Try some of these delicious nut and seed-based recipes. Use fresh, raw or sprouted nuts to make delicious, wholesome meals from appetizers to desserts that your whole family will enjoy.
The mylkshake pictured here is a handful of our sprouted pecans blended with a couple of ice cubes, coconut mylk, a big teaspoon of tahini, a big teaspoon of raw cacao along with a teaspoon, or less of maple syrup and some cinnamon sprinkled on top. It's a delicious afternoon pick-me-up when I've been on the computer for too long.
This delicious wheat-berry salad is so adaptable, we make variations of it all the time, and often sub in sunflower seeds instead of beans or lentils because that's how we roll around here.
This recipe from Ottolenghi combines three of my favourite ingredients, pistachios, pomegranates, and cauliflower in a delicious salad. I don't keep tarragon around, and it was definitely delicious without it! I use our sprouted pistachios so there is no need for toasting of them before, they are deliciously crunchy as is.
This gluten-free almond crust pizza dough is such a winner. It whips up in less than ten minutes and then is in and out of the oven in less than ten minutes. Our whole family enjoys it.
This sun-dried tomato pesto from David Lebovitz that incorporates toasted walnuts looks delicious.
If you haven't had a chance to try our delicious pecans you really should. They are a favourite for many of us. This recipe for a gluten free blueberry coffee cake from Bojon Gourmet with a pecan streusel topping is a great excuse to buy them and try them out.
Molten chocolate cakes are so delicious and when gluten free and made with our nuts, even better! Plus they are simple to make, coming together in minutes. I made them using our almond flour, but I think with a good blender you can use any number of nuts to blend finely and make your own flour. Let us know if you experiment with any! Find the recipe on our site here.