In today’s post, let’s chat about making almond paste.
We eat lots of oat groats in this house, which is really just an awful name for whole oats; similar to steel-cut, only they haven’t been cut. They taste much better than they sound if prepared properly.
Topped with fruit and just a drizzle of maple syrup, it’s a breakfast that’s healthy and frugal, too.
When we discovered almond paste stirred into our hot morning oats, though, a whole new world was opened to us. Oh. My. Word. The almond paste added a creaminess that could not compare to anything else we used prior!
Making Almond Paste
First, soak 3/4 cup of almonds (without skins, if you can find them) in a small bowl of water overnight.
In the morning, drain the almonds. If you couldn’t find skinless almonds, then now is the time to pinch the brown skin off each almond; it only takes a few minutes (enlist one of your kids to help!) and tastes so much better.
Next, put the almonds in a blender or food processor. Add a drizzle of honey and three or four tablespoons of water, then puree, scraping down the sides as necessary.
Spoon the mixture into a jelly jar or small airtight container. Keep refrigerated. When you’re ready to use the almond paste, add a heaping tablespoon to your oats and stir. That’s it :o) So easy!
We think almonds and cherries go well together, so here is a bowl of our cherry-almond oats…sheer yumminess…