Type what you have

Ingredients

• ✓ almond oil
• water
• chicken bouillon granules
• quinoa
• spinach
• olive oil
• champagne vinegar
• thyme
• basil
• garlic
• salt
• tomato
• feta cheese
• black pepper

Instructions

1. 1 Prepare the quinoa salad: Bring water and bouillon to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and cook until water is absorbed, about 15 minutes. Transfer quinoa to a bowl and cool slightly, 5 to 10 minutes. Stir spinach into quinoa and refrigerate until completely cooled, at least 30 minutes.
2. 2 Make the dressing: Whisk almond oil, olive oil, vinegar, thyme, basil, garlic, and salt together in a bowl until dressing is smooth.
3. 3 Put the salad together: Stir tomatoes, 1/2 of the feta cheese, and dressing into cooled quinoa until evenly coated. Top with remaining feta cheese and ground black pepper.

By suzyk

Ingredients

• ✓ almond oil
• salt
• garlic
• basil
• italian seasoning
• olive oil
• balsamic vinegar
• mozzarella cheese
• scallion
• tomato
• almond
• black pepper
• salt
• water
• baby lima bean
• chicken bouillon granules
• quinoa
• water

Instructions

1. 1 Bring 2 cups water, quinoa, and bouillon granules to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa onto a baking sheet and refrigerate until cooled, about 30 minutes. Rinse the saucepan.
2. 2 Place lima beans into the saucepan and add water to cover beans by 1 inch; season with salt and pepper. Cover the saucepan with a lid and bring water to a boil. Reduce heat to medium and simmer until beans are cooked through but still tender, 3 to 4 minutes. Drain water and rinse beans under cold water to stop the cooking process; refrigerate until cool, about 10 minutes.
3. 3 Cook and stir almonds in a skillet over medium heat until toasted, about 5 minutes. Remove the skillet from heat and cool almonds to room temperature, about 5 minutes.
4. 4 Mix quinoa, lima beans, almonds, tomatoes, scallions, and mozzarella cheese together in a large bowl.
5. 5 Whisk vinegar, almond oil, olive oil, Italian seasoning, basil, garlic, and salt together in a small bowl until smooth; pour over quinoa mixture and stir to coat.

By suzyk

Ingredients

• ✓ almond oil
• instant yeast
• brown sugar
• skim milk
• sunflower seed
• bread flour
• whole wheat flour

Instructions

1. 1 In a small mixing bowl, dissolve yeast and sugar in warm milk. Let stand until creamy, about 10 minutes.
2. 2 In a large bowl, combine the yeast mixture with sunflower seeds, flour and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
3. 3 Lightly grease a 9x5 inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Form the dough into a loaf and place it into the prepared pan. Brush the top with almond oil and cover with a damp cloth. Let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C).
4. 4 Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Let cool on a wire rack 20 minutes before slicing.

By Alex Storey

Ingredients

• ✓ almond oil
• almond
• white sugar
• kosher salt
• honey
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Spread almonds in a single layer on a baking sheet and place in a cold oven.
3. 3 Turn the oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing them from the oven.
4. 4 Meanwhile, mix sugar and salt together in a small bowl; sprinkle 1 tablespoon sugar mixture into a large bowl.
5. 5 Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
6. 6 Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
7. 7 Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or resealable plastic bag.

By Behr

Ingredients

• ✓ almond oil
• water
• honey
• salt
• whole wheat flour
• almond flour
• vital wheat gluten
• xanthan gum
• dry yeast

Instructions

1. 1 Combine water, honey, almond oil, salt, whole wheat flour, almond flour, vital wheat gluten, xanthan gum, and yeast in a bread machine. Follow manufacturer's instructions for a 2-pound loaf.

By Jennifer Mervine

Ingredients

• ✓ almond oil
• orange zest
• orange juice
• confectioners sugar
• almond milk
• zucchini
• vanilla extract
• orange zest
• maple syrup
• brown sugar
• egg
• nutmeg
• cinnamon
• salt
• baking soda
• coconut flour
• chocolate chip
• almond flour
• cooking spray

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
2. 2 Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl.
3. 3 Beat eggs in a large bowl with an electric mixer until light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon orange zest, and vanilla extract; mix well. Stir in zucchini. Fold in almond flour mixture until well blended. Thin batter with almond milk if it appears too thick.
4. 4 Divide batter among prepared muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool for 2 to 3 minutes.
6. 6 Combine confectioners' sugar, orange juice, and 1 teaspoon orange zest in a bowl; beat with an electric mixer on high speed until glaze is smooth. Spoon glaze over muffins. Let stand for 5 minutes; transfer to a wire rack to cool.

By queendiva1