Here are just a few of our favorite recipes!
Take a large mixing bowl and mix all ingredients together. I would use a wooden spoon to mix. I broke a plastic one at a friends house. Sorry Lynnea! The best part is you can mix and make this in a few minutes and everyone can help. Clean your hands and roll them up as big as you want them.
TIP: As you are mixing, if it seems to sticky add more oats. If it seems to dry add more honey. Remember these will get dryer the longer they sit. They are lucky to last the day in our house!
They are also great in vanilla or chocolate ice cream. We like them just by themselves. Put in a resealable container like the empty almond butter jar and you would be recycling. Then just put the left over in the fridge if you have any and the family will be excited every time they open it for a quick healthy snack on the go.
Another great suggestion that tastes great!
½ cup rough chopped almonds
¼ cup crushed pretzel pieces
1 cup rough chopped cranberries
1 cup rough chopped raisins
2 cups toasted rolled oats
2 cups Multi Grain Cereal (example: Kashi Go Lean cereal with fiber twigs, grahams) I have used just about any cereal we like
¼ cup ground flaxseed
¼ cup coconut flakes
1 jar Redmond’s X-tra Crunchy almond butter
1 cup honey
1 tsp vanilla
1/2 tsp cinnamon
1/2 cup Dark Chocolate
1-2 scoops Advocare Muscle Gain
Any whole grain cereal can be substituted
Combine pretzels, cranberries, raisins, oats, cereal, flaxseed, and coconut flakes in a large bowl.
Combine almond butter, cinnamon, and honey in a medium sized pot. Set heat to medium heat until just bubbling 1 to 2 minutes. Add vanilla and stir until blended. Pour almond butter mixture over the dry ingredients and stir until completely mixed together. There should not be any loose pieces on the bottom of bowl.
Use a 9 x 13 cookie sheet & transfer mixture to the cookie sheet. Press down firmly with a spatula and then cut off a 6 x 9 peace of wax paper and use to finish pressing and packing down (I like to use a small roller to get it tightly packed and even) from one corner of pan to the other. You can place in freezer for a few minutes or refrigerate for 30 mins. Then While that is cooling melt your dark chocolate in a double boiler( bottom pan with water and the top smaller pan with chocolate. To keep from scorching or burning chocolate) Once the chocolate is melted, take pan out of freezer and pour the chocolate over top. Then I use a small spatula to coat the entire top or you can just drizzle it if your using a really good dark chocolate 70% coca. Then I just place the pan back in the freezer for a few more minutes.
Cut bars into desired sizes after chocolate has hardened. You may want to recycle and wrap bars with wax paper and place in an air tight container. Keep at room temp for a week. Refrigerate for 2 weeks. Freeze for a month (thaw to room temp before eating and enjoy.)
You may want to substitute apricots for the cranberries or dates for the raisins. I like to add the coconut flakes, chai seeds or sunflower seeds if I have them. A ¼ cup here or there of some extra goodies is just going to make it more powerful. You may also want to add some cocao bits and then drizzle across the top of bars after pressing and packing them down. You may just want to chop the cocao bits up and throw them into your bowl of dry ingredients instead of getting fancy. Experiment and try something new each time can keep things interesting. Enjoy and have fun with it.
4 Cups Crispy Rice Cereal
12oz. Bag Chocolate Chips
1 Cup X-tra Crunchy Almond Butter
1/4 cup coconut oil
1/2 cup real maple syrup
First measure out 4 cups of crispy rice cereal into a large mixing bowl. Then heat chocolate, almond butter, coconut oil, and maple syrup in double pan boiler(one smaller pan has ingredients and set in larger pan with water). Heat just until chocolate is melted, watch closely not to over heat(mix will get hard to work with if you over heat). Then mix with crispy rice cereal in large mixing bowl until well mixed. Then take cookie sheet and spread mixture out evenly. I like to use a sheet of wax paper to place over mix on cookie sheet and by using your hands to spread out and then a rolling pin if you have one to pack and spread mix out across your cookie sheet. Put in freezer for 20 minutes to harden and take out and cut with butter knife the desired size.
Heidi Redmond's Famous Almond Butter Buckeyes
Serving 3-4 dozen
1-12 oz jar of Redmond's Almond Butter
1 sticks butter or margarine
1/2lb of powdered sugar (add more if needed)
1-12oz. bag semi-sweet chocolate chips
1oz of paraffin wax (add more if needed)
Mix first 3 ingredients together with your hands. Adding more powdered sugar until able to roll into balls. Put on cookie sheet and refrigerate overnight or if you can not wait. Place rolled balls on a cookie sheet and place in freezer for half an hour. Then heat chocolate and wax in double pan boiler(one smaller pan has chocolate chips and set in larger pan with water). Dip balls into chocolate with a toothpick. They are also are good without the chocolate. Eat and enjoy;-)
Vegan and Gluten-free
3/4 cup Redmond's Creamy Almond Butter
2tbs olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 spring fresh rosemary
1tsp dried thyme
3/4 cup wild rice or brown, rinsed
3 ribs celery, diced
3 medium carrots
6 cups vegetable broth
2 cans/15oz Garbanzo Beans, drained, rinsed
4 cups kale, chopped
salt & pepper to taste
1. Heat olive oil in a large pot or dutch oven over medium heat. Saute' onion, carrots, and celery for about 5 minutes, until translusent. Add garlic, rosmary, thyme, salt and pepper and saute' a minute more.
2. Add wild rice and broth. Cover and bring to a boil. Once boiling, reduce heat to a simmer, add the chickpeas, and let cook for about 30 minutes, until rice is cooked.
3. Add the Redmond's Creamy Almond Butter and kale, and simmer until kale is slightly wilted, 3 to 5 more minutes. you may need to add water to thin the soup if it seems too thick. add more salt and pepper to taste and enjoy:-)