True North Kitchen

Breakfast

Nordic Morning Granola

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Nordic Morning Granola
Nordic Morning Granola

High summer fruit season in nearly here, and I want us to be ready. Ready for easy, delicious breakfasts topped with peaches, plums, nectarines, berries…whatever sweet abundance is available where you live at this time of year. Enter my Nordic Morning Granola, summer fruit’s new best friend.

I have made this recipe so many times, I can practically do it with my eyes closed. This granola is a pantry staple around our house, perfect with milk, yogurt and/or fruit for a quick breakfast, or by the handful for an afternoon snack. It is easy, delicious and nutritious. And, fair warning, slightly addictive. If you are currently in the habit of buying granola at the store, this recipe will most certainly ruin that experience for you. It’s nearly impossible to consider going back to the store-bought stuff once you start making your own granola at home.

Lucky for us, homemade granola is super easy to make. It comes together in less time than it takes to heat up the oven and bakes for a short 30 minutes. The ingredients themselves are simple, straightforward and wholesome. It’s perfectly crunchy and contains just the right ratio of nuts, seeds and oats. It’s also vegan and gluten-free (assuming you use gluten-free oats) if those things matter to you. And of course I’ve added a little Nordic touch in the form of freshly ground cardamom, sliced almonds and almond extract. The result is a simple and straightforward granola that is easy enough to whip together once or twice a week.

Granola Making Tips and Tricks

A few things to keep in mind for ensuring that your granola is the very best that it can be:

  • Stir the dry ingredients well before adding the oil, syrup and extracts. This will help distribute the salt and spices evenly throughout the mixture.
  • Heat the maple syrup slightly. Because the coconut oil solidifies when it comes into contact with cold ingredients, I’ve had greater success with my granola when I take the time to warm the syrup. This helps the oil remain liquid and coat the dry ingredients more evenly.
  • Stir the granola half-way through the baking process to redistribute everything on the baking tray.
  • Firmly press the half-baked granola back into the pan in an even layer with the back of a metal spatula. This is a really important step if you want your granola to clump together.
  • Let it cool completely before removing from the pan. If the granola is still warm when you package it, you run the risk of soggy granola.
  • Freeze for long-term storage. Granola keeps well in an air-tight glass container at room temperature for about a week. For longer storage, freeze in zip-loc freezer bags. When we are really on top of it around here, we will make four batches of granola on a Sunday morning and stash it away in the freezer for a month’s worth of breakfast and snacks. And granola straight from the freezer is oddly delicious, especially in the warmer months of the year!

So go ahead and bake up a batch of homemade granola, and buy that box of ripe peaches, those pints of fresh berries! You’re set for easy and healthy breakfasts all summer long.

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Nordic Morning Granola

Nordic Morning Granola

An easy, delicious and healthy recipe for homemade granola with a Nordic twist!

  • Author: Kristi
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 cups 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Nordic, Scandinavian
Scale

Ingredients

4 cups old-fashioned rolled oats

1 cup sliced almonds

½ cup raw pepitas (pumpkin seeds)

1 teaspoon ground cinnamon

½ teaspoon cardamom seeds, ground to a powder in a mortar and pestle or spice grinder

1 teaspoon fine salt

½ cup extra-virgin coconut oil, warmed until liquid

½ cup real maple syrup, warmed slightly

1 teaspoon vanilla extract

½ teaspoon almond extract

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

  2. Combine oats, almonds, pepitas, cinnamon, cardamom and salt in a large bowl.  Stir well, ensuring that the salt and spices are evenly distributed throughout the mixture.

  3. Add coconut oil, syrup and extracts.  Using a rubber spatula, stir well to combine.

  4. Transfer granola to prepared pan.  Pat down with a rubber spatula to distribute the mixture in an even layer.  Bake for 15 minutes.

  5. Remove granola from the oven and stir with a spatula to redistribute on the baking sheet.  Firmly press down on the mixture using the back of your spatula, creating an even and tight layer of granola.  Bake for an additional 10-15 minutes or until granola is toasty and golden brown.

  6. Remove from the oven and allow to cool completely on the baking sheet.

  7. Use a spatula to transfer the granola to glass containers for storage (or freezer bags if freezing).  Granola keeps for about a week at room temperature, several months in the freezer.

Notes

Adapted from Cookie and Kate’s The Very Best Granola.

Keywords: granola, healthy, easy, vegan, vegetarian, nordic, oats, breakfast

Danish Egg Cake with Potatoes, Bacon and Chives (Æggekage)

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Danish Egg Cake with Potatoes, Bacon and Chives

I love recipes that are so practical that they appear in a similar form in a variety of different food cultures. This Danish Egg Cake, for example, bears a striking resemblance to an Italian frittata, Spanish tortilla or a French omelette. I’m quite sure this dish transcends international boundaries not only because it is delicious, but also because of its simplicity and versatility…eggs baked together with leftover vegetables and maybe a little meat and/or cheese. It makes for a quick and easy brunch, lunch or dinner, and comes together with everyday staples that you are likely to have on hand in the fridge. Everyone needs tasty and resourceful recipes like this one in their back pocket!

Most of the recipes I found in my research contained bacon, one calling for a whopping 24 slices! I’ve whittled that down to a more reasonable four. Some included potatoes while some didn’t, and a few added a tablespoon or two of flour, which didn’t prove to be all that useful or necessary, so I left the flour out entirely. This recipe is most certainly a template. You could easily switch up the filling ingredients, eliminating or increasing the amount of bacon or adding cooked sausage instead, or maybe switching out the potatoes and/or chives for other seasonal vegetables and herbs that you might have on hand. Perhaps adding a little cheese. Once you have the technique down, the sky is the limit!

Speaking of technique, I’ve got a few tips for ensuring your Danish Egg Cake success:

  • Use a medium (10 inch) nonstick skillet. You don’t want your cake sticking to the pan when you try to slide it out.
  • Position your oven rack approximately 8 inches from the broiler heating element. In my oven this means that the oven rack is in the lower-middle position. If the egg cake is too close to the heating element, the top will brown before the inside finishes cooking.
  • Be sure to stir the eggs constantly with a heat-proof rubber spatula, scraping the bottom of the pan while the cake is cooking on the stove top until large, wet curds form. This will help ensure that the eggs cook evenly all the way through and that the cake doesn’t get too brown on the bottom.
  • Pat down the top of the large curds of eggs with the rubber spatula and let it cook on the stovetop for 30 seconds without stirring the mixture before sliding it into the oven. This helps it develop on the bottom and form into a cohesive cake.
  • Let the cake rest in the skillet for 5 minutes after it comes out of the oven. This will help the eggs finish cooking all the way through.

In her book, Scandinavian Feasts, Beatrice Ojakangas writes that the Danish egg cake is usually served as a lunch dish, “after a tray of cold herring, salmon, bread, and salads has been enjoyed.” This sounds delightful, of course. But feel free to just opt for a simple side salad to round out your meal if you aren’t feeling that ambitious. Or if you are feeling brunchy about it, maybe a big bowl of seasonal fruit and a batch of Strawberry Rhubarb Barley Scones. This is a recipe that you can turn to again and again, in any season and at any time of day.

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Danish Egg Cake with Potatoes, Bacon and Chives (Æggekage)

A quick and easy Scandinavian style omelet with potatoes, bacon and chives.  A perfect meal for any time of day!

  • Author: Kristi
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4–6 servings 1x
  • Category: Brunch, Lunch, Dinner
  • Cuisine: Scandinavian, Nordic, Danish
Scale

Ingredients

10 eggs

3 tablespoons half and half

2 tablespoons chopped fresh chives, additional chives for serving if desired

Coarse salt and freshly ground pepper

4 slices of thick cut bacon (or 6 regular slices of bacon), chopped into ½ inch pieces

1 ½ cups cooked new potatoes, cut into half-inch pieces

Instructions

  1. Set oven rack so it is about 8 inches from the heating element.  Turn on broiler.

  2. Whisk eggs, half and half, chives, ½ teaspoon salt and a few grinds of freshly ground pepper in a large bowl.  Set aside.

  3. Fry bacon over medium heat in a 10 inch nonstick skillet until crisp.  Using a slotted spoon, remove bacon from the skillet and drain on paper towels.

  4. Pour off all but 1 tablespoon of bacon fat from the pan.  Add potatoes and cook until golden brown, about 3-5 minutes.  Add reserved bacon and stir to combine.

  5. Pour egg mixture into the skillet.  Using a rubber spatula and being sure to continuously scrape the bottom of the pan, stir eggs constantly until large curds begin to form, about 2-3 minutes.  Shake the skillet and use the spatula to arrange eggs in an even layer in the pan, patting down the top (eggs will still appear quite wet at this point). Allow the eggs to cook without stirring for 30 seconds to set the bottom of the cake.

  6. Transfer the skillet to the oven and broil until surface is just beginning to brown, about 2 minutes.  Carefully remove the skillet from the oven and let the egg cake rest for 5 minutes. Using a clean rubber spatula, loosen the cake from the sides of the pan and gently slide onto a serving plate.  Sprinkle with additional fresh chives if desired. Serve.

Keywords: Danish Egg Cake, potatoes, bacon, eggs, omelet, baked omelet, Æggekage, brunch

Strawberry Rhubarb Barley Scones

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Strawberry Rhubarb Barley Scones

Better Together

My original plan for this recipe was rhubarb rye scones.  No strawberry, just rhubarb.  It seems that whenever I make something with rhubarb, strawberries are there, too.  Couldn’t rhubarb just have its moment in the sun all on its own?  I played around with the recipe for a few days and made a few batches of scones that were okay but that I didn’t really love.  The trouble is that rhubarb by itself, without the assistance of a lot of sugar (and/or strawberries), can be aggressively sour.  So theses rhubarb-alone scones required copious amounts of sugar in order to make them tasty, defeating my desire for a not too sweet scone.   By Wednesday I was ready to admit that as hard as I might try to fight it, strawberry and rhubarb were meant to be together in this recipe.

And then I pulled out my copy of Kim Boyce’s brilliant book, Good to the Grain and found her recipe for Strawberry Barley Scones.  Yes!  This would be my starting point.  I loved the whole concept of what she had created….a half barley flour, half wheat flour scone with a layer of homemade jam baked in the middle.  I could hardly get to the kitchen fast enough to give them a try.

Just out of the oven!

Making a few minimal adjustments to the dough and replacing the strawberry jam with my Roasted Strawberry Rhubarb Compote, I hopefully slid my batch of scones into the oven.  25 minutes later, out came the perfect scone…tender, moist, not too sweet and full of strawberry rhubarb flavor.  Sorry, Rhubarb!  It looks like that moment in the spotlight will have to wait.   You and strawberries are, once again, perfect together.

Tips for Scone Success

Scones are a relatively easy thing to bake, but there are a few tips and tricks that will help your scones turn out perfectly every time:

  • Keep everything cold. This is the number one thing to remember when baking scones. They are very much like biscuits in that you want to cut cold butter into the flour in order to create a flaky, tender texture. I store my barley flour in the freezer which not only helps keep it fresh but also helps the scone dough stay nice and cool.
  • Be organized and work quickly. This is all in pursuit of keep things cold. Have your ingredients and equipment prepped and ready to go, and store all cold ingredients in the refrigerator until you need them.
  • Do not over process the butter. There should be some pea-sized pieces of butter remaining once you are done processing the butter and flour together. This helps to contribute to the tender, flaky texture of your scone.
  • Do not over work the dough. After adding the wet ingredients to the dry, just mix everything together until it is just combined. The dough will look shaggy which is exactly what you want. You can give it a couple of kneads with your hands to help bring it all together and the go ahead and pat it out into circles from there.
  • Flour your work surface and use a dough scraper. The dough will be sticky. Make sure your work surface is generously dusted with flour, and dust the tops of the dough circles with flour as needed when you are patting them out. Use a dough scraper or thin metal spatula to help release the dough from the countertop and transfer the scones to the baking sheet. Barley flour has very little gluten so they will be delicate and a bit fragile when you try to move them.
  • Eat them the same day you bake. It’s not that these scones aren’t tasty the next day, but they are best when they are freshly baked. As most things are.
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Strawberry Rhubarb Barley Scones

A tender, delicate scone with a layer of strawberry rhubarb compote in the center.

  • Author: Kristi
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 8 scones
  • Category: baking
  • Method: baking
  • Cuisine: Nordic, Scandinavian

Ingredients

1 cup + 2 tablespoons barley flour

1 cup all purpose flour

¼ cup packed dark brown sugar

2 teaspoons baking powder

½ teaspoon baking soda

¾ teaspoon fine salt

8 tablespoons cold unsalted butter, cut into ½ inch pieces and chilled

½ cup cold buttermilk

1 large egg

1 teaspoon vanilla extract

½ cup chilled Roasted Strawberry Rhubarb Compote

1 tablespoon cooled melted butter

Coarse sugar for sprinkling

Instructions

  1. Preheat oven to 350 degrees.  Combine flour, barley flour, sugar, baking powder, baking soda and salt in the work bowl of a food processor.  Process a few times to combine ingredients. Sprinkle half of the cold butter cubes over the top of the flour mixture and process until fully combined, about 6-8 long pulses.  Sprinkle the remaining cold butter cubes over the mixture and pulse just until these butter pieces are about the size of a pea, about 6 short pulses.

  2. Transfer mixture to a bowl.  Whisk buttermilk,egg and vanilla together in a liquid measuring cup.  Make a well in the center of the dry ingredients and pour the buttermilk mixture in the center.  Using a rubber spatula, fold everything together until a shaggy dough forms, kneading with your hands a couple of times if necessary to just bring everything together.  Do not overmix.

  3. Transfer dough to a floured work surface.  Divide dough in half. Pat dough out into a two 7-inch circles that are about ¾ inch thick, dusting it with additional flour if necessary to keep it from sticking to your hands as you work.  Cover the top of one circle with Roasted Strawberry Rhubarb Compote leaving a ¾ inch border around the edge of the circle.  Place the other circle on top of compote. Press down slightly to help everything adhere together.  

  4. Cut the dough into 8 wedges, cleaning off your knife or dough scraper in between each cut with a paper towel.  Using a dough scraper or spatula, carefully transfer scones to parchment lined baking sheet (they will be delicate).   Brush with melted butter and sprinkle generously with coarse sugar. Bake 22-26 minutes or until golden brown. Serve warm.

Notes

Adapted from Good to the Grain by Kim Boyce.

Keywords: strawberry, rhubarb, scone, baking, breakfast, barley

Beet Apple Ginger Smoothie

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Beet apple ginger smoothie
Beet apple ginger smoothie

I actually own a juicer. It lives in a cupboard in the basement because it takes up a ton of room and there isn’t space for it in the kitchen. And to be honest, I don’t really use it much anymore. I purchased it a couple of years ago when I was working as the catering manager for a vegan cafe and juice bar. For a few months there I was juicing everything in sight….celery, kale, beets, carrots…I loved playing around with different combinations of fruits and vegetables in my own kitchen.

Eventually my love for the juicer faded, but I often still crave the fresh vibrancy of that juice, especially the earthy/sweet concoction of beets, ginger and apples that we made at the cafe. I began wondering if I could translate some of my juice recipes to smoothies instead. It seemed that going the smoothie route would have several advantages: No setting up (and cleaning the juicer), more nutritious fiber in the final product (a juicer strains out most of the fibrous pulp from the fruits and vegetables during the juicing process) and less waste (no extracted pulp to discard). But could I really make a tasty smoothie using raw beets? There was only one way to find out.

Using my go-to recipe for beet juice as a guide, I began crafting a smoothie version. My biggest concern was getting the texture right, but my Vitamix blender did an amazing job of turning a raw beet, apple and knob of ginger into something smooth and luxurious. All I needed was a little water, ice, lemon juice and honey to round everything out. The result? A delicious, jewel-toned smoothie packed with nutrients, including fiber. No juicer required.

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Beet Apple Ginger Smoothie

Beet apple ginger smoothie

A delicious concoction of raw beet, apple and fresh ginger.

  • Author: Kristi
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 smoothies 1x
  • Category: smoothie
  • Method: blender
  • Cuisine: Nordic, Scandinavian
Scale

Ingredients

1 medium beet, scrubbed, trimmed, peeled and cut into wedges

1 apple (any variety), core removed and cut into wedges

1 inch piece of ginger, peeled and roughly chopped

1 cup ice

1 cup water

Juice of 1 lemon

Squeeze of honey, more to taste

Instructions

Combine all ingredients in the jar of a high-powered blender such as a Vitamix.  Blend until smooth (because of the density of the beet this may take awhile).  Test smoothie mixture for sweetness and add more honey if desired, blending again briefly to combine.  Serve immediately or store in a mason jar in the fridge for up to 24 hours. Shake vigorously to recombine before serving.

Notes

*You really need a high-powered blender in order to blend the raw beet properly.  I swear by my Vitamix.  It seriously blends absolutely anything.  

*I find that the amount of honey varies from batch to batch depending on the sweetness of your apple and beet.  Be sure to taste the mixture before removing it from the blender jar and add more honey as needed.

*There will be froth on the top of the smoothie from the blending process.  You can just leave it (that’s what I do) or you could spoon it off before serving.

Keywords: smoothie, beets, apple, ginger

Roasted Strawberry Rhubarb Compote

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Spring in a jar

It’s gloomy today and the rain falls steadily as I write. The last of the snow has finally melted and the daffodils are peeking up through the earth. My favorite magnolia tree in the backyard is filled with velvety buds, patiently waiting for her all too brief moment of blossoming. Change is afoot, both outside and in my kitchen as we transition to the early days of spring.

We are a ways out from fresh strawberries and rhubarb here in Nebraska, but the displays in the market tell me that somewhere not too far from here they are already bountiful. I can’t think of a better way to kick off this season of rebirth and renewal than with this Roasted Strawberry and Rhubarb Compote. Think of it as that perfect accessory that you can put with just about anything and elevate it from ordinary to extraordinary. Like a favorite scarf or necklace but edible. A batch of this compote will keep for at least two weeks in the fridge and will cheerfully adorn just about anything you choose to pair with it.

Like Strawberry Rhubarb Crisp for breakfast!

You may choose to:

  • Use it in place of jam on your morning toast
  • Slather it on top of rye crispbread with cream cheese for afternoon fika (don’t forget the coffee!)
  • Warm it slightly and spoon it over ice cream
  • Spoon a dollop next to your favorite granola and yogurt (it’s like having strawberry rhubarb crisp for breakfast!)

You get the idea. Enjoy these early spring days, my friends! They are fleeting. Soon it will be hot and humid and we will long for this in between season of fresh earth, cloudy skies and new beginnings.

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Roasted Strawberry Rhubarb Compote

A cheerful spring topping for just about anything!

  • Author: Kristi
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 1 1/2 cups 1x
  • Category: sauce
  • Method: roasted
  • Cuisine: Nordic, Scandinavian
Scale

Ingredients

1 pound fresh strawberries, hulled and halved if small, quartered if large

2 cups chopped rhubarb stalks, fresh or frozen

½ cup granulated sugar

¼ cup water

Pinch of salt

½ vanilla bean

Instructions

  1. Preheat oven to 375 degrees.

  2. Combine all ingredients except vanilla bean in a 9 x 13 baking dish.

  3. Using a small knife, slice down one side of the vanilla bean lengthwise so that it opens like a book.  Using the back of the knife, scrape the black seeds from the inside of the split vanilla bean pod and place in the baking dish.  Add the pod as well.

  4. Stir everything together.  Roast for 20 minutes. Remove from oven and stir mixture.  Return to the oven and roast for another 20 minutes or until fruit is bubbly, extremely soft and falling apart.

  5. Remove the vanilla bean pod.  Using a potato masher or the back of a fork, lightly mash the fruit mixture until it is a jam-like consistency.  Allow to cool. Store in an air-tight container in the refrigerator for up to 2 weeks.

Keywords: Strawberry, Rhubarb, Compote, Sauce, Jam, Roasted, Nordic, Scandinavian,

Dill Caper Butter

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dill caper butter on rye crispbread with egg
dill caper butter

Compound butters are quite simply butter that has been mixed with flavorful ingredients such as fresh herbs, chiles, capers, anchovies, mustard, lemon juice, garlic or shallots. They offer an easy way to infuse a simple meal with complex flavor and require minimal effort.  Wrapped in saran wrap in a cylinder shape, compound butters also freeze like a dream. When you are ready to use it, simply cut off the amount of butter that you need and return the remaining portion to the freezer.

This dill caper butter is one of my favorites.  I love it on a piece of rye crispbread topped with a sliced hard-boiled egg and fresh dill…a quick, savory breakfast or snack that tastes like more than the sum of its parts.  You might also try it on bread of any kind, stirred into a simple bowl of cooked grains, or dolloped over the top of a piece of roasted salmon.  The options are endless!

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Dill Caper Butter

dill caper butter on rye crispbread with egg

Try spreading this savory compound butter on a piece of rye crispbread topped with sliced hard-boiled egg and fresh dill.

  • Author: Kristi
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1/4 cup 1x
  • Category: Butter
  • Cuisine: Scandinavian, Nordic
Scale

Ingredients

4 tablespoons unsalted butter, room temperature

1 tablespoon small capers stored in brine, rinsed and drained and chopped

1 tablespoon chopped fresh dill

Salt and pepper to taste

Instructions

Mix all ingredients together.  Season to taste with salt and pepper (it may not need salt because of the capers). Store in the fridge for up to two days or freeze in a wrapped cylinder shape for up to 3 months.  

Keywords: butter, compound butter, dill, capers, Scandinavian, Nordic

Nordic Wild Berry Almond Smoothie

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nordic berry almond smoothie
Antioxidant-rich berries make a tasty morning smoothie.

Sugared lingonberries commonly grace the Scandinavian Christmas table.  This simple mixture of lingonberries and sugar (sometimes cooked, sometimes not) is enjoyed as a sort of sweet relish.  You will find them served alongside Swedish meatballs, potato pancakes and on Christmas morning spooned over buttery Swedish pancakes. But did you know that the lingonberry is considered one of the most nutritious  berries in the world?  Rich in vitamin C and antioxidants, lingonberries are now touted as a superfood. They are believed to reduce inflammation, prevent urinary tract infections and, according to Dr. Oz, may even reduce the appearance of age spots.  Superfood indeed!

Lingonberries are very tart in flavor, much like a cranberry, which is why they are almost always paired with some kind of sweetener before eating.  Here in the United States, fresh lingonberries can be very difficult to find.  Frozen lingonberries are available, especially if you live somewhere with a strong Scandinavian cultural presence (I buy mine at Ingebretsen’s Nordic Marketplace in Minneapolis).  You can almost always find preserved lingonberries or lingonberry jam no matter where you live.

This smoothie is a delicious way to enjoy your lingonberries without pairing them with sugar or something rich and buttery, as lovely as that is!  Sometimes after the holidays are over, we crave something fruity, fresh and nutritious to balance out the overindulgence of the last few weeks. This smoothie is just that. Frozen berries, banana, almond milk and a bit of almond butter and honey come together to create a delicious concoction that is sure to get your 2019 started on the right foot.

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Nordic Wild Berry Almond Smoothie

nordic berry almond smoothie

A vegan antioxidant rich smoothie made even more delicious with a dollop of almond butter.

  • Author: Kristi
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 smoothie 1x
  • Category: breakfast, smoothie
  • Method: blender
  • Cuisine: Scandinavian, Nordic
Scale

Ingredients

2 heaping tablespoons frozen lingonberries

1 cup frozen wild blueberries

1 frozen banana

1 cup unsweetened vanilla almond milk

1 tablespoon salted almond butter

1/2 tablespoon honey, more to taste

Instructions

Combine all ingredients in a high-powered blender such as a Vitamix and blend until completely smooth in texture.  Taste for sweetness and add more honey if desired.  Serve immediately.

*Note:  If you can’t find frozen lingonberries, use 2 tablespoons of preserved lingonberries and omit the honey.

Keywords: vegan, vegetarian, Scandinavian, Nordic, smoothie, lingonberries, breakfast, almond