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Elana Amsterdam's gluten free version of the ultimate classic cookie is made from almond flour and speckled with sliced almonds. Easy to make and even easier to eat, enjoy for dessert, or use as a post workout snack to boost your energy.
This flavorful pilaf is a delicious accompaniment to grilled or roasted meat and poultry. The recipe works well with any kind of whole grain, from brown rice to bulgur. The toasted almonds enhance the grain's nuttiness and lend a satisfying crunch. Raisins or chopped figs work well as a substitute for the apricots.
This refreshing, subtly sweet soup is simple to make, but will surely impress. Try serving it in smaller servings in martini glasses at a party for some serious ooohs and ahhs. You can use store bought unsweetened almond milk, or if you have a little extra time, you can make your own—it doesn't take long at all. You can also substitute cantaloupe for the honeydew if you like, or try using mint or cilantro instead of basil for a twist.
These deceptively simple make-ahead hors d'oeuvres from Trish Magwood are a decadent* choice for your next party. Think traditional cheese platter with fruits and almonds -- all in one bite!
Trish Magwood used to make a variation of these no bake treats in high school with her friend as the ultimate after school snack. Now, she makes them with her kids at Christmas time -- they love the simple assembly and they are great, casual teacher and host gifts from the kids in the kitchen. Put in a little pastry box or Chinese take-out box with brown wool string tying a recycled gift card.
This delicious recipe by Ellie Krieger turns a few everyday pantry staples into a hearty dinner that's simple yet sophisticated.