#nuttygoodness

[irlo]

Enjoy the creamy goodness of this coconut pecan shake that is vegan. It's a delicious treat that doesn't need ice cream because it has the richness of coconut milk and the nutty taste of pecans. Great for a quick and filling snack!

Ingredients: 1 cup coconut milk. 2 ripe bananas, frozen. 1/4 cup pecans. 2 tablespoons maple syrup. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: The frozen bananas, pecans, maple syrup, vanilla extract, and a pinch of salt should all be put into a blender. Mix until it's creamy and smooth. Pour into glasses and serve right away. If you want, you can add more pecans or coconut flakes as a garnish.

Prep Time: 5 minutes

Cook Time: 0 minutes

kaninagare

[lessavyfav]

This Coconut Pecan Granola is a delicious paleo-friendly snack or breakfast option. It's crunchy, nutty, and lightly sweetened with honey or maple syrup.

Ingredients: 2 cups unsweetened shredded coconut. 1 cup pecans, chopped. 1/4 cup coconut oil, melted. 2 tablespoons honey or maple syrup. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Set the oven to 300 degrees Fahrenheit 150 degrees Celsius and place parchment paper on a baking sheet. Combine chopped pecans and shredded coconut in a big bowl. Melted coconut oil, honey or maple syrup, vanilla extract, and a small pinch of salt should all be combined in a different bowl. Stirring to ensure that the coconut and pecans are coated equally, pour the wet ingredients over them. Evenly spread out the mixture onto the baking sheet that has been prepared. Bake for 20 to 25 minutes, stirring occasionally, or until fragrant and golden brown. Break the granola into clusters after letting it cool completely on the baking sheet. For up to two weeks, keep at room temperature in an airtight container.

Prep Time: 10 minutes

Cook Time: 25 minutes

AIDT

[bedeviled-derpy]

These flourless peanut butter cookies are incredibly easy to make and have a deliciously rich and nutty flavor. Perfect for anyone who loves peanut butter!

Ingredients: 1 cup peanut butter. 1 cup white sugar. 1 large egg.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the peanut butter, sugar, and egg in a bowl and mix them together well. As you put the dough on the baking sheet, make sure there is space between each cookie by rolling it into a 1-inch ball. Press down gently on each cookie with a fork to make a crisscross pattern. Put it in the oven for 10 to 12 minutes, or until the edges turn golden brown. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 10 minutes

Cook Time: 10 minutes

james williams

[sultrynights]

[goldenplanetprints]

Enjoy this Healthy Cashew Date Morning Shake Orchids + Sweet Tea Ice Cream, which is both creamy and good for you. A velvety base is made of rich cashew milk and soaked cashews. Sweet dates, fragrant orchid, and sweet tea bring out the flavors. This treat doesn't have any dairy, so it's great for breakfast or as a snack at any time.

Ingredients: 2 cups cashew milk. 1/2 cup soaked cashews. 1 cup pitted dates. 1 tsp vanilla extract. Pinch of salt. 1/4 cup maple syrup optional, for added sweetness. 1/2 cup brewed orchid + sweet tea, cooled.

Instructions: Mix cashew milk, dates with pits, vanilla extract, salt, and maple syrup if using in a high-speed blender. As needed, scrape down the sides of the blender to make it smooth and creamy. Once it's smooth, add the brewed orchid and sweet tea and blend again until everything is well mixed. After putting the mixture into an ice cream maker, churn it according to the maker's directions until it gets thick and creamy. For a soft-serve texture, serve right away. For a firmer texture, move to a freezer-safe container and freeze for a few hours. Sweet tea ice cream and cashew date morning shake are good for you.

Prep Time: 15 minutes

Cook Time: 0 minutes

My Big Handyman

[diploutticus]

Soft chicken, sweet strawberries, crunchy macadamia nuts, and the sour balsamic vinaigrette come together in this refreshing salad to make a wonderfully tasty meal.

Ingredients: 2 chicken breasts, cooked and shredded. 1 cup fresh strawberries, sliced. 1/2 cup macadamia nuts, chopped. 4 cups mixed salad greens. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup balsamic vinaigrette dressing.

Instructions: In a large bowl, combine the shredded chicken, sliced strawberries, chopped macadamia nuts, mixed salad greens, red onion, and crumbled feta cheese. Drizzle the balsamic vinaigrette dressing over the salad and toss gently to combine. Serve immediately, or chill in the refrigerator for later. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Great Adventure Camping

[onedirectionpt]

Crunchy Asian Ramen Salad is a delightful blend of textures and flavors. The crispy ramen noodles, fresh vegetables, and nutty sesame dressing make it a refreshing and satisfying dish.

Ingredients: 2 packs of ramen noodles. 1 cup shredded cabbage. 1/2 cup shredded carrots. 1/2 cup sliced red bell pepper. 1/2 cup sliced cucumber. 1/4 cup chopped green onions. 1/4 cup sliced almonds. 1/4 cup sesame seeds. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 2 tablespoons honey. 1 tablespoon sesame oil. 1 clove garlic, minced. 1 teaspoon grated fresh ginger. Salt and pepper to taste.

Instructions: Cook the ramen noodles according to the package instructions, then drain and let them cool. In a large bowl, combine the shredded cabbage, shredded carrots, sliced red bell pepper, sliced cucumber, chopped green onions, sliced almonds, and sesame seeds. In a separate small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, salt, and pepper to create the dressing. Pour the dressing over the salad ingredients in the large bowl and toss to coat everything evenly. Break the cooled ramen noodles into smaller pieces and add them to the salad, tossing again to combine all the ingredients. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together. Serve the Crunchy Asian Ramen Salad cold, garnished with additional sliced almonds and green onions if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

Play Musical Trade

[edgarsux]

These Cherry Almond Oat Bars have a delicious almond flour crust and are filled with sweet cherry jam, crunchy almonds, and healthy oats. They're full of flavor and texture and make a great snack or dessert.

Ingredients: 1 cup almond flour. 1 cup rolled oats. 1/4 cup coconut sugar. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon almond extract. 1/2 cup cherry jam or preserves. 1/4 cup sliced almonds.

Instructions: Warm the oven up to 175F 350C. Put almond flour, oats, coconut sugar, and salt in a bowl and mix them together. It will become crumbly after adding the melted coconut oil, maple syrup, and almond extract. Put about two thirds of the mixture in the bottom of a baking dish that is 8x8 inches and has parchment paper on the bottom. Cover the crust with cherry jam. Spread the rest of the oat mixture and sliced almonds out evenly on top of the cherry layer. It should be baked for 25 to 30 minutes, or until the top is golden brown. Let it cool all the way down before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

akeldama records

[sarantosmelogia]

Can’t wait to try

[teadinoart]

These Christmas Fruitcake Cookies capture the rich flavors of traditional fruitcake in a delightful cookie form. Filled with mixed candied fruit and nuts, they're perfect for holiday enjoyment or gifting.

Ingredients: 1 cup mixed candied fruit. 1/2 cup unsalted butter, softened. 1/2 cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup chopped walnuts or pecans.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Butter and brown sugar should be mixed together in a bowl until they are light and fluffy. Add the egg and vanilla extract and mix them in well. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Mix the chopped nuts and candied fruit together and then fold them into the dough making sure they are spread out evenly. Using a cookie scoop or spoon, drop dough onto the baking sheet in round tablespoons, leaving about 2 inches between each one. Use the back of a fork or your fingers to gently press down on each cookie. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. After the Christmas fruitcake cookies have cooled, put them in a container that won't let air in.

Prep Time: 20 minutes

Cook Time: 10 minutes

Think Out Education

[doubledecks]

These White Chocolate Pistachio Cookie Bars are a delightful combination of sweet white chocolate and the crunch of pistachios. They're perfect for any occasion and can satisfy your sweet tooth with a touch of nutty goodness.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup white chocolate chips. 1/2 cup chopped pistachios.

Instructions: Preheat your oven to 350F 175C and grease a 9x9-inch 23x23 cm baking pan. In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry flour mixture to the wet ingredients and mix until a dough forms. Stir in the white chocolate chips and chopped pistachios. Press the cookie dough evenly into the greased baking pan. Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let it cool in the pan for about 10 minutes before cutting into bars. Once cooled, cut into squares or bars and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Scott

[usascripthelpersofficial]

🥜🎉 Happy #NationalNutDay! 🎉🥜

Let’s celebrate the small but mighty nuts that add a big crunch and tons of nutrition to our lives! From heart health to healthy fats, nuts like almonds, walnuts, and cashews pack a powerful punch. 🌰✨ #HealthyLiving #NuttyGoodness #SnackSmart

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[shopsmallblog]

Fluffernutter Cookies are a delightful twist on the classic peanut butter cookie. The addition of marshmallow fluff adds a soft and chewy texture, making them a hit with both kids and adults. These cookies are perfect for parties, afternoon snacks, or anytime you're craving a sweet and nutty treat!

Ingredients: 1 cup creamy peanut butter. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup marshmallow fluff. 1/2 cup unsalted butter, softened. 1 and 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the peanut butter and sugar in a large bowl until the mixture is smooth and fluffy. After you add the egg and vanilla extract, keep mixing until everything is well mixed. Mix the all-purpose flour, baking powder, baking soda, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Be careful not to mix the marshmallow fluff too much as you fold it in. Drop round balls of dough onto the baking sheet that has been prepared using a tablespoon or a cookie scoop. Use the back of a fork to slightly flatten each dough ball to make a criss-cross pattern. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. After they've cooled, you can enjoy these tasty Fluffernutter Cookies with milk or your favorite drink.

Prep Time: 15 minutes

Cook Time: 10 minutes

Dua

[digipreetkaur]

Fuel your day with a creamy, nutty shake packed with wholesome goodness!

[wallythebunny]

Soft Batch Double Chocolate Fudge Cookies are rich and chocolaty in flavor. These soft and chewy cookies are loaded with semisweet chocolate chips and can be topped with the nutty goodness of walnuts or pecans.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 3/4 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 2/3 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/4 teaspoon salt. 2 cups semisweet chocolate chips. 1 cup chopped walnuts or pecans optional.

Instructions: Start by heating the oven to 350F 175C. Put parchment paper on baking sheets. Melt the butter and mix it with the brown sugar and white sugar in a large bowl until the mixture is smooth and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. All-purpose flour, cocoa powder, baking soda, and salt should all be mixed together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. If you want to use them, fold in the chopped nuts and semisweet chocolate chips. Put round tablespoons of dough on the baking sheets that have been prepared. For 8 to 10 minutes, or until the edges are set but the middle is still a little soft, bake in an oven that has already been heated up. After baking, let the cookies cool for 5 minutes on the baking sheets before moving them to wire racks to cool all the way. These cookies are soft and delicious. Enjoy them with milk or your favorite hot drink.

[shirleydas123]

Buy Small Dry Fruit Packets – Premium Almonds, Cashews and Raisins

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