Recipes: Almond cinnamon rolls and crepes with yogurt fruit filling

Almond Cinnamon Rolls (Courtesy of Almond Board of California)

Almond Cinnamon Rolls (Courtesy of Almond Board of California)

Rita DeMontis, Toronto Sun

, Last Updated: 2:14 PM ET

Summer's finally on the horizon, time to put away all those delicious carb-rich comfort dishes and think light and lovely dishes, especially when planning healthy weekend brunches and snacks. Consider almonds when you do this, as they're packed with protein, vitamins and minerals. One handful (or about 23 almonds) is an excellent source of vitamin E, magnesium, fibre and protein. They're a nutrient-dense food and research indicates almonds may help in successful weight management due to their ability to ward off hunger.

Almonds are also perfect when ground up and used in baking, and if you haven't tasted almond milk, you're missing out on a real treat.

Well-known Canadian recipe developer and cookbook author Emily Richards, of Get InThe Kitchen and COOK fame created these delicious, almond-inspired recipes for the Almond Board of California. The recipes are user-friendly, nutrient-rich and are a ten on the yum scale!

Note: These recipes have been evaluated by the Heart and Stroke Foundation registered dietitians and are part of a healthy diet based on recommendations in Canada’s Food Guide.

Almond Cinnamon Rolls

Nothing says “Good Morning” better than a batch of warm-from-the-oven almond cinnamon rolls.

Ingredients:

  • 2 1/4 cups (550 ml) whole wheat flour (approx.)
  • 1/2 cup (125 ml) wheat bran
  • 1/4 cup (60 ml) ground almonds
  • 1/4 cup (60 ml) packed brown sugar
  • 1 packet (8 g) instant or quick rise yeast
  • 1 cup (250 ml) almond milk, warmed
  • 3 Tbsp. (45 ml) canola oil

Filling:

  • 1/4 cup (60 ml) packed brown sugar
  • 2 tsp. (10 ml) ground cinnamon
  • 1/4 cup (60 ml) natural almond butter
  • Liquid honey or icing sugar (optional)

Directions:

In a large bowl, combine 2 cups (500 ml) of flour, almonds, wheat bran, sugar and yeast. Make a small well in middle of flour mixture and pour in oil and almond milk. Using a wooden spoon, stir well to form soft sticky dough.

Turn out dough onto a floured surface and knead, adding remaining flour, for about 3 minutes or until smooth soft dough forms. Cover and let rest for 30 minutes. Roll out dough to 12 x 16 inch (30 x 40 cm) rectangle.

Filling: In a small bowl, combine sugar and cinnamon. Spread almond butter evenly over top of dough and sprinkle with sugar mixture. Starting at one long side roll up jelly roll style and pinch seam to close.

Using a serrated knife cut into 16 pieces and place in paper muffin liners on a baking sheet. Cover and let stand for 30 minutes. Bake in 375F (190C) oven for about 20 minutes or until golden. Serve warm. Drizzle with honey or dust with icing sugar to serve if desired.

Makes 16 servings

TIP: For a light vanilla flavour, look for vanilla almond milk in the dairy case.

Almond Crepes with Yogurt Fruit Filling

These delicious crepes are simple and a snap to make. Make them ahead of time and then all you have to do is fill and enjoy with your family.

Ingredients:

  • 3/4 cup (175 ml) nutri blend flour (with added bran)
  • 1/4 cup (60 ml) ground almond
  • 1 Tbsp. (15 ml) chia seeds (optional)
  • 2 eggs
  • 1 cup (250 ml) almond milk
  • 1 Tbsp. (15 ml) canola oil

Yogurt Fruit Filling:

  • 1 tub (500 g) 0% plain Greek yogurt
  • 2 Tbsp. (30 ml) liquid honey
  • 1/2 tsp. (2 ml) pure almond extract
  • 3 cups (750 ml) mixed fresh berries
  • 1/4 cup (60 ml) slivered almonds, toasted

Directions:

Crepes: In bowl whisk together flour, ground almonds and chia seeds, if using. Whisk together eggs, almond milk and oil. Whisk into flour mixture until smooth. Cover and refrigerate for 1 hour.

Heat small non-stick skillet or crepe pan over medium heat. Spray with some cooking spray. Pour scant 1/4 cup (60 ml) batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is light golden. Turn and cook for 30 seconds. Transfer to plate. Repeat with remaining batter. (Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.)

Yogurt Fruit Filling: In a bowl, whisk together yogurt, honey and almond extract. Spoon yogurt mixture into centre of crepe and spoon with some of the fruit and almonds. Fold over sides gently and serve.

Make-ahead: Layer in baking dish, cover and refrigerate for up to 1 day. Bake in 325F (160C) oven for about 10 minutes or until crepes are hot.

Makes 14 to 16 servings.


Videos

Photos