Almond Oil Recipes 

Do you have a recipe to share?  Please feel free to submit recipes and pairings you love.
Click here to purchase Almond Oil
Almond Oil
​
Our California Roasted Almond Oil is expeller pressed and lightly filtered with an amazingly delicate nose and deep roasted flavor. 
Pairings:
Try pairing Walnut Oil with the following for a dynamite salad dressing or marinade:
  • Cranberry Pear White Balsamic
  • Black Mission Fig Dark Balsamic
  • Traditional Dark Balsamic
  • Red Apple Dark Balsamic
  • Blackberry Ginger Dark Balsamic
  • Raspberry Dark Balsamic (good over oatmeal)
  • Sicilian Lemon White Balsamic
​Common Uses:​

  • Drizzle over mashed potatoes instead of butter 
  • Great for Sauteing Vegetables
  • Drizzled over green beans, spinach, carrots, squash, sweet potatoes, avocado
  • Drizzle in Soup or Stews
Our Recipes:
​

Carrot & Zucchini Gingerbread W/ Almond & Honey Ginger White Balsamic Glaze

Ingredients for Bread: 
  • 1 1/2 cups whole wheat flour
  • 1 cup finely grated zucchini
  • 1 cup finely grated carrot
  • 1/2 cup MOV Roasted Almond Oil
  • 1/2 cup molasses  
  • 2 large eggs
  • 1 1/2 cups brown sugar
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves​​
​
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup hot water

Ingredients for Glaze
Picture
Directions:
Preheat the oven to 350 F.

Grease a 9-inch-by-5-inch loaf pan with toasted almond oil.

Combine flour, baking soda, cinnamon, salt, allspice, and cloves and baking soda in a large bowl. Whisk well and set aside.

In a separate bowl stir combine the almond oil, brown sugar, eggs, molasses, ginger and whisk well.  Add the carrot and zucchini.  Add the flour mixture in three parts alternating with the hot water in three additions, beating until flour is just incorporated. Pour into prepared pan and bake until a toothpick inserted in the middle comes out clean, about 45 minutes. Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely.  

Whisk the powdered sugar with the honey ginger white balsamic and drizzle over the cooled gingerbread.
Enjoy!!!
Want to purchase the ingredients for this recipe?
Almond Oil
Honey 
ZUCCHINI GINGERBREAD WITH CALIFORNIA ROASTED ALMOND OIL

Ingredients: 
  • 2 cups unbleached all purpose flour
  • 1 1/2 cup wholewheat flour
  • 4 large eggs
  • 2 cups freshly grated zucchini and/or carrots
  • 1 cup MOV Roasted Almond Oil
  • 1 cup molasses  
  • 1 cup brown sugar​
​


  • 1/2 cup granulated cane sugar
  • 2 1/2 teaspoons baking soda 
  • 2 teaspoons dry ground ginger
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt
Picture
Preheat the oven to 350 F. 

Grease two standard loaf pans, or one 9"x13" pan.

Whisk the oil, molasses, sugars, eggs, and zucchini in a large bowl.  Whisk together the dry ingredients in a separate bowl.  Add the dry to the wet ingredients and mix just until no dry spots of flour remain.  

Bake for 45-50 minutes or until a wooden toothpick or skewer inserted in to the center comes out clean.  Cool and serve with whipped cream.
​Enjoy!!

HOT TOASTY WALNUTS

Ingredients:
  • 2 Cups Walnut Halves
  • 1 Tbsp Maple Syrup
  • 1/4 Tsp Garlic Powder
​
Directions:
Place the walnuts into a pot of boiling water. Turn off the pot and let stand for 2 minutes.  
Drain and spread the walnuts on a baking sheet and toast in a 400F oven for 10 minutes. 
Combine the maple syrup and seasonings in a bowl and mix well. 
Heat the oil in a skillet, add the walnuts and toss for 1 minute. Add the seasoning mixture and toss until nuts are well coated. 
Cool on a paper towel and serve!
Enjoy!!!!

Sweetheart Salad with Almond and Strawberry Vinaigrette

​Ingredients:
  • 3 Cups Baby Spinach
  • 3 Cups Romaine 
  • 1 Cup Strawberries, sliced
​Ingredients for Dressing:
Directions:
Wash and place the greens in a large salad bowl
Combine remaining ingredients, except strawberries, and blend well
Drizzle dressing over the greens and toss. Sprinkle strawberries over salad and serve
Additionally you can add crumbles  of blue cheese or feta cheese!
Enjoy!!!

​Pear & Hazelnut Salad

​Ingredients:
  • 1 Head Red Leaf Lettuce, rinsed
  • 1 Ripe Pear, cored and sliced thin
  • 1/4 Red Onion, thinly sliced
  • 1 Cup Hazelnuts
  • 1 Cup Dried Cranberries
  • 1/2 Cup Feta Cheese, crumbled (optional)
​Ingredients for Dressing:
​Directions:
Whisk the dressing ingredients together.
Tear lettuce into pieces.
Place all salad ingredients into a large bowl and toss gently
Drizzle dressing over the salad and serve.
Enjoy!!!!