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Irish Cream – Plant Based

This decadent Irish Cream is a must try! Plus, it has the bonus of being plant-based, so no dairy for…

From: Natalia Vignola
Directions: Soak your raw cashews in water for around 8 hours, or overnight. You can also do a quick soak by using boiling water and soaking them for about an hour. The cashews should be soft to a squeeze. Start...
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Almond Flour Shortbread

This is a very easy recipe for shortbread cookies that are arguably even better than shortbread made with wheat flour.…

From: Rancho Vignola
Directions: Pre heat your oven to 350f / 175c. Line a baking tray with parchment paper or a baking mat and set aside. Add all ingredients to a bowl and mix together until a dough forms. Roll dough into 1 inch bal...
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Honey Roasted Walnuts

These are great to snack on, or to add some extra crunch and a bit of sweetness to your salads.

From: Indra
Directions: Line a baking sheet with aluminum foil, either use a cooking spray to lightly coat or brush on oil or butter. Preheat your oven to 325f. Combine the honey, oil, vanilla extract and half the salt in a...
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Stuffed Winter Squash

A great recipe for a cold day, and the left overs are arguably even better (if you have any left!)

From: Indra McMorran
Directions: Heat oven to 425 degrees. Brush squash with olive oil and season with salt and pepper. Roast cut side down on a baking sheet until tender, 20-40 minutes depending on the size of your squash. Meanwhile...
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Cranberry Pistachio Biscotti

This biscotti is great with coffee, sweet wine or enjoy on its own!

From: Mardelle
Directions: Combine flour, sugar, and baking powder in a bowl. Add butter and vanilla and mix until it resembles coarse cornmeal. Add pistachios and eggs and mix. Add cranberries and mix until dough is evenly moi...
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