healthier

Bready or Not Original: Cardamom Cashew-Walnut Butter

Posted by on Jun 3, 2020 in Blog, Bready or Not, gluten-free, healthier, nutty | Comments Off on Bready or Not Original: Cardamom Cashew-Walnut Butter

This is a two-for-one Bready or Not posts: recipes for Cardamom Cashew-Walnut Butter, for both small and large food processors.

Bready or Not Original: Cardamom Cashew-Walnut Butter

For the past few years, I had an 8-cup Cuisinart food processor. The thing was great, but as I tried more recipes, I found that most were designed for a larger food processor. Darn.

So when Costco advertised a Cuisinart double the size, I circled the ad and shoved it toward my husband, saying, “This is what I want for Christmas.”

Bready or Not Original: Cardamom Cashew-Walnut Butter

After overcoming my initial anxiety about operating the darn thing (blades and pieces galore! confusing!), I delighted in the increased capacity. Now I can make bigger batches of stuff like nut butter!

Bready or Not Original: Cardamom Cashew-Walnut Butter

This recipe is a particular favorite of mine. I created the original small batch recipe for my old unit, and then modified it for the shiny new machine.

Bready or Not Original: Cardamom Cashew-Walnut Butter

You can substitute other nuts in the recipe, but the mixing time may be different. Almonds are harder, and take longer to process.

Bready or Not Original: Cardamom Cashew-Walnut Butter

Also check out my Maple Nut Butter recipe!

Bready or Not Original: Cardamom Cashew-Walnut Butter [Small Batch]

If you have a small food processor (around 8 cup capacity), this is the nut butter recipe for you! This whips up in no time and is way better than the typical store stuff. Makes about 1 cup (8 ounces) of nut butter.
Cuisine: American
Keyword: cashews, nut butter, walnuts
Author: Beth Cato

Equipment

  • 8-cup food processor

Ingredients

  • 1 1/2 cups cashews
  • 1 cup walnuts
  • 1/2 teaspoon sea salt
  • 1 Tablespoon honey
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon vanilla extract

Instructions

  • If the nuts are unroasted, roast them first for a boost of flavor. Line a rimmed baking sheet with foil and preheat oven at 350 degrees. Spread cashews and walnuts in an even layer. Bake for about 6 minutes, whereupon they should smell pleasantly toasty. Let cool at least 30 minutes before continuing with next step.
  • Fit processor with an S-shaped blade inside. Pour in cashews, walnuts, and sea salt. Process for about 5 to 10 minutes, stopping sporadically to scrape sides. The nut butter is done when the mixture looks smooth and flows over the blades like a thick river.
  • Add the honey, ground cardamom, and vanilla. Process another two minutes to incorporate.
  • Place nut butter in a clean glass jar (or jars). Store sealed at room temperature for as long as a year. Some separation of nuts and oil is natural--just stir them together again, if needed. If the nut butter dries out, warm what is needed in a microwave-safe bowl to make it spreadable.

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    Bready or Not Original: Cardamom Cashew-Walnut Butter [Large Batch]

    If you have a large food processor (around 15 cup capacity), this is the nut butter recipe for you! This whips up in no time and is way better than the typical store stuff. Makes about 2 cups (16 ounces) nut butter.
    Keyword: cashews, nut butter, walnuts
    Author: Beth Cato

    Equipment

    • 16-cup food processor

    Ingredients

    • 3 cups cashews
    • 2 cup walnuts
    • 1 teaspoon sea salt
    • 2 Tablespoon honey
    • 1 teaspoon ground cardamom
    • 1 teaspoon vanilla extract

    Instructions

    • If the nuts are unroasted, roast them first for a boost of flavor. Line a rimmed baking sheet with foil and preheat oven at 350 degrees. Spread cashews and walnuts in an even layer. Bake for about 6 minutes, whereupon they should smell pleasantly toasty. Let cool at least 30 minutes before continuing with next step.
    • Fit processor with an S-shaped blade inside. Pour in cashews, walnuts, and sea salt. Process for about 5 to 10 minutes, stopping sporadically to scrape sides. The nut butter is done when the mixture looks smooth and flows over the blades like a thick river.
    • Add the honey, ground cardamom, and vanilla. Process another two minutes to incorporate.
    • Place nut butter in a clean glass jar (or jars). Store sealed at room temperature for as long as a year. Some separation of nuts and oil is natural--just stir them together again, if needed. If the nut butter dries out, warm what is needed in a microwave-safe bowl to make it spreadable.
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    Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

    Posted by on May 20, 2020 in Blog, Bready or Not, breakfast, chocolate, gluten-free, healthier | Comments Off on Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

    These delicious White Chocolate Macadamia Nut Granola Bars are perfect for breakfasts and snacks–and they are packed with protein and gluten-free, too!

    Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

    I love making no-bake batch breakfast recipes in the summer. No need to turn on the oven and heat up my kitchen! Or to fuss with making something every day!

    Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

    This recipe is even better because it is SO GOOD. I made it numerous times to experiment with ingredients and amounts. I prefer it with cashew butter and almond flour as it gives it a very cookie dough taste, but use what you have.

    Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

    To make this gluten-free, be sure to use GF quick oats from a place like Bob’s Red Mill. Also, DON’T use old fashioned/rolled oats. They are too dense. The time I tried that kind, I had to add a lot more nut butter and honey to make the mixture stick together.

    Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

    Make these on the weekend and your breakfasts are ready for the week! Just grab a bar from the fridge, eat, and enjoy!

    Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

    Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

    This recipe comes together fast on the stove top, but requires some prep work. Almond flour can get lumpy and might need to be sifted. Don't use old-fashioned/rolled oats here, as they don't soften enough to adhere with everything else. These bars are great stashed in the fridge, with extra kept in the freezer.
    Course: Breakfast, Snack
    Keyword: bars, chocolate, gluten free, macadamia nuts
    Author: Beth Cato

    Ingredients

    • 2 cups quick oats
    • 1 cup almond flour or oat flour
    • 1/4 cup macadamia nuts chopped
    • 1 cup cashew butter or almond butter
    • 1/2 cup honey
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1/4 cup white chocolate chips

    Instructions

    • Line a 9x9 or 8x8 square pan with foil and apply nonstick spray. Set aside.
    • In a bowl, measure out the quick oats, almond flour, and macadamia nuts. Also set aside.
    • Place the cashew butter, honey, and salt in a large pot on the stove. Bring the temperature to medium, stirring everything until it is melted and combined. Remove from heat and stir in the vanilla extract.
    • Pour the dry ingredients into the wet and stir until fully incorporated. Dump the mix into the prepared pan. Use a piece of waxed paper and a heavy glass to compress the contents into an even layer. Sprinkle white chocolate chips across the top and quickly press in by hand, as they will soften fast on the warm dough.
    • Set pan in fridge to chill for at least 30 minutes.
    • Use foil to lift square onto a cutting board. Slice into desired sizes. They keep in the fridge, in a sealed container, for as long as a week, and as long as a month in the freezer. If stacking, place wax paper between the layers.

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      Giftmas 2019: Fruity Wensleydale Cream Cheese Balls & a Fundraiser for the Edmonton Food Bank

      Posted by on Dec 10, 2019 in Blog, Bready or Not, cheese galore, gluten-free, healthier | Comments Off on Giftmas 2019: Fruity Wensleydale Cream Cheese Balls & a Fundraiser for the Edmonton Food Bank

      Giftmas 2019

      If people know only a few things about me, it’s that I bake, I share lots of cute cat gifs, I write some stuff, and that I love, love, LOVE cheese. As part of the Giftmas Fundraiser, I’m sharing a recipe I just made for the first time during my American Thanksgiving last month–and I’m hoping you’ll share some money and goodwill to help the Edmonton Food Bank, too. Your donation (in Canadian dollars) will help a lot of folks in need this season. One dollar equals three meals.

      Please give to the Edmonton Food Bank for Giftmas!

      Scroll down past the recipe to enter an incredible Rafflecopter giveaway that includes loads of stuff, including a signed Chicken Soup for the Soul Christmas book featuring one of my stories. You needn’t donate to enter the giveaway–in fact, even spreading the news about Giftmas is a big help. Use #Giftmas2019 on social media to do that.

      As part of Giftmas, there’s also a Snowman drawing contest. The whole family can take part in this one! Find out the details from Rhonda Parrish.

      2019 has been a cruel year, and 2020 could go straight-out apocalyptic. Let’s help each other stay warm and fed.

      Let’s start that effort with some delicious cheese.

      This recipe is inspired by a glorious cheesecake I experience at the Wensleydale Creamery during my dream-come-true trip to the UK in June. I immediately began mulling ways that my cheese-loving mom could enjoy a facsimile of the cheesecake, but with a lot less carbs.

      The result is this recipe for Fruity Wensleydale Cream Cheese Balls. This is gluten-free, keto-friendly, low-carb, and probably other buzz words with dashes, too. More importantly, it’s DELICIOUS.

       

      Please support the Edmonton Food Bank for Giftmas!

      Bready or Not Original: Fruity Wensleydale Cream Cheese Balls

      A delicious, cheesy treat that is low-carb, gluten-free, and keto-friendly! Form tablespoon-sized balls using equal portions of Wensleydale cheese with fruit (though fruity Stilton or cheddar may also work) and cream cheese; add extra dried fruit that matches the cheese; roll them in ground pecans (or maybe even walnuts), and ta-da! Makes about 15 tablespoon-sized balls. Recipe is easily doubled if you need to feed a crowd!
      Prep Time5 minutes
      Course: Appetizer, Snack
      Cuisine: American
      Keyword: cheese, cream cheese, no bake, pecans
      Servings: 15
      Author: Beth Cato

      Ingredients

      • 4 oz Wensleydale cheese with fruit such as blueberry or cranberry
      • 4 oz cream cheese half block
      • 2 Tablespoons dried fruit that matches cheese
      • 1/2 cup ground pecans

      Instructions

      • Use a fork to chop cheese into chunks of various sizes. Add dollops of cream cheese and extra dried fruit and stir together, taking care distribute the Wensleydale without breaking it apart too much.
      • Place ground pecan pieces in a small bowl. Use a tablespoon and hands to form small balls. Roll in pecan bits to coat. Store in a sealed dish in fridge. Flavor improves after a day as the pecan flavor infuses the cheese balls more. Keeps for at least four days.

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        Bready or Not Classic: Slow Cooker Korean-Style Short Ribs

        Posted by on Jun 19, 2019 in beef, Blog, Bready or Not, crock pot, gluten-free, healthier, main dish | Comments Off on Bready or Not Classic: Slow Cooker Korean-Style Short Ribs

        If all has gone according to plan, I’ve fled to a far-distant isle to enjoy Wensleydale cheese and scones. I didn’t want to schedule new recipes while I travel as I won’t be able to promote them to the fullest. Therefore, I’m revisiting a classic recipe this week. Enjoy!

        I’m presenting to you the recipe for one of the best dishes I’ve ever made in a crock pot: Korean-Style Short Ribs.

        Bready or Not: Slow Cooker Korean-Style Short Ribs

        I have made this many times over now. I’ve even tried it using cheaper cuts like chuck roast and rump roast. Those worked out okay (though the meat really dries out before its soak in the juice at the end), but they are nowhere as delicious as the short rib version.

        Bready or Not: Slow Cooker Korean-Style Short Ribs

        It turns out amazing whether you use boneless or bone-in ribs–a mix is a great way to go, too! Don’t trim the fat. You want all that flavor. The end result is a sauce that tastes like you added red wine, but you didn’t. It’s like MAGIC.

        Bready or Not: Slow Cooker Korean-Style Short Ribs

        Seriously, these ribs taste like something from a great Asian restaurant. Pair it with some broccoli and a good spoonful of the sauce, and YUM.

        Bready or Not: Slow Cooker Korean-Style Short Ribs

        Whenever I see beef short ribs go on sale, I do a little dance of joy because it means I get to make this recipe again.

         

        Bready or Not Classic: Slow Cooker Korean-Style Beef Short Ribs

        This recipe makes rich, savory short ribs that taste like a dish from a great restaurant! A 5 or 6-quart crock pot is necessary to fit the ribs. Note: A chuck roast or rump roast can be substituted for the ribs and it tastes okay, but the fatty ribs create a much deeper and richer flavor.
        Course: Main Course
        Cuisine: Korean
        Keyword: beef, slow cooker
        Author: Beth Cato

        Ingredients

        • 1/2 cup low-sodium soy sauce
        • 1/3 cup light brown sugar packed
        • 2 Tb sesame oil
        • 2 Tb rice vinegar
        • 1/2 teaspoon powdered ginger
        • 4 cloves garlic minced
        • 1/2 tsp red pepper flakes
        • 5 lbs beef short ribs bone-in adds more flavor, but boneless works
        • 1-2 Tb cornstarch
        • sesame seeds optional

        Instructions

        • In a small bowl, mix together soy sauce, brown sugar, oil, vinegar, ginger, garlic and red pepper. Place the ribs in a 5 or 6-quart slow cooker; pour the sauce over them. Cover and cook on HIGH for 4 hours or on LOW for 9 hours. Depending on how the ribs are stacked in the cooker, you may want to quickly stir them at some point halfway through.
        • Use a slotted spoon to remove the ribs from the cooker. Place a tablespoon of corn starch in a small bowl and add some juice from the cooker. Whisk them together to create a slurry without lumps, and add back into the crock pot. Stir. If the juice doesn't start to thicken, repeat the process with some more corn starch.
        • Either keep the ribs intact, or pull meat into chunks and discard the bones and fat. Place meat in cooker again on WARM setting for 10 minutes or so to soak in flavors. Serve. Great with rice, broccoli, and perhaps a sprinkling of sesame seeds!
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        Bready or Not Original: Chickpea Almond Butter Blondies

        Posted by on Mar 13, 2019 in Blog, blondies, Bready or Not, cookies, healthier | Comments Off on Bready or Not Original: Chickpea Almond Butter Blondies

        No one will be able to tell that chickpeas form the base of these healthified blondies, but the truth is right there in the name.

        Bready or Not Original: Chickpea Almond Butter Blondies

        A food processor is necessary for this recipe as the chickpeas (aka garbanzo beans) must be utterly pulverized. Weirdly enough, a lot of health cookbooks and blogs have discovered chickpeas end up eerily like bland cookie dough once they are mashed up.

        Bready or Not Original: Chickpea Almond Butter Blondies

        I know, it sounds crazy, but I’ve tried out a few recipes like this and it’s the truth. And these blondies WORK. They taste good. The sweetness is just right, not hardcore, but it doesn’t taste at all like ‘health food.’

        Bready or Not Original: Chickpea Almond Butter Blondies

        I found the base recipe in an issue of Cooking Light and significantly modified it into something new. The original had tahini (which I do not like, so I subbed almond butter) and dark brown sugar (which I usually don’t have).

        Bready or Not Original: Chickpea Almond Butter Blondies

        The pecans add a wonderful texture to these blondies. If you don’t like pecans, I would suggest still using some kind of nut or seed for a mild crunch.

        Bready or Not Original: Chickpea Almond Butter Blondies

         

        Bready or Not Original: Chickpea Almond Butter Blondies

        These lightened-up blondies use chickpeas as a base, but trust me, you can't tell they are there. These are just sweet enough with an additional crunch from pecans.
        Course: Breakfast, Dessert, Snack
        Keyword: bars, chickpeas
        Author: Beth Cato

        Ingredients

        • 3 Tablespoons unsalted butter
        • 3/4 cup light brown sugar packed
        • 2 large eggs
        • 1 teaspoon vanilla extract
        • 15 oz unsalted chickpeas aka garbanzo beans, rinsed and drained
        • 3 Tablespoons almond butter
        • 2 Tablespoons milk or half & half
        • 1/3 cup white whole wheat flour
        • 1/2 teaspoon baking powder
        • 1/2 teaspoon kosher salt
        • 1/3 cup chopped pecans

        Instructions

        • Preheat oven at 350-degrees. Line an 8x8 or 9x9 pan with aluminum foil and apply nonstick spray or butter.
        • Using a small saucepan, brown the butter, stirring often. Transfer to a bowl to cool for 15 minutes. Whisk in brown sugar, eggs, and vanilla.
        • Place chickpeas, almond butter, and milk in a food processor, and mix until smooth, scraping down the sides often. Stir the chickpea mixture into the butter mixture.
        • Combine the flour, baking powder, and salt in another bowl and whisk together. Stir dry mix into the chickpeas. Fold in the pecans.
        • Pour batter into ready pan. Bake for 25 to 27 minutes, until it passes the toothpick test in the middle.
        • Cool in pan for hour or two. Use foil to lift blondies onto cutting board to slice into pieces. Store in a sealed container, with waxed paper between layers, at room temperature or in the fridge for up to 3 days. Bars also can be frozen for later enjoyment.
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        Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

        Posted by on Feb 27, 2019 in Blog, Bready or Not, breakfast, chocolate, gluten-free, healthier, no-bake dessert | Comments Off on Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

        I’m here to set you up with a breakfast or snack bar that is delicious and mostly healthy. Plus, these No Bake Chocolate Almond Bars can be tweaked for several dietary needs!

        Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

        If you need gluten-free, use GF rolled oats. If you need dairy-free, use different chocolate chips. If you have nut allergies… well, you could probably use all-purpose flour and a different nut butter or even Biscoff spread, but I haven’t tested that mod myself.

        Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

        Though I did test this recipe. A lot. Because it kept coming out tasty, but still a bit off.

        Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

        The first try, I used milk chocolate chips, which is always my preference in cookies. To my surprise, I found the end result to be too sweet.

        Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

        The second try, I became quite frustrated when pressing the base layer into the pan. It was a big sticky mess.

        Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

        Therefore, by the third try, I knew what to do. Use semisweet chips. Chill the oat mixture from the time it is mixed. I also found that these bars were fantastic to freeze; just use waxed paper between the stacked bars.

         

        Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

        Tweak this recipe to be gluten-free by using GF rolled oats--and it can even be dairy-free by using select chocolate chips! Plan to assemble this recipe over a few hours as you must chill the ingredients between each step. Also, best to avoid milk chocolate this time around, or the bars will be excessively sweet. Use semisweet or dark chocolate instead.
        Course: Breakfast, Snack
        Keyword: bars, chocolate, gluten free
        Author: Beth Cato

        Ingredients

        Crust

        • 3 cups old fashioned oats
        • 1/2 cup almond flour
        • 3 Tablespoons coconut oil melted
        • 1/2 cup + 2 Tablespoons pure maple syrup
        • 3/4 cup almond butter
        • 1/2 teaspoon ground cinnamon
        • 1 teaspoon vanilla extract

        Filling

        • 3/4 cup dark chocolate chips or semisweet
        • 1/4 cup almond butter

        Instructions

        • In a large bowl, mix together all of the crust ingredients. The mixture should be sticky and clump together. If it's not cohesive, add more almond butter; if it's too wet, add some more oats and/or almond flour. Chill bowl in fridge for an least an hour.
        • Line an 8x8 or 9x9-inch pan with aluminum foil and apply nonstick spray.
        • Press half of the crust mix evenly into the bottom of the pan. A piece of waxed paper or parchment and a heavy glass make it easier to compress as much as possible. Place pan and bowl in fridge for another 30 minutes.
        • In the microwave or in a pan on the stovetop, melt together the chocolate chips and remaining almond butter. When they become creamy and smooth, remove from heat. Pour the chocolate to completely cover the oat layer. Chill for another hour.
        • Dollop the remaining oat mixture atop the hardened chocolate. Again, compress contents into pan as much as possible. Chill another 30 minutes.
        • Use the foil to lift contents onto a cutting board. Slice. Keep bars for up to 3 weeks in the fridge, in a sealed container with waxed paper between the layers, or freeze for up to a month.
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