I couldn't leave Cookie Monster behind without sharing my recipe for flourless almond butter oatmeal cookies, which bake up super crisp and crunchy.
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These almond butter cookies have a crisp, crunchy texture that anyone can enjoy as they are gluten-free.
If you're looking for a way to use up some of that leftover almond butter, or you've been enjoying it plain but want to put it to work in the kitchen, here are some ideas to get you started.
These addictively crispy, chewy balls are full of my favorite combinations: dark chocolate-cranberry, honey-salt, and nut butters with a crunchy texture.
What's authentically French, looks a little like french toast, but is really French toast? Why, bostock, of course!
Bostock is a traditional French recipe which transforms day-old brioche into something nutty and wonderful. Sort of how we Americans make french toast, only more French and without the eggs. Its strong almond flavor pairs really well with coffee, tea, and hot chocolate.
You can thicken a broth by cooking something starchy, like noodles, rice, or potatoes in it. Some people add plain flour, and some cook up a roux (flour and butter, sautéed together in a pan) to thicken their soups. But there's a simpler and, some might say, healthier way to thicken a soup—nut butters!
I love the combination of salty and sweet flavors. When I take a bite of something like a chocolate-covered pretzel, my head kind of explodes. I momentarily blackout and all I can think is YUM. In fact I blame a bag of salted caramels for why I didn't get the movie Momento.
These peanut and almond butter cookies get a salty-sweet flavor from a generous dose of sea salt.
Adapted from Cooking Light....
If you watched the recent episode of Nightline where chefs talked about weight loss, you may have wondered what svelte chef Nate Appleman of A16 in San Francisco was putting into his oatmeal. "I haven't had a doughnut in two and a half years," he said while stirring up the bowl. That was a mix of banana, plain yogurt and almond butter, he tells us in an e-mail. What kind of oats? Steel-cut at the restaurant, instant at home....