Oh Nuts!
The holidays are upon us so it’s time to break out the good eats! We tend to have more nuts around during this time of year for either snacking or incorporating into various recipes.
Recently, I had the chance to try some raw macadamia nuts and raw, shelled pistachios from Oh Nuts! Oh yum! These are great to snack on all by themselves so it was becoming difficult setting some aside for something else delicious.
Let’s start with the macadamias. Macs are full of fat – good mono-unsaturated fats – which translate in lots of energy. They also contain ample amounts potassium, calcium and protein. So while it’s probably not wise to eats these non-stop on a daily basis, consuming some now and again, is very good for you. Better for you than buttur n ol (say it like Paula Deen).
½ vanilla bean, scraped
Blend in food processor or high speed blender until smooth. Serve immediately or store in fridge. Suggestion: if storing in the fridge, scoop out what you need and place in dehydrator until warm or ready to use.
This will be great on toast or on something more fancy one leisurely morning (pumpkin waffles maybe?). Even in smoothies or topped on ice cream. It can put whatever you do with it “over the top!”
Next, pistachios. These little green gems help in lowering cholesterol and contain lutein, beta-carotene, and gamma-tocopherol. Also, antioxidants! These are definitely a fave around here. YS2 loves to eat pi-tach-i-ohs, as he calls them. Again, it was hard to not just eat these straight up. Well, actually that didn’t stop anyone so I had to act fast.
I present to you Pistachio-Cranberry-Oatmeal Cookies. Yum is all I gots to say!
¼ tsp baking powder
¼ tsp Celtic sea salt
2 TBS cornstarch or arrowroot whisked with 2 TBS water (or other equivalent to one egg)
1 ½ c regular oats
1 c all-purpose flour (I used refined spelt flour)
½ c Oh Nuts raw pistachios
½ c dried cranberries
Preheat oven to 375.
Mix all ingredients, except oats, flour, nuts and cranberries. Now, stir in remaining ingredients.
Drop rounded dough (I used a cookie scoop) onto an ungreased cookie sheet about 2 inches apart. Bake for about 10 minutes or until light golden brown. Cool.
I love using raw and unsalted nuts because they’re healthier and have great flavor. Plus, they’re more versatile, I think.
Click here for more info on the macadamias I used and for the pistachios, click here.
Oh Nuts currently has specials going on that you might be interested in (hello, Cyber Monday!). And now’s the time to stock up! Besides nuts, they offer seeds, candy, chocolate, gift baskets for any occasion, granola and snack mixes…and more.
Enjoy!
Disclosure: I was provided with products mentioned above to review and use in recipes; however, I was not paid or influenced to say anything but my honest opinion.
Let’s start with the macadamias. Macs are full of fat – good mono-unsaturated fats – which translate in lots of energy. They also contain ample amounts potassium, calcium and protein. So while it’s probably not wise to eats these non-stop on a daily basis, consuming some now and again, is very good for you. Better for you than buttur n ol (say it like Paula Deen).My original plan with the macs was to make some raw vegan cookies. Mm, that failed (note to self: do not over-process nuts!). But…not all was lost, my friends. Instead, it became decadent, sweet nut butter.
Sweet Macadamia Nut Butter (raw, vegan)
3 TBS agave nectar
pinch of Celtic sea salt½ vanilla bean, scraped
Blend in food processor or high speed blender until smooth. Serve immediately or store in fridge. Suggestion: if storing in the fridge, scoop out what you need and place in dehydrator until warm or ready to use.
This will be great on toast or on something more fancy one leisurely morning (pumpkin waffles maybe?). Even in smoothies or topped on ice cream. It can put whatever you do with it “over the top!”
Next, pistachios. These little green gems help in lowering cholesterol and contain lutein, beta-carotene, and gamma-tocopherol. Also, antioxidants! These are definitely a fave around here. YS2 loves to eat pi-tach-i-ohs, as he calls them. Again, it was hard to not just eat these straight up. Well, actually that didn’t stop anyone so I had to act fast.
I present to you Pistachio-Cranberry-Oatmeal Cookies. Yum is all I gots to say!
Pistachio Cranberry Oatmeal Cookies (vegan)
½ c pure cane sugar
½ c packed brown sugar
½ c Earth Balance spread
½ tsp baking soda
½ tsp ground cinnamon
1 tsp vanilla¼ tsp baking powder
¼ tsp Celtic sea salt
2 TBS cornstarch or arrowroot whisked with 2 TBS water (or other equivalent to one egg)
1 ½ c regular oats
1 c all-purpose flour (I used refined spelt flour)
½ c Oh Nuts raw pistachios
½ c dried cranberries
Preheat oven to 375.
Mix all ingredients, except oats, flour, nuts and cranberries. Now, stir in remaining ingredients.
Drop rounded dough (I used a cookie scoop) onto an ungreased cookie sheet about 2 inches apart. Bake for about 10 minutes or until light golden brown. Cool.
And hey, Christmas colors!
Click here for more info on the macadamias I used and for the pistachios, click here.
Oh Nuts currently has specials going on that you might be interested in (hello, Cyber Monday!). And now’s the time to stock up! Besides nuts, they offer seeds, candy, chocolate, gift baskets for any occasion, granola and snack mixes…and more.
Enjoy!
Disclosure: I was provided with products mentioned above to review and use in recipes; however, I was not paid or influenced to say anything but my honest opinion.
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