Sweet and Nutritious Snacks with Almond Breeze

What’s your favorite meal of the day? Is it energy-fueled breakfast, nutritious and delicious lunch, or scrumptious dinner? Well, for me, my favorite meal is the one often overlooked: Snack time.

I mean, what’s not to love about it? You could eat whatever and whenever you want for that quick burst of energy. Whether it’s cookies, chocolate, pretzels, or yogurt, the possibilities are endless! So endless that it’s a little difficult to choose sometimes.

So, we’ve teamed up with Almond Breeze to make your snack time options a little easier. With yummy recipes such as Peach Crumble Smoothie and Chocolate Brownie Hummus, these meals are the perfect midday pick-me-up! Each recipe has a helping of nutritious almondmilk, meaning these snacks will keep your energy levels going until the end of the day, too! Best of all, Almond Breeze almondmilk is stored in special shelf-stable packaging that doesn’t require additives and preservatives, meaning that it’ll always be there when you need it for your recipes!

So, don’t be afraid to buy your almondmilk in bulk. Trust us, you’ll definitely use it all up!

Chocolate Brownie Hummus

Difficulty: Easy • 2 1/2 cups • Total Time: 10 Minutes

Ingredients:

• 1 (15 oz) can of chickpeas, rinsed and drained 
• ½  cup almond butter
• ⅓ cup unsweetened cocoa powder 
• ⅓ cup pure maple syrup
• ¼ cup Almond Breeze Unsweetened Original Almondmilk 
• 2 teaspoons vanilla extract
• ½  teaspoon chili powder 
• Pinch of cayenne pepper 
• ½  teaspoon salt
• ⅓ cup mini chocolate chips (garnish) 

Directions:

1. Drain and rinse chickpeas well. 
2. Combine all ingredients (except for chocolate chips) in a food processor and blend until completely smooth and thick. 
3. Garnish with mini chocolate chips and enjoy with fresh fruit, and pretzels! Leftovers can be covered and refrigerated for 4-5 days. 

Quinoa Flatbread 

Difficulty: Easy • 2 Flatbreads • Total Time: 32 Minutes

Ingredients:

• 2 cups quinoa, uncooked
• 1 cup + 1 tablespoon Almond Breeze Unsweetened Original Almondmilk
• 1 teaspoon baking powder
• Pinch of sea salt
• 4 tablespoons unsweetened cocoa powder
• 6 tablespoons raw sugar
• 1 tablespoon orange zest, plus extra for garnish

Directions:

1. Preheat the oven to 425˚ F.
2. Draw 2 11-inch diameter circle with a marker in the center of a piece of parchment paper to use as a template. The circle should be dark enough that you can see it when you flip the parchment paper over. Adhere the flipped parchment papers onto baking sheets with cooking spray so they don’t move when you are spreading.
3. Thoroughly rinse the quinoa until the water runs clear and drain.
4. To a high-speed blender, combine the rinsed quinoa, Almond Breeze Unsweetened Original Almondmilk, baking powder, cocoa powder, and sea salt. Blend on high for one minute, adding splashes of Almond Breeze Unsweetened Original Almondmilk until the batter is smooth yet thick and the quinoa is no longer visible.
5. Using the parchment paper circle as a guide, pour half of the batter into the center and spread to the edges of the template. The batter circle should be between ⅛ – ¼ inch thick. Repeat with the remaining batter on the second baking sheet. 
6. Place the sheet trays into the oven and bake for 15 minutes. Gently flip the flatbread over and bake for an additional 5-7 minutes for a softer flat bread. Add 2-3 minutes for a crispier flat bread.
7. Serve alongside chocolate hummus, ice cream, or enjoy on its own!

Peach Crumble Smoothie

Difficulty: Easy • 1 Cup • Total Time: 10 Minute

Ingredients:

• ⅓ cup rolled oats
• ⅓ cup Almond Breeze Unsweetened Original Almondmilk
• ½ cup plain greek yogurt
• 2 teaspoon honey
• ½ teaspoon chia seeds
• 1 teaspoon cinnamon
• ½ cup canned peaches

Directions:

1. To a mason jar, add the rolled oats, Almond Breeze Unsweetened Original Almondmilk, yogurt, honey, chia seeds, cinnamon, and peaches. Close the jar with a lid  and place in the refrigerator overnight.
2. Fix a blender blade to the top of the mason jar or pour the ingredients into a blender and blend until smooth.
3. Garnish with granola and take your overnight oats on the go. Enjoy!

Glazed Pantry Cookies

Difficulty: Easy • 15 Cookies • Total Time: 1 Hour 30 Minutes

Ingredients:  

• 2 cups packed brown sugar 
• ¾ cup softened butter
• 2 eggs
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½  teaspoon cardamom
• ¼ teaspoon nutmeg
• 1 teaspoon baking powder
• 3 tablespoons Almond Breeze Unsweetened Original Almondmilk
• 1 teaspoon baking soda
• 2 ½ cups Blue Diamond Almond Flour
• 2 cups quick cooking oats
• 1 cup raisins
• 1 cup diced dried apricots

Cream cheese glaze 

• 4 oz cream cheese 
• 7 oz marshmallow fluff
• ⅓ cup Almond Breeze Unsweetened Original Almondmilk 
• 2 cups powdered sugar 

Directions:

1. Preheat the oven to 350˚ F and line a baking sheet with parchment.
2. With a hand mixer, cream butter with the brown sugar for 5-7 minutes or until light and fluffy and the sugar has dissolved. 
3. Add in the eggs and mix with the hand mixer again until fluffy. 
4. Next, add Blue Diamond Almond Flour, baking powder, baking soda, salt, cinnamon, cardamom, nutmeg and Almond Breeze Unsweetened Original Almondmilk. Mix with the hand mixer just until combined.
5. Lastly, add the oats, raisins and apricots to the mixture and stir in with a spoon just until incorporated. Cover and chill dough in the fridge for at least 1 hour.
6. Use an ice cream scooper to scoop out cookie dough and roll into a ball. Place cookie dough balls on the baking sheet at least 3 inches apart. Bake at 350˚ F for 10-12  minutes or until golden brown. 
7. Cool cookies on a cooling rack for at least 20 minutes before glazing.

Pineapple Coconut Mug Cake 

Difficulty: Easy • 2 Servings • Total Time: 11 Minutes

Ingredients:

• 2 tablespoons melted butter 
• 1 large egg 
• 2 tablespoons Almond Breeze Unsweetened Original Almondmilk
• 1 teaspoon pure vanilla extract
• ⅓ cup coconut flakes
• ¼ cup sugar 
• 6 tablespoons self-rising flour
• ½ cup canned pineapple, chopped  (save pineapple juice for syrup) 

Pineapple Simple Syrup 

• 1 cup pineapple juice 
• ⅓ cup Almond Breeze Unsweetened Original Almondmilk

Garnish

• ½ cup whipped cream
• ¼ cup toasted coconut flakes
• 2 maraschino cherries

Directions:

1. To a medium-size bowl add chopped pineapple, self-rising flour, sugar, Almond Breeze Unsweetened Original Almondmilk, melted butter, coconut flakes, egg and vanilla. Whisk just until combined.
2. Divide the batter between two large ceramic mugs. 
3. Microwave each mug separately for 1 minute, or until the cake is risen and firm on top. Note: Keep a close eye on each mug while in the microwave so the cake doesn’t overflow, or overcook. 
4. To a medium-size bowl add chopped pineapple, self-rising flour, sugar, Almond Breeze Unsweetened Original Almondmilk, melted butter, coconut flakes, egg and vanilla. Whisk just until combined.
5. Divide the batter between two large ceramic mugs. 
6. Microwave each mug separately for 1 minute, or until the cake is risen and firm on top. Note: Keep a close eye on each mug while in the microwave so the cake doesn’t overflow, or overcook. 

For Pineapple Simple Syrup

1. Add pineapple juice to a bowl and microwave for 5-6 minutes or until thick. While hot, add Almond Breeze Unsweetened Original Almondmilk and mix well.
2. Using a wooden skewer, poke holes in the cake and pour pineapple syrup over the mug cake.
3. Top with whipped cream, toasted coconut and  a maraschino cherry and enjoy!