864 tutti recipes

Sourdough waffles or pancakes: an overnight fermented batter that bakes up crisp, light, and tangy, with graham flour for nutty depth. The best use for sourdough starter at breakfast.

Nutty whole wheat muffins bursting with tender apple chunks and warm cinnamon spice. Simple pantry ingredients come together for a hearty, fiber-rich breakfast that freezes beautifully.

Five grain sourdough bread for the bread machine blends bread flour, amaranth, whole-wheat, soy and rolled oats with a tangy sourdough starter. Hearty crumb, nutty crust, high-fiber loaf.

Almond Brownies: deeply fudgy brownies built on melted chocolate chips with almonds for crunch. Two chocolate hits (melted in batter, folded in whole) for fudgy depth and nutty contrast.

Creamy winter squash soup with finely chopped hazelnuts, onions, and a splash of sherry. The nuts add nutty body without any dairy thickener. A simple autumn first course.

A hearty Greek brown rice salad tossing nutty whole-grain rice with tomato, cucumber, feta, kalamata olives, and creamy avocado in a lemony, minty dressing. A fresh Mediterranean grain bowl.

Caramelized Brussels sprouts roasted with toasted hazelnuts in nutty brown butter. Quick high-heat side dish with crispy edges and tender centers in under 25 minutes.

Crispy peanut butter cookies creamed with real peanut butter and butter, rolled, cut, and finished with the classic crisscross fork pattern. A sweet, nutty, crunchy cookie the whole family reaches for.

An easy, tasty and hearty dish is an ideal dinner for busy weekdays. Creamy but without any dairy product, it's from the roasted walnuts that also add yummy nuttiness.

Sourdough whole wheat pancakes with tangy fermented starter and honey-sweetened nutty flour. A great use for sourdough discard, with a feathery rise from last-minute baking soda.

Peanut butter cookies with melted chocolate swirled right through the dough and pressed with a classic fork crisscross. Chewy, nutty, and streaked with chocolate in every bite.

Savory vegetarian pie with caramelized onions, mixed mushrooms, and Gruyere in a rustic oat-flour crust. A lighter quiche-style main dish with an earthy, nutty depth of flavor.

Gluten-free chocolate chip cookies made with soy flour and potato starch. Tender, nutty cookies studded with chocolate chips prove gluten-free baking can be simple and satisfying.

Buttery shortcrust pockets folded around a caramelized coconut filling studded with dates, raisins, and cashews, baked golden. A Sri Lankan sweet pastry with crisp edges and a chewy, nutty center.

Buttery shortbread dough studded with finely ground almonds bakes into tender, melt-in-your-mouth cookies where almond extract amplifies the nutty richness in every crumbly bite.

Whole wheat pancakes made with stone-ground Nora Mill mix, buttermilk, eggs, and a touch of melted butter. Nutty, hearty, and on the table in 30 minutes. Four-ingredient breakfast.