It’s been a while since I’ve last made Amandalice…that’s what my dear ones call my homemade almond spread (almond in french is amande + Alice = Amandalice). My daughter came in the door after school today and ran into the kitchen all excited, yelling “I smell Amandalice!!!!” and started digging into the jar.
Amandalice is a delicious homemade spread suitable for breakfast or snacks. I love to spread it on toasted french baguettes but it’s basically good with any kind of bread or crackers.
Grill the almonds in the oven at 180°C (350°F) for 15 minutes.
Leave almonds to cool down a bit.
Put almonds in a food processor and mix until it reaches a purée texture. This procedure takes time and patience. Stop once in a while to scrape down the almonds with a spatule as they tend to pile up on the side of the bowl. You might need to do this up to 7 times, depending on each food processor.
DO NOT ADD ANY OTHER INGREDIENTS UNTIL YOU’VE REACHED THE PURÉE TEXTURE !
Add both sugars, honey, salt, and vanilla extract and mix again.
Put the spread into a covered jar and can be kept for at least a month in the refrigerator, but at my home, it never lasts that long.
I am so excited to have received my order of @coconut bowls, wooden spoons, forks and chopsticks. So this morning, instead of eating my overnight oats out of my jar, I decided to put them in my beautiful new bowl. What do you think?
My favorite ingredient in this salad is the lentil sprouts. As usual, I bought them at my favorite local organic store called Naturenville in Levallois Perret. This is the only place so far where I can find all different kinds of sprouts. I simply love the texture they add to my salads, a bit of crunchiness and chewiness.
Rinse and tear the kale leaves into pieces. Discard the stems.
Heat a medium pot of salted water to boil. Turn off the fire and add the kale leaves. Leave for 1 minute and take them out to drain (without throwing away the water). In the same pot of water, then add the lentil sprouts and leave for 1 minute and take them out to drain (don’t throw the water yet). Leave both to cool
In the same pot of water, put the egg and bring to boil for about 7 minutes.
While the egg is boiling, cut the avocado and chop the fresh mint and coriander leaves.
Peel and dice the boiled egg.
Top your salad with the goat cheese, salmon eggs and chopped leaves.