Roasted Almond Oil
Our California Roasted Almond Oil is expeller pressed and lightly filtered. It has a tantalizing, yet delicate nose and a delicious roasted almond flavor. Notes: Great for sautéing, drizzling, baking, dipping and as a vinaigrette.
Caution: Nut Warning
Suggested Pairings: Raspberry Balsamic, Vermont Maple Balsamic, Actually Any Balsamic Vinegar!
Recipes: Zucchini Gingerbread with California Roasted Almond Oil (as pictured)
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 California Toasted 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
Directions
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.