Type what you have

Ingredients

• ✓ almond
• egg
• white sugar
• salt
• active dry yeast
• all-purpose flour
• milk
• butter
• egg
• candied fruit
• anise seed
• shortening
• confectioners' sugar
• milk
• vanilla extract
• sprinkle

Instructions

1. 1 Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour.
2. 2 In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat vigorously for 2 minutes. Stir in enough flour to make a ball of dough that draws away from the sides of the bowl.
3. 3 Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk, about 1 hour.
4. 4 Meanwhile, combine the fruit, nuts, and anise seed.
5. 5 Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half.
6. 6 Carefully roll each piece into a 24-inch rope--the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
7. 7 Bake the bread in a preheated 350 degree F (175 degrees C) oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool.
8. 8 Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. To make icing: mix together confectioners' sugar, 1 tablespoon whole milk, and vanilla.

By MARBALET

Ingredients

• ✓ almond
• almondmilk
• banana
• flax seed

Instructions

1. 1 Puree all ingredients in a blender until smooth.

By Almond Breeze

Ingredients

• ✓ almond
• almondmilk
• rolled oat
• granola

Instructions

1. 1 Stir together almond milk and oats in a medium bowl. Spoon into 2 small bowls or canning jars if desired. Cover and refrigerate 8 hours to overnight, or for up to 3 days.
2. 2 Before eating, top with granola and almonds, if desired.

By Almond Breeze

Ingredients

• ✓ almond
• yogurt
• blackberry
• honey
• thyme

Instructions

1. 1 Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt 1/2 half of the blackberries, 1/2 of the almonds, and 1/2 of the honey. Repeat layers with the remaining yogurt, berries, almonds, and honey. Top parfait with thyme.

By thehungryscientist

Ingredients

• ✓ almond
• rolled oat
• soy milk
• banana
• cacao powder
• cocoa powder

Instructions

1. 1 Grind oats and almonds to a flour-like consistency using a coffee grinder. Blend soy milk and banana in a blender. Add ground oats and almonds, cacao powder, and cocoa powder; blend until smooth, 30 seconds to 1 minute.

By Leslie Bridges

Ingredients

• ✓ almond
• strawberry
• orange
• apple juice
• vanilla yogurt

Instructions

1. 1 Blend the strawberries, orange pieces, apple juice, vanilla yogurt, and almonds together in a blender until smooth.

By MW

Ingredients

• ✓ almond
• strawberry
• banana
• water
• ice cube
• chocolate protein powder

Instructions

1. 1 Place strawberries, banana, almonds, and water into a blender; blend to combine. Add ice cubes and puree until smooth. Add protein powder and mix until evenly incorporated, about 30 seconds.

By cookiequeen

Ingredients

• ✓ almond
• banana
• strawberry
• almond milk
• pineapple
• flax seed

Instructions

1. 1 Puree all ingredients in a blender until smooth.

By Almond Breeze

Ingredients

• ✓ almond
• soy milk
• spinach
• vanilla protein powder
• mint
• ice

Instructions

1. 1 Combine soy milk, spinach, protein powder, mint leaves, almonds, and ice in a blender cup; blend until smooth.

By Yoly

Ingredients

• ✓ almond
• ✓ almond
• cornstarch
• milk
• cardamom seed
• white sugar
• rosewater

Instructions

1. 1 Dissolve cornstarch in 1 cup milk in a small bowl; set aside.
2. 2 Combine remaining 1 cup milk, ground almonds, and cardamom seeds in a saucepan; bring to a boil. Reduce heat to medium; whisk in cornstarch mixture until well blended. Stir in sugar and rosewater until incorporated. Bring to a boil, stirring constantly, and boil for about 3 minutes.
3. 3 Remove cardamom seeds; divide pudding among serving dishes. Garnish with slivered almonds. Serve warm or cold.

By Zahra

Ingredients

• ✓ almond
• almond milk
• banana
• strawberry
• fat-free plain greek yogurt
• rolled oat

Instructions

1. 1 Blend almond milk, banana, strawberries, yogurt, oats, and almonds together in a NutriBullet® or blender until smooth.

By voraciousgirl

Ingredients

• ✓ almond
• almond milk
• mango
• pineapple
• flax seed

Instructions

1. 1 Puree all ingredients in a blender until smooth.

By Almond Breeze

Ingredients

• ✓ almond
• oat
• spinach
• banana
• yogurt
• peanut butter
• cinnamon
• rice milk

Instructions

1. 1 Blend oats and almonds in a blender until powdery; add spinach, banana, yogurt, peanut butter, and cinnamon. Blend, gradually adding rice milk, until desired consistency is reached.

By XSarenkaX

Ingredients

• ✓ almond
• skim milk
• honey
• cinnamon
• couscous
• apricot
• raisin

Instructions

1. 1 Combine milk, honey and cinnamon in a saucepan over medium heat. As soon as it comes to a boil, stir in couscous. Turn off heat.
2. 2 Cover and let stand for 5 minutes. Stir in almonds, apricots, and raisins.

By JUNEBUFF1

Ingredients

• ✓ almond
• rolled oat
• almond milk
• powdered sugar
• cocoa powder
• chocolate chip
• coconut

Instructions

1. 1 In pint jar or at least 12-ounce glass, mix oats, almondmilk, powdered sugar, and cocoa powder. Cover; refrigerate at least 8 hours or overnight.
2. 2 To serve, stir mixture and top with almonds, chocolate chips, and coconut.

By Almond Breeze

Ingredients

• ✓ almond
• banana
• berry
• kale
• orange juice
• water
• yogurt

Instructions

1. 1 Combine banana, berries, kale, orange juice, water, almonds, and yogurt in a blender; blend until smooth, about 20 to 30 seconds.

By Michael Stitt

Ingredients

• ✓ almond
• walnut
• pecan
• coconut
• cinnamon
• erythritol sweetener
• sucralose sweetener
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix walnuts, pecans, coconut, and almonds together in a bowl.
3. 3 Stir cinnamon, erythritol, and sucralose into melted butter; pour over nut mixture and stir to coat. Spread granola in a single layer on a baking sheet.
4. 4 Bake in the preheated oven until crunchy, 8 to 10 minutes. Remove from oven; stir and allow to cool.

By Andrew Long

Ingredients

• ✓ almond
• old-fashioned oat
• coconut milk
• vanilla greek yogurt
• chia seed
• coconut
• cacao nib

Instructions

1. 1 Combine oats, coconut milk beverage, Greek yogurt, chia seeds, and 1 tablespoon coconut flakes in an 8-ounce Mason jar. Stir until well combined, and cover with a lid. Refrigerate for 8 hours, or overnight.
2. 2 Top with ½ tablespoon coconut flakes, cacao nibs, and almonds flakes when ready to serve. Stir and enjoy.

By Tammy Lynn

Ingredients

• ✓ almond
• vanilla soy milk
• rolled oat
• sugar
• chia seed
• vanilla bean powder
• salt
• cinnamon

Instructions

1. 1 Combine soy milk, oats, sugar, chia seeds, almonds, vanilla bean powder, salt, and cinnamon in a saucepan over medium heat. Cook and stir frequently until thickened to your preference, 5 to 7 minutes.

By Quevin Chase

Ingredients

• ✓ almond
• blueberry
• banana
• water
• cashew butter
• vanilla extract
• banana
• coconut

Instructions

1. 1 Blend blueberries, 1/2 banana, water, cashew butter, and vanilla extract together in a blender until smooth; pour into a bowl.
2. 2 Top smoothie with sliced banana, almonds, and coconut.

By Alli Shircliff

Ingredients

• ✓ almond
• banana
• peach
• applesauce
• water
• coconut oil
• coconut
• raisin

Instructions

1. 1 Blend 1/2 banana, peaches, applesauce, water, and coconut oil together in a blender until smooth; pour into a serving bowl.
2. 2 Slice remaining half banana and arrange on top of smoothie. Add shredded coconut, almonds, and raisins.

By Alli Shircliff

Ingredients

• ✓ almond
• millet
• pumpkin seed
• coconut
• flax seed
• almond milk
• medjool date
• cinnamon
• nutmeg

Instructions

1. 1 Pulse millet in a blender or food processor until it resembles coarse ground coffee. Set aside.
2. 2 Heat a nonstick saucepan over medium-high heat. Add almonds and toast until golden brown, stirring occasionally, about 2 minutes. Add pepitas and continue to stir and toast until golden brown, about 3 minutes. Stir in coconut and flax seeds and toast until golden, about 5 minutes more. Pour mixture into a bowl and set aside.
3. 3 Pour ground millet into the same pan. Toast until fragrant, about 3 minutes. Pour in 1 1/2 cups almond milk, stirring to ensure there are no lumps. Bring to a boil; add dates. Reduce heat to medium and simmer, stirring occasionally.
4. 4 Add 2 tablespoons of the toasted seed mixture to the porridge. Sprinkle in cinnamon and nutmeg. Stir well. Continue simmering until thickened, 6 to 10 minutes.
5. 5 Pour porridge into two bowls. Divide remaining seed mixture and 1/2 cup almond milk between bowls and serve.

By Buckwheat Queen

Ingredients

• ✓ almond
• water
• almond milk
• steel-cut oat
• maple syrup
• flaxseed meal
• apple
• cinnamon

Instructions

1. 1 Combine water, almond milk, oats, maple syrup, flax seed meal, apple, cinnamon, and almonds in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Unlock and remove the lid. Stir oatmeal thoroughly and serve immediately.

By Johanna Crowell Norry

Ingredients

• ✓ almond
• egg
• bread
• cherry pie filling
• greek yogurt
• butter
• white sugar
• all-purpose flour
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
2. 2 Whisk eggs in a bowl until smooth.
3. 3 Line the bottom of the prepared dish with half of the bread. Bread can be sliced or torn to cover the bottom of the dish flat. Pour half of the eggs over and spread to the edges to saturate bread. Spread half of the pie filling over.
4. 4 Line the dish with remaining bread and pour remaining eggs over to saturate; some may leak through below and that is okay. Cover with yogurt and spread evenly to seal the top. Pour remaining pie filling over and spread evenly.
5. 5 Place butter, sugar, flour, almonds, and cinnamon into a bowl. Work the dry ingredients into the butter with a fork to create crumbs, adding more flour and sugar if needed to get the right consistency. Sprinkle crumb over the top of the cherry filling. Place the baking dish on a baking sheet.
6. 6 Bake in the preheated oven until the center topping is bubbling, 35 to 40 minutes. Let cool for 10 minutes before cutting with a spatula to serve.

By Jillaku

Ingredients

• ✓ almond
• olive oil
• rolled oat
• cinnamon
• butter
• honey
• molasses
• brown sugar
• cherry

Instructions

1. 1 Heat the olive oil in a large stockpot over medium heat. Combine the oats and cinnamon and add them to the pot. Cook and stir until lightly toasted, stirring constantly, 3 to 4 minutes. Pour the oats out onto a large baking sheet and add the butter to the pot. When the butter has melted, stir in the honey, molasses and brown sugar. When the mixture starts to simmer, return the oats to the pot and continue to cook and stir until coated and hot.
2. 2 Remove from the heat and stir in the almonds and cherries. Pour onto a large cookie sheet and allow to cool. The granola will harden as it cools. When cool, transfer to an airtight container and store at room temperature.

By roweena

Ingredients

• ✓ almond
• brown sugar
• maple syrup
• vegetable oil
• salt
• rolled oat
• pumpkin seed
• coconut
• currant

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner.
2. 2 Combine brown sugar, maple syrup, oil, and salt in a bowl. Add oats, almonds, pumpkin seeds, and coconut. Mix well until all ingredients are evenly coated.
3. 3 Pour mixture onto the prepared baking sheet and distribute in an even layer.
4. 4 Bake in the preheated oven, lightly stirring every 10 to 15 minutes with the tines of a fork, until evenly toasted and golden brown, about 1 hour.
5. 5 Remove from the oven. Transfer hot granola into a large bowl and mix in currants. Let cool to room temperature, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ almond
• rolled oat
• wheat germ
• coconut
• sunflower seed
• maple syrup
• brown sugar
• vegetable oil
• water
• salt
• raisin

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray.
2. 2 In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps.
3. 3 Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature.

By jlscharp

Ingredients

• ✓ almond
• oat
• crispy rice cereal
• pecan
• sunflower seed
• cherry
• raisin

Instructions

1. 1 Mix oats, rice cereal, pecans, almonds, sunflower seed kernels, dried cherries, and golden raisins together in a large bowl.

By Michelle Pavn

Ingredients

• ✓ almond
• pecan
• walnut
• sunflower seed
• sesame seed
• honey
• butter
• vanilla extract
• cinnamon
• kosher salt
• clove
• allspice
• raisin

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine almonds, pecans, walnuts, sunflower seeds, and sesame seeds in a bowl.
3. 3 Heat honey and butter in a saucepan over low heat until butter is melted. Add vanilla extract, cinnamon, salt, cloves, and allspice. Stir together and remove from heat.
4. 4 Pour honey mixture over the nut and seed mixture; mix well. Spread evenly over the prepared baking sheet.
5. 5 Bake in the preheated oven, stirring every 15 minutes, until golden brown, about 40 minutes. Let cool until granola crumbles easily. Add raisins after granola has cooled.

By Britt H

Ingredients

• ✓ almond
• old-fashioned oat
• coconut
• pumpkin seed
• sunflower seed
• pecan
• salt
• butter
• honey
• vanilla extract
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir oats, almonds, coconut, pumpkin seeds, sunflower seeds, pecans, and salt, together in a large bowl.
3. 3 Stir butter and honey together in a small saucepan over low heat until the butter is fully melted.
4. 4 Stir vanilla extract into the melted butter.
5. 5 Pour butter mixture over oats mixture; stir until evenly coated.
6. 6 Spread the mixture onto 2 large baking sheets into single, even layers.
7. 7 Bake in preheated oven 10 minutes. Remove from oven and gently turn the granola. Continue baking until golden brown, about 10 minutes more.
8. 8 Set granola aside to cool to room temperature; transfer to a large bowl.
9. 9 Gently fold cranberries into the granola.

By glenvicki