cover the almonds, and soak for 1 hour. Pour off
Place the almonds in a ceramic bowl and cover with filtered water - so that there is at least an inch of water above the almonds.
Soak 24 hours, changing the water once.
Rinse and drain the almonds. Place in TM bowl. Blitz 90 seconds/speed 9.
Pour the almond/water mixture into a glass jar through a fine cloth to filter out all the nut fiber.
Keeps 3 days in the fridge.
dge.
Place in oven for approximately 20 - 30 minutes, stirring
Heat oven to 250\u00b0.
Put butter in a large, shallow roasting pan and place in oven until melted.
Remove from oven and stir in sugar, vanilla and cinnamon.
Add popcorn and noodles and stir until coated.
Bake 1 hour, stirring every 20 minutes.
Remove from oven and stir in almonds and raisins.
When cool, store in airtight container.
Yields 11 cups.
he crust:
Place the almonds, dates and cacao powder in
dd 2 cups of whole raw almonds and continue cooking until the
Preheat oven to 300\u00b0.
Combine all the ingredients in a 13 x 9 inch baking pan or rimmed baking sheet.
Toss until the nuts are well coated with the oil and seasonings.
Spread the nuts in a single layer.
Bake for 25-30 minutes, until the nuts are fragrant and toasted (stay close to the oven during the final 10 minutes or roasting--the toasty fragrance will let you know when they are ready).
Cool the nuts and store them in a tightly covered container.
Mash sweet potatoes while hot.
Add sugar and whole eggs.
Mix well.
Mix in butter with fork.
Add milk; blend well.
Add lemon rind, juice and dry wine.
Add salt, baking powder and cinnamon sifted together.
Add raisins and almonds.
Mix well.
Pour mixture into greased tube pan.
Bake at 350\u00b0 for 50 minutes.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
o start softening. Set aside. **Raw foodists take care not to
verything, make a small ball for cookie (about the size of
large heavy skillet, heat almonds, sugar and butter over medium
Preheat oven to 350\u00b0F.
In a large bowl combine almonds, agave syrup, and salt. Use a rubber spatula to mix together, fully coating almonds.
Spread almonds in a single layer on a parchment-lined baking sheet. Bake for 10 minutes, stirring twice during baking.
Remove baking sheet from the oven. Quickly return almonds to the bowl, add cocoa powder, and toss to coat. Store in an air-tight container.
For the fondant:
Put the
Combine the apple, oats, almonds, ground flaxseed, hemp flour, sesame seeds, sunflower seeds, cinnamon, nutmeg, stevia and sea salt and stir until well blended.
Blend together the hemp oil, molasses, and apple juice.
Combine the liquid and dry ingredients and mix well.
Spread on lined dehydrator sheets and dehydrate at 115 degrees for 24-48 hours, depending on how much \"crunch\" you want.
Break up into pieces and enjoy.
This will keep refrigerated for up to 2 weeks.