GREEN BEANS WITH LEMON AND TOASTED ALMONDS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 12m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a medium pan, toast almonds over medium heat. Remove from pan and add 1/2 inch water. Bring water to a boil, add beans and cover pan. Reduce heat. Cook beans 4 or 5 minutes until just tender yet still green. Drain beans and return pan to stovetop. Melt butter over moderate heat. Add lemon juice to butter (juice lemon half right side up to keep seeds with lemon, rather than in your beans). Add beans to lemon butter and coat evenly. Season with salt and pepper, to taste. Transfer green beans to dinner plates or serving plate and top with almonds.
LEMON ALMOND BREAD
Steps:
- Preheat oven to 350 degrees F. Grease and flour a standard 9x5'' loaf pan.
- In a small bowl sift together flour, baking powder and salt.
- In another large bowl cream together the butter and sugar.
- Add the eggs and mix. Add zest and juice from one lemon, and almond extract. Add the almond milk and sour cream and mix.
- Slowly stir in dry ingredients, just until combined.
- Pour batter into prepared pan. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
- Remove to a wire cooling rack to cool completely.
- Mix together glaze ingredients until smooth. Drizzle over the top of the cooled cake. Sprinkle with sliced almonds.
Nutrition Facts : Calories 482 kcal, Carbohydrate 90 g, Protein 5 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 64 mg, Sodium 184 mg, Fiber 1 g, Sugar 63 g, ServingSize 1 serving
LEMON & ALMOND SLICES
These gluten free slices of zesty lemon goodness really are hard to resist. They're light, tangy and the perfect accompaniment to a nice cup of tea. To make the lemon topping you'll need to use a brand of coconut milk that doesn't contain emulsifiers (guar gum, carrageenan, methyl cellulose, corn starch, sodium or...
Provided by Shy Strawberry
Categories Fruit Desserts
Time 5h40m
Number Of Ingredients 11
Steps:
- 1. Place the cashews in a bowl of boiling water and leave to rest for 1 hour.
- 2. Preheat the oven to 170C/340F.
- 3. Place the ground almonds and coconut sugar in a large bowl and mix well. Add in the maple syrup and melted coconut oil and stir until a dough is formed. You should be able to roll the mixture into a ball, if you find the mixture too dry or crumbly add a little bit more coconut oil.
- 4. Line a baking tray with parchment paper and place the dough inside it, pressing it firmly until you have an even layer spread across the bottom of the tray (We used a small glass to roll it out evenly).
- 5. Bake in the oven for 15-20 minutes until it starts to brown, then remove from the oven and set aside to cool slightly.
- 6. Drain the water from the cashews and place in a blender with the coconut cream (the hardened cream from the top of a can of coconut milk), honey, lemon zest, lemon juice and arrowroot starch. Pulse until fully combined. Taste the mixture, it should taste really creamy and with a tangy lemon flavour. If you need to add more lemon juice, add it now.
- 7. Place the mixture on top of the almond base and put back in the oven for a further 15 minutes.
- 8. Leave out to cool for 15 minutes, then refrigerate for at least 4 hours before serving.
- 9. Top with lemon slices, chopped nuts, pumpkin seeds and lemon zest to serve.
LEMON & ALMOND SLICES
These gluten free slices of zesty lemon goodness really are hard to resist. They're light, tangy and the perfect accompaniment to a nice cup of tea. To make the lemon topping you'll need to use a brand of coconut milk that doesn't contain emulsifiers (guar gum, carrageenan, methyl cellulose, corn starch, sodium or potassium metabisulfate) as these are chemical additives which cause the fatty and watery layers to stop separating from one another, so you won't be able to achieve the thick creamy consistency required. Optional toppings: lemon slices, chopped nuts, pumpkin seeds, lemon zest
Provided by hello
Categories Dessert
Time 5h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place the cashews in a bowl of boiling water and leave to rest for 1 hour.
- Preheat the oven to 170C/340°F.
- Place the ground almonds and coconut sugar in a large bowl and mix well. Add in the maple syrup and melted coconut oil and stir until a dough is formed. You should be able to roll the mixture into a ball, if you find the mixture too dry or crumbly add a little bit more coconut oil.
- Line a baking tray with parchment paper and place the dough inside it, pressing it firmly until you have an even layer spread across the bottom of the tray (We used a small glass to roll it out evenly).
- Bake in the oven for 15-20 minutes until it starts to brown, then remove from the oven and set aside to cool slightly.
- Drain the water from the cashews and place in a blender with the coconut cream (the hardened cream from the top of a can of coconut milk), honey, lemon zest, lemon juice and arrowroot starch. Pulse until fully combined. Taste the mixture, it should taste really creamy and with a tangy lemon flavour. If you need to add more lemon juice, add it now.
- Place the mixture on top of the almond base and put back in the oven for a further 15 minutes.
- Leave out to cool for 15 minutes, then refrigerate for at least 4 hours before serving.
- Top with lemon slices, chopped nuts, pumpkin seeds and lemon zest to serve.
Nutrition Facts : Calories 406.6, Fat 28.4, SaturatedFat 11.5, Sodium 112.4, Carbohydrate 37, Fiber 5.1, Sugar 22, Protein 8.1
LEMON AND ALMOND SLICES
These gluten-free slices of zesty lemon goodness really are hard to resist. They're light, tangy, and the perfect companion to a nice cup of tea. Top with lemon slices, chopped nuts, pumpkin seeds and lemon zest to serve.
Provided by MyNutriCounter
Categories Almond Desserts
Time 6h5m
Yield 8
Number Of Ingredients 10
Steps:
- Place cashews in a bowl of boiling water; soak for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Line a 8x10-inch baking pan with parchment paper.
- Combine ground almonds and coconut sugar in a bowl. Add coconut oil and maple syrup; mix well until a dough is formed. Press dough evenly into the prepared baking pan.
- Bake in the preheated oven until slightly golden, 15 to 20 minutes.
- Drain cashews. Place in a blender with coconut cream, lemon juice, lemon zest, arrowroot starch, and honey; pulse until well combined and a thick cream is formed. Spread over the baked almond base.
- Bake in the oven until golden, about 15 minutes. Cool for 15 minutes; chill in the refrigerator before slicing, about 4 hours.
Nutrition Facts : Calories 374.3 calories, Carbohydrate 37.3 g, Fat 25.5 g, Fiber 5.8 g, Protein 7.8 g, SaturatedFat 9.3 g, Sodium 95.3 mg, Sugar 22.1 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love