Using a flexible rubber spatula, fold in almond flour, walnuts, cinnamon, and nutmeg until combined. Fold in grated apple. Pour batter into prepared pan and gently tap on the counter to evenly distribute. Bake until golden brown and top of cake bounces back to the touch, about 50 minutes.

While cake is still warm, loosen exposed short sides of cake from pan using an offset spatula or butter knife. Using parchment paper as a handle, lift cake out of pan and onto a cutting board. Cut cake into diamond shapes by making a series of diagonal slices in one direction across the cake, then making another series of diagonal slices in the opposite direction. Lift sliced cake, again using parchment, and return to pan. Strain syrup over warm cake using a fine-mesh strainer, then let sit at least 1 hour to allow cake to fully absorb syrup. Serve.

Special equipment
9-by-13-inch anodized aluminum baking pan, medium nonreactive saucepan or saucier, stand mixer, instant-read thermometer, fine-mesh strainer.

Though it’s commonly served at Passover, when flour and leavening action are forbidden, I like it any time I need a gluten-free dessert. This is my Americanized version: a heady mix of spices and citrus, with grated apple added to the traditional nut-based cake. Rather than rose blossom syrup, I opt for a ginger-infused syrup that’s boozy with Applejack, America’s own apple brandy.
For the Syrup:
1 cup sugar (7 ounces; 200g)
1 1/2 cups unsweetened apple juice (12 ounces; 340g)
2-inch piece ginger (2 ounces; 60g), unpeeled, cut in half lengthwise and smashed
Zest from 1 medium lemon
1 tablespoon fresh lemon juice (1/2 ounce; 14g), from about 1 lemon
4 tablespoons Applejack brandy (2 ounces; 60g)
For the Cake:
4 large eggs (6.8 ounces; 190g)
3/4 cup sugar (5 3/4 ounces; 160g)
1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same by weight
1 cup vegetable oil (8 ounces; 220g), or any other neutral oil
2 tablespoons freshly grated ginger (1 ounce; 30g)
2 1/2 cups almond flour (8 ounces; 230g)
1 1/2 cups finely chopped walnuts (6.2 ounces; 175g)
2 teaspoons (6g) ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 cups grated unpeeled Fuji apple (12 ounces; 340g), from about 2 medium apples

Grated apple tenderizes what might otherwise be a heavy cake.
The cool syrup plumps the hot cake and infuses it with additional flavor and sweetness.
This Sephardic cake is an ideal Passover dessert, as it contains no flour or leavening.
Tishpishti is a traditional Sephardic cake, in the spirit of nutty, sweet, syrupy North African and Middle Eastern desserts like baklava.

Tomato paste, garlic, chicken stock, and a single lamb shank makes for a rich, bold-flavored broth for the manti, and using a pressure cooker means it’s ready in less than an hour.
Butter and egg yolk yields a crisp-tender, easy-to-roll out manti dough.
Using a pasta machine makes quick work of rolling the manti dough into a uniform thickness and dimensions, though the recipe has been formulated to work when hand-rolled as well.
Manti-making is a labor-intensive process, but there’s lots of make-ahead potential here. The dumplings and the broth both freeze well for weeks, and the broth, dough, and filling can be made and held for a day in the fridge before use.

To Serve: Form the za’atar mixture by combining oregano, thyme, savory, sesame seeds, sumac, and salt in a small bowl and stirring with fingers until homogenous. Brush finished flatbreads with olive oil and sprinkle generously with the za’atar mixture. Place labne in a serving dish, drizzle with olive oil, and sprinkle with za’atar. Serve bread with labne immediately.

Special equipment
grill, stand mixer or food processor

Notes
For a much quicker, easier version, use store-bought flatbreads reheated on the grill until crisp and blistered on both sides, about 1 minute per side. Brush with olive oil and za’atar as directed. Labne is a Middle Eastern strained yogurt that can be found in most high-end grocery stores, such as Whole Foods, or in specialty markets. If unavailable, use strained Greek yogurt instead. Store-bought pre-mixed za’atar can be used in place of the homemade version. Use 1/2 cup total. If using commercial za’atar, salt content will vary; adjust according to taste. If you cannot find sumac, add 1 teaspoon grated lemon zest to the mixture in its place.

This almond butter is a go-to in my life, i’ve always got some in the kitchen. it’s really so simple to make and has just two ingredients: almonds and salt. it’s amazing how much creamier homemade almond butter is, it’s extra smooth and i find it more flavoursome too. i love dipping dates straight into the jar or drizzling it on top of my granola in the mornings. it’s also great blended into smoothies or used in dressings.

ingredients
300g blanched almonds
pinch of sea salt
method
preheat oven to 180c, fan setting.
place the almonds on a baking tray and cook in the oven for 10 minutes until golden.
once cooked, remove and leave to cool to room temperature.
once the almonds have cooled, place them in a food processor and blend for around 15 minutes until a smooth mixture forms, adding in the salt at the end.
once prepared, you can store this spread in an airtight container in the fridge for 1-2 weeks.

This is such an quick, easy and delicious recipe, perfect for quick lunches and dinner parties alike. the roasted almonds add an amazing depth to the pesto, although they could be substituted for pine nuts if you’re feeling like a more classic recipe. alternatively you can swap out the nuts to make other types of nutty pesto – cashews, brazil nuts and walnuts all taste delicious. you can also try adding some sun-dried tomatoes or artichokes for a more intense flavour.

ingredients
125g almonds
60g fresh basil, including stalks
1 garlic clove, peeled
juice of ½ lemon
125ml olive oil
pinch of sea salt
method
preheat oven to 180c, fan setting.
place the almonds and garlic on a baking tray and cook for 10 minutes until golden. once cooked, remove and leave to cool.
simply place all of the ingredients into a food processor and pulse until smooth, adding a splash of water to make it even smoother.
pesto is best enjoyed fresh, but kept in an airtight container in the fridge it will last up to a week.

ingredients
For the curry
1x 300g block of firm tofu
1x 400g can of chickpeas, drained
1 onion, peeled and diced
3 garlic cloves, peeled and diced
4 tablespoons of ground almonds
1 teaspoon of cumin seeds
½ teaspoon of cinnamon
1x 400g can of coconut milk
1 tablespoon of coconut oil
Pinch of salt
For the curry paste
2 garlic cloves, peeled
1 thumb sized piece of ginger, peeled and roughly chopped
2 tablespoons of tomato puree
2 tablespoons of olive oil
2 tablespoons of coconut milk (preferably from the top of a can)
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 tablespoon of almond butter
Pinch of salt
method
Make the curry paste by placing all of the ingredients into a powerful blender and blending until a smooth paste forms.
Place a pan over a medium heat and add a tablespoon of coconut oil. Once warm, add the onion, garlic, cumin seeds, cinnamon and a pinch of salt and cook for 5-10 minutes until soft.
Mix through the curry paste and cook for another 5 minutes, before adding the ground almonds and coconut milk. Mix well and leave to cook for 10-15 minutes until creamy and thick.
While the curry sauce is cooking, drain the tofu and pat it dry using a paper towel. Cut the tofu into small, bite-sized chunks and add to the curry, along with the drained chickpeas.
Mix everything well and cook for another 5-10 minutes over the heat to warm everything through.

ingredients
1 onion, peeled and chopped
3 carrots, peeled and cubed
2 garlic cloves, peeled and chopped
100g sun-dried tomatoes, roughly chopped
200g cherry tomatoes, chopped
1 veggie stock cube
400ml almond milk, plus more if needed
Pinch of salt
Olive oil
method
Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic, carrots and a pinch of salt. Cook for 5-10 minutes until soft.
Add the sun-dried tomatoes and cherry tomatoes and cook for another 10 minutes until the cherry tomatoes begin to soften. At this point add the veggie stock cube and almond milk. Mix well and leave to simmer for 10 minutes.
Pour the mixture into a powerful blender or use a hand blender to blend the mixture until it reaches a smooth consistency.
Once smooth, pour the mixture back into a pan and warm through over a medium heat – you may want to add a dash more almond milk, bit by bit, until you reach the consistency you like best.

ingredients
1 broccoli head, cut into florets
2 servings of noodles
2 bell peppers, cut into thin slices
1 tablespoon of sesame seeds
2 spring onions, sliced
Handful of roasted cashews
2 tablespoons of brown rice miso paste
2 tablespoons of smooth tahini
2 tablespoons of sesame oil
Juice of 1 lime
Olive oil
Pinch of salt
method
Cook the noodles according to the instructions on the pack. Once cooked, drain and place in a large mixing bowl.
Preheat the oven to 200C, fan setting.
Place the broccoli florets onto a baking tray and drizzle with olive oil and salt. Cook for 10-15 minutes until the broccoli is charred. Once cooked, remove from the oven and add to the mixing bowl with the noodles.
In a small bowl, mix together the miso paste, tahini, sesame oil, lime juice and a pinch of salt, until a smooth dressing forms.
Add the sliced peppers, sesame seeds, cashews and spring onions to the bowl with the noodles and broccoli, before adding the dressing. Mix well to ensure everything gets coating.
Spoon the noodle salad into two bowls and top with another sprinkle of sesame seeds, spring onions and cashews.

ingredients
2x 400g cans black beans, drained
1x 400g tin tinned tomatoes
1 large red onion, peeled and chopped
2 garlic cloves, peeled and chopped
2 teaspoons of smoked paprika
1 teaspoon of cumin
1 tablespoon of almond butter
1 tablespoon of tomato puree
Juice of 1 lime
Handful of fresh coriander, chopped
Olive oil
Salt to taste
method

Add the smoked paprika and cumin, cook for 2 minutes, before adding the almond butter, tomato puree, black beans, lime juice and tinned tomatoes – bring to the boil, before reducing the temperature and leaving to simmer for 15 minutes.
Place a pan over a medium heat and add a drizzle of olive oil. Once warm, add the salt, onion and garlic and cook for 5-10 minutes until soft.
Add the smoked paprika and cumin, cook for 2 minutes, before adding the almond butter, tomato puree, black beans, lime juice and tinned tomatoes – bring to the boil, before reducing the temperature and leaving to simmer for 15 minutes.
Sprinkle with fresh coriander before serving.

ingredients
For the dressing
200g cashews, soaked in water for at least 4 hours and drained
190ml almond milk
1 tablespoon of apple cider vinegar
1 tablespoon of creamy tahini, or 2 teaspoons of Dijon mustard
2 tablespoons of nutritional yeast
Juice of ½ lemon
Pinch of salt
For the salad
250g kale, roughly chopped
200g dry green lentils
1x 400g can of chickpeas, drained
1 teaspoon of ground cumin
1 tablespoon of olive oil
Pinch of salt
method
Preheat oven to 230C (450F), fan setting.
Cook the lentils according to the instructions on pack.
Once cooked, drain and rinse until cold water to prevent further cooking and leave to one side.
Place the chickpeas into a baking tray and drizzle with olive oil, salt and cumin.
Cook for 10-15 minutes until really crunchy.
While the chickpeas cook, place the kale into a separate baking tray and drizzle with olive oil and salt – cook in the last 5 minutes until crispy.
While that cooks, drain the cashews and place all of the dressing ingredients into a food processor or blender.
Pulse until smooth, adding a little more almond milk if needed.
Once the kale and chickpeas are cooked, mix everything together in a large bowl and serve.

Ingredients
For the pastry base
50g ground almonds
210g plain flour
90g Medjool dates (about 5)
1 ½ tablespoons of melted coconut oil
100ml almond milk
For the filling
125g almond butter
125ml maple syrup
2 tablespoons of melted coconut oil
Pinch of sea salt
For the topping
45g jumbo oats
50g ground almonds
1 tablespoon of maple syrup
1 tablespoon of melted coconut oil
method
Make the pastry base by placing all of the ingredients into a food processor and pulsing until a thick, soft dough comes together. Once the dough has come together, roll into a ball, cover and leave in the fridge to cool for at least an hour or overnight.
Preheat the oven to 180c, fan setting. Line a 12 hole muffin tray with melted coconut oil.
Remove the pastry from the fridge and roll out into one large thin strip. Cut 12 circles out of the pastry and place each into one of the muffin tray holes – you may need to re-roll the pastry in order to ensure you have enough. Push all of the pastry circles down to create space for the filling.
Cook for 10 minutes until golden. Once cooked, remove from the oven and leave to cool.
While the bases cook, make the filling by placing the almond butter, sea salt, maple syrup and melted coconut oil into a bowl. Stir until the mixture becomes smooth and thick.
Make the crumble top by placing all of the ingredients into a large bowl and mixing well until a crumble like mixture forms.
Once the tart cases are cooled, spoon equal amounts of the caramel filling into each and top with equal amounts of the topping. Bake for a further 10-15 minutes until golden.

This almond butter is a go-to in my life, i’ve always got some in the kitchen. it’s really so simple to make and has just two ingredients: almonds and salt. it’s amazing how much creamier homemade almond butter is, it’s extra smooth and i find it more flavoursome too. i love dipping dates straight into the jar or drizzling it on top of my granola in the mornings. it’s also great blended into smoothies or used in dressings.

ingredients
300g blanched almonds
pinch of sea salt
method
preheat oven to 180c, fan setting.
place the almonds on a baking tray and cook in the oven for 10 minutes until golden.
once cooked, remove and leave to cool to room temperature.
once the almonds have cooled, place them in a food processor and blend for around 15 minutes until a smooth mixture forms, adding in the salt at the end.
once prepared, you can store this spread in an airtight container in the fridge for 1-2 weeks.

This is such an quick, easy and delicious recipe, perfect for quick lunches and dinner parties alike. the roasted almonds add an amazing depth to the pesto, although they could be substituted for pine nuts if you’re feeling like a more classic recipe. alternatively you can swap out the nuts to make other types of nutty pesto – cashews, brazil nuts and walnuts all taste delicious. you can also try adding some sun-dried tomatoes or artichokes for a more intense flavour.

ingredients
125g almonds
60g fresh basil, including stalks
1 garlic clove, peeled
juice of ½ lemon
125ml olive oil
pinch of sea salt
method
preheat oven to 180c, fan setting.
place the almonds and garlic on a baking tray and cook for 10 minutes until golden. once cooked, remove and leave to cool.
simply place all of the ingredients into a food processor and pulse until smooth, adding a splash of water to make it even smoother.
pesto is best enjoyed fresh, but kept in an airtight container in the fridge it will last up to a week.

This pearl barley and cauliflower salad is a perfect, colourful dish to kick the year off in the right way. the cauliflower is roasted in turmeric, chilli powder and cumin before being mixed through soft pearl barley, roasted butternut squash, almonds and parsley. the creamy yoghurt dressing is a delicious way to top it off and bring it all together.

ingredients
for the salad
1 cauliflower, cut into small florets
100g pearl barley
½ butternut squash, cut into small bite-sized pieces
25g parsley, roughly chopped
50g roasted almonds, roughly chopped
juice of 1 lemon
½ teaspoon of turmeric
½ teaspoon of chilli powder
1 teaspoon of cumin
sprinkle of pomegranate seeds
olive oil
pinch of salt
pinch of pepper
for the dressing
100g plain yoghurt (we use coconut yoghurt)
2 tablespoons of smooth tahini
juice of 1 lemon
pinch of salt
method
Preheat the oven to 190c, fan setting. Place the butternut squash pieces onto a baking tray and drizzle with olive oil and a pinch of salt. cook for 40-45 minutes until soft.

Place the butternut squash pieces onto a baking tray and drizzle with olive oil and a pinch of salt. cook for 40-45 minutes until soft.
place the cauliflower florets onto a separate baking tray and drizzle with olive oil, turmeric, cumin and chilli powder. mix well and cook for 15 minutes until they feel cooked but still have a slight bite.
While the vegetables roast, cook the pearl barley according to the instructions on the pack. once cooked, drain and spoon into a large mixing bowl.
Once the butternut squash and cauliflower have cooked, spoon them into the bowl with the pearl barley. add the chopped parsley, chopped almonds, lemon juice, pomegranate seeds, 1 tablespoon of olive oil and a pinch of salt, and mix really well.
in a small bowl, mix together all of the dressing ingredients until smooth.
Once ready to serve, spoon the salad onto a large plate and drizzle with the yoghurt dressing and a crack of pepper.

Almond Chocolate Chip: Use sliced almonds and mini chocolate chips, or blitz whole almonds and chocolate chips in the food processor before using.

Season the steak: Season the steak liberally with the seasoning mix (about 3/4 teaspoon per side).

Preheat your grill to 450°F for high heat grilling.

Grill the packet and the steak: Once the grill is hot, transfer the veggie packet and the steak to the grill. Grill over steak over high, direct heat. After 4 minutes, flip the steak and grill for 5 to 7 additional minutes.

This will finish cooking the steak to about a medium to medium-rare temperature and soften the veggies. Remove both the foil packet and the steak from the grill and let cool for a few minutes.

To prevent your shrimp from sticking to the grill, rub the hot grill grates with oil right before you add the shrimp.
Grill shrimp over direct heat, or if you’re using a gas grill, medium-high to high heat (375°F-450°F).
For large shrimp, you only need about two minutes per side for nice and juicy shrimp.

Almond Coconut: Use equal parts almonds and coconut flakes or shredded coconut.
Cranberry Orange: Use a combination of dried cranberries, pecans, pepitas and fresh orange zest. Since this variation contains a lot of dried fruit, it’s the sweetest of them all.

Make the vegetable foil pack: Fold a large piece of foil in half so you have a double layer. Add the sliced peppers and onions. Season the vegetables with 1 tablespoon of olive oil and sprinkle with 1 teaspoon fajita seasoning.

Fold the sides of the foil up and crimp it tightly on top to make a packet.

I wouldn’t go smaller than that on the shrimp or they will overcook on the grill. If you go larger, just do fewer shrimp per skewer. For dishes like this, I like to grill peeled shrimp so you can slide them from the skewer onto the plate!

TIPS AND TRICKS FOR GRILLING SHRIMP
The main trick to grilling shrimp is to cook it on high heat for a short time. You want to get a quick sear on them and they are done. If you overcook them they will get rubbery.

Place the butternut squash pieces onto a baking tray and drizzle with olive oil and a pinch of salt. cook for 40-45 minutes until soft.
place the cauliflower florets onto a separate baking tray and drizzle with olive oil, turmeric, cumin and chilli powder. mix well and cook for 15 minutes until they feel cooked but still have a slight bite.
while the vegetables roast, cook the pearl barley according to the instructions on the pack. once cooked, drain and spoon into a large mixing bowl.
once the butternut squash and cauliflower have cooked, spoon them into the bowl with the pearl barley. add the chopped parsley, chopped almonds, lemon juice, pomegranate seeds, 1 tablespoon of olive oil and a pinch of salt, and mix really well.
in a small bowl, mix together all of the dressing ingredients until smooth.
once ready to serve, spoon the salad onto a large plate and drizzle with the yoghurt dressing and a crack of pepper.

This pearl barley and cauliflower salad is a perfect, colourful dish to kick the year off in the right way. the cauliflower is roasted in turmeric, chilli powder and cumin before being mixed through soft pearl barley, roasted butternut squash, almonds and parsley. the creamy yoghurt dressing is a delicious way to top it off and bring it all together.

ingredients
for the salad
1 cauliflower, cut into small florets
100g pearl barley
½ butternut squash, cut into small bite-sized pieces
25g parsley, roughly chopped
50g roasted almonds, roughly chopped
juice of 1 lemon
½ teaspoon of turmeric
½ teaspoon of chilli powder
1 teaspoon of cumin
sprinkle of pomegranate seeds
olive oil
pinch of salt
pinch of pepper
for the dressing
100g plain yoghurt (we use coconut yoghurt)
2 tablespoons of smooth tahini
juice of 1 lemon
pinch of salt
method
preheat the oven to 190c, fan setting. Place the butternut squash pieces onto a baking tray and drizzle with olive oil and a pinch of salt. cook for 40-45 minutes until soft.

This is such an quick, easy and delicious recipe, perfect for quick lunches and dinner parties alike. the roasted almonds add an amazing depth to the pesto, although they could be substituted for pine nuts if you’re feeling like a more classic recipe. alternatively you can swap out the nuts to make other types of nutty pesto – cashews, brazil nuts and walnuts all taste delicious. you can also try adding some sun-dried tomatoes or artichokes for a more intense flavour.

ingredients
125g almonds
60g fresh basil, including stalks
1 garlic clove, peeled
juice of ½ lemon
125ml olive oil
pinch of sea salt
method
preheat oven to 180c, fan setting.
place the almonds and garlic on a baking tray and cook for 10 minutes until golden. once cooked, remove and leave to cool.
simply place all of the ingredients into a food processor and pulse until smooth, adding a splash of water to make it even smoother.
pesto is best enjoyed fresh, but kept in an airtight container in the fridge it will last up to a week.

This almond butter is a go-to in my life, i’ve always got some in the kitchen. it’s really so simple to make and has just two ingredients: almonds and salt. it’s amazing how much creamier homemade almond butter is, it’s extra smooth and i find it more flavoursome too. i love dipping dates straight into the jar or drizzling it on top of my granola in the mornings. it’s also great blended into smoothies or used in dressings.

ingredients
300g blanched almonds
pinch of sea salt
method
preheat oven to 180c, fan setting.
place the almonds on a baking tray and cook in the oven for 10 minutes until golden.
once cooked, remove and leave to cool to room temperature.
once the almonds have cooled, place them in a food processor and blend for around 15 minutes until a smooth mixture forms, adding in the salt at the end.
once prepared, you can store this spread in an airtight container in the fridge for 1-2 weeks.

When you choose a makeup remover, you probably always look for the one that can effectively remove eye makeup. Eyeliner and mascara are two things that need a little extra effort to get removed properly. Many women across the world who have used this oil to remove makeup rave about how eye makeup comes off easily when they use almond oil.

Unlike other makeup removers that you find in the market, almond oil does not contain any chemicals or substances that may cause damage to your skin. It is gentle on your skin, and of course, removes makeup without any problems. When you use this oil to remove makeup, you do not have to pull or tug your skin. Your skin is sensitive and pulling and tugging can damage it. It can also increase the appearance of fine lines.

Another reason almond oil makes a fantastic makeup remover is that it does not leave an oily and heavy residue on your skin. Using light almond oil will feel amazing on your skin and it will help in gently removing makeup, dirt and other impurities on your face.

If you have dry skin or a skin condition such as mild eczema, psoriasis, etc., using almond oil as a makeup remover is your best option. It will soothe your skin and give you relief from itchiness, flaking, cracking, etc. This is something that other products in the market cannot offer. In fact, since they contain so many different substances, they may aggravate these symptoms even more.