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Vegan whole wheat apple pancakes, made with coconut oil and almond milk, are a delicious alternative when you are avoiding dairy products.
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The best blackberry pie ever. No kidding! All butter crust, loads of blackberries, spiced with a little lemon, cinnamon, and almond extract. Yum.
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These tangy/sweet squares offer the perfect balance between a slightly nutty, buttery shortbread crust, and bright lemony filling.
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This delicious vegan version of eggnog uses coconut and almond milk for creaminess, pecans for flavor and depth, and maple syrup for sweetness.
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Breakfast oatmeal gets a carrot cake makeover in this microwaved version made with carrot, pineapple, cinnamon, ginger, and walnuts.
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Pineapple, almond, lime, and maraschino cherries are paired with rum, then frozen to make these boozy pops, perfect for your next party.
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These are the prefect chocolate chip cookies! Made with vegetable oil instead of butter and they contain both almond and vanilla extracts!
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Just in time for the holidays —gluten free Cinnamon Bun Muffins.
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Alan Jackson's recipe for Pistachio Macarons from The Lemonade Cookbook
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Made with fresh peaches and reduced-fat buttermilk, this cake is easy and delicious.
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1 cup shortening, 2 cups sugar, 3 cups flour, and 4 eggs gives this basic yellow cake recipe flavored with vanilla and almond its name.
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This is my gluten free version of Claudia Roden’s Gateau a l’Orange. This moist festive cake makes an ideal dish for holiday celebrations.