Hi CNC readers!
I’m Hillary, the blogger behind Nutrition Nut on the Run. Besides being birthday twins, Tina and I have a few similar interests: iced coffee, running, CrossFit, all things coconut, and last, but not least, almond meal. Neither one of us eat a strict Paleo diet, but that doesn’t mean we don’t enjoy nutty, gluten-free recipes. If you’ve read CNC for a little while, you know that Tina keeps her kitchen stocked with Trader Joe’s almond meal… as do I. It’s a steal of a deal at $3.99.
I bake with almond meal fairly regularly, as it satisfies my passion for baking without having glutinous wheat flour, butter, and refined sugar creations taunting me from my kitchen cupboard. A few of my go-to almond meal recipes are Almond Flour Banana Muffins (with coconut), Chocolate Chip Cookies, and Raspberry Chocolate Chip Muffins << holy yum!!
With summer coming to an end, I wanted to utilize the last of the juicy peaches at my local farmer’s market and combine them with two of my favorite ingredients: almonds and coconut. This recipe is slightly sweet from the honey and vanilla, but healthy all the while. They are excellent paired with an iced latte for a light, summer breakfast; they freeze well, too, so you can savor a bite of summer during the cool, Fall days ahead.
Thanks, Tina, for letting me stop by CNC today to share the recipe — enjoy!
What are your favorite ways to use almond meal?