Contributed by: NAPSA
Morning Fuel: Almond Breakfast Cookies (NAPSA) - The next time you see a handful of roasted almonds, take a good look. They can pack quite a nutritious punch. "Almonds might just be the perfect fuel," says nutritionist Elizabeth M. Ward, MS, RD.
Research shows almonds may also help people maintain and even lose weight. A study in the British Journal of Nutrition found that people who added an average of 52 grams of almonds a day (about two one-ounce handfuls) to their regular diet improved their overall nutrient intake, including monounsaturated and polyunsaturated fats, dietary fiber, vegetable protein and vitamin E and saw a decrease of trans fats, sodium, cholesterol and sugars.
You can "rev up" in the morning with fruit and these Almond Breakfast Cookies-a wholesome, portable, not-too-sweet treat that can be baked on the weekend and stored throughout the week.
To roast slivered almonds: Spread in an ungreased baking pan. Place in 350¡ F oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.
Whisk together egg, almond oil, honey, salt and cinnamon in a large bowl. Add remaining ingredients and stir with a wooden spoon. Drop dough by rounded teaspoons about 2 inches apart on a lined baking sheet. Bake at 300¡ F for 15 minutes, or until edges are firm. Let cool completely before removing from sheet. Serve, or store airtight up to one week.
Serving Size: Makes 24 Cookies
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