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Almond pulp, left over from making almond milk, can be made into these tasty gluten-free, sugar-free cookies drizzled with dark chocolate.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Light and dark chip cookies with walnuts. The chips are the freckles and the nuts are the warts. Four cups of nuts seems like an awful lot but that's right. Also, if you chop the nuts, you might as well buy your cookies from a vending machine.
www.chowhound.com
Enjoy this Spanish Bar Cake recipe with ingredients and easy step-by-step directions from Chowhound.
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Really good with the added plus of being sugar free.
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This delicious cake is topped with apple slices and cranberries for a festive looking dessert that will have everyone asking for seconds!
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Grated carrots are added to the classic quick bread recipe creating a delightful zucchini-carrot bread for breakfast or brunch.
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These muffins are a chocolatey treat thanks to the double chocolate punch of cocoa powder and chocolate chips.
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Vegan granola bars are an easy, on-the-go snack loaded with dark chocolate, sunflower seeds, and dried cherries.
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This simple stir-fry has a sweet taste that appeals to teenagers. While broccoli is specified here, it's easy to add whatever vegetables you have available to it. Serve this over rice for a filling meal.
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These delicately spiced muffins are lightly sweetened with honey.
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Multigrain chia seed waffles made with oats and whole wheat flour are a hearty way to start the day.