Blend coconut and almonds in tasty holiday treats

By Shelby Hunke, Registered Dietitian

 

Coconut and almonds are two staples in today’s household, whether using them to cook with, snack on or enrich your beauty regime. Coconut is rich in fiber, calcium and magnesium, and almonds are full of protein, iron and vitamin E. Together, they pack quite a wallop.

Let’s take it up a notch and add this healthy combo to something sweet and sugary in celebration of the holidays. Here are a couple recipes from two of my favorite health food magazines.

Merry Christmas and Happy New Year!

 

Coconut Almond PizzellesYoung woman holding Italian cookies

Today’s Dietitian Magazine Nov. 2017 issue

Serves 30

Ingredients

3 large eggs

1/2 cup granulated sugar

1/2 cup coconut oil, melted and cooled

1 1/2 tsp. anise extract

1 tsp. vanilla extract

1 cup almond flour

1 cup all-purpose flour

2 tsp. baking powder

1/8 tsp. ground cinnamon

 

Directions

Lightly oil or coat the pizzelle iron with nonstick cooking spray and plug it in to preheat.

Combine eggs and sugar in a medium bowl and beat on medium speed or whisk by hand until well blended. Add the coconut oil, anise and vanilla and beat until blended. Scrape down the sides of the bowl if necessary.

In a separate bowl, whisk together the almond flour, flour, baking powder and cinnamon.

At a slow speed, gradually beat the flour mixture into the liquid mixture until just combined.

Place one heaping teaspoon at a time in the center of each of the grids of the pizzelle iron and clamp the handles together with the handle clamp.

Cook for about 40 seconds until the cookie is lightly browned. Remove with a spatula and transfer to a wire rack to cool.

 

Nutrition per serving (1 cookie): Calories 90; Total Fat 6 g; Sat. Fat 3.5 g; Cholesterol 25 mg; Sodium 8 mg; Total Carbohydrate 8 g; Dietary Fiber 1 g; Sugars 4 g; Protein 2 g

 

For the full article, click here.

 

Coconut Almond Truffles

Developed by Noora Mousa, RDNchocolate truffles sprinkled with cocoa powder close-up on the table. horizontal

Food & Nutrition Magazine Nov./Dec. 2017 issue

 

Servings: 14

 

Ingredients

1/3 cup raw almonds

1 cup dark chocolate morsels

1 cup shredded sweetened coconut

1/2 cup (120 milliliters) canned coconut milk

1/4 cup unsweetened cocoa powder

 

To read or print the full Coconut Almond Truffles recipe, click here.

 

Hunke FamilyAbout the Author: Shelby Hunke is a registered dietitian working at Tri-County Health Care in the hospital and clinic. She has a degree in exercise science and a passion for helping patients live a healthy lifestyle. She lives in Wadena with her husband, Paul, and three kids, Madison, Jackson and Conor. In her spare time, she enjoys family time, running and the outdoors!

Leave a Reply