cinnamon toasted and cocoa dusted almonds

I snack. A lot. This past summer, I made homemade nut butter to spice up my afternoon apple snack. But pre-slicing an apple and carrying along a container of nut butter isn't always feasible. Inspired by Nuts 4 Nuts after a recent trip to the farmers market, I've been snacking my way through these nuggets of cinnamon, sugar, chocolate goodness. And, as a vegetarian, this protein filled snack obsession is head and shoulders above what was an ugly, ugly holiday pecan/peanut/mixed nut brittle overindulgence. Or, at least that's what I'm telling myself. :)

Yield: 7 cups
250 calories per 1/4 cup (cinnamon)
225 calories per 1/4 cup (cocoa)
Active time: 10 minutes
Total time: 55 minutes

ingredients
the cinnamon almonds
4 cups raw almonds
2 whole egg whites (or 6 tablespoons liquid egg whites)
2 tablespoons vanilla
1/3 cup brown sugar, packed
1/3 cup sugar
1 teaspoon salt
1 tablespoon ground cinnamon

the cocoa dusted almonds
3 cups raw almonds
3 tablespoons agave nectar
1 teaspoon vanilla (if you want to get fancy, use a vanilla bean)
1 teaspoon sea salt
1/3 cup unsweetened cocoa powder
1 tablespoon turbinado sugar

preparation
the cinnamon almonds 
1. In a medium bowl, whisk the egg whites until very foamy.

2. Add in the vanilla and whisk until foamy.

3. Add in the sugars, salt, and cinnamon, whisking until well combined.

4. Add in the almonds, stirring well to coat.

5. Pour onto a parchment lined baking sheet and bake at 300 degrees until very crisp, about 45-50 minutes. You'll want to stir the almonds halfway through to spread around the cinnamon mixture and encourage, for lack of a better word, clumping.

 6. Place the parchment paper on a wire rack to cool.

the cocoa dusted almonds
1. In a medium saucepan, combine the agave nectar, vanilla, and sugar. Warm on very low heat.

2. While the mixture is warming, combine the cocoa powder and sea salt in a gallon Ziplock bag.

3. Stir the agave mixture to ensure the ingredients are well mixed and pour in the almonds.

4. Warm the almonds, stirring frequently to coat, for about 3-5 minutes. You'll notice a "hissing" noise as air and fat escape the almond skin.

5. Pour the almonds into your prepared Ziplock bag, seal, and shake well to coat.  (I totally had a muddy buddies flashback.)

6. Pour the almonds out onto a wire rack that's been covered with parchment paper to cool.

Original recipes found here and here.

coconut chocolate chip chia bundt

The holidays are in full swing, which for many (myself included) means indulging in the delicious baked goods that we would normally politely pass on.  I mean hey, most of us join the gym on January 2 and while we may lose our resolve by January 28, you're sure to burn off the calories in this treat. And if you're not going to join the gym, Greek yogurt and chia seeds are two major ingredients that happen to be exceedingly healthy. :)

Yield: One bundt

295 calories per piece, if cut into 16 pieces

Active time: 15 minutes

Total time: 45 minutes

ingredients

2½ cups all-purpose flour 

1 cup brown sugar
1 cup Greek yogurt
1/2 cup butter
2 eggs
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 can of sweetened condensed milk
1/2 cup chia seeds
1 cup chocolate chips
1/2 cup sweetened coconut flakes

1. In your stand mixer bowl, cream the butter, brown sugar, and eggs.

2. Except for the chocolate chips and coconut flakes, combine the remaining ingredients in your stand mixer bowl, and stir until very well blended.

3. Pour half of the batter, which will be VERY THICK, into a parchment lined bundt pan. Evenly sprinkle the chocolate chips and coconut flakes over the batter, and then pour over the remaining batter.

5. Bake at 350 degrees until golden brown and when a toothpick inserted into the center comes out clean, about 30 minutes.

6. Turn the bundt out onto a wire rack to cool.

Original recipe found here.

oatmeal craisin chocolate chip cookies

Oh, the weather outside is frightful. What's more delightful than cookies?

Yield: 3 dozen cookies
140 calories per cookie
Active time: 5 minutes
Total time: 20 minutes

ingredients

1 cup butter, softened

1/2 cup brown sugar

2 large eggs

1½ cups oats

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups craisins

1/2 cup chocolate chips
1 teaspoon vanilla extract

preparation

1.  Preheat your oven to 350 degrees.

2. In your stand mixer bowl, cream the butter and sugar.

3. Add the remaining ingredients and knead, with the paddle attachment, until very well combined.

4. Drop by rounded spoonful onto a cookie sheet.

5. Bake until golden brown, about 15 minutes, and cool on a wire rack.

Original recipe found here.

rye bread

Yield: One loaf
3,015 calories per loaf
Active time: 15 minutes
Total time: 250 minutes

ingredients

4 cups rye flour

2 cups high gluten flour

2½ teaspoons yeast

2 tablespoons brown sugar

2½ teaspoons salt

3 tablespoons butter

1/4 cup molasses

1/4 cup nonfat dry milk

1/4 cup everything topping or sesame seeds (optional)

2 cups lukewarm water

preparation

1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

2. In your stand mixer bowl, combine the remaining ingredients and “stir” to  until a shaggy dough forms.

3. Increase the stand mixer speed to 2 and knead until the dough comes together, about 7 minutes. The dough may seem sticky, but should be smooth. Because of the rye flour, the dough doesn't come together as cohesively as other varieties. 

4. Form the dough into a ball, place in a bowl, cover with plastic wrap, and set aside rise until very puffy, about 90 minutes.

5. Turn the dough out onto your counter top, shape into a log, and place it into a parchment lined loaf pan.

6. Cover the pan with plastic wrap and set aside to rise until very puffy, about 90 minutes.

7. With about 30 minutes remaining in the final proof, preheat your oven to 350 degrees.

8. Bake until golden brown, about 45 minutes. If your loaf begins to brown too quickly, tent it. 

Original recipe found here.