RECIPES OF THE MONTH
Featured recipes from Blue Diamond’s Annual Meeting food demonstrations.
Honey Almond Granola Bars
Ingredients
• ½ cup chopped
Blue Diamond
Honey
Roasted Almonds
• 1 cup rolled oats
• ½ cup crispy rice cereal
• ¼ cup shredded coconut
• ¼ cup dried cranberries
• ¼ cup dried apricots
• 3 tablespoons melted coconut oil
• 3½ tablespoons maple syrup
Directions
Chop up a ½ cup of
Blue Diamond
Honey Roasted
almonds. Spread 1 cup of rolled oats onto a parchment
lined baking pan. Bake rolled oats at 350 degrees for
8 minutes. Pour almonds and rolled oats into a bowl. Add
in ½ cup crispy rice cereal, ¼ cup shredded coconut,
¼ cup dried cranberries, and ¼ cup dried apricots. Stir
mixture all together. Add 3 tablespoons of melted coconut
oil, and 3½ tablespoons of maple syrup. Stir mixture
again. Line 8x8 pan with parchment paper. Pour entire
mixture into pan. Press down firmly. Bake at 325 degrees
for 28-30 minutes. Cool for 1-2 hours. Cut into bars.
Flat Belly Blueberry Basil Smoothie
Ingredients
• 2 cups frozen blueberries
• 1 frozen banana
• ½-1 cup
Almond Breeze
Unsweetened Vanilla
• ¼ cup or 5-6 leaves of fresh basil
• 3 tablespoons 2% plain Greek Yogurt
• 1 tablespoon lemon juice
• 1 tablespoon ground flaxseed
• 1 tablespoon almond butter
Directions
Place all ingredients in a high-powered blender and
blend until smooth. Start with ½ cup of almondmilk and
add more if needed to reach the desired consistency.
ANNUALGROWERSMEETING
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A L M O N D F A C T S
