Almonds

busiate pasta (about 180 g) • zucchini • Fresh basil • almonds • anchovy fillets • Pecorino Romano cheese, to taste • Extra virgin olive oil, to taste • Salt, to taste • Black pepper, to taste

sedani rigati pasta (180 grams) • cleaned artichokes (300 grams) • small potato • Leek, • diced smoked bacon (50 grams) • almonds • Flour, • Grated Parmesan cheese,

chickpea casarecce pasta (250 g) • broccoli • Salt and pepper • Red pepper flakes • Extra virgin olive oil • Vegetable broth • Chopped almonds

crispbread or melba toast • eggs • plant-based milk • brown sugar • / 50 g) toasted almonds • apple

red mullets • Granny Smith apples • green celery • green chili pepper • To taste fresh herbs (thyme, basil, fresh oregano) • To taste extra virgin olive oil • To taste black pepper • To taste toasted sliced almonds • lemon • To taste Taggiasca olives • mint leaf • To taste chives •

almond flour (200 g) • coconut flour (30 g) • large egg whites (about 150 g) • canned coconut milk (100 ml) • MCT coconut oil (100 ml) • erythritol (80 g) • small apple, diced very small • cream of tartar (6 g) + 3/4 teaspoon baking soda (4 g) • ground cinnamon • sea salt • 75% dark chocolate (100 g) • MCT oil •

unsalted butter, softened (50 grams) • granulated sugar (50 grams) • all-purpose flour (60 grams) • finely chopped almonds (60 grams) • unsalted butter, at room temperature (100 grams) • powdered sugar (100 grams) • finely chopped almonds (100 grams) • all-purpose flour (20 grams) • large eggs, at room temperature (110 grams) • salt • granulated sugar • unsalted butter (40 grams) •

pitted dates (120 g) • dried prunes (60 g) • hot water (240 ml) • large eggs • salt • almond flour (110 g) • coconut flour (30 g) • ground cinnamon (optional) • vanilla extract (optional) • baking powder (15 g) • as needed, oil and rice flour for greasing the pan • apricot puree (450 g) •

chopped almonds or almond flour (about 100 grams) • all-purpose flour (about 150 grams) • packed brown sugar (about 125 grams) • unsalted butter (about 125 grams) • organic lemon • all-purpose flour (about 250 grams) • milk (about 125 ml) • active dry yeast (about 10 grams) • unsalted butter (about 30 grams) • granulated sugar (about 60 grams) • plums (about 800 grams to 1 kg) • Cinnamon, to taste •

pearl barley (about 300 grams) • Swiss chard leaves (about 500 grams) • small yellow onion • extra virgin olive oil • milk (30 ml) • chopped almonds (about 100 grams) • ground turmeric • Salt, to taste

ricotta cheese (about 500 grams) • eggs • almond flour (about 170 grams) • sugar (about 260 grams) • Grated zest of 1 organic lemon • vanilla powder or seeds from 1 vanilla bean • Powdered sugar, as needed, for dusting

eggs • sugar (200 grams) • almond extract (2 ml) • heavy cream (220 ml) • almonds (60 grams) • gluten-free flour blend (230 grams) • baking powder (15 grams) • unsweetened shredded coconut (60 grams) • Apricot jam,

plus 2 tablespoons sugar (180 grams) • eggs • peanut oil (70 grams) • plain nonfat lactose-free yogurt, unsweetened (125 grams) • all-purpose flour (200 grams) • baking powder (12 grams) • vanilla powder (or 1 teaspoon vanilla extract) • salt • almond flour (100 grams) • peaches • Peach, apricot, lemon, or your favorite jam, as needed (I used apricot, orange, and almond jam) • Sliced almonds, •

coconut milk (240 grams) • coconut oil (50 grams) • eggs • agave syrup (60 grams) • pitted dates (120 grams) • almond flour (130 grams) • unsweetened shredded coconut (130 grams) • Vanilla • psyllium husk (20 grams) • salt • baking powder (15 grams)

all-purpose flour (about 300 grams) • sunflower oil (about 80 grams) • mixed nuts: pecans, almonds, and dried currants (about 40 grams), chopped • large egg • egg yolks • salt • baking powder for cakes (about 2 1/2 teaspoons or 16 grams) • granulated sugar (about 80 grams) • Grated orange zest • milk (about 200 ml)

all-purpose flour (about 200 grams) • finely chopped almonds (about 100 grams) • vegetable oil (about 50 ml) • plus 1 tablespoon water (about 100 ml) • grated carrots (about 200 grams) • Juice and grated zest of 1 lemon and 1 orange • sugar (about 100 grams) • baking powder (about 2 1/2 teaspoons or 16 grams)

carrots (350 grams) • cake flour (200 grams)

almonds (about 600 grams) • sugar (about 400 grams) • egg whites, beaten until stiff • vials almond extract • For decoration • Granulated sugar • Candied cherries • Almonds • Chopped pistachios

all-purpose flour (300 grams) • sugar (275 grams) • plain yogurt (125 grams) • eggs • almonds, some sliced and some roughly chopped (50 grams) • figs • baking powder (about 2 1/2 teaspoons, 16 grams) • corn oil (150 grams) • salt • vanilla extract

For the lemon pesto: • Zest of 1 organic lemon • grated plant-based cheese (about 50 grams) • blanched almonds (about 50 grams) • Extra-virgin olive oil, • Salt, to taste • Water, • For the basil breadcrumbs: • breadcrumbs (about 80 grams) • fresh basil leaves • salt • Other: •

whole wheat flour (250 grams) • almond flour (50 grams) • oil (50 ml) • brown sugar (150 grams) • vanilla powder • cinnamon or gingerbread spice mix • eggs • small pinch of baking powder • Red fruit jam • For garnish sliced almonds

all-purpose flour (about 300 grams) • hazelnuts (about 100 grams) • almonds (about 50 grams) • unsalted butter, at room temperature (about 200 grams) • sugar (about 175 grams) • baking powder • large egg • salt • blueberry or mixed berry jam, or alternatively, chocolate hazelnut spread

pasta (any kind you like) (80 grams) • lamb's lettuce (about 2 cups) (80 grams) • almonds (about 1/3 cup) (40 grams) • tuna in oil or water, drained • Salt and olive oil, to taste • Garlic, to taste

unsalted butter, softened (150 g) • granulated sugar (160 g) • salt • Seeds from 1/2 vanilla bean or 1 teaspoon pure vanilla extract • large eggs • self-rising flour (175 g) • almond flour (75 g) • dried apricots, chopped (100 g) • unsalted butter (40 g) • light brown sugar (50 g) • acacia honey (or golden syrup) • sliced almonds (50 g)

boneless, skinless chicken breast cutlets • sliced almonds (about 50 grams) • Olive oil • Salt • grated ginger • soy sauce • onion • carrots

eggs • brown sugar (about 150 grams)

eggs • granulated sugar • well-drained ricotta cheese (about 250 grams) • extra virgin olive oil (about 50 ml) • almond flour (about 250 grams) • vanilla powder (or 1 teaspoon vanilla extract) • baking powder (about 2 1/2 teaspoons or 16 grams) • sliced almonds (about 1/2 cup or 40 grams) • Powdered sugar, as needed, for dusting

chicken breast (about 600 grams) • fresh pineapple, cut into pieces (about 300 grams) • tomato paste • cornstarch (about 40 grams) • soy sauce • apple cider vinegar • brown sugar • blanched almonds (about 40 grams) • finely chopped celery, carrot, and onion • Olive oil and salt,

phyllo dough • As needed, extra virgin olive oil • As needed, sesame seeds for garnish • extra virgin olive oil • leek • fresh spinach (about 600 grams) • almond-based vegan ricotta (about 300 grams) • nutritional yeast flakes (optional) (about 10 grams) • garlic powder • As needed, salt

eggs • sugar (100 grams) • vegetable oil (60 grams) • rice flour (150 grams) • potato starch (55 grams) • almonds (50 grams) • baking powder (about 2 1/2 teaspoons, 10-16 grams) • plain yogurt (about 4 ounces or 120 grams) • Grated zest of 1 lemon