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This recipe takes some time and quite a few cookie sheets, but well worth it when you are enjoying a cup of coffee.
cooking.nytimes.com
This recipe is by Mark Bittman and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: tomatoes, butter, onion
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Try this vegan version of these traditional Italian Christmas cookies, with a hint of anise, and made with brown sugar and almond butter.
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Kale, spinach, coconut, and almond milk are blended together, creating the best green juice that is quick to prepare.
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In this recipe, a little bit of our coconut flour goes a long way. These quick and easy muffins are beautifully fluffy and moist, and are a great family breakfast treat or a tea-time snack to wow your guests.
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Get all the rich buttery flavor without the wheat! These Danish are made with gluten-free pancake mix instead of flour.
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Tired of the usual fat bombs? Try these tasty dairy-free and vegan chocolate fat bombs for a quick and easy energy boost.
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This light angel food cake is made with cake flour and almond extract, topped with toasted almonds.
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This is an old fashioned sugar cookie with a hit of almond flavor. Cut into your favorite shapes with cookie cutters and sprinkle with colored sugar for special occasions.
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This is an easy and extremely tasty recipe! Every time I make this, I have people lined up to get the recipe! Cereal, corn chips, pretzels and nuts are coated with a vanilla confectioner's coating (also known as almond bark). This recipe makes a LOT--enough to fill an entire punch bowl and then some! Great for get-togethers.
Ingredients: popcorn, cereal, almonds, pretzel, vanilla
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Cubed chicken, yogurt, sour cream, chives, and of course, tarragon. Just before serving, toss on a handful of toasted almonds.