7 Superfood Recipes with Almonds

Almonds are a great way to get in some healthy fat and they pack a powerful punch with fiber, protein, vitamins, and antioxidants! They can help fight against aging, diseases, and even help to make you feel more full so you do not snack more! To read more about the health benefits of almonds, visit here.

As healthy as almonds may be, sometimes they can seem bland when eaten plain. Below we are highlighting some of our favorite recipes from our plan and that were submitted from around the web, that incorporate almonds and can be enjoyed for breakfast or as an on-the-go snack!

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From 2 Cookin’ Mamas

Nutty Lime Smoothie

  • Servings: 2
  • Difficulty: easy
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Ingredients:
-1/2 cup blanched slivered almonds
-1/2 cup almond milk
-1/2 cup plain non-dairy almond yogurt
-1 frozen banana, sliced
-Scoop protein powder
-1 Tablespoon fresh key lime juice
-1/4 teaspoon nutmeg
-1/4 teaspoon cinnamon
-1 cinnamon stick for garnish (optional)

Directions:
Place all ingredients in a blender and mix until smooth.

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From Chef de Home

DIY Almond Milk and Creamer

  • Servings: 1 batch
  • Difficulty: easy
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Ingredients (for Milk):
-1 cup Almonds
-3 cups filtered water

Ingredients (for Creamer):
-1 cup Almonds
-2 cups filtered water
-1/2 teaspoon vanilla extract (or extract flavor of choice)

Directions:
Soak 1 cup almonds in water overnight. In the morning, rinse and change water, and keep soaking. At night, rinse and change water again and keep soaked. After 36 hours, discard soaking liquid, rinse almonds in filtered water, and place in a blender or processor with water. For creamer, add 2 cups of water. For milk, add 3 cups of water.

Process at high speed until almonds are pureed and liquid turns into a white color. It will look brown initially, but don’t worry, keep the motor running. Once processed, take a large bowl and place a fine strainer with 3 fold cheese cloth inside of the strainer.

Slowly and in batches, pour pureed almond milk through the cheese cloth lined strainer. Once done, lift up on all corners of cheese cloth in hand and make a knot. Squeeze it in the strainer to bowl. Don’t remove strainer.

Using your muscle, squeeze the cloth hard to extract all possible liquid. Make sure to press downward or cheese cloth will burst.

Store almond milk in a clean glass container with lid. If making almond creamer, then stir in vanilla extract. Keep refrigerated until ready to use.

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From Living Sweet Moments

Chia, Date, and Almond Bar

  • Servings: 6-8 bars
  • Difficulty: easy
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Ingredients:
-1 cup of dates
-1 cup of unsweetened cranberries
-2 tablespoons water
-2 teaspoons chia seeds
-2 teaspoons of flax seeds
-1 cup of almonds, toasted

Directions:
Puree all the ingredients in a food processor. Place the mixture in an 8×8 pan lined with parchment paper and refrigerate for one hour minimum. Cut into bars and enjoy!

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David's Homemade Granola

  • Servings: 1 large batch; 36 1/4 cup servings
  • Difficulty: easy
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 Ingredients:
-½ cup 100% pure maple syrup
-4 teaspoons vanilla extract
-½ teaspoon salt
-½ cup melted coconut oil
-5 cups old fashioned rolled oats (do not use instant/quick oats)
-2 cups raw almonds, slivered or 2 cups of dry roasted peanuts (or 1 cup of each)

Optional:
-can substitute 1 cup of the nuts for 1 cup of a seed, like pumpkin seeds

Directions:
Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.  To help the parchment paper stay down, you can grease the pan and then place the parchment on top.  Set aside.

In a bowl, whisk together the syrup, extract, and salt.  Then whisk in the coconut oil. Fold in the oats, almonds, and other nuts (if using), until all of the oats and nuts are coated.

Spread the oat mixture out evenly in a thin layer on the parchment lined baking pan.  Using a spatula, press the mixture down firmly to help “pack” it all into place on the pan.  Bake in the oven for 40 minutes, or until golden brown, and make sure to rotate the pan halfway through cooking.  Let cook on a wire rack for an hour. Once cooled, break the granola into pieces and store in bell jars or an air-tight container.

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From A Dash of Megnut

Grain Free Granola Bars

  • Servings: 5
  • Difficulty: easy
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Ingredients:

-1 cup cashews
-1/2 cup almonds
-1/2 cup walnuts
-1/4 cup pecans
-1/4 cup sunflower seeds
-3 tbsp chia seeds
-1/2 cup unsweetened shredded coconut
-1/2 cup cacao nibs
-2 tbsp honey
-1/4 cup almond butter
-2 tbsp coconut oil
-1 tsp salt
-1 tsp vanilla
-1/2 tsp cinnamon

Directions:
Line a 8×8 inch baking dish with parchment paper.

In a food processor, combine cashews, almonds, pecans, walnuts and sunflower seeds. Pulse a few times to break up the nuts, but you still want to have some larger pieces. Pour processed nuts into a large bowl. Add shredded coconut, chia seed and cacao nibs to the bowl.

In a small pot over medium low heat, stir together honey, almond butter, coconut oil, salt, vanilla and cinnamon until melted together. Pour honey mixture over the nuts and mix immediately.

Press granola into the parchment lined baking pan and freeze for 30 minutes or until firm.

Lift the granola bar slab out of the baking pan by lifting up the parchment paper. Cut into 10 rectangles. Serve straight from the freezer or defrost for 15 minutes.

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From MJ and Hungryman

No Bake Almond Quinoa Energy Balls

  • Servings: 3-4 (8 balls)
  • Difficulty: easy
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Ingredients:

-1/4 cup California almonds, chopped
-1/4 cup chopped dried figs (4-5 pieces)
-1 cup cooked quinoa
-1 tablespoon ground flaxseed
-1/2 teaspoon ground cinnamon
-1/4 cup California almond butter *
-2 tablespoons maple syrup
-1 teaspoon lemon zest

Directions:
Place all the ingredients into a food processor and pulse until the mixture comes together in a ball. If it won’t clump, add more water (1 tablespoon at a time). Remove mixture from the food processor and roll into balls. Refrigerate for at least an hour before consuming as they are best when chilled. Store in an airtight container for up to 2 weeks in the fridge.
*If the almond butter is refrigerated, melt either in a microwave or on the stovetop until smooth and liquid-y.
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Fruit and Yogurt Parfait

  • Servings: 1
  • Difficulty: easy
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 Ingredients:
-¼ cup Fairburn it Off homemade granola recipe
-1 6oz. serving of plain almond or coconut yogurt
-1 cup of fruit (strawberries, peaches, blueberries, etc)

Directions:
You can either make layers of yogurt, granola, and fruit, or place all ingredients into a bowl, mix, and enjoy!