This chocolate cake that Elana and family whipped together for her 7 y/o to hold a birthday party with his stuffed animals. - so cute! is made with teff flour. It's a one bowl quick cake. It was made using hazelnut butter instead of peanut butter. – All the animals loved it. It is another winner from Bojon Gourmet.

Anything by Anna Jones is good. I'd suggest you check in with The Guardian on the regular to see what she's been making. These Vegan Millionaire Shortbread look delicious and a winner for me, are not too sweet.

These Fig Hazelnut Granola candy bars from My New Roots look a great treat.

How about this Salted Caramel Chocolate Pecan tart? It's also from Anna Jones. You can try out our new pecans in it.

We have this great tahini chocolate chip cookie recipe that is so delicious, using almond flour and toasted hazelnuts.

My New Roots has this ingenious hummus variation recipe for using up nut pulp on their instagram page left over from making your almond milk! 


1 ¼ cup nut pulp (leftovers from making nut milk with 1 cup raw almonds)

1 fat clove garlic

4 Tbsp. lemon juice

4 Tbsp. raw tahini (or other seed / nut butter)

1-2 tsp. ground cumin

1/2 tsp. smoked paprika

pinch sea salt + pepper

2 Tbsp. water (or more, as needed)


1. In a food processor, pulse to mince garlic. Add everything but the nut pulp and blend until creamy.

2. Add the nut pulp and pulse until you have everything well blended. If desired, add more water, one tablespoon at a time, until the desired consistency is reached.
3. Serve.
Store leftovers in an airtight container in the fridge. (Remember that the nut pulp will only last for up to five days, so make your hummus quickly after the nut milk!)