I love how easy it was to find all of these organic and clean ingredients at my local Pavilions and all at such great prices.Ī few things to think about with this recipe: bake time really is close to an hour. I cut out some of the dairy from the original recipe and substituted O Organics ® Almondmilk Plain Unsweetened as well as added Open Nature® Almond Butter, Creamy Maple (yum) and O Organics ® Almonds Roasted with Sea Salt for that yummy almond flavor and bonus goodness of added protein. What I love about them is that they are infused with almondy goodness and flavor in three different ways. His enjoyment of these chewy yet almost fluffy muffins was all I need to know that Almond Butter Mochi Muffins were a thing worth sharing. He arrived home at the perfect time, because it was the day I finished development. I developed this recipe before quarantine hit, back when Moses was still traveling for work. The end result was these Almond Butter Mochi Muffins that are equal parts decadently chewy treat and protein-packed portable (muffin!) snack. My local neighborhood Albertsons, Vons, and Pavilions stores all have loads of plant-based and protein-rich O Organics® and Open Nature® products that are exclusively available in their stores, so it was easy to find the ingredients I was looking for. My goals were to create a muffin version of my butter mochi, add more depth of flavor, pack in more protein, and use more plant-based ingredients. First birthdays are a big deal in Hawai‘i, so I knew I had to do something special. The recipes that seem to have resonated the most with all of you have been: Shoyu Chicken, Mac Salad, and Butter Mochi and I have to agree, those three recipes are pretty popular in my house too.Īnd so, I thought even if it’s a bit belated, a great way to celebrate my book babe’s bday and to kick off a very exciting six-month partnership with the Albertsons Companies family of stores would be to riff on Aloha Kitchen’s Butter Mochi. Back in March, my book baby, Aloha Kitchen turned one! The first year was such an adventure–I’ve loved following along with all of your culinary adventures and have marveled at all the photos you’ve all shared with me. It feels like so much has happened and with all that’s going on, so many things have fallen to the wayside. It’s hard to believe that we are halfway through the year.
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