Comments on: Honey Almond Bites (Almond Milk Take II)

By: kristi

kristi — Mon, 03 Sep 2012 23:35:19 +0000

This has been awesome. Make them with my kids all the time. I add in choc chips and I did use half honey and half agave and they were really good.

Thanks for the idea

By: Chrissy

Chrissy — Fri, 31 Aug 2012 22:46:36 +0000

My fiance and I just made these. Absolutely delicious! Thanks for yet another amazing recipe!

By: roni

roni — Sat, 11 Jun 2011 20:22:26 +0000

I used it wet that same day I made them. They were only as dry as I could get them by squeezing. I’m sure they would work dry. You could always moisten a bit if they seem dry.

By: Kim

Kim — Sat, 11 Jun 2011 14:21:32 +0000

Love the recipe. i haven’t thought to use my almond meal for crust, but i am sure my hubby would love it. he uses something like that when he makes cheesecakes so he can use some almond meal now. :D also, when you make your bits, do use the meal already wet, or dry them out? i usually dry mine out and store it in the freezer until i want to use it.

By: Kasey

Kasey — Sat, 06 Mar 2010 20:56:31 +0000

Roni, these look great. thanks for the recipe. If you ever need any nutritional content help, just email our dietitian, Anna (anna.rd@trim360.com) and she ‘ll help you out.

thanks

By: Kristina

Kristina — Tue, 12 May 2009 15:53:22 +0000

We used to use a lot of Agave nectar as a sweetener, it is very similar in taste to honey. These look delicious! You could probably even skip out on the flour altogether for a simple crunch to put in the bottom of mini muffin tins and add some kind of fruit (pear) to bake in the oven…with the honey drizzled on top, mmm, your recipes make me hungry!

By: Chrystal

Chrystal — Tue, 12 May 2009 02:21:11 +0000

Did these with the girls the other afternoon, FABULOUS!! I did not have almond extract, but had vanilla and used that. Alos, none of my local stores had pastry flour :( I used my whole wheat flour and crossed my fingers. Mad a thicker chewey cookie but was still awesome. Next time I will decrease the whole wheat flour some..

However, my milk not so good, tasted watery. I know this is due to the fact I do not have a traditional blender or food processor. I have a smoothie maker and it just wasn’t effecient enough. So I know what my next mini reward is :)

Can’t wait to make these again! Thanks Roni!

By: ttfn300

ttfn300 — Mon, 11 May 2009 13:17:59 +0000

ooh wow, i’ve been wanting to try this with the hazelnuts i don’t want to shell :) cookies are a great idea for the meal!

ps- i thought of you this past weekend as i tried a new fruit from the grocery store! i did post about it, but no toddler reviews :(

By: Andi

Andi — Wed, 06 May 2009 14:53:41 +0000

-Hey, I’ve been a follower for a while, but this is my first comment. ;-) I love all of your websites and info. I’m a former WW and need to get back on track. You inspire me! Thank you!

They look great! How cool that you are making your own almond milk too! I have to try it myself sometime!

By: Janice

Janice — Tue, 05 May 2009 14:06:06 +0000

Roni, these look great. You are so creative. I am going to try this.

By: roni

roni — Tue, 05 May 2009 13:55:17 +0000

Karen – I don’t know Lucama but Agave is a sweetner made from a cactus I believe. link to en.wikipedia.org

By: Kasia

Kasia — Tue, 05 May 2009 12:53:37 +0000

Wow, this recipe looks great, can’t wait to try it out!
Just want to say Thank You for a wonderful site with fab recipes.
Every Monday night is “Roni Night” at out house, we try out a different recipe each time and last night was Shephards Pie with Sweet Potato – yummy, we all loved it and the plates were scraped clean ha ha ha :)
Keep up the great work and, please, more video recipes – love those!!

By: Donna

Donna — Tue, 05 May 2009 01:53:48 +0000

I do love almonds–the cookies look yummy and would go great with tea! The pie crust is a great idea, too!

By: KC

KC — Tue, 05 May 2009 00:19:58 +0000

Good idea. I usually freeze the almond meal and thaw it out to toss on salads (fresh nutty flavor) or find some cookie/cracker/pie crust recipes that use almond meal. You can also dehydrate it and grind it into a flour to use for baking–pretty versatile stuff!

By: Farah

Farah — Mon, 04 May 2009 22:41:02 +0000

yum.. i love almonds!

By: Dani

Dani — Mon, 04 May 2009 14:27:38 +0000

This sounds AMAZING! Thank you for the ideas! My kids love almonds so I’m definitely going to give both a try this weekend.

By: Bonnie

Bonnie — Mon, 04 May 2009 12:29:56 +0000

David….the pie crust….is that just using the almond meal, or do you add flour and other ingredients? And yes, what is Agave and Lucama?

Roni–These look wonderful. I haven’t tried the almond milk yet, as I’m busy starting a lia sophia jewelry business, but I will…eventually. And I agree with Robyn…I am so impressed also, with how you just “come up with things”!

By: Sabrina

Sabrina — Mon, 04 May 2009 12:25:26 +0000

Did a small search this morning and came up with this info…

The daily plate says 1/4 c. of TJ’s almond meal is 180 cal/15 g fat/3 g. fiber.

Bob’s Redmill is similar, 160/14/3. Here’s info they list as well…Product Description
From blanched whole almonds. Almonds Meal/Flour is simply skinless, blanched almonds that have been finely ground. It lends a moist texture and rich, buttery flavor to cakes, cookies, muffins, sweet breads and a host of other desserts, especially the classic French frangipane. It is also superb as a breading for meats and vegetables. Almond Meal/Flour is low in carbohydrates and a good source of protein, fiber, Vitamin E, and magnesium. All natural. Bob’s Red Mill products labeled gluten free are batch tested in our quality control laboratory. We use an Elisa Gluten Assay test to determine if a product is gluten free.

Product Description
Almond Meal/Flour is simply raw blanched whole almonds that have been ground into a fine powder. Use almond meal in cakes, cookies, sweet breads, and a host of other desserts. Store in your freezer to extend its shelf life. Someone posted this tip too…Bob’s Red Mill is a reliable and inexpensive source for gluten-free baking products. And yes, almond flour makes delicious, rich, nutty baked goods. But did you know you can also use it in place of bread crumbs? Bread chicken or fish with it, stuff mushrooms with it, there is no end to its versatility. There’s also a list of recipes on Redmill’s site.

By: karen

karen — Mon, 04 May 2009 11:03:40 +0000

Could you tell me what Agave and Lucama? thank you.

sounds like wonderful cookies and a great pie crust or a dessert crust… YUM YUM

By: David McDougal

David McDougal — Mon, 04 May 2009 05:21:10 +0000

You could lower the GI impact on these by using Agave or Lucama and keeping the sweetness. I made something like this for my wife and used Agave and all purpose gluten free flour.

This also translates nice to a great pie crust by simply freezing the crust in the form ahead of time.

By: Sally

Sally — Mon, 04 May 2009 03:29:16 +0000

These sound good!

By: Robyn

Robyn — Mon, 04 May 2009 02:16:47 +0000

I love how you just “come up with things”! I only wish I were that creative!

By: roni

roni — Mon, 04 May 2009 02:02:07 +0000

well… they are small. :)

By: Jennifer

Jennifer — Mon, 04 May 2009 02:01:13 +0000

4 cookies for only 3 points! what! That is great. Great job roni!! i wish i was your neighbor lol.