#nuttydelights

These almond butter trail mix cookies are a delightful blend of nutty flavors and chewy textures. Packed with wholesome ingredients, they make for a perfect snack or treat for outdoor adventures.

Ingredients: 1 cup almond butter. 1/2 cup honey or maple syrup. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup rolled oats. 1/2 cup chopped mixed nuts almonds, walnuts, etc.. 1/4 cup dark chocolate chips. 1/4 cup dried cranberries or raisins. 1/4 cup shredded coconut.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the egg, vanilla extract, honey or maple syrup, and almond butter in a bowl until everything is well mixed. Mix it again after adding the salt and baking soda. Add the dark chocolate chips, chopped mixed nuts, shredded coconut, dried cranberries or raisins, and rolled oats. The baking sheet should be ready. Using a spoon or cookie scoop, drop spoonfuls of cookie dough onto it. Use the back of a spoon or a fork to gently press down on each cookie. 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 down.

Prep Time: 15 minutes

Cook Time: 10-12

It's really simple to make these muffins, which are great for breakfast or a quick snack. You can make them unique by adding chocolate chips, berries, nuts, or other mix-ins of your choice.

Ingredients: 1.5 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1 cup milk. 1 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, beat the melted butter, eggs, milk, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Spoon the muffin batter into the prepared muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious homemade muffins!

Prep Time: 10 minutes

Cook Time: 20 minutes

Indulge in these decadent chocolate hazelnut balls flavored with cocoa and toasted hazelnuts. These no-bake treats are ideal for satisfying your sweet tooth.

Ingredients: 1 cup hazelnuts, toasted and skins removed. 1 cup pitted dates. 3 tbsp cocoa powder. 2 tbsp chocolate chips. 1/2 tsp vanilla extract. A pinch of salt.

Instructions: In a food processor, blend the hazelnuts until finely ground. Add the pitted dates, cocoa powder, chocolate chips, vanilla extract, and a pinch of salt to the hazelnuts in the food processor. Blend all the ingredients until the mixture comes together into a sticky dough. Using your hands, roll the dough into small bite-sized balls. Place the balls on a parchment paper-lined tray and refrigerate for about 30 minutes to firm up. Once chilled, the chocolate hazelnut balls are ready to be enjoyed!

Prep Time: 15 minutes

Cook Time: 0 minutes

This hearty and flavorful dish combines the earthiness of black-eyed peas with the sweetness of maple syrup and the nuttiness of walnuts. Collard greens add a nutritious and vibrant touch to this gluten-free recipe.

Ingredients: 1 cup dried black-eyed peas, soaked overnight and drained. 4 cups water. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 bunch collard greens, stems removed and leaves thinly sliced. 1/4 cup maple syrup. 1/4 cup chopped walnuts. Salt and pepper to taste.

Instructions: In a pot, combine soaked black-eyed peas and water. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until peas are tender. In a separate skillet, heat olive oil over medium heat. Add diced onion and minced garlic, saut until translucent. Add sliced collard greens to the skillet and cook until wilted, about 5-7 minutes. Stir in cooked black-eyed peas, maple syrup, and chopped walnuts. Cook for an additional 5 minutes, allowing flavors to meld together. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 60 minutes

With their nutty pistachios and sour lemon flavor, these Pistachio Lemon Bars are a great way to enjoy a sweet and refreshing treat.

Ingredients: 1 cup shelled pistachios. 1 cup all-purpose flour. 1/2 cup powdered sugar. 1/2 cup unsalted butter, cold and cubed. 4 large eggs. 1 1/2 cups granulated sugar. 1/2 cup lemon juice. 2 tablespoons lemon zest. 1/4 cup all-purpose flour. Powdered sugar for dusting optional.

Instructions: Set the oven to 350F 175C and heat it up. Prepare a 9x13-inch baking dish by greasing it. Pulse the pistachios in a food processor until they are very small. Pulse in the flour and powdered sugar until they are well mixed. Add the cold butter and pulse the food until it looks like big crumbs. Put the mixture in the bottom of a baking dish that has been prepared. It takes 15 to 18 minutes for the crust to get a light golden color in a preheated oven. Mix the eggs, sugar, lemon juice, lemon zest, and flour together in a bowl until everything is well mixed. Put the lemon mix on top of the baked crust. Put it back in the oven and bake for another 20 to 25 minutes, or until it's set. Let it cool all the way down in the pan on a wire rack. Sprinkle with powdered sugar if you want after it has cooled. Make bars and serve.

Prep Time: 20 minutes

Cook Time: 40 minutes