Almond cream is an edible paste made from our organic almonds. It has a very smooth texture and is rich in very high quality monounsaturated fats.
It is also known as almond paste, and for being a food product with high nutritional and biological value.
100% natural almond cream
Pearly in colour and very light in texture, our cream is made only from natural and organic almonds, with no added sugars or additives.
Gluten-free and lactose-free, making it ideal for vegetarian and coeliac diets. It is also ideal for mass gaining goals or for incorporation into training routines or keto diets.
Properties of almond cream
It is a food that is beneficial for the circulatory system, due to the large amount of vitamin E it contains. It is also a great source of protein and healthy fats, fibre, vitamin E and magnesium, which improve the health of those who eat it.
The cream also has antioxidant properties, which help to improve eye and vision problems and prevent Parkinson’s disease.
Other benefits of almond cream include improving intestinal health, as it is an excellent source of dietary fibre for healthy digestion. It helps to regulate bowel movements, reduce inflammation and improve intestinal health.
How to use and recipes
Almond paste or cream has an infinite number of uses. It can be used as a base for pastries, desserts or toasts. It can also be used as an ingredient in the preparation of savoury dishes, soups, sauces, etc. And, as a mixture for fruits, coffee, nut milks and smoothies.
White garlic with almond cream recipe
- Almond cream
- 2 cloves of garlic
- 100g stale bread (you can substitute it with almond flour)
- Olive oil
- In a bowl, add 250g of almond cream, 2 cloves of garlic, 100g of stale bread, vinegar and salt to taste.
- When you have this cream, add approximately 1l of water and olive oil, until you get the texture you like best.
- To finish, serve chilled with grapes, melon, ham, etc.
Almond Flan with Caramel Sauce
- 400 g whole milk
- 4 eggs
- 50 g sugar
- 200 g almond cream
- 6 – 12 tablespoons of liquid caramel (approx. 80 g)
- 700 g water
Put the milk, eggs, sugar and almond cream in the mixing bowl and mix 10 sec/speed 4.
Put 1-2 tablespoons of liquid caramel into 6 glass yoghurt cups. Fill with the glass mixture and cover with cling film. Place in the Varoma dish, cover and set aside.
Put the water in the mixing bowl, place the Varoma in position and program 20 min/Varoma/Speed 1. Careful not to burn yourself, remove the cling film from the glasses and set aside. Rinse the glass.
Pour 1-2 tablespoons of caramel sauce over each of the flans. Leave to cool and set aside in the refrigerator for 2 hours before serving with the remaining caramel sauce.