Posts tagged “breakfast

almond butter

A recipe 2 days in a row? We can thank Mr. Washington for that – I have a bit more time to whip something up. Happy Presidents’ Day… here is some almond butter.

I love making things at home rather than buying them because I know exactly what is in it. There’s no mystery ingredients and I can be confident with what I’m consuming. I also love it because it makes me appreciate my food more. The time + effort it takes to make something really allows me to enjoy it rather than stuffing it in my face within 2 minutes.

almond butter | park street posts

Plus, I think he who pays for groceries likes it when I am able to make something at home rather than paying more than $10 for it! So it’s a win-win-win.

This almond butter was incredibly easy to make. I think I put it off in the past because I’ve made almond milk and that was a PAIN. It was time consuming and I made a big mess. So, naturally,  I assumed anything that involved almonds would be just as daunting.  Not true at all.

It turned out delicious + creamy. And did I mention it is easy to make and costs a fraction of the price of buying it? You just grab 4 cups of almonds and toss them into a blender or food processor.almond butter {park street posts}

Blend them up until they get creamy-like. It’s probably about a 4 or so minute blend total. Half way through the almonds turn powdery.

almond butter {park street posts}
They’ll get a little less powder-like and you slowly pour in ¼ cup saffola oil and blend/process it some more.  And then it turns creamy!

almond butter {park street posts}

Then you put it in a jar and eat it with everything!  Oatmeal, bread, fruit, green muffins… a spoon?

almond butter {park street posts}

ingredients:
4 C. almonds
¼ C. saffola oil (I’m thinking you could swap out the oil for a little water or  maybe honey)

directions:
1. add almonds to blender or food processor and blend until powdery and slightly formed together

2. add oil and blend for about 1 more minute, until almonds are creamy

 


apple pie roll-ups

hot out the oven!

These little 2-3 bite apple pie roll-ups were deeelicious and simple.  You can mix things up with this recipe so it’s suitable for breakfast or dessert. These ones were my Monday morning breakfast, so I went light on the sugar and heavier with the spices. Plus, the apples I used were from my CSA box so they were plenty sweet for me.

This was a small batch of 4, but adjusting proportions is easy to do.

ingredients:                                                                                                                                      
1 can refrigerated crescent rolls (if you’re feeling fancy you could make your own dough)
1 apple
1 T. coconut oil, melted
1 T. sugar of your choice
1 T. cinnamon
dash of nutmeg
dash of ginger
brown sugar for topping

directions:
1. preheat the oven to 425°.

2. roll out crescent roll triangles on to a greased or lined baking sheet.
3. cut the apple into slices – since I was only making 4 roll-ups, I had extra apple slices… so I was forced to eat them.
4. mix together sugar, cinnamon, nutmeg, and ginger.
5. brush triangles with coconut oil and sprinkle sugar/spice mixture on to oil brushed side of the dough, then flip the triangles over and repeat.
5. place 1 apple slice onto each triangle and roll it on up.
6. place in the oven to cook for 10 minutes. they should be a light brown and slightly crisped when you remove them.
7. sprinkle them with any topping of your choice, I used brown sugar. To make them more apple pie like, I am sure plopping a little apple butter on them would be amazing.
8. eat them fast before they’re swiped from right in front of you!

 

 It is safe to say the whole household enjoyed them.