Almond Breakfast Round Recipes

BREAKFAST ROUNDS

Steps:

• Spread 1 tablespoon of peanut butter onto each English muffin half. Top each one with a few apple slices. In the microwave, melt together the brown sugar, margarine and cinnamon, stirring frequently until smooth. Drizzle the cinnamon mixture over apple slices. Mmmmmm...

ALMOND BREAKFAST ROUND

Steps:

• In a small mixing bowl soften yeast in warm water; set aside.
• In a large mixing bowl stir together all-purpose flour, whole wheat flour, the 1/4 cup brown sugar, salt, and the 1/2 teaspoon cardamom or nutmeg.
• Cut in the cold butter until mixture resembles fine crumbs.
• Stir in the softened yeast, eggs, milk, and almond extract until combined.
• Cover and refrigerate for 1 to 2 hours or until dough is easy to handle.
• For filling, stir together ground almonds, the 3 tablespoons brown sugar, granulated sugar, and 1/2 teaspoon cardamom or allspice; set aside.
• Turn dough out onto a lightly floured surface; divide into 3 portions.
• Shape each portion into a ball.
• Cover and let rest for 10 minutes.
• Gently roll out each portion of dough to a 10-inch circle.
• Place 1 circle on a 12-inch pizza pan or a large baking sheet lined with greased foil.
• Brush with half of the melted butter; sprinkle with half of the filling.
• Cover with another circle of dough.
• Brush with remaining butter; sprinkle with remaining filling.
• Top with the last dough circle.
• With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges, cutting to within 1 inch of the center.
• Carefully lift each wedge and turn over twice to create a twist in each piece.
• Cover with plastic wrap and chill for at least 2 hours or up to 24 hours before baking.
• Let stand at room temperature for 20 minutes before baking.
• If desired, brush with milk; sprinkle with coarse sugar.
• Bake in a 350 degree F.
• oven for 30 to 35 minutes or until bread sounds hollow when lightly tapped.
• Cool slightly on foil on a wire rack.
• Serve warm.
• To serve, transfer bread to a serving platter; cut into wedges.

CHOCOLATE ALMOND BREAKFAST DONUTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Generously spray or brush a nonstick donut pan with cooking spray; set aside until needed.
• Place eggs, vegetable oil, and maple syrup into a mixing bowl and whisk thoroughly until the mixture is emulsified, light, and a little bit foamy, 3 to 4 minutes. Add almond flour, baking powder, salt, and cocoa powder; mix everything together thoroughly with a spatula until all the almond flour is incorporated and you've achieved a very thick batter.
• Transfer batter into a pastry bag, or a plastic zip-top bag with one of the corners cut off. Pipe the batter evenly into the prepared donut pan.
• Dip a finger in water and smooth the tops of the batter to even out. Tap the pan on a work surface a few times to settle the batter even more.
• Bake in the center of the preheated oven until a wooden skewer inserted into a donut comes out clean, 9 to 10 minutes. Let cool in the pan for 10 minutes before inverting onto a wire cooling rack. Cool completely before serving.

ALMOND BREAKFAST ROUND

Steps:

• In a small mixing bowl soften yeast in warm water; set aside. In a large.
• mixing bowl, stir together flour, whole wheat flour, 1/4 cup brown sugar,.
• salt, and the 1/2 teaspoon nutmeg (or cardomom). Cut in the cold margarine.
• until mixture resembles fine crumbs. Stir in the softened yeast,.
• milk and almond extract until combined. In a small bowl, combine the ground flax with the 4 tbsp water and whisk together about 30 seconds until gelatinous. Beat into mixture. Cover and refrigerate for 1 to 2.
• hours or until dough is easy to handle.
• For filling: Stir together ground almonds, 3 tablespoons brown sugar,.
• sugar, and 1/2 teaspoon allspice (or cardomom); set aside.
• Turn dough out onto a lightly floured surface; divide into 3 portions.
• Shape each into a ball. Cover and let rest for 10 minutes. Gently roll out.
• each piece of dough to a 10" circle. Place one circle on a 12" pizza pan or.
• a large baking sheet lined with greased foil. Brush with half of the melted.
• margarine. Sprinkle with half of the filling. Cover with another circle of.
• dough. Brush with remaining butter; sprinkle with remaining filling. Top.
• with the last dough circle.
• With kitchen shears or a sharp knife, cut the stack of dough into 12.
• wedges, cutting to within 1" of the center. Carefully lift each wedge and.
• turn over twice to create a twist in each piece. Cover with plastic wrap.
• and chill for 2 to 24 hours before baking.
• Let stand at room temperature for 20 minutes before baking. If desired,.
• brush with more almond milk; sprinkle with coarse sugar. Bake in a 350 oven for 30 to.
• 35 minutes or until bread sounds hollow when tapped. Cool slightly on foil.
• on a rack. Serve warm. To serve, transfer bread to a serving platter; cut.
• into wedges.