Almonds are a great source of energy and nutrients. They are especially rich in mono-unsaturated fatty acids like oleic and palmitoleic acids that help to lower LDL or “bad cholesterol” and increase HDL or “good cholesterol.” These nuts are an excellent source of Vitamin E, which is a powerful antioxidant that protects us from harmful oxygen free radicals. Almonds are packed with many important B-complex groups of vitamins such as riboflavin, niacin, thiamin, pantothenic acid, vitamin B-6, and folates. They are also rich source of minerals like manganese, potassium, calcium, iron, magnesium, zinc, and selenium.
Dark chocolate’s basic ingredient, cocoa beans, are rich in flavanols, which are antioxidants that ward off damage to our cells and organs. Research studies indicate that flavanols in dark chocolate keep cholesterol from accumulating in the blood vessels, improve blood flow, and guard against heart disease. As per a study reported in “The Journal of the American Medical Association” August 2003 issue, dark chocolate can help lower blood pressure in those with hypertension.
2 1/2 cups almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup grapeseed oil
1/2 cup agave nectar
1 tablespoon gf vanilla
1/2 cup dark chocolate chips (gfcfsf according to your needs)
1/2 cup almonds, sliced
1. In a large bowl, combine almond flour, salt and baking soda.
2. In a medium bowl combine grapeseed oil, agave and vanilla.
3. Stir wet ingredients into the almond flour mixture until thoroughly combined.
4. Fold in chocolate chips and almond slices.
5. Spoon dough 1 heaping tablespoon at a time onto a parchment lined baking
sheet, pressing down with palm of your hand to flatten.
6. Bake for 7 to 10 minutes, until lightly golden.
7. Cool cookies on the baking sheets for 20 minutes, then serve.
Recipes by Kirti Singh
Kirti Singh attends Bauman College of Hollistic Nutrition and Culinary Arts. She is a mom to a 8 year old with autism and a 6 year old NT child.
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