I am sure you have seen it everywhere. It seems every season more and more people are making it. With good reason. It is sweet, buttery, crunchy and just spectacular! You may have seen it made with saltines, and it is fantastic. That little hit of salt and the flakiness of the crackers is perfect.
But there is just something about graham wafers that I can’t resist. The flavour is one that takes me back to my childhood and one that I still love today.
Graham Wafer Toffee is quick, very easy and fairly inexpensive. You can substitute saltines for the graham wafers and change out the type of nut used on top to one your family enjoys!
Welcome to the Nourish cookbook review, blog hop and giveaway! Join myself and 18 Canadian bloggers as we share some spectacular recipes and a chance to win your own copy of Nourish.
I was beyond thrilled to get my hands on a copy of Nourish. When I heard about the premise behind the recipes for Nourish I was excited. If you have ever wanted to get more seeds, nuts and beans into your cooking this is the book for you! I cook with all 3 and to have a book dedicated to whole food recipes incorporating them, that is a cookbook I know I am going to use and enjoy.
Enjoy some Spicy Roasted Chickpeas, Curried Tomato & Lentil Dal Dip, a Frozen Fruit Smoothie and some Spicy & Sweet Toasted Seeds! (pictured above)
This fantastic book is a collaboration from Nettie Cronish, chef, instructor and cookbook author & Cara Rosenbloom, Registered Dietitian. And what a spectacular collaboration it is!
Nourish is packed full of information about seeds, nuts and beans. From preparation methods to cooking times, descriptions of seeds, nuts and beans and the health benefits they all bring to the table. As well and a handy shopping list and how to shop for a healthy kitchen and pantry. I found it very informative and took a lot away from the suggestions.
Nourish is a combination of regular, vegetarian and vegan recipes, which I love. We are meat eaters in my home but enjoy vegetarian and vegan dishes often. If you have never tried vegan dishes before I encourage you to try a few. In my experience they are some of the most flavourful dishes I have eaten. It is easy to eat healthy when you have amazing recipes.
Always looking for new breakfast ideas I had to try the Quinoa Crunch Cereal. If you have never tried toasted quinoa you are missing out. It gets a unique nutty flavour and the crunch is fantastic. Mix that with almonds and sunflower seeds with a touch of maple syrup and you have a sweet toasty almost buttery topping for yogurt, as a cereal or just by the handful! This far exceed my expectations. I keep opening the container for nibbles and the aroma is fabulous.
Quinoa Crunch Cereal
2 cups (500ml) quinoa, rinsed
1 cup (250ml) sliced, raw almonds
1/4 cup (60ml) raw sesame seeds
2 tablespoons (30ml) pure maple syrup
2 tablespoons (30ml) organic canola oil
Preheat the oven to 375F (190C). Line a rimed baking sheet with parchment paper.
In a medium bowl, mix together quinoa, almonds, sesame seeds, maple syrup and oil. Spread on prepared baking sheet.
Bake until toasty and fragrant, 10 – 12 minutes.
Transfer to a bowl and let cool completely.
Store cereal in an airtight container at room temperature for up to 1 month. Serve atop yogurt or with milk.
Be sure to check out the entire amazing #NourishBloggers team below to see more amazing dishes from Nourish and multiple chances to win your own copy of Nourish.
This giveaway is open to all legal residents of Canada who have reached the age of majority at the time of the contest in the province or territory in which they reside.
No purchase necessary to enter.
Giveaway will run from Wednesday, May 4, 2016 at 12:01am to end on Wednesday, May 11, 2016 at 11:59pm. Winner is chosen at random via Rafflecopter. Winner will be contacted via email and given 48 hours to respond. If not, a new winner will be chosen. Winner selected MUST correctly answer a skill-testing mathematical question. Winner’s name will be displayed on Rafflecopter widget. Email address will never be given out to any third party or anyone for that matter.
Being a Produce Manager I am handling fresh fruit 40 plus hours a week so thinking about what I can make with it is always on my mind.
In an effort to be healthier I have been using Almond milk in said smoothies.
Then one day on my Instagram feed I noticed a shot of a fabulous glass of milk, made from almonds. Instantly intrigued I knew I had to make some.
Try it once, you’ll never go back to store bought.
I cup of natural almonds
Cover the almonds with water and let soak for 10 hours.
After 10 hours strain and rinse.
Place them in a blender with 3-4 cups of water and a squirt of maple syrup.
Blend on high for 4 minutes. Let settle for a minute then blend again for 2 minutes.
Pour into a cheesecloth lined colander that is placed over a bowl.
After a few minutes gather up the cheese cloth and squeeze it well getting every last bit of the milk. Place the ground almonds in a bowl and set aside.
Pour the milk into a mason jar, cover and refrigerate.
Use anywhere you would use milk.
I have made 4 batches in the past week. The cool thing is you can control the thickness of the finished product.
For my first batch I used 3 glasses of water. After a night in the fridge it was a thick luxurious cream, very much like a 35% cream. I poured some into a glass to drink, it was almost sinful.
The next batch I used the full 4 glasses of water. It was like regular milk. Both amazing! When you make some I suggest trying it both ways.
I used maple syrup to sweeten it but you can have a few options here. I have read of honey or dates being used. Play with the ingredients until you find what you prefer to use.
Your almond milk should last 4 days.
Now back to the ground almond meal we set aside earlier. Not wanting to throw it out I am working on different ways to use it up.
I spread it out on a parchment lined cookie sheet and popped it into a 225 degree oven to dry. I kept it low and slow as to not burn it. Once dried I put it into the blender and ground it into a flour.
If you are looking for a unique twist on a snacking idea look no further.
The sweet and savory touches of these pistachios are outstanding! Really they are like nothing I have tired before.
I have always been a huge pistachio fan and have an intense love of curry so it seemed like a great fit. The addition of brown sugar adds just the right amount of sweet and balances out the heat from the cayenne. Truly quite spectacular.
You will notice when they are baking the aroma of the coconut oil is quite prominent and fills the kitchen with the most wonderful smell.