864 tutti recipes

Roasting concentrates the flavour and the roasted garlic doubles up on the depth of flavours. The portobello mushrooms add a meaty texture, and pine nuts add a nutty highlight.

Three-cheese biscuits made with sharp cheddar, mozzarella, and Swiss Emmentaler folded into a flaky butter dough. Wheat germ and powdered milk add nutty depth. Ready in 35 minutes.

Whole wheat banana walnut muffins with a tender crumb and nutty depth from half whole-wheat flour. Naturally sweet from ripe bananas and just hearty enough for breakfast.

Pressure-cooked chickpea chili swaps beef for nutty garbanzos, building heat from toasted cumin seeds, chili powder, and a generous handful of fresh cilantro. A meatless one-pot weeknight chili.

Whole wheat banana scones with mashed ripe banana, honey, and nutty wheat flour. A healthier tea-time scone that comes together in under 30 minutes with overripe fruit hiding on the counter.

No-bake strawberry pie with a raw date and nut crust made from walnuts and almonds. Fresh sliced strawberries tossed in maple syrup fill this naturally sweet dessert.

A hearty bread machine loaf blending triticale flour, bread flour, and soy flour with fennel seeds and barley malt syrup. Nutty, slightly sweet, and packed with whole grain flavor.

Bread machine pumpkin raisin bread is a soft, golden yeast loaf packed with canned pumpkin, plump raisins, and warming ginger and cinnamon. Wheat germ adds nutty depth. Dump, press start, walk away.

High-protein chocolate chip cookies built with soy flour and crushed roasted soybeans alongside the usual flour and chocolate chips. A heartier, fibre-rich take on the classic with a slight nutty undertone.

100% whole wheat sandwich bread sweetened with honey for tender crumb and subtle sweetness. Makes 2 tall loaves with nutty flavor and soft texture that stays fresh for days.

Whole wheat chocolate chip pudding cookies: a box of instant pudding keeps them soft and chewy for days, while whole wheat flour adds a nutty depth. Loaded with chips and nuts.

Vegan peanut butter muffins sweetened with dark molasses and made dairy-free with soy milk. No eggs, no butter, just a one-bowl stir-and-bake batter for tender, nutty muffins.

Gruyere whole wheat biscuits, flaky buttermilk biscuits laced with nutty Gruyere, fresh thyme, and marjoram. Cold butter and whole wheat pastry flour give them tender, savory layers with a wholesome edge.

Broccoli and hazelnuts make this nutty, tangy and tasty pesto, it can be mixed into pasta or spread onto bread, wraps. And it is so quick and easy to make.

Buckwheat waffles use yeast-risen batter with buckwheat flour and molasses for deep, nutty flavor and an airy crisp grid. Old-fashioned overnight-style waffles with character that quick-batter recipes can't match.

Soft, protein-rich peanut butter bread baked in a bread machine with just 5 ingredients. Chunky peanut butter gives every slice a nutty, toasty flavor kids and adults both love.