Table of Contents

• What is Romesco Sauce?
• Why You’ll Love It
• Ingredients
• How to Make Romesco Sauce
• More Recipe Tips
• Romesco Sauce Uses
• What Diets is Romesco Sauce Appropriate For?
• Try Romesco Sauce with …

What is Romesco Sauce?

Romesco Sauce reportedly originated in coastal Spain and was often served with local fresh-caught fish. Indeed, romesco is still often paired with white fish such as cod, but it has so, SO many more uses than that.

Why You’ll Love It

A bold red-orange, this romesco recipe packs wallop of flavor as vibrant as its color. No shrinking flower of a sauce here, this incredible sauce has a texture similar to pesto, and a taste just as bold. The garlic hits first – in the best possible garlicky way – then the roasted red pepper and the sun-dried tomato come through. A lingering smokiness and acidity from the lemon join in the symphony, and your mouth says “YES. MORE.”

Ingredients

In addition to sun-dried tomatoes, roasted red peppers, and almonds, it’s is livened up by garlic, lemon, parsley, and – one of my favorite ingredients of all time – smoked paprika. It’s like someone took all of the most flavorful ingredients they could find and made a sauce – and it works. Big time.

• Roasted red bell peppers – One of the key ingredients in romesco is roasted red bell peppers. This ingredient should not be substituted. I used store-bought jarred roasted bell peppers in this recipe, but you could also use fresh roasted red bell peppers. If using fresh peppers, you will need about 8 ounces of peppers (after they are roasted), about 1 rounded cup, or about 2 medium-sized bell peppers. Here’s how to roast your own red bell peppers!

• Sundried tomatoes – When purchasing sundried tomatoes, be sure to select oil-packed sundried tomatoes because they are more tender and blend easily into the sauce. You can use roasted cherry tomatoes, roasted Roma tomatoes, or canned fire-roasted tomatoes when making romesco. If you are considering substituting the sundried tomatoes for one of these alternatives, keep in mind that they will be more watery, less sweet, and will not have as rich of a tomato flavor, so your finished texture and flavor will be different. 

• Raw almonds – Roasted almonds and roasted hazelnuts are common nuts used in romesco and can be swapped using a 1:1 ratio for the raw almonds. You could also try using some combination of walnuts, pine nuts, and/or cashews, as is used in pesto.

• Italian parsley – For an alternative to Italian parsley, try substituting fresh basil leaves!

• Smoked paprika – Paprika is made from dried and ground bell peppers and lends to the bold flavor of romesco. It is not spicy. I would not recommend omitting this ingredient; however, you could substitute regular paprika in place of smoked paprika if you do not have it on hand.

• Cayenne pepper – There is only enough cayenne pepper to give this recipe a slight kick, it is not too spicy. If you are super sensitive to spice this ingredient can be omitted.

• Extra virgin olive oil – A good EVOO with a fruity and peppery flavor works well in this recipe. If you do not love the taste of olive oil you can select a variety with a milder flavor. I don’t recommend substituting another type of oil in this recipe.

How to Make Romesco Sauce

This part is especially easy! Just throw the ingredients in the blender and blend! The almonds give the sauce an intriguing texture – it’s thick like hummus, but bits of almond lend heft and body.

More Recipe Tips

• Pat the bell peppers dry with a few paper towels after removing them from the jar and draining the liquid. This will help prevent your sauce from getting too watery.
  
• A high powdered blender or food processor is key to getting a smooth, creamy sauce. There will be some texture after fully blended from the almonds, however, there should be no chunks. A blender that is 1000 watts or greater will work best.
  
• When selecting sundried tomatoes, be sure to select a brand that packs the tomatoes in olive oil, not vegetable, canola, or soybean oil. Although we drain the oil, the tomatoes tend to absorb a lot during storage and you may be able to taste residuals of these poor-quality oils in the finished sauce.

Romesco Sauce Uses

If you’re not big on fish, which Romesco Sauce is traditionally paired with, try it with:

• Grilled bread or crackers
• Grilled vegetables
• Sandwiches (try it on this one in place of the pesto!), burgers, and wraps
• Orr even stirred into pasta! So, so good.

What Diets is Romesco Sauce Appropriate For?

It’s considered vegan, gluten-free, and even paleo friendly. It contains no added sugar, no animal products or dairy, and is free of grains and legumes. Romesco sauce is also low carb and can be included as part of a keto diet with just 3 grams of net carbs per serving.

It’s is a great low-carb, high-fiber sauce packed with vitamins and minerals. It is a great way to add some extra olive oil to your diet. High-quality olive oil contains high amounts of polyphenols (like oleuropein and hydroxytyrosol) which have beneficial anti-cancer, anti-inflammatory, and anti-angiogenic effects. Both the monounsaturated fat and the presence of polyphenols have been shown to be neuroprotective and improve cognitive function. Choose olive oil with a more peppery taste to reap the most benefits.

Try Romesco Sauce with …

• Grilled Summer Veggie Sandwiches – try it in place of the pesto, or in addition!
• As a dipper for zucchini fries
• It’s incredible on these grilled tofu tacos!
• I think these Halloumi Wraps with Romesco Sauce look amazing!

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Romesco Sauce

A rich and flavorful sauce that can make any ordinary meal over-the-top amazing.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 193kcal

Author Kare

Equipment

• High-powered blender or food processor

Ingredients

• 12 ounces roasted red peppers drained and patted dry [about 8 ounces drained, 1 rounded cup or 2 whole bell peppers, roasted]*
• 1/3 cup oil-packed sun-dried tomatoes drained and patted dry; pack when measuring [55 g]
• 1/2 cup whole raw almonds [75 grams]
• 1/4 cup flat-leaf Italian parsley chopped [6 grams]
• 4 cloves garlic, peeled
• 1 tablespoon freshly squeezed lemon juice from about 1/2 small lemon
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1/2 cup extra virgin olive oil

Optional toppings

• Chopped almonds
• Chopped parsley
• Olive oil

Instructions

Prepare the ingredients

• Prepare the ingredients by draining the roasted bell peppers and sundried tomatoes and patting them dry, chopping the parsley (just needs to be chopped well enough to measure), and peeling the garlic cloves.

Blend & serve

• Add all ingredients to the blender or food processor and puree for about 1 minute or until there are no large chunks and everything is an even color. Because of the almonds, there will be some texture even when fully pureed but no large chunks should remain.
• Serve immediately on top of an entree or transfer to a bowl, swirl with a spoon creating grooves to hold a drizzle of olive oil, top with chopped parsley and crushed almonds, and serve as a dip for bread or veggies.

Notes

Storage tips

Store leftovers in an airtight container in the fridge for up to 1 week. Give it a quick stir before serving because some separation might occur.

Nutrition

Serving: 2tablespoons | Calories: 193kcal | Carbohydrates: 6g | Protein: 3g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.001g | Sodium: 742mg | Potassium: 225mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 587IU | Vitamin C: 28mg | Calcium: 50mg | Iron: 1mg

The post Romesco Sauce appeared first on Kitchen Treaty.

Sweet and salty Dark Chocolate Cherry Trail Mix is my favorite snack of all. Just a handful or two is super satisfying – with the protein and fat in the nuts, it quells those hunger pangs. The cherries provide a nice tart sweetness and the dark chocolate chips a decadent touch. Salted almonds give you that glorious sweet/salty situation.

Basically, this crave-able homemade trail mix recipe is one that hits all the notes. So, I thought I’d share! (Plus, it can be made entirely from pantry ingredients too!)

Is Trail Mix Healthy?

“Healthy” is relative! These days, I view “healthy” through the lens of nutrients – how many nutrients are in a food? Trail mix is nutrient dense, and to me, that means it’s healthy. But it’s also dense in calories and fats, so if you’re watching either of those, you may want to keep this in mind. Fortunately, even a small amount of this trail mix is extremely satisfying – and a little goes a long way.

For this Dark Chocolate Cherry Trail Mix, we have almonds, cashews, dried cherries, and dark chocolate – all of which are wonderfully nutrient dense foods.

• Almonds are rich in protein, magnesium, vitamin E, and fiber. (source)
• Cashews have protein, heart-healthy fatty acids, and antioxidants. (source)
• Dried cherries contain potassium, vitamin C, B complex, and antioxidants. (source)
• Dark chocolate is rich in flavanols, iron, copper, magnesium, and zinc. (source)

To make Dark Chocolate Cherry Trail Mix, just dump the four ingredients into a large bowl and mix together. This homemade trail mix recipe makes just enough to fit into a 32-ounce mason jar, with about a handful left over for an immediate snack. The perfect amount!

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

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Dark Chocolate Cherry Trail Mix

This simple trail mix recipe hits all the right notes – sweet, salty, and satisfying.

Course Snack

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12

Calories 253kcal

Author Kare

Ingredients

• 1 1/2 cups roasted salted almonds
• 1 1/2 cups raw cashews
• 1 (5-ounce) package dried cherries about 1 cup
• 3/4 cup dark chocolate chips

Instructions

• Pour all ingredients into a medium bowl and stir together to mix. Store at room temperature in a sealed 32-ounce mason jar and enjoy whenever you need a quick and satisfying snack!

Nutrition

Serving: 0.33cup | Calories: 253kcal | Carbohydrates: 15g | Protein: 8g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 304mg | Fiber: 3g | Sugar: 6g | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg

The post Dark Chocolate Cherry Trail Mix appeared first on Kitchen Treaty.

When you smile at your granola, your granola smiles back at you!

Okay, so here’s the deal. I wanted a granola with a bit of amped-up protein power, and I’d seen peanut butter added to the mix in the past. So why not give almond butter a chance?

I admit I was a bit doubtful when I stirred the almond butter into the oats. Not going to lie, I’ve had a few soggy-ish test batches of granola in my life. But I was happily surprised when this Cinnamon Almond Butter Granola was absolutely crunchy, perfect granola goodness the very first time around. I took the batch to a girl’s weekend, and it was well-received.

That was over a year ago. I’m so prompt when it comes to sharing recipes.

That’s okay. A year gave me time to tweak and perfect and make this cinnamon almond butter granola recipe just right.

Really, it’s super simple. Gently warm coconut oil, honey, and almond butter over the stove. Grab a big bowl and combine your rolled oats, cinnamon, coconut, and sliced almonds.

Pour the almond butter mixture over the oats, stir, spread on a cookie sheet, and bake.

Have I ever mentioned how glorious homemade granola makes your house smell? Oh my. It’s amazing.

(This almond butter granola also tastes glorious. And it’s glorious to have in my pantry for quick snacks and breakfast. Glorious granola is probably what I should call it, but now I’ve used the word “glorious” so much that the word has officially lost all meaning.)

Make some. Eat some. Be happy. Granola!

That’s probably all I really needed to say. Here’s the recipe!

More Granola Recipes

• How to Make Granola – base recipe
• Mango Pepita Granola
• Cherry Hazelnut Granola
• Honey Almond Quinoa Granola
• Muesli – not actual granola, but very granola-like!

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Cinnamon Almond Butter Granola

Crunchy-sweet, hearty, and super easy – this homemade granola is a winner. Love it for easy snacks and quick breakfasts.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Author Kare

Ingredients

• 1/2 cup honey
• 1/3 cup coconut oil
• 1/3 cup almond butter
• 1/4 teaspoon fine grain sea salt
• 3 cups rolled oats
• 3/4 cup unsweetened shredded coconut
• 1 1/2 cups sliced raw almonds
• 2 teaspoons ground cinnamon

Instructions

• Preheat oven to 325 degrees Fahrenheit. Set out one large or two medium rimmed baking sheets.
• Place honey, coconut oil, almond butter, and salt in a small saucepan set over low heat. Cook until coconut oil is melted and the mixture is warmed through, 3-4 minutes.
• Meanwhile, to a large mixing bowl, add the oats, coconut, almonds, and cinnamon. Stir to combine.
• Pour the almond butter mixture over the oat mixture. Stir until the dry ingredients are well-coated.
• Spread in a thin layer on your baking sheet(s).
• Place in oven and cook, stirring every 10 minutes, until lightly golden and fragrant, 25 to 30 minutes.
• Remove from oven and let cool on baking sheet. Transfer to an airtight container and store at room temperature. Keeps well for weeks!

The post Cinnamon Almond Butter Granola appeared first on Kitchen Treaty.

Making the decision to go al fresco with your meal is the easy part. Finding something that’s delicious cold – AND portable, if you’re picnicking it – can be a little tougher.

That’s why I love recipes like these Veggie-Loaded Sesame Almond Butter Noodles – just whip it up ahead of time and enjoy it chilled later on.

For these sesame almond butter noodles, I love putting individual portions right in mason jars for the easiest transport and serving. The pasta, veggies, and almond-butter based sauce makes for a complete yet simple main that everyone on the blanket will dig.

This recipe is a riff on my Veggie-Loaded Peanut Butter Noodles, one of my favorites. It’s essentially the same recipe, but with almond butter swapped in for the peanut butter, and a few sliced almonds added in for crunch.

Not just for picnics, this recipe is also perfect as a make-ahead weeknight dinner, or a great meal-prep situation for easy grab-and-go lunching. I think it might also work well for kids’ lunches, especially if peanut butter is a thumbs-down at school.

No matter why you cook ’em, be sure to take them outside to eat. It’ll taste even better. Truth.

(more…)

The post Veggie-Loaded Sesame Almond Butter Noodles appeared first on Kitchen Treaty.

And let me tell you, there’s not much better than a bowlful of homemade muesli with fruit such as fresh berries, enjoyed outside on the deck (even better if you grow your strawberries yourself!)

In this Article

• What is Muesli?
• The Story Behind the Recipe
• Homemade Muesli vs. Store-Bought
• Ingredients for Muesli
• How to Eat Muesli
• FULL, PRINTABLE RECIPE
• Comments & Reviews

What is Muesli?

Muesli is basically an untoasted granola, made with raw rolled oats and other rolled grains (if you wish) along with nuts, seeds, and dried fruits. It’s not doused in any sweeteners or oils to aid in the baking process – because there is no baking process! 

So as much as I love my granola, this muesli recipe tends to be a lighter, healthier option than granola.

The Story Behind the Recipe

Like many of us, I grew up on boxed cereal for breakfast. Pour out the the dry deliciousness, douse in milk of choice, and go! But as I’ve moved toward a healthier, whole-foods-based diet, I’ve turned away from most processed foods – and cereal in a box is a casualty. But I still missed the convenience. Not anymore, though. Helloooo, muesli!

Homemade Muesli vs. Store-Bought

You can buy muesli at the store – I find it in the bulk section or among the boxed cereals. But why would you? It is SO easy to make at home! Okay, I admit to buying it now and then when life gets crazy. But I really prefer making muesli because I can customize it exactly how I like it. My version has lots of nuts and seeds for added healthy fats and protein.

Ingredients for Homemade Muesli

I really like to make the ingredients for muesli more of a formula – this is a super, duper flexible recipe.

• 2 parts rolled oats
• 2 parts other rolled grains (or another 2 parts rolled oats)
• 4 parts nuts and seeds
• 1 part dried fruit

Here’s the formula broken down with options for each ingredient:

2 parts rolled oats

This is pretty straightforward. I buy my rolled oats out of the bulk bin at my local grocery store. If you are gluten-free, you’ll want to look for certified gluten-free oats.

2 parts other rolled grains

Choose grains such as:

• Rye
• Barley
• Triticale (a cross of rye and wheat)
• Spelt flakes
• Quinoa flakes (quinoa is actually a seed that performs like a grain!)
• Or just another 2 parts rolled oats!

If you’re gluten-free, you’ll likely want to stick with quinoa flakes – or simply add more gluten-free rolled oats.

4 parts nuts and seeds

This is where it gets good! Throw in one or more of the following. Chop up the bigger stuff first!

• Almonds
• Pecans
• Walnuts
• Cashews
• Sunflower seeds
• Pepitas (pumpkin seeds)
• Sesame seeds

For an extra healthy punch of goodness, you might also include a small amount of the following:

• Chia seeds
• Hemp hearts
• Flaxseeds

1 part dried fruit

Choose from these delicious dried fruits:

• Raisins
• Golden raisins
• Apples
• Currants
• Coconut flakes or chips
• Blueberries
• Freeze-dried strawberries
• Apricots
• Cherries

Mix and match however you want – make your muesli your own!

Then, just stir together a few ingredients – oats, nuts, seeds, dried fruit. Then put some in a bowl, add some milk, and eat!

How to Eat Muesli

To serve, scoop about 1/2 cup into a bowl, pour on some milk (I prefer unsweetened vanilla almond milk or oat milk), and enjoy it right away. OR – let it soak for 30 minutes or so to soften. I love to go crazy with fresh fruit on top so that I can feel virtuous about my breakfast (well, and also because it’s tasty).

Some folks like to mix it with yogurt. Others like to go the overnight oats route and let it soak all night – then just grab it out of the fridge in the morning and dig in! (There might also be health benefits to the overnight method, as described here).

A squeeze of lemon, some grated fresh apple, or perhaps a drizzle of pure maple syrup can also be nice (the lemon and apple are actually both pretty traditional in muesli).

However you like it, there’s no question that homemade muesli is an ideal breakfast or snack food for summer. Cool, refreshing, nourishing – and no cereal boxes in sight!

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Easy Homemade Muesli

Muesli is my favorite summer breakfast! Cool, hearty, and nourishing – with this easy formula, you can make your own muesli exactly how you like it.

Course Breakfast

Cuisine swedish

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 18

Calories 276kcal

Author Kare

Ingredients

• 2 cups rolled oats*
• 2 cups other rolled grains** such as rye, barley, triticale, spelt flakes, and/or quinoa flakes [or another 2 cups rolled oats]
• 4 cups nuts and seeds*** such as almonds pecans, walnuts, cashews, sunflower seeds, and/or pepitas [pumpkin seeds], and/or 1/4 cup or less each of sesame seeds, chia seeds, hemp hearts, and/or flaxseeds
• 1 cup dried fruit**** such as raisins, golden raisins, apples, currants, coconut flakes or chips, blueberries, freeze-dried strawberries, apricots, and/or cherries

Instructions

• Add all ingredients to a large bowl and stir to combine. Store at room temperature a large airtight container. Keeps for weeks or even months!

Notes

To serve, scoop out 1/2 cup and add to a bowl. Add yogurt or milk of choice and fresh fruit if desired. Eat right away, or let soak for about 30 minutes to soften. Or, if you prefer, you can soak it overnight in the refrigerator.

Nutrition information calculated using oats, barley, almonds, and raisins. Nutrition varies based on ingredients used.

*Rolled oats notes

I buy my rolled oats out of the bulk bin at my local grocery store. If you are gluten-free, you’ll want to look for certified gluten-free oats.

**Rolled grains notes

Choose grains such as:

• Rye
• Barley
• Triticale (a cross of rye and wheat)
• Spelt flakes
• Quinoa flakes (quinoa is actually a seed that performs like a grain!)
• Or just another 2 parts rolled oats!

If you’re gluten-free, you’ll likely want to stick with quinoa flakes – or simply add more gluten-free rolled oats.

***Nuts and seeds notes

Ideas for nuts and seeds:

• Almonds
• Pecans
• Walnuts
• Cashews
• Sunflower seeds
• Pepitas (pumpkin seeds)
• Sesame seeds

You might also include a small amount of the following:

• Chia seeds
• Hemp hearts
• Flaxseeds

****Dried Fruit Notes

Try:

• Raisins
• Golden raisins
• Apples
• Currants
• Coconut flakes or chips
• Blueberries
• Freeze-dried strawberries
• Apricots
• Cherries

Nutrition

Calories: 276kcal | Carbohydrates: 27g | Protein: 9g | Fat: 17g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 353mg | Fiber: 7g | Sugar: 1g | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg

The post Easy Homemade Muesli appeared first on Kitchen Treaty.

I love, love, love my coffee, but my cuppa must have cream-a. And I’m not talking thin ol’ milk, either – I need rich and, well, yeah. Creamy.

When I have the time, I prefer to make my coffee creamer at home. That helps ensure it’s rich and creamy, the sweetness (just a touch or none at all) stays under control, and I know exactly what goes into it. But sometimes I’m too busy for homemade, so I have a few store-bought options in my back pocket, too. Well – one favorite in particular. Read on.

There are tons of store-bought non-dairy coffee creamers out there, but if you’re avoiding dairy, you need to be careful. “Non-dairy” doesn’t necessarily mean no dairy (check the ingredients). My main complaint, other than that, is that so many store-bought coffee creamers are SWEET. Too sweet. I just want something that replicates half-and-half, but doesn’t have dairy, thank you very much. 

So, yeah! I’ve tried many, many, (many) options, and these nine vegan coffee creamer options are my favorite. 

Here are the non-dairy/vegan creamers that I love!

Homemade Vegan Coffee Creamers

The best way to ensure your creamer is made with real ingredients is, of course, to create your own homemade dairy-free coffee creamers. Luckily, there are several options! My favorite homemade coffee creamers are made with either almonds, cashews, or coconut milk. I have tried oat milk, but found it too chalky (maybe it was just my formula, but I still cringe when I think about it!)

Cashew Milk Coffee Creamer – My favorite! Cashew coffee creamer is so easy to make. You just soak the nuts, blend, and done – no straining needed. It’s super rich and creamy and just melds so perfectly with coffee. My #1 for sure. 

(Lindsay from Pinch of Yum recently shared this cashew coffee recipe, which skips the process of making creamer entirely and just blends hot coffee with cashews. Pretty brilliant if you ask me, though blending piping-hot coffee in the blender personally makes me a bit nervous [then again I can be a bit of a klutz].)

Homemade Cashew Milk Coffee Creamer

Almond Milk Coffee Creamer – Another terrific option, this version calls for extra soaking time and less water for super-duper creamy creamer.

Coconut Milk Coffee Creamer – this is a super simple way to get delicious coffee creamer on the quick. I whip up lite coconut milk, vanilla extract, and a dash of pure maple syrup, and that’s it!

And here are a couple of homemade options from other blogs:

Homemade Dairy-Free Coffee Creamer (sweetened with dates and made with coconut milk) from Deliciously Organic – tons of flavor combos available here. Cinnamon streusel, pumpkin spice … yum.

Coconut Whipped Cream from Marla Meredith – this tutorial for coconut milk whipped cream includes several flavor variations (vanilla, chocolate, mocha … yum). Try a couple of dollops in your morning coffee for an extra-luxurious treat.

the easiest 3-ingredient coconut coffee creamer

Store-Bought Vegan Coffee Creamer Ideas

Sometimes there’s no time to whip up your own coffee creamer goodness, and that’s when these store-bought options come into play.

Nutpods Dairy-Free Coffee Creamer – My #1 choice! My naturopath turned me on to this product and I love it. It’s made from almonds and coconut, and doesn’t have any cloying sweetness usually found in store-bought non-dairy creamers. You can also get it in vanilla and hazelnut – again, just flavor, no overwhelming sweetness. Basically, I’m totally obsessed. Update, 4 years later: I still love it! Nutpods is my go-to coffee creamer these days. There are a few copycat recipes out there but none as good, in my opinion, as Nutpods. It’s the closest thing to half-and-half there is. 

Canned Coconut Milk – Straight-up coconut milk makes a great coffee creamer in a pinch! A coconut milk with guar gum is going to be a smoother addition, otherwise, you may just have to give it a stir in the can before adding it to your coffee. I especially like Trader Joe’s lite coconut milk.

Coconut Bliss Ice Cream – For a true dairy-free indulgence, how about a little ice cream? My favorite non-dairy brand, by far, is Luna and Larry’s. Their Vanilla Island ice cream is so rich and creamy in coffee, and contains only coconut milk, coconut cream, agave syrup, and vanilla extract. Their coconut milk does have guar gum in it, so if that gives you pause, you might want to look elsewhere.

Coconut Milk Powder – Basically, I need my morning coffee, or I’m a monster. And I can’t bear to drink it black. So I keep coconut milk powder in my pantry as an emergency provision. Bonus: it makes for an extremely rich, delicious coffee creamer. It is simply dried coconut milk, however, the ingredients do also include tapioca malodextrin and plant-based sugar esters. I have a container in my coffee bin and use it as an emergency provision for when I run out of all other options. 

Pea Milk (added 1/23/2018): Yes, “pea milk!” I recently tried Ripple, made with a proprietary pea protein, sunflower oil, and a handful of other ingredients. It was very, very creamy and not sweet, which I loved! But I found the plain had a weird taste I couldn’t get past. The vanilla was better. Probably not something I’ll continue to seek out personally, but I do think it’s a very promising option for many.

Oat Milk (added 1/28/2020): Oat milk is so delicious! Oatly is my favorite. It’s thick and rich and just tastes great. It’s okay in coffee if you’re okay with a splash of milk instead of creamer. But what I realllllly love Oatly for is lattes. It foams up SO nicely!

That’s it! Now you can go forth and drink your coffee, no dairy needed.

What’s your favorite vegan coffee creamer option? Share in the comments below!

The post 9 Rich & Creamy Vegan Coffee Creamers appeared first on Kitchen Treaty.

These cute candy eyes are everywhere, and this year, I decided my daughter and I needed to bake up a fun Halloween treat with them. So I bought some, not knowing quite yet what we’d make. Maybe cupcakes. Or candy bark. Or cookies. Or doughnuts! Cute, right?

But while I was spending days contemplating, my daughter was growing more and more restless. Those candy eyes stared at her from the kitchen counter – literally. Finally, I broke down. Okay, okay kid! We’ll do something with the darn eyes already!

10 minutes later, we were building snack mix monsters.

The rules are as follows:

1. First, you have to make a monster.
2. Then you eat the monster.
3. Repeat!

It’s highly fun for kids and adults alike, honestly. And trust me – we’ve been playing with this Halloween snack mix every day for the past week, kid’s request. She loves the stuff.

Especially the M&Ms and the candy eyeballs. My little sweet-toothed gal seems to build monsters that have quite a few of both of those. Conveniently.

What I usually do is divvy out a small cup or bowlful of snack mix at a time to encourage her to use – and eat – all of the ingredients in the trail mix – the good stuff too, not just the sweets.

Another option, if you would like to be more health-conscious, is to leave out the candy entirely. There’s plenty of ghoulish goodness you can make with sunflower seeds (teeth!), pepitas (excellent noses!), almonds (for everything!), cashews, dried fruits, healthier cereals … really, you can put whatever you want into the mix, and you and the kids can still have lots of fun with it. (Though if you’re making it for a classroom, be sure and follow any allergy policies and swap out the nuts and/or seeds as needed. It’s a completely flexible situation!)

I see you!

I think this snack mix would be perfect for a kid’s Halloween party, or even just a fun playdate snack/activity. I plan to bring a revised version for preschool snack later this month – no nuts or candy for that bunch, but it should still be just as fun. 2018 update: I’ve brought versions of this to two classroom parties since publishing this post, and it’s been a huge hit every time!

Free printable

Here’s a free printable flag for your make-a-monster trail mix! Just download, print it out, cut it out, and use some double-stick tape to adhere it to the top of a bamboo skewer. Be sure to trim off the sharp pointy end (best be safe!) Then just stick it right in to your bowl of trail mix.

Download “Make a Monster – Eat Him Up” printable (PDF)

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Make-a-Monster Halloween Snack Mix

Holy beastly goodness! Googly eyes, cereal ears, raisin noses, pretzel heads ...  they'll love creating creatures with this ghoulishly silly snack and activity rolled into one.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Kare

Ingredients

• 1 .88 ounce package candy eyeballs
• 2 cups mini pretzels
• 1 cup corn puff cereal
• 1 cup Os cereal
• 3/4 cup M&Ms
• 1/2 cup slivered almonds
• 1/2 cup pepitas
• 1/2 cup raisins
• Anything else you want!

Instructions

• Pour all ingredients into a large bowl and toss with your clean hands or a large wooden spoon. Done! I like to serve it in individual cups.
• Stores for at least a couple of weeks in a zipper bag or an airtight container.

Notes

Gluten-Free Option

Choose gluten-free cereals. Judging by the list of ingredients on my particular candy eyeballs package, they appear to be gluten-free, but please use your own judgment!

Refined Sugar-Free Option

Omit candy eyeballs and M&Ms. Choose sugar-free or refined-sugar-free cereals.

Vegan/Dairy-Free Options

I'm not sure if store-bought candy eyeballs are vegan (sorry). To be safe - or just to have fun - perhaps try this homemade googly eyes recipe. So awesome!

Nut-free Option

Omit the almonds.

The post Make-a-Monster Halloween Snack Mix appeared first on Kitchen Treaty.

Apparently vegetarian Irish stew (gross), sweet-potato-topped chili shepherd’s pie (boring), and sweet potato biscuit breakfast sandwiches (weird) are simply not meant to be foodstuffs. At least not by my hand.

And then add in the dietary restrictions I’m currently on, the dietary restrictions my daughter is now on, and the dietary restrictions I’m likely about to be on because I’m still having annoying little health issues and need to figure out what the h-e-double-hockey-sticks is going on. Seriously, man. Ugh.

I’m trying to keep this from full-on venting but I just want to be up front. I’m trying! And I am, for what it’s worth, pretty dang excited about this Honey Almond Quinoa Granola recipe. Of course, I did come up with this recipe months ago, when my kitchen mojo was flowing a little better. Grr.

So! How’s this granola different and awesome? Well, I’m sure you noticed the word “quinoa” up there in the title. Quinoa is great to add to granola not only because of the added protein and omegas, but it also lends a nice little extra crunch.

Honey sweetens this batch, but this granola isn’t overly sweet or sticky – it doesn’t feel like fattening granola. It feels like good-for-you granola. It’s true! There can be such a thing! At least, I think so. And in moderation and all that.

I add an egg white – yes, an egg white! – to help bind the ingredients together into a more chunky granola. Granola clusters are a good thing, at least in my book! Plus, it helps the quinoa stick to the rest of the good stuff instead of segregating itself. (I learned this awesome trick from Smitten Kitchen via Serious Eats.)

I like this granola without any dried fruit, but you’re welcome to add some if you’d like. Make it yours!

I’ll just be over here in the kitchen looking around for my mojo. Maybe I’ll start by digging through this bowlful of granola. Win/win!

More Granola Recipes

• Cinnamon Almond Butter Granola
• Mango Pepita Granola
• Cherry Hazelnut Granola
• How to Make Granola (base recipe)
• Muesli – not actual granola, but very granola-like!

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Honey Almond Quinoa Granola

Crunchy clusters of honey-sweetened goodness.

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Author Kare

Ingredients

• 3/4 cup honey
• 1/2 cup solid coconut oil
• 1 teaspoon ground cinnamon
• Pinch salt optional, and only recommended if the nuts you’re adding are unsalted
• 1 teaspoon pure vanilla extract
• 3 cups rolled oats not the quick-cooking kind
• 1/2 cup raw quinoa rinsed well in cold water
• 2 cups roughly chopped raw almonds
• 1/2 cup sweetened flaked coconut
• 1 egg white beaten
• 1-2 cups dried fruits such as chopped dried cherries raisins, or dried blueberries (optional)

Instructions

• Preheat oven to 325 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
• To a small pan over low heat, add the honey, coconut oil, cinnamon, and salt (if using). Heat, stirring occasionally, until melted and thoroughly combined. Remove from heat. Stir in the vanilla. Set aside.
• In a large bowl, stir together the oats, quinoa, almonds, and coconut.
• Pour the wet ingredients over the oat mixture and stir until well-combined. In a small bowl, beat the egg white until frothy. Add to the granola and stir until very well combined.
• Pour the granola into the baking sheet and bake until golden brown and fragrant, 35-45 minutes, opening the oven to stir the granola about 20 minutes into the cooking process.
• Remove from oven and let cool completely. Break into bite-size chunks. Mix in dried fruit, if using.
• Stores well in an airtight container at room temperature for several days.
•  

The post Honey Almond Quinoa Granola appeared first on Kitchen Treaty.

These spiced nuts are a spin on cinnamon almonds, with the addition of spices often found in Moroccan blends like coriander and cumin. Plus, a bit of savory smoked paprika – because smoked paprika makes everything better!

Gift these almonds in a pretty jar tied up with some twine or a bow for Christmas! Everyone loves food gifts, and these spiced nuts are perfect.

You could also just whip them up early on the season and keep them on hand to pour in a bowl anytime guests appear. Or dress up charcuterie boards all holiday season long – or really, all year long!

They’re a great protein-heavy snack for New Year’s Eve too.

Table of Contents

• The Story Behind the Recipe
• Moroccan Spiced Almonds Ingredients
• How to Make Spiced Almonds
• More Holiday Snacks

The Story Behind the Recipe

When I first made these nuts for that summer wine-tasting party, the wine selection was Viognier – and these heavily-spiced, sweet-but-savory almonds were an excellent complement to the (ahem, copious amounts of) wine we tasted (er, straight-up drank).

I knew right away I wanted to share the recipe here, but some quick research revealed that people aren’t really looking for spiced almonds recipes in the summer. When do they really seek them out? During the holidays!

So here they are – just as great for wintertime (with wine) as they were in the summer (with wine). (Or with anything else). (Or by themselves). (Or with wine).

Moroccan Spiced Almonds Ingredients

• Almonds – start with raw almonds, because we’ll be roasting them.
• Egg white – we toss the almonds with a little egg white to get the spices to stick and make a crunchy spiced coating on the almonds.
• Ground spices – Cumin, coriander, cinnamon, ginger, smoked paprika, and a little cayenne pepper for heat.
• Salt & pepper

How to Make Spiced Almonds

First, we mix the brown sugar, spices, and salt and pepper together.

Then, we beat the egg white and toss the almonds with the egg.

After that, we sprinkle the sugar-spice mix over the almonds and mix until the spice mix evenly coats the almonds.

And then roast! Bake the ovens until golden, fragrant, and crunchy. So delicious!

More Holiday Snacks

• Candy Cane Charcuterie Board
• Unique deviled egg recipes
• Creamy Spinach Dip with Water Chestnuts
• White Bean & Kale Pesto Dip

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Moroccan Spiced Almonds Recipe

Sweet, salty, and spicy. These easy roasted nuts are coated with Moroccan-inspired spices and roasted until crunchy and addicting. We love these with a nice light white wine! Perfect for gifting … or keeping.

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Calories 232kcal

Author Kare

Ingredients

• 1/3 cup brown sugar
• 1-2 tablespoons ground cumin* If you love cumin, use the full 2 tablespoons. If you're not so sure, start with 1 [read recipe notes for more info]
• 1 tablespoon ground coriander
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1-2 teaspoons kosher salt to taste (I like salty so I go for 2)
• 1/2 teaspoon freshly ground black pepper
• 1 egg white
• 1 pound raw almonds about 3 cups

Instructions

• Preheat oven to 300 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
• In a medium bowl, stir together the brown sugar, spices, salt, and pepper.
• To another medium bowl, add the egg white. Whisk briskly until frothy, about 30 seconds. Add the almonds and toss with a wooden spoon until coated. Add the spice mix and toss until the nuts are well-coated. Spread evenly on the baking sheet.
• Place in oven and bake, stirring once, until fragrant and toasted, about 45 minutes. Check at the 35 minute mark just to make sure they're not done at that point, as I have had some readers point out that the 45 minutes is too long for their ovens. Let cool completely and then serve. Nuts will keep well at room temperature in a sealed bag or jar for several days.

Notes

*Recipe update 12/11/2024: The original recipe called for 2 tablespoons of cumin, but I’ve amended it to include the option of less. I’ve received some feedback over the years that the cumin is overpowering. I love these spiced almonds with the full 2 tablespoons of cumin, but I decided to change the recipe to 1-2 tablespoons of cumin and include a note that if you’re not so sure about cumin, use the lesser amount. 

Recipe update 12/18/2025: I’ve received two comments that the 45 minute estimate is too long and that the almonds start to burn. I’ve revised the recipe directions to advise checking at the 35 minute mark just to make sure they’re not done at that point.

Nutrition

Serving: 1/4 cup | Calories: 232kcal | Carbohydrates: 14g | Protein: 8g | Fat: 18g | Saturated Fat: 1g | Sodium: 147mg | Fiber: 5g | Sugar: 7g

The post Moroccan Spiced Almonds Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Creating the Recipe
• Almond Milk Coffee Creamer Ingredients
• Substitutions & Adaptations
• How to Make Almond Coffee Creamer
• Tips for Success
• Storing Almond Milk Coffee Creamer
• Frequently Asked Questions
• More Non-Dairy Coffee Creamer Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

Fact: I need cream in my coffee. I cannot drink it black. For the most part, I find plain black coffee vile, watery, and bitter. But a nice splash of half-and-half transforms it into a creamy, warm, soothing, comforting elixir of the gods.

So yeah. I need my cream, but I have to limit my dairy intake. That’s why I figured out how to make almond milk coffee creamer, a creamy, dreamy non-dairy alternative to half-and-half. And I’m so excited about it, now I’m going to share with you!

Creating the Recipe

Have you ever made almond milk? It’s shockingly easy! You soak the almonds in water. And then you puree the soaked almonds with fresh water. And then you strain the mixture. And you’ve got almond milk! And it seriously tastes incredible.

I make a couple of tweaks to the standard almond-milk-making process for this super-rich almond milk creamer. First, I soak the nuts for the maximum amount of time – 48 hours, changing out the water every 12 hours to keep things fresh. The longer you can soak the nuts, the creamier the outcome. More than 48 hours, though, and things could get funky (or go bad). So no more than that, please!

And then I puree the almonds with a little less water than I would if I was making standard almond milk.

The result is a thick, rich consistency that works perfectly as coffee creamer. Success!

Almond Milk Coffee Creamer Ingredients

• Almonds – You want raw almonds, skin-on is fine.
• Water – For soaking and then for blending with the almonds.
• Vanilla – Just a little pure vanilla extract gives you delicious flavor, but you can leave it out if you’re not into it.
• Pure maple syrup – I like to sweeten my almond milk creamer ever so slightly. Adjust to your liking and feel free to substitute honey or agave syrup if you like.
• Pinch salt – To round out the flavors.

Substitutions & Adaptations

• Add dates: Remove the pit from one or two dates and blend it with the almonds for a sweet, caramelly touch that also helps thicken your creamer.
• Add a pinch of cinnamon and/or nutmeg: Both are so delicious in coffee creamer!
• Low-carb option: One reader reported substituting stevia for the maple syrup to make a lower-sugar version of almond milk creamer.

How to Make Almond Coffee Creamer

Step 1: Soak

Place 1 cup of raw almonds in a clean mason jar or other container with an airtight lid. Cover with 2 cups of water. Seal and let sit on the kitchen counter for 48 hours (but no longer)! Change out the water at least every 12 hours. These side-by-side photos show the dry almonds at the beginning of the process, and the super-plump almonds after the 48 hours. Oh, and I actually had doubled the recipe for this batch, so if you’re thinking you see more almonds in the photo than what I’m actually suggesting, you’re not losing your mind. I’m just a dork.

Step 2: Puree

Drain off the soaking water and rinse the almonds. Add the soaked almonds to a food processor or blender along with 1 1/2 cups of water. Pulse/puree until the almonds are pulverized and the mixture is white – about 30 seconds or so. Look! There’s your milk!

Step 3: Strain

This is where one special kitchen prop is important: a nut milk bag. Trust me, I’ve tried this with cheesecloth and it just doesn’t work the same. I have this nut milk bag (affiliate link) with a rounded bottom and I looove the thing.

Place the nut milk bag inside a bowl and then pour the pureed almond mixture into the bag. With super-clean hands, lift the bag and squeeze it to get every last bit of milk out.

Squeeze, squeeze, squeeze with your hands until you get every last bit of milk out.

I couldn’t squeeze because I was using one hand to lift the bag and the other to snap photos, but I’m sure you get the gist.

Oh hey, what’s left there in the bag? That’s almond meal! Make something yummy with it!

But back to the bowl. You have a thick, creamy almond milk!

Step 4: Add a Little Flavor

That’s right – spice it up! But just a tad.

This is where I add the teensiest bit of sweetness via pure maple syrup, and a touch of flavor with a little vanilla extract and a touch of salt.

And then? We’re done!

The only thing left to do is pour some into your coffee, stir, and smile.

Tips for Success

• The longer soaking time gives you the creamiest almond coffee creamer, but you have options for shorter soaking times! You can soak them almonds for a shorter period of time, more like 8 hours or overnight, OR you can quick-soak them by covering them with boiling water and letting them soak for 15-30 minutes. Again, the longest soaking time resulted in the creamiest result for me, but you have options if you need your almond creamer sooner!
• Shake it up: Almond milk coffee creamer will separate in the fridge, because it doesn’t contain any ingredients that hold it together like store-bought versions might. Just shake it up before pouring it in your coffee.

Storing Almond Milk Coffee Creamer

Store almond milk creamer in an airtight container like a lidded mason jar in the refrigerator. It will last for up to 4 days. It will likely separate in the fridge; just give it a shake to make it all come together again.

Frequently Asked Questions

Q: Can I use a nut other than almonds?

You can use various nuts to make coffee creamer, but each requires slightly different treatment, so I suggest finding recipes for those individual nuts. I now have a cashew creamer recipe that I love just as much!

Q: How can I my almond milk creamer thicker?

A: Simply use less water. I suggest starting with less water then adding it until it’s the perfect consistency for you.

More Non-Dairy Coffee Creamer Recipes

• This Coconut Coffee Creamer is SO EASY! I love it too.
• If you like cashews, how about this Rich & Creamy Cashew Creamer?
• I also have a couple of flavored coffee creamers! Try peppermint mocha and pumpkin spice. Yum!

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Homemade Almond Milk Coffee Creamer

Rich and creamy vegan, non-dairy coffee creamer – made with almonds! It’s so easy to make at home. Here are step-by-step instructions and photos.

Course beverages

Keyword almond coffee creamer recipe, almond creamer, almond milk coffee creamer, almond milk creamer, how to make almond milk creamer

Prep Time 2 days days

Total Time 2 days days

Servings 12

Calories 73kcal

Author Kare

Ingredients

• 1 cup raw almonds
• 1 1/4 cup water up to 1 1/2 cups; plus more for soaking
• 1/2 teaspoon vanilla
• 2 teaspoons maple syrup
• Pinch salt

Instructions

• Place 1 cup of raw almonds in a clean mason jar or other container with an airtight lid. Cover with 2 cups of water. Seal and let sit on the kitchen counter for 48 hours for the creamiest almond creamer (but no longer)! Change out the water at least every 12 hours*.
• Drain off the soaking water and rinse the almonds. Add the soaked almonds to a food processor or blender along with 1 cup of water. Pulse/puree until the almonds are pulverized and the mixture is white – about 30 seconds.
• Place a nut milk bag inside a bowl and then pour the pureed almond mixture into the bag. With super-clean hands, lift the bag and squeeze to get every last bit of milk out.
• Add more water, up to 1/2 cup more, until the almond milk creamer is the consistency you like. Stir in the maple syrup, vanilla extract, and salt.
• Homemade almond milk coffee creamer keeps refrigerated in an airtight container for up to a week. But it rarely lasts that long around here!

Video

Notes

*Soaking Notes

Note that you can totally soak your almonds for a shorter period of time, more like 8 hours or overnight, OR you can quick-soak them by covering them with boiling water and letting them soak for 15-30 minutes. Again, the longest soaking time resulted in the creamiest result for me, but you have options if you need your almond creamer sooner!

3/25/2024 recipe update: I reduced the initial amount of water in the creamer from 1 1/2 cups down to 1 1/4 cup so that the creamer starts out very thick and creamy, then you can add a bit more water until it’s the exact consistency you like. 

Nutrition

Serving: 2tablespoons | Calories: 73kcal | Carbohydrates: 3g | Protein: 3g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Sodium: 1mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.1IU | Calcium: 34mg | Iron: 0.4mg

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