Packed with heart-healthy nutrients, almonds (when compared ounce for ounce) are the tree nut highest in protein, fibre, calcium, vitamin E, riboflavin and niacin. While almonds do contain a higher fat content, most of it is monounsaturated, which may help reduce LDL (bad cholesterol) while preserving HDL (good) cholesterol.
We love using almonds in our recipes – whether as added protein in a vegetarian recipe, a base for gluten-free baked goods, or substituting for milk in lactose-free desserts. Here are some of our favourite ways to use up different almond products.
Whole or chopped almonds
Bake up a batch of spicy and sweet nuts for an easy, portable snack.
Substitute almond butter instead of peanut butter in these delicious almond-butter cookies.
Perfect as a base for gluten-free desserts, we use ground almonds in both our light decadent brownies and gluten-free crispy and chewy chocolate-chip cookies.
This creamy almond rice pudding is (almost) a guilt-free dessert!
For more almond recipes, visit Almond Board of California.