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.

spelt bread

As a pescetarian, I am always looking for easy ways to add protein to my diet.  While I enjoy tofu and  tempeh, this soft bread is a great way to mix it up and eat something that tastes like nutty deliciousness, as opposed to what it's been cooked in.  :)

170 calories per roll

Yield: 16 medium rolls

Active time: 25 minutes

Total time: 5 hours

ingredients

the grains

1 cup raw spelt

1/4 cup oats

2¼ cups water

1/4 cup half and half

the dough

3/4 cup lukewarm water

1/3 cup agave nectar

1/4 cup vegetable oil

2 tablespoons sourdough starter (optional)

3 tablespoons nonfat dry milk

2½ cups wheat flour

1 cup high gluten flour

preparation

1. Combine "the grains" ingredients in a large microwave safe bowl. Heat for about 10-12 minutes on high or until the liquid is absorbed, stirring occasionally. Set aside to cool.

2. Combine the lukewarm water, yeast, and a pinch of sugar in a medium sized bowl or large glass measuring cup. Set aside for 10 minutes.

3. In your stand mixer bowl, combine the flours, nonfat dry milk and attach your dough hook.

4. After the yeast mixture has fermented, add in the agave nectar, oil, and sourdough starter. Stir well and set aside.

5. Add the cooled grain mixture to your stand mixer bowl and “stir”, forming a shaggy dough.

6. Slowly, ¼ cup or so at a time, add the yeast mixture to the shaggy dough until a dough forms.

7. After all the yeast mixture has been added, increase the stand mixer speed to 2 or 3, kneading until a smooth and elastic dough forms, about 5 minutes. The dough should not feel wet.  If it does, slowly add in a little more flour.

8. Turn the dough out onto your counter top and knead by hand a few turns, forming a ball.

9. Place the dough in a lightly oiled bowl. Cover with plastic wrap and let rise until it has doubled in size, about 2 hours.

10. Turn the dough out onto your counter top and punch it down.

11. Divide the dough into half, repeating until 16 equal pieces are portioned out.

12. Shape the dough pieces into rolls (or a shape of your choosing) and place on parchment or silpat lined baking sheets.

13. Cover with plastic wrap and let rise until they've doubled in size, about 2 hours.

14. At least 90 minutes into the final proof, preheat the oven to 400 degrees.

15. Brush the rolls with an egg wash, desired topping (like oats, spelt, quinoa, or a spices mix), and score.

16. Arrange a water bath and bake for 30-40 minutes, or until rolls are golden brown and sound hollow when tapped.

Other modifications:

• Use quinoa instead of spelt.
• Use almonds or walnuts instead of oats.
• Use soy or almond milk.
• Not going to use a topping? Add 1½ teaspoon of salt in step 3 to give your bread a little extra flavor. 

Original recipe found here.