Almonds are hands down my favorite nut to snack on, so I was thrilled when the Almond Board of California contacted me to host a giveaway for my readers in honor of National Almond Day – February 16th! It’s also fittingly National Heart Health Month (the healthy fats in almonds are great for heart health) and National Snacking Month (almonds make the perfect snack!).
I don’t go a day without snacking on almonds. In fact, each year at the annual Food and Nutrition Conference, I make sure to pick up a new almond tin from the Almond Board, that makes packing and snacking on almonds so easy (and stylish!). I seriously stash one of these tins of almonds in every possible location for when I need a snack in a pinch: in my work bag, my purse, my gym bag, my office, and my car. The protein, healthy fats and fiber in almonds keep me satisfied, and you only need a small palm-ful (about ¼ cup) to tide you over between meals. Funk is a huge fan of almond butter, and spreads a layer on his morning English muffin for breakfast. Needless to say, we’re big almond fans over here.
The Almond Board sent me this amazing almond-packed giveaway, and one to send to a lucky (very lucky) reader. In it you’ll find:
A bag of whole natural almonds
A bag of blanched sliced almonds
Almond tins (in the perfect portion size!)
And an almond inspiration cookbook
…All packed into a pretty orange travel bag!
As soon as I received my package, I dove into that cookbook and flagged a handful of recipes I wanted (needed!) to make right away, including this one for Almond Cherry Energy Bars. I made them over the weekend since I already had all ingredients on hand, and had wanted to make my own granola bars. They were amazing! Dense, filling and flavorful, I know I’ll be making them again. I used raisins in place of dried cherries since that’s what I had on hand.
3 cups favorite granola
1 cup wheat germ
1.5 cups almond butter
1 tsp vanilla extract
1/3 cup whole wheat flour
¾ cup honey
1 cup dried cherries
1 cup slivered California Almonds
1. Preheat oven to 350. Lightly grease a 9×13” rimmed baking sheet with cooking spray and line with parchment paper, leaving excess paper on edges.
2. Combine all ingredients in a large bowl and spread into pan. Press firmly.
3. Bake for 10 minutes.
4. Pull on parchment paper to remove from pan and cut into 24 bars while still warm – 6 on one side and 4 on the other.
Source: Almond Inspiration Cookbook
Now it’s your turn to get cooking and snacking with almonds. All you have to do is leave a comment telling me your favorite way to enjoy almonds – as a snack? Sprinkled in your oatmeal? Or churned into creamy almond butter?
I’ll randomly pick a winner on Friday, February 15th.
Disclaimer: I received this complementary almond giveaway from the Almond Board of California. I was not compensated for this post. All thoughts and opinions are my own.