Banana Walnut Muffins

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INGREDIENTS

  • 1/3 cup coconut oil

  • 1/4 cup honey

  • 1 cup mashed ripened bananas

  • 1/4 cup milk

  • 1 teaspoon baking soda

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon salt

  • 1.75 cups gluten-free flour

  • 1 cup + 1/2 cup walnuts

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees and line a muffin pan with muffin tins.

  2. Add 1/3 cup coconut oil, 1/4 cup honey, 1/4 cup milk, mashed bananas, vanilla extract and eggs to a bowl. Mix together.

  3. Add the gluten-free flour, baking soda, and salt to the bowl and mix everything together.

  4. Fold in 1 cup of chopped walnuts.

  5. Use a spoon or scoop to pour the batter into the muffin tins. Top each muffin with the extra 1/2 cup of walnuts.

  6. Place the muffin tray in the oven and bake at 350 for 30 minutes.

  7. When the muffins are all done, remove the tray from the oven and allow to cool before enjoying!

Chocolate Covered Strawberries Sprinkled with Crushed Almonds

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INGREDIENTS

  • 1 box of strawberries, rinsed

  • 1.5 cups chocolate chips, melted

  • 1 cup chopped almonds

INSTRUCTIONS:

  1. Dry off the rinsed strawberries and melt the chocolate.

  2. Take one strawberry and dip it in the chocolate.

  3. Place on a plate or parchment paper and sprinkle with chopped almonds.

  4. Allow the chocolate to harden and enjoy!

Healthy Buddha Bowls with Almond Pesto

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INGREDIENTS

For the pesto sauce:

  • 1 ½ cups fresh basil leaves

  • ¼ cup Mariani sliced almonds

  • 1 clove garlic

  • ½ cup olive oil

  • ½ teaspoon salt

  • Optional: 2 tablespoons grated parmesan cheese

For the bowls:

  • 2 medium sweet potatoes, diced

  • 3 tablespoons olive oil, divided

  • 3 medium-size beets, peeled and diced

  • 1 14-oz. can chickpeas, drained and rinsed

  • ¼ teaspoon paprika

  • ¼ teaspoon cumin

  • 4 cups chopped kale or spinach

  • 1 cup wild rice or brown rice, cooked

  • ¼ cup Mariani sliced almonds

  • Salt and pepper, to taste

INSTRUCTIONS:

  1. Make the pesto sauce. Add the basil leaves, almonds, garlic, salt, and parmesan (if using) to a food processor and pulse 10-12 times to break the ingredients into small pieces. Turn the food processor on and slowly drizzle in the olive oil while it is running. Continue to process until all ingredients are combined. Place the sauce in the fridge while you prepare the bowls.

  2. Preheat the oven to 400 degrees. In a large bowl, toss the diced sweet potatoes with a tablespoon of olive oil, salt, and pepper. Transfer the sweet potatoes to a baking sheet lined with parchment paper and bake for 35 minutes.

  3. While the sweet potatoes are baking, prepare the beets. Remove the top and root from each beet. Peel the beets and dice into 1-inch pieces. In a medium-size bowl, toss the beets with a tablespoon of olive oil, salt, and pepper. Transfer the beets to a baking sheet and bake at 400 degrees for 40 minutes. The sweet potatoes and beets can be in the oven at the same time.

  4. While the beets are cooking, prepare the chickpeas. Heat a tablespoon of olive oil in a medium skillet over medium heat. Add the chickpeas, paprika, cumin, and ¼ teaspoon of salt to the skillet. Sauté for 7-10 minutes, until browned.

  5. Assemble the bowls. Place a cup of kale or spinach in each bowl. Add ¼ cup each of wild rice, roasted sweet potatoes, and roasted beets to each bowl. Top with 2 tablespoons of crispy chickpeas, 1 tablespoon of sliced almonds, and a drizzle of almond pesto sauce.

Coconut Almond Energy Bites

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INGREDIENTS

  • 15 Medjool dates, pitted

  • ½ cup Mariani sliced almonds

  • ¾ cup shredded coconut, plus ¼ cup for coating

  • 3 tablespoons almond butter, peanut butter, sunbutter, or tahini

  • 2 teaspoons chia seeds

  • ¼ teaspoon salt

INSTRUCTIONS:

  1. Soak the dates in a bowl of warm water for 5 minutes to soften. Drain and pat dry.

  2. Pulse the almonds and shredded coconut in a food processor and pulse 10-15 times to break the ingredients down into small pieces.

  3. Add the dates, nut butter, chia seeds, and salt to the food processor and pulse until a smooth dough forms.

  4. Roll the dough into 12 balls, then roll each ball in the reserved ¼ cup of shredded coconut. Store the balls in the refrigerator until you are ready to eat them.

Roasted Beets with Walnuts & Feta

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INGREDIENTS

  • 6 medium red beets

  • 2 tablespoons olive oil

  • 2 oz. crumbled feta cheese

  • ¼ cup Mariani chopped walnuts

  • Salt and pepper, to taste

  • 3 tablespoons chopped parsley

INSTRUCTIONS:

  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

  2. Remove the top and root from each beet. Peel the beets and dice into 1-inch pieces.

  3. In a large bowl, toss the beets with olive oil, salt, and pepper. Transfer to the baking sheet and bake for 40 minutes.

  4. While the beets are baking, toast the walnuts. Place the walnuts in a small skillet on the stove over medium heat. Heat for 3-5 minutes, stirring every 1-2 minutes.

  5. When the beets are finished roasting, let them cool for 5 minutes then transfer them to a large bowl. Add the toasted walnuts, feta, and parsley and toss until evenly distributed.

Walnut & Honey Baked Brie

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INGREDIENTS

  • 1 wheel brie

  • 1/4 cup honey

  • 1/2 cup walnuts

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees.

  2. Place the brie in a skillet or on a sheet pan and bake for 8 minutes.

  3. In a small bowl, mix together the honey and walnut.

  4. Top the brie wheel with the honey and walnuts.

  5. Place the cheese back in the oven and bake for 8 more minutes.

  6. Remove the cheese from the oven and serve warm with crackers.

Raspberry Almond Thumbprint Cookies

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INGREDIENTS

  • ½ cup unsalted butter, softened

  • ½ cup confectioner’s sugar

  • ½ teaspoon vanilla extract

  • ¼ teaspoon almond extract

  • 1 teaspoon water

  • 1 ½ cup all-purpose flour

  • ¼ teaspoon salt

  • ½ cup Mariani Sliced Almonds

  • ½ cup raspberry jam

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

  2. Add the butter and sugar to the bowl of a stand mixer with a beater attachment. Beat on medium speed for 1-2 minutes, until smooth. Add the vanilla extract, almond extract, and water to the butter mixture and beat until combined.

  3. Add the flour and salt to the wet ingredients and beat until just combined.

  4. Scoop the cookie dough into tablespoon-sized balls. Use your hand to roll each ball into a smooth sphere. Roll each cookie dough ball in the slivered almonds, then use your thumb to make an indentation in the top.

  5. Place the cookies on the baking sheet and bake for 10 minutes. The cookies may flatten while baking. If this happens, you can recreate the thumbprint by pressing the back of a ½ teaspoon measure into the cookies while they are still hot.

  6. Let the cookies cool for 10-15 minutes, then fill the centers with raspberry jam.

Yield: 20 cookies
Raspberry Almond Thumbprint Cookies

Raspberry Almond Thumbprint Cookies

Prep time: 25 MinCook time: 10 MinTotal time: 35 Min

Ingredients

  • ½ cup unsalted butter, softened
  • ½ cup confectioner’s sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 teaspoon water
  • 1 ½ cup all-purpose flour
  • ¼ teaspoon salt
  • ½ cup Mariani Sliced Almonds
  • ½ cup raspberry jam

Instructions

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Add the butter and sugar to the bowl of a stand mixer with a beater attachment. Beat on medium speed for 1-2 minutes, until smooth. Add the vanilla extract, almond extract, and water to the butter mixture and beat until combined.
  3. Add the flour and salt to the wet ingredients and beat until just combined.
  4. Scoop the cookie dough into tablespoon-sized balls. Use your hand to roll each ball into a smooth sphere. Roll each cookie dough ball in the slivered almonds, then use your thumb to make an indentation in the top.
  5. Place the cookies on the baking sheet and bake for 10 minutes. The cookies may flatten while baking. If this happens, you can recreate the thumbprint by pressing the back of a ½ teaspoon measure into the cookies while they are still hot.
  6. Let the cookies cool for 10-15 minutes, then fill the centers with raspberry jam.

Walnut Cinnamon Rolls

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INGREDIENTS

For the dough:

  • ¾ cup whole milk, at room temperature

  • 2 ¼ teaspoons active dry yeast

  • ¼ cup granulated sugar

  • 1 egg plus 1 egg yolk, at room temperature

  • 3 cups all-purpose flour

  • 1 teaspoon salt

For the filling:

  • ¼ cup unsalted butter, softened

  • ½ cup brown sugar

  • 1 tablespoon cinnamon

  • ½ cup Mariani Walnuts, chopped

For the icing:

  • 1 cup confectioner’s sugar

  • 3 tablespoons milk

INSTRUCTIONS:

  1. In the bowl of a stand mixer with a dough hook attachment, mix together the milk and yeast with a pinch of sugar. Let the mixture sit for 5-10 minutes, until the yeast becomes foamy.

  2. Add the eggs and sugar to the yeast mixture and mix on low speed until combined.

  3. Add the flour and salt and mix for 2-3 minutes, until the ingredients come together in a dough.

  4. Add the butter, and continue to mix the dough with the dough hook on medium-low speed for 10 minutes. Transfer the dough to a greased bowl. Cover the bowl and let the dough rise in a warm place for 60-90 minutes until doubled in size.

  5. While the dough is proofing, prepare the filling. In a medium bowl, mix together the butter, brown sugar, and cinnamon until combined.

  6. When the dough is done proofing, transfer it to a floured surface and roll it into a 9x14 inch rectangle. Spread the filling over the dough, then sprinkle on the chopped walnuts.

  7. Roll the dough into a log, starting from the 9-inch side. Cut it into 1-inch sections with a serrated knife.

  8. Place the cinnamon rolls into a greased 9x9 inch baking dish. Cover the dish with a kitchen towel and let the rolls rise again for 30 minutes. Preheat the oven to 350 degrees.

  9. When the rolls are finished proofing, place them in the oven and bake for 25 minutes, until golden brown.

  10. Make the icing. Mix together the sugar and milk in a small bowl until combined.

  11. Drizzle the icing over the cinnamon rolls, and serve warm.

Walnut Cinnamon Rolls

Walnut Cinnamon Rolls
Yield: 9 Cinnamon Rolls
Prep time: 30 MinCook time: 25 MinInactive time: 2 HourTotal time: 2 H & 55 M

Ingredients

For the dough
  • ¾ cup whole milk, at room temperature
  • 2 ¼ teaspoons active dry yeast
  • ¼ cup granulated sugar
  • 1 egg plus 1 egg yolk, at room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon salt
For the filling
  • ¼ cup unsalted butter, softened
  • ½ cup brown sugar
  • 1 tablespoon cinnamon
  • ½ cup Mariani Walnuts, chopped
For the icing
  • 1 cup confectioner’s sugar
  • 3 tablespoons milk

Instructions

  1. In the bowl of a stand mixer with a dough hook attachment, mix together the milk and yeast with a pinch of sugar. Let the mixture sit for 5-10 minutes, until the yeast becomes foamy.
  2. Add the eggs and sugar to the yeast mixture and mix on low speed until combined.
  3. Add the flour and salt and mix for 2-3 minutes, until the ingredients come together in a dough.
  4. Add the butter, and continue to mix the dough with the dough hook on medium-low speed for 10 minutes. Transfer the dough to a greased bowl. Cover the bowl and let the dough rise in a warm place for 60-90 minutes until doubled in size.
  5. While the dough is proofing, prepare the filling. In a medium bowl, mix together the butter, brown sugar, and cinnamon until combined.
  6. When the dough is done proofing, transfer it to a floured surface and roll it into a 9x14 inch rectangle. Spread the filling over the dough, then sprinkle on the chopped walnuts.
  7. Roll the dough into a log, starting from the 9-inch side. Cut it into 1-inch sections with a serrated knife.
  8. Place the cinnamon rolls into a greased 9x9 inch baking dish. Cover the dish with a kitchen towel and let the rolls rise again for 30 minutes. Preheat the oven to 350 degrees.
  9. When the rolls are finished proofing, place them in the oven and bake for 25 minutes, until golden brown.
  10. Make the icing. Mix together the sugar and milk in a small bowl until combined.
  11. Drizzle the icing over the cinnamon rolls, and serve warm.

Crispy Roasted Cauliflower with Toasted Slivered Almonds

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INGREDIENTS

  • 1 head of cauliflower, chopped into florets

  • 2 tablespoons olive oil

  • ½ teaspoon salt

  • ¼ teaspoon cumin

  • ¼ teaspoon turmeric

  • ¼ teaspoon paprika

  • ¼ cup Mariani Slivered Almonds

  • Herbs of choice, to garnish

INSTRUCTIONS:

  1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

  2. Add the cauliflower, a tablespoon of olive oil, salt, and spices to a large bowl and toss until the cauliflower is evenly coated in the spices.

  3. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the cauliflower to the skillet and sauté for 5-7 minutes, until it starts to brown.

  4. Transfer the cauliflower to the baking sheet and bake for 15 minutes.

  5. While the cauliflower is cooking, toast the almonds. Add the almonds to a small skillet over medium heat. Stir the almonds over heat for 3-5 minutes, until they begin to brown.

  6. Plate the cauliflower and top with toasted almonds and herbs.

Crispy Roasted Cauliflower with Toasted Slivered Almonds

Crispy Roasted Cauliflower with Toasted Slivered Almonds

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

  • 1 head of cauliflower, chopped into florets
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon cumin
  • ¼ teaspoon turmeric
  • ¼ teaspoon paprika
  • ¼ cup Mariani Slivered Almonds
  • Herbs of choice, to garnish

Instructions

  1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
  2. Add the cauliflower, a tablespoon of olive oil, salt, and spices to a large bowl and toss until the cauliflower is evenly coated in the spices.
  3. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the cauliflower to the skillet and sauté for 5-7 minutes, until it starts to brown.
  4. Transfer the cauliflower to the baking sheet and bake for 15 minutes.
  5. While the cauliflower is cooking, toast the almonds. Add the almonds to a small skillet over medium heat. Stir the almonds over heat for 3-5 minutes, until they begin to brown.
  6. Plate the cauliflower and top with toasted almonds and herbs.

Walnut Maple French Toast

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INGREDIENTS

  • 1 loaf of bread

  • 8 eggs

  • 2 cups milk

  • TBS cinnamon

  • 1/4 cup maple syrup

  • 1C walnuts

INSTRUCTIONS:

  1. Start by preheating a cast iron skillet.

  2. In a large bowl, add eggs, milk, cinnamon, and maple syrup.

  3. Whisk together well.

  4. Soak a slice of bread in the liquid mixture then place on the cast iron skillet to bake on each side.

  5. Repeat with the remaining slices of bread.

  6. When the french toast is done, sprinkle with chopped walnuts and pour maple syrup on top. Enjoy!

Walnut Maple French Toast

Walnut Maple French Toast

Author: Ally's Gluten-Free Kitchen

Ingredients

  • 1 loaf of bread
  • 8 eggs
  • 2 cups milk
  • TBS cinnamon
  • 1/4 cup maple syrup
  • 1C walnuts

Instructions

  1. Start by preheating a cast iron skillet.
  2. In a large bowl, add eggs, milk, cinnamon, and maple syrup.
  3. Whisk together well.
  4. Soak a slice of bread in the liquid mixture then place on the cast iron skillet to bake on each side.
  5. Repeat with the remaining slices of bread.
  6. When the french toast is done, sprinkle with chopped walnuts and pour maple syrup on top. Enjoy!