Almond Flour Banana Bread
It’s gluten-free, sugar-free and low-carb!
Shelly’s Almond 5 Minute Protein Cake
Homemade Almond Joys 1/2 cup sweetened condensed milk Line a 9 x 9 baking dish with parchment paper and set aside. Combine sweetened condensed milk and vanilla in a large mixing bowl. Add powdered sugar, 1/2 cup at a time, stirring to incorporate fully. Add coconut and blend mixture. Make sure all coconut is covered with the condensed milk and sugar mixture. Press mixture into prepared pan and chill until set, about 30 minutes. Melt 1/4 cup chocolate chips in the microwave, checking every 15 seconds. Stir until smooth. Cut chilled coconut mixture into 1 x 2 inch bars and spread the top of each bar with a small amount of melted chocolate. Place 2 almonds on top of melted chocolate on each bar. Place bars with almonds on a large baking sheet and chill again to set chocolate, about 15 minutes. Melt remaining chocolate chips. Once the almonds have set in the chocolate, dip each bar into remaining melted chocolate to coat completely. Place on wax paper lined baking sheet to firm. Store in fridge, between wax paper in an airtight container. Bring to room temperature before serving.
Makes 25 bars
1 teaspoon vanilla extract
2 cups powdered sugar
14 ounces shredded, sweetened coconut
1/2 cup whole almonds (about 50 nuts)
2 cups semisweet chocolate chips
Cherry Brown Sugar Fool with Honey Almond
Serves 6
Recipe courtesy of the cooks at food52.com. Photo by Sarah Shatz, courtesy offood52.com. To learn how to make this recipe, watch the video on Food52.
Ingredients
Honey Almonds:
1/3 cup sliced almonds
1 tablespoon honey
Cherry Brown Sugar Fool:
1 cup pitted fresh sweet cherries
1 teaspoon lemon juice
1/2 teaspoon almond extract
1 tablespoon sugar
2 tablespoons water
3/4 cups heavy cream
2 tablespoons light brown sugar
1 teaspoon vanilla extract
Method
Preheat oven to 400 degrees and line a baking sheet with a baking mat (e.g. Silpat).
In a small bowl, coat nuts with honey. Spread nuts on the baking mat. Bake 7 to 10 minutes, until golden. Transfer nuts to a bowl to cool. Coarsely chop, and set aside.
In a small saucepan, combine cherries, lemon juice, almond extract, sugar and water. Cook over medium heat, stirring frequently, until cherriess begin to break down and juices boil and thicken, about 5 minutes.
Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold.
In a separate bowl, combine cream, brown sugar, and vanilla and beat until stiff peaks form; fold in 1/3 cup of the cherry sauce. Combine, but not fully — there should be beautiful cherry streaks running through the fresh cream.
Divide among four dessert dishes, and spoon remaining cherries over tops. Garnish with the honey almonds.
Nutrition
Per serving (about 3oz/75g): 180 calories (120 from fat), 14g total fat, 7g saturated fat, 40mg cholesterol, 10mg sodium, 15g total carbohydrate (1g dietary fiber, 12g sugar), 2g protein
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