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My original intention for making my own homemade nutella was to simply make nuts & dark chocolate the main attraction rather than the typical first ingredients of the brand version: sugar & palm oil. But, upon further thought I realized a simple kiss of dates & honey with dark cocoa powder and a ton of roasted hazelnuts were all I needed to make this insanely addictive. This spread is pretty much… dare I say it… healthy. It does require a food processor or I imagine a powerful vitamix style blender. It can be also made quickly if you buy your hazelnuts roasted and peeled. For those wishing it was vegan, up the number of dates or use your favorite sweetener instead such as agave or even stevia. Just do it to taste as I have yet to try anything other than raw, local honey.
Peanuts take their rightful place as a legume in this soup adding protein and delight to savory sweet potatoes. Start with the best broth you can find or prepare at home. If you make the sweet potatoes in advance this soup comes together quickly. A sauté of fresh greens is the perfect topping, but if you have fresh cilantro available use a sprinkle of it as well.
This beautiful French dish is perfect for breakfast or even dessert. It is traditionally served with Black Cherries, but any stone fruit or berry will do. This is a gluten-free version using almond flour based off of Lizzy Marshall’s Apple Clafoutis that she made for Lilly’s Table previously. If you want it to be less sweet, skip sprinkling on the powdered sugar.
Fresh sliced peaches are lightly touched with a sprinkle of almonds and almond extract. Amaretto or vanilla could work in a pinch instead.
On my quest to create a mesquite, vegan, gluten-free dessert for Tucson Food Day, I created these almond based delights using both almond meal or flour with almond butter. They are reminiscent of a peanut butter cookie with their own unique mesquite infused flavor. If you don’t have mesquite flour, skip it as it is mostly for flavor, and just call these Almond Cookies!
