Recipes

It is said that “necessity is the mother of invention”. That is especially true with special dietary needs. That is how Almond Glory was created!

If you would like to share your favorite Almond Glory Recipe or Almond Glory Tip : just pick a category and submit it. Each month Almond Glory will choose a winner for their “Favorite Recipe of the Month”. The winner will receive a free bag of mix, a pizza crust or a package of Foccacia bread with their next purchase (depending on the recipe submitted). Also, at the next printing of our Make Everything Mix the four new favorite TOP WINNERS will be included on our Make Everything Mix recipe fold out.

Here is what you do to participate:

  1. email
  2. state which category you would like to submit to in the subject line of the email i.e. mix, pizza, foccacia, tips.
  3. submit your recipe or tip
  4. optional: if you would like, we will gladly include your name (first or last or both), city and /or state.
    Please state in the email that :“I give permission to Almond Glory to post my recipe and name”.
  5. Almond Glory will try out your recipe / tip, update the website once a month and feature the winner of the “Favorite Recipe of the Month”.

Find your favorite recipe from the one of these categories!

Make Everything Mix Recipes

Hints : Almond Glory Pancakes and Waffles : Recipe on the bag is VERY flexible.

  • Any dairy or dairy substitute will work, some have just used water!
  • The amount of fluid needed will vary due to the natural almond oil in the Almond Glory mix can pack together the ingredients. Add additional fluid as necessary.
  • Do not over or under mix the gluten free batter - the key is to watch for when the batter pulls away slightly from the sides of the bowl when mixing.
  • Almond Glory pancakes/waffle will take longer to cook than traditional pancakes, make sure pancakes fully bubble.
  • When adding fruit or veggies - pour batter first onto the hot griddle then place add in, cook until fully bubbled, then flip to finish cooking.
  • Pancake or Waffle recipe: 1 c. mix, 2 eggs, ½ c. - 1 c. milk, 1 ½ tsp distilled vinegar, ½ tsp vanilla, 2 T melted butter or canola oil

Breakfast Recipes

Oatmeal Almond Buttermilk Pancakes

This is a variation on our family's famous pancakes.
Susie Witt, Colfax, CA

2 cups oats (make sure gluten free)
2 cups buttermilk (or 2 c milk and 2 tsp distilled vinegar)
¼ c. oil or melted butter
2 eggs (beaten)
¾ c. Almond Glory Mix
½ tsp baking soda
2 T. sugar or Splenda
pinch of cinnamon
water to thin as necessary

  1. For best results soak the oats in the buttermilk over night
  2. Add the oil and eggs to the oat mixture
  3. Mix dry ingredients together and add to the oat mixture
  4. THIN with water as necessary for batter to be slightly pourable
  5. Cook ¼ c batter on a med low heat on griddle - hint: they will take longer to cook but are worth the wait
  6. Optional: add fresh blueberries to the top of the cooking pancake, then flip to finish cooking

Breads

Challah Bread

This delicious, sweet moist bread is traditionally used as Sabbath bread. Makes great sandwich bread when sliced thin! The versatile dough is also the basis for lots of delicious Almond Glory recipes. Read on!

Warm water (75 - 120°)
 • ¾ c. if braiding bread
 • 1 ¼ c. if making in a loaf pan or bread maker
1 T. yeast
¼ c. sugar
3½ c. Almond Glory Mix
1 T. oil
1 tsp. distilled vinegar
1 egg

To make using Bread Maker --
•Add ingredients in order and bake for 2hr 50 minutes cycle.

To make in Loaf Pan --

  1. Preheat oven to 350°
  2. In a large bowl, dissolve yeast in warm water.
  3. Add sugar and mix until foamy.
  4. Add remaining ingredients - AG mix, oil, vinegar and egg.
  5. Mix with dough paddle until dough pulls from the sides. Scrape dough off side to center of the bowl. Cover bowl with plastic wrap.
  6. Wet a clean dishtowel, wring it out, then heat in microwave for 2 minutes.
  7. Place HOT wet towel over plastic wrap. Place covered bowel inside microwave or warm place (120°) and let rise for 1 hour.
  8. Prep pan with cooking spray.
  9. After 1 hour, transfer dough into loaf pan. Shape the top using a spatula or greased food glove.
  10. Cover with plastic wrap and let rise once more for 30 - 60 minutes.
  11. Remove plastic wrap, loosely cover with foil.
  12. Bake at 350° for 30 minutes. Remove foil for the last 15 minutes so top will brown.
  13. Remove from oven and brush hot loaf with butter.
Makes 1 loaf.

Braided Challah Bread

  1. Preheat oven to 350°
  2. In a large bowl, dissolve yeast in ¾ cup warm water.
  3. Add sugar and mix until foamy.
  4. Add remaining ingredients - AG mix, oil, vinegar and egg.
  5. Mix with dough paddle until dough pulls from the sides. Scrape dough off side to center of the bowl. Cover bowel with plastic wrap.
  6. Wet a clean dishtowel, wring it out, then heat in microwave for 2 minutes.
  7. Place HOT wet towel over plastic wrap. Place covered bowel inside microwave or warm place (120°) and let rise for 1 hour.
  8. Use food gloves to handle dough - spray gloves with canola oil baking spray or lightly rub hands with canola oil.
  9. Divide dough in half. Set one half aside. Divide dough ball into 3 parts. Roll each part out on plastic wrap until each roll is about 14” long.
  10. Lightly spray cookie sheet. Pinch the end of three rolls together on cookie sheet and braid.
  11. Repeat with the second half of dough but this time make braid 16” long.
  12. Place second braid on top of first braid and tuck ends under (stretching dough if necessary.)
  13. Loosely place plastic wrap over braided bread.
  14. Heat towel once again for 2 minutes. Place hot towel over dough and let rise for 30 - 60 minutes.
  15. Remove towel and plastic wrap and loosely cover with foil.
  16. Bake at 350° for 30 minutes. Remove foil for the last 15 minutes so top will brown.
  17. Remove from oven and brush hot loaf with butter.
Makes 1 loaf.

Cinnamon Rolls

Dough
Challah Bread Recipe (Use 1 cup water)

Filling
2 T. softened butter
1/3 c. sugar
2 tsp cinnamon

Glaze
1 c. powdered sugar
½ tsp vanilla
1 - 2 T. milk

  1. Make Challah Bread dough using 1 cup of warm water - (dough cycle in bread maker.)
  2. Between two sheets of plastic wrap, lightly roll out dough (or flatten dough with hands) to 18x9” rectangle.
  3. Remove top sheet of plastic wrap. Spread 2T. very soft butter over dough rectangle.
  4. Mix together 1/3 cup sugar and 2 tsp cinnamon. Sprinkle mixture over butter.
  5. Starting at the 9” side, roll dough into log, pinching gently to keep it rolled up. Lift the plastic wrap to help make the roll.
  6. With the seam side down, cut dough crosswise with sharp knife into 1” slices.
  7. Place rolls onto greased 9x9” pan.
  8. Cover with plastic wrap. Let rolls rise in warm place until almost doubled in volume, about 1 - 1 ½ hours.
  9. Heat oven to 350°.
  10. Cover loosely with foil and bake 25 - 30 minutes until golden brown.
  11. To make glaze: mix together powdered sugar, vanilla and milk. Add just enough milk to make glaze smooth enough to spread.
  12. Drizzle glaze over warm rolls

Banana Muffins - Dairy Free

Here is another ... my kids love it !
Almond Glory Kitchen - Glendale CA

2 c. Almond Glory Mix
1 tsp baking soda
½ c. organic sugar or ¹/3 c. Splenda
¹/3 c. canola oil
3 eggs
2 tsp vanilla extract
½ tsp vinegar
1 c. mashed banana or 2 medium bananas
½ c. chocolate chips (optional)

Preheat oven to 350°

  1. Mix dry ingredients, set aside
  2. Beat eggs then add: oil, vanilla, vinegar, mashed bananas
  3. Add dry ingredients, mix until batter pulls slightly away from the sides
  4. Stir in optional chips or nuts
  5. Fill buttered muffin tins with ¹/3 c batter
  6. Cook at 350° 20-25 minutes
  7. Let muffins rest for 15 minutes in pan, remove from pan, finish cooling on a wire rack for 15 more minutes before eating.

Makes: 10-3 oz muffins.

Pumpkin Muffins - Dairy Free

Almond Glory Kitchen - Glendale CA

2 c. Almond Glory Mix
½ tsp baking soda
½ c. organic sugar or ¹/3 c. Splenda
1 ½ tsp pumpkin spice mix
¹/3 c. canola oil
3 eggs
½ tsp vinegar
2 tsp vanilla extract
1 c. pumpkin puree
½ c. chocolate chips (optional)

Preheat oven to 350°

  1. Mix dry ingredients, set aside
  2. Beat eggs then add: oil, vanilla, vinegar , pumpkin
  3. Add dry ingredients, mix until batter pulls slightly away from the sides
  4. Stir in optional chips or nuts
  5. Fill buttered muffin tins with ¹/3 c batter
  6. Cook at 350° 20-25 minutes
  7. Let muffins rest for 15 minutes in pan, remove from pan, finish cooling on a wire rack for 15 more minutes before eating.

Makes: 10-3 oz muffins.

Croissant Rolls or Pigs in a Blanket

  1. Make Challah Bread dough using ¾ cup of warm water - (dough cycle in bread maker.)
  2. Divide dough in half. Between two sheets of plastic wrap, lightly roll out dough (or flatten dough with hands) to 12x4” rectangle.
  3. Remove top sheet of plastic wrap. Cut down the middle of the dough rectangle.
  4. Cut 2x4” triangles.
  5. Start at the wide end of each triangle and loosely roll up toward point. Lift the plastic wrap to make the roll.
    NOTE: If making pigs in a blanket, place fully cooked sausage link at the wide end of the triangle and roll up sausage.
  6. Place roll-ups onto a greased cookie sheet.
  7. Repeat steps 2 - 6 with the other half of the dough.
  8. Cover roll-ups with plastic wrap. Let rolls rise in warm place until almost doubled in volume, about 1 - 1 ½ hours.
  9. Heat oven to 350°.
  10. Loosely cover rolls with foil and bake 25 - 30 minutes until golden brown.
Makes 24 croissant rolls or pigs in a blanket.

Banana Bread - Dairy Free

Here is another recipe my kids love!
Almond Glory Kitchen - Glendale CA

2c. Almond Glory Mix
½ tsp baking soda
½ c. sugar
¹/3 c. canola or vegetable oil
3 eggs
2 tsp vanilla
½ tsp vinegar
1c. - 1 ½ c. mashed bananas (= 2 - 3 very ripe bananas)
½ c. chocolate chips or ¼ c. coarsely chopped nuts (Optional )

  1. Preheat oven to 350°.
  2. Mix dry ingredients and set aside.
  3. In a separate bowl, mix all wet ingredients (except the bananas) together.
  4. Add egg mixture to dry ingredients. Mix until batter pulls from sides of bowl.
  5. Add bananas and optional chocolate chips or nuts. Mix only until incorporated.
  6. Transfer batter into buttered loaf pan. Cover with foil.
  7. Bake at 350° for 1 hour or until toothpick inserted in center comes out clean. Remove foil for the last 30 minutes of baking.
  8. Remove from oven and let cool completely before slicing.

Baking Powder Biscuits

I make these in my food processor with the blade attachment.
Almond Glory Kitchen - Glendale CA

½ c. milk or dairy substitute
1 tsp distilled vinegar
3 c. Almond Glory Mix
½ tsp salt
²/3 c. shortening

  1. Mix milk and vinegar together, set aside.
  2. Put Almond Glory mix into food processor, add salt :pulsate to mix
  3. Add shortening, pulsate just until crumbly
  4. Slowly add milk and vinegar mixture to the flour mixture, mix until a ball is formed
  5. Empty dough onto large piece of plastic wrap or parchment paper (hint; use tapioca flour with parchment paper to make it not stick)
  6. Place another piece of plastic wrap over the top on the dough and gently roll dough out to about 1 ½” thick
  7. Cut biscuits with 2” round cutter
  8. Place on cookie sheet and cook 450° for 8-10 minutes do not over cook
  9. Cool 10 minutes before eating

Home Run Cheddar Cheese Crackers

My husband named these.
Almond Glory Kitchen - Glendale CA
Makes 48 crackers (1”x2”)

1 cup Almond Glory Mix
¹/3 c. packed sharp cheddar cheese
¼ c. grated parmesan
3 T. sesame seeds
2 T. light olive oil
3 ½ T. half & half or dairy substitute
Kosher salt for tops

Using Food Processor:

  1. Pre-heat oven to 350°
  2. Use steel blade, place all dry ingredients, cheeses, and sesame seeds - pulsate 2 or 3 times
  3. Add oil and pulsate 5 to 10 times until mixture resembles coarse crumbs
  4. Add half & half and mix until dough forms a ball
  5. Roll out dough between sheets of plastic wrap or parchment paper until about ¹/8” thick
  6. Cut with a metal cookie cutter, or into 2”x2” strips
  7. Place crackers on a cookie sheet
  8. Optional: sprinkle with kosher salt before baking
  9. Bake in pre-heated oven 350° for 12 minutes or until edges are lightly golden brown
  10. Turn each cracker and bake another 5-7 minutes or until golden brown
  11. Cool completely before storing in an air tight container
Variations: Onion Home Run Crackers: replace sharp cheddar cheese with 3 T dried minced onion.

Yorkshire Pudding

This light puffy bread sounds like dessert but is far from it. It is traditionally served with meat dishes and perfect for sopping up gravy or juices.
Almond Glory Kitchen - Glendale, CA

6 eggs
1 ½ c. milk
1 ½ c. Almond Glory Mix
¼ c. melted butter
¼ c. pan drippings (from beef, prime rib, etc.)

  1. Preheat oven to 450°.
  2. In blender or food processor mix together eggs, milk and AG Mix.
  3. Spoon 1tsp pan drippings and 1tsp melted butter into muffin tin paper liners.
  4. Spoon scant ¼ c batter into prepared muffin cups.
  5. Bake for 20 minutes or until browned and puffed and toothpick inserted in
  6. center comes out clean.
Makes about 24 pudding cups.

Crusty French Bread

Makes 1 - 8” round loaf
Oh, how I missed crusty French bread. What a treat!
Almond Glory Kitchen - Glendale CA

1 c. warm water
1 T. dry yeast
1 T. Sugar or Splenda
2 ½ c. Almond Glory Mix
2 tsp. unflavored gelatin
1 tsp vinegar
2 eggs whites
1 T. light olive oil
1 T. olive oil for pan prep
1 T. corn meal for pan prep

  1. Prepare cookie sheet or French loaf pan by lightly greasing and dusting with cornmeal
  2. Place sugar in the warm water, and stir in the yeast. Set aside to foam
  3. In a mixing bowl with a dough padel mix: Almond Glory Mix, and unflavored gelatin
  4. Add into the dry ingredients: vinegar, eggs, 1 T olive oil
  5. Pour yeast in when the foam is about ½”
  6. Mix slowly to incorporate the liquid into the dry mix, then beat on high for 1-2 minutes (you will see the dough pull from the sides)
  7. Spoon dough into prepared cookie sheet or loaf pan.(dough will be very sticky)
  8. Brush the top of the dough lightly with fingers wet with water to finish smoothing and shaping the loaf (will make a 8” round loaf about 2”-3” high)
  9. Cover the loaf (loosely to allow for expansion) with plastic wrap and place in a warm place to rise for about 1 hour
  10. Uncover and bake at preheated 400° oven for 45-60 minutes, cover with foil if getting too brown
  11. Cool at least15 minutes before eating

Corn Bread

This cornbread is moist and satisfying.
Almond Glory Kitchen - Glendale CA

1 ½ c. milk or dairy substitute
1 T. vinegar milk - let sit for 15 minutes
2 eggs lightly beaten
1 ½ c. Almond Glory Mix
½ c. corn meal
¹/3c. sugar or Splenda
¼tsp. baking soda

For Cheese corn bread:
only 2T. sugar
¾ c. grated sharp cheddar cheese
fold in at the end of step # 6

  1. Preheat oven to 375°
  2. Add vinegar to the cream stir slightly and set aside for 15 minutes
  3. Lightly grease 8”x8” pan set aside or muffin tin
  4. Add eggs to the cream mixture, mix well, add sugar
  5. Mix dry ingredients together until well blended
  6. Slowly add dry mixture to egg mixture, mix on med power until batter pulls slightly from the sides of the bowl
  7. Turn batter into prepared pan or muffin tins
  8. Bake at 375° for 20 - 25 minutes or until light brown and knife comes out clean
Cool 15 minutes before eating.  Serves 6.

Scones

Recipe doubles easily, make extras and put in the freezer or take to work.
Almond Glory Kitchen - Glendale CA

2 c. Almond Glory Mix
2 T. sugar or spenda
5 T. cold butter cut into ½ inch chunks
²/3 c sour cream
1 large egg
Choose your favorite add in:
Chocolate Chip: ½ c. sugar free carb safe dark chocolate chips
Dried Blueberry: ½ c. dried blueberries
Triple Berry: ½ c. frozen mixed berries (cranberries, blackberries, blueberries), add frozen.

Preheat oven to 375°

  1. Mix dry ingredients together in the food processor with the cutting blade
  2. Add cold butter chunks, pulsate 15-20 times or until mixture resembles coarse meal
  3. Add sour cream and egg, process until forms a ball
  4. Add chocolate chips or add in of choice, stir until just mixed in.
  5. Scoop out scant ¼ c. place on greased cookie sheet (or parchment lined), leave room to expand
  6. Shape scone with fingers
  7. Bake until golden brown and knife comes out clean
  8. Let cool for 15 minutes before eating.
Makes 8 each 3-4 inch scones.

Pumpkin Scones

Recipe doubles easily, make extras and put in the freezer or take to work to share with friends.
Almond Glory Kitchen - Glendale CA

2 c. Almond Glory Mix
2 T. sugar or spenda
1 ½ tsp pumpkin spice mix
5 T. cold butter cut into ½ inch chunks
¼ c. sour cream
¹/3 c. pumkin puree
1 large egg
½ c. sugar free carb safe dark chocolate chips (optional)

Preheat oven to 375°

  1. Mix dry ingredients together in the food processor with the cutting blade
  2. Add cold butter chunks, pulsate 15-20 times or until mixture resembles coarse meal
  3. Add sour cream, pumkin and egg, process until forms a ball
  4. Scoop out scant ¼ c. place on greased cookie sheet (or parchment lined), leave room to expand
  5. Shape scone with fingers; shape scone so that it is almost equal in height patting
  6. Bake for 20 minutes or until golden brown and knife comes out clean
  7. Let cool for 15 minutes before eating.
Makes 8 each 3-4 inch scones.

Lemon Poppy Seed Scones

Almond Glory Kitchen - Glendale CA

2 c. Almond Glory Mix
3 T. sugar or spenda
5 T. cold butter cut into ½ inch chunks
²/3 c. sour cream
2 tsp lemon extract
½ tsp lemon zest
1 T. poppy seeds
1 large egg

Preheat oven to 375°

  1. Mix dry ingredients together in the food processor with the cutting blade
  2. Add cold butter chunks, pulsate 15-20 times or until mixture resembles coarse meal
  3. Add sour cream, lemon extract, lemon zest, poppy seeds, and egg, process until forms a ball
  4. Pulse 5-10 times until just mixed in
  5. Scoop out scant ¼ c. place on greased cookie sheet (or parchment lined), leave room to expand
  6. Shape scone with fingers; shape scone so that it is almost equal in height patting
  7. Bake for 20 minutes or until golden brown and knife comes out clean
  8. Let cool for 15 minutes before eating.
Makes 8 each 3-4 inch scones.

Dinner Recipes

Pizza Dough

Almond Glory Kitchen - Glendale CA

2 c. Almond Glory Mix
1 ½ tsp sugar
¼ tsp salt
1 T. yeast
¾ c. warm water
1 T. olive oil
2 egg whites (or egg subsitute)

If using bread maker, mix all dry ingredients together first, then follow manufacturers instructions - use the ‘dough’ setting then follow steps 7-11

  1. Mix the yeast with the sugar and warm water - set aside to activate yeast until yeast is foamy and bubbly
  2. Mix remaining dry ingredients together in a mixing bowl
  3. Add activated yeast mixture, olive oil, and egg whites to dry mixture
  4. Mix on medium with mixer for 1 minute or until dough pulls from the sides - do not over mix
  5. Scrape the sides of bowl to form a ball in the center of the bowl
  6. Cover with plastic wrap and place in a warm place to let rise for about 1 hour - will almost double in size
  7. Grease 13x9” pan with olive oil (optional: lightly sprinkle corn meal over oil)
  8. With oiled food gloves, place dough ball in middle of pan and spread dough out to the edges of the pan, about ¼” thick - oiled food gloves makes this job easy and fast
  9. Let rise again in a warm place for about 10 min
  10. Bake at 400° for 5-7 minutes , take out and put desired toppings on it (or can be frozen and topped later)
  11. Finish baking about 20-25 minutes until done. Place a spatula under center of pizza to see if done - crust will shrink from the sides slightly

Crepes Stuffed with Chicken and Spinach with Mushroom Cream Sauce

My kids love this for a fast easy dinner.  See also the Crepe Recipe on this page.
Almond Glory Kitchen - Glendale CA

2 T Butter
1 clove garlic, pressed
½ lb sliced mushrooms
1 lb frozen chopped spinach, defrosted, drained
1 c. heavy cream
8 - 16 oz cooked chicken shredded
¼ c. grated parmesan cheese
pinch of nutmeg
salt
pepper

  1. Sauté sliced mushrooms in butter and garlic
  2. Add fresh or defrosted drained frozen spinach, continue cooking until hot
  3. Add cream, bring to a boil, reduce until thickly coats spoon
  4. Add a pinch of nutmeg, adjust salt and pepper to taste
  5. Add shredded pre-cook chicken and parmesan cheese to cream sauce, heat until chicken is warm
  6. Place room temp crepe bubble side up on plate, spoon creamed chicken/spinach mixture on to the edge of 1 third of the crepe
  7. Tuck the rest of the crepe over mixture
Makes filling for 8-10 dinner crepes.

Dinner Pancakes

This is a great gluten-free variation for the side of potatoes.
Carol Kasperson - Glendale CA

Batter:
1 c. Almond Glory Mix
2 eggs
1 ½ Tsp vinegar
1 ½ - 2 cups beef bouillon
2 T melted butter
1 T butter and 1 T olive oil
1 clove minced garlic

Veggie suggestions

5 mushrooms, quarter of a medium onion sliced thin, or a small zucchini shredded

  1. Coarsely chop mushrooms and onions, shredded zucchini or be creative with veggies!
  2. Sauté veggies in butter and oil, set sautéed veggies aside to cool
    1. AGF BATTER (make sure to add enough liquid necessary in order for batter to pour)
    2. Mix eggs, liquids (except butter)
    3. Slowly add dry mix to egg mixture
    4. Drizzle in melted butter or oil
  3. Beat on med/high speed until mixture pulls slightly away from the sides (about 2 minutes)
  4. Add additional water as necessary to make batter pourable
  5. Heat griddle to med heat
  6. Pour batter onto hot griddle, (¼ c. makes a 4” pancake)
  7. Sprinkle sautéed veggies onto cooking batter, cook on first side until fully bubbled, then flip to finish cooking
Serve as a unique side dish at dinner. Idea: Serve with a sour cream, horseradish, lemon, cayenne pepper sauce.

Desserts

White Cupcakes

An amazingly tasty treat great for birthdays, parties or any day!
Almond Glory Kitchen - Glendale CA

6 egg whites
1 c. milk (or dairy substitute)
1 T. distilled white vinegar
1 T. vanilla
½ c. canola oil
3 ½ c. Almond Glory Mix
1 ¼ c. sugar
1 tsp baking soda

  1. Preheat oven to 350°.
  2. Mix egg whites, milk, vinegar, vanilla, canola oil in a bowl - let sit and curdle.
  3. Put Almond Glory mix, sugar and baking soda into mixer - mix thoroughly.
  4. Add curdled egg mixture to dry mixture.
  5. Mix until batter is thick and pulls from the sides of the bowl (do not over mix).
  6. Spoon cupcake batter (an ice cream scooper works great) into lightly sprayed paper liners until ½ to ²/3 full.
  7. Bake at 350° for 20 to 25 minutes or until toothpick inserted in center comes out clean.
  8. Cool completely, then frost or decorate as desired.
Makes about 12 - 16 cupcakes

Chocolate Cupcakes

These decadent treats are a chocolate lovers dream!
Almond Glory Kitchen - Glendale CA

½ c. butter (or dairy substitute)
2 c. semi-sweet chocolate chips
8 extra large eggs
²/3 c. sugar
1 T. vanilla
²/3 c. canola oil
2 c. Almond Glory Mix

  1. Preheat oven to 350°.
  2. Melt butter and chocolate chips together in a double boiler.
  3. Meanwhile, beat the eggs and sugar together until lemon-colored. Add vanilla and oil.
  4. Cool chocolate mixture to room temperature and then slowly pour into egg mixture. Mix thoroughly.
  5. Add Almond Glory Mix and mix on medium speed until batter pulls from the sides of the bowl. Do not over mix.
  6. Spoon cupcake batter (an ice cream scooper works great) into lightly sprayed paper liners until ½ to ²/3 full.
  7. Bake at 350° for 20 to 25 minutes or until toothpick inserted in center comes out clean.
  8. Cool completely, then frost or decorate as desired.
Makes about 12 - 18 cupcakes.

Lemon Bars

Just like mom used to make - only gluten free!
Almond Glory Kitchen - Glendale CA

Crust
1 c. Almond Glory Mix
¼ c. cold butter
3 T. powdered sugar

Lemon Filling
½ c. sugar
2 T. fresh lemon juice ( = ½ of a lemon)
2 tsp lemon zest (= 1 lemon)
2 eggs
Powdered sugar for very light topping

To make crust:

  1. Preheat oven to 350°.
  2. In food processor mix AG mix, powdered sugar and butter until ball forms.
  3. Press dough into 8x8” pan - press into bottom of pan and up the sides (food gloves make this fast and easy).
  4. Bake crust 10 minutes or until firm to the touch. Set aside COOL COMPLETELY.

For filling:
  1. Mix all filling ingredients together on medium speed for about 3 minutes.
  2. Pour mixture over cooled crust.
  3. Bake 20 - 25 minutes or until set. Cool completely.
  4. Lightly dust with powdered sugar.
Refrigerate to store.

French Apple Crisp

Makes 1 9” pie
French Apple Crisp topping has a very little bit for brown sugar in order to hold the together. Be mindful if you are diabetic, this is not TOTALLY sugar free.
Almond Glory Kitchen - Glendale CA

6-7 large green apples (Granny Smiths or Pippin are best)
½ c. Almond Glory Mix
1 T. Sugar or Splenda
2 ½ c. Almond Glory Mix
1 c. Sugar or Splenda
1 tsp nutmeg
1 tsp cinnamon
2 T. butter

  1. Peel, core, slice apples, place in a large bowl
  2. Mix up all dry ingredients in a separate bowl
  3. Stir into sliced apples, until well coated
  4. Place apples into an uncooked pie shell, or into a buttered 9”x13” baking dish make sure to spread apples evenly
  5. Top with crisp topping below
  6. Bake at 375° for covered for about 30 minutes, remove foil and finish cooking until apples are soft, or until pie is bubbling and apples are soft, about 30 more minutes

Crisp Topping
Diabetics be mindful of brown sugar in the topping
1 c, Almond Glory mix
¼ c. oatmeal (optional: be sure to use gluten free oats)
¼ c. Sugar or Splenda
3 T. brown sugar (NOT packed) can use Splenda brown sugar to cut the carbs in half

  1. Follow steps 1-4 above
  2. Mix together all dry ingredients
  3. Cut in the butter until crumbly (if you use a food processor make sure to use COLD butter and pulsate very carefully, do not over process)
  4. Sprinkle topping evenly over the apples
  5. Cook at 375° for about 1 hour or until apples are soft and pie is bubbling at the edges

Chocolate Chip Peanut Butter Cookies -
Winner of the favorite recipe of the month!

Submitted by Debbie Doust of Fort Wayne Indiana

1 cup softened butter (I always use Land of Lakes)
¾ cup sugar (or ¼ cup and ¹/8 cup Splenda)
¾ cup brown sugar (or ¼ cup and ¹/8 cup brown sugar Splenda)
2 large or extra large eggs
1 teaspoon GF vanilla
¼ - ¹/3 cup natural plain peanut butter
2 ¾ cup almond meal flour mix
1 teaspoon baking soda
2 cups chocolate chips (whatever kind you use) - I use GF dairy free and also Ghirardelli, just depends on what I have around

  1. Blend the butter, sugars, and vanilla, add the eggs and beat in
  2. Add the flour, soda, and peanut butter and mix till blended
  3. Line parchment paper on cookie sheet
  4. Set the timer for 10 minutes and then watch them to my disired doneness
  5. They should be cakey and chewy
Freeze Some for Later: freeze the dough in balls for maybe 3 minutes on a cookies sheet and then put them in a freezer container so you can have fresh warm cookies anyime!

Dutch Babies

This “German pancake” is sure to become a new breakfast favorite!
Almond Glory Kitchen - Glendale, CA

½ c. butter
6 eggs
1 ½ c. milk
1 tsp vanilla
1 ½ c. Almond Glory Mix

  1. Preheat oven to 425°.
  2. Melt butter in 13x8” baking dish.
  3. In blender or food processor add each ingredient in the order listed and mix.
  4. Pour mixture into dish with melted butter.
  5. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
  6. Serve with syrup or serve the traditional way - with powdered sugar and fresh lemon.

White Cake

Almond Glory Kitchen - Glendale CA

6 egg whites
1 c. milk
1 T. distilled white vinegar
1 T. vanilla
½ c. canola oil

2 ½ c. Almond Glory Mix
1 ¼ c. sugar
1 tsp Baking Soda

  1. Place egg whites, milk, vinegar, vanilla, canola oil in a bowl - let sit
  2. Put Almond Glory mix, sugar and baking soda into mixer - mix thoroughly
  3. Add curdled egg mixture to dry mixture
  4. Mix until batter is thick and pulls from the sides (do not over mix)
  5. Pour batter into lightly sprayed pan - 2 each 8” rounds or a 13” x 8” pan
  6. Bake 20 - 25 minutes at 350° or until knife comes out clean

Amazing GLUTEN FREE BROWNIE CAKE

Almond Glory Kitchen - Glendale CA

1 cube butter (¼ c )
1 c Semi Sweet Chocolate Chips
4 extra large eggs
1 ½ tsp vanilla
¹/3c canola oil
1 c Almond Glory Mix
¹/3 c sugar or Splenda (if using real sugar, mix in with egg mixture)

  1. Preheat oven to 350°
  2. Measure out a heaping ¹/3 c. of dark chocolate chips, set aside
  3. Place the remaining chocolate and the butter into a small sauce pan and melt in a double boiler
  4. Meanwhile, beat the eggs and sugar and until lemon colored: add vanilla and oil
  5. Cool chocolate mixture to room temperature, pour slowly into egg mixture. Mix thoroughly.
  6. In a separate bowl mix together Almond Glory mix
  7. Add flour mixture into chocolate egg mixture, mix on medium just until batter pulls from the sides.
  8. Pour ¼ batter into a 8”x8” baking dish, Add remaining chocolate chips to the mix bake at 350° for 20-25 minutes or until center is just set and knife comes out clean.
  9. Cool 30 minutes before cutting.
Yields: 12 2½”x2” brownies
This recipe can be doubled and put in a 13x9 pan for a delicious dense chocolate cake or layered and frosted. Cooking time will be increased to 25-35 minutes.

Snicker Doodle Cookies

Carol Kasperson - Glendale CA

2 c. Almond Glory Mix
2 tsp cream of tarter
1 tsp baking soda
1 c. Sugar or Splenda blend
½ lb (2 cubes) Butter softened
2 large eggs
1 tsp Vanilla extract
4 tsp Cinnamon
¼ c. sugar

  1. Pre heat oven to 350° line cookie sheet with parchment paper
  2. Mix dry ingredients together, set aside
  3. Cream butter until soft and airy, add sugar mix well
  4. Add eggs to butter mixture, beat until well blended and fluffy
  5. Add vanilla extract to butter mixture
  6. Mix all dry ingredients together. Add in dry ingredients, to butter mixture, mix until blended and mixture pulls from the sides
  7. Spoon out ball of dough (about ½ inch large), roll into a ball
  8. Roll ball into in cinnamon sugar mixture
  9. Space 3 inches apart on parchment paper bake until set and golden; 11 - 15 minutes, let cookie rest for 15 minutes before moving.
Yields about 36 cookies.

Zach’s Chocolate Chip Cookies

My 10 year old son Zach created these delicious cookies: the secret is putting the white sugar in with the dry ingredients.
Zach Myers - Glendale, CA

½ c. Butter
¼ c. loosely packed brown sugar
1T. Vanilla
3 extra large eggs
2 c. Almond Glory Mix
1 c. white Sugar (or Splenda blend)
1 tsp. Baking Soda
1 c. semi sweet chocolate chips

  1. Cream butter until fluffy
  2. Add in brown sugar and cream together
  3. Whisk together egg and vanilla
  4. Add the vanilla and egg to the butter mixture
  5. Mix together in a separate bowl: Almond Glory mix, white sugar, and baking soda
  6. Add the dry mix to the wet mix slowly
  7. Mix for 1 minute until completely mixed together, scrap bottom, do not over mix
  8. Add chocolate chips, stir to incorporate
  9. Place 1 T dough on parchment or wax paper lined tray
  10. Bake at 325° for 15-17 min.
  11. Let sit on tray for 10 minutes move to bakers rack to cool completely
Makes about 36 cookies.

Mexican Wedding Ring

Debbie Doust - Fort Wayne, Indiana

Preheat 350°
4 sticks butter
½ c. powdered sugar
2 teaspoons vanilla
4 c. almond meal flour
1 c. chopped finely pecans

  1. Beat butter and sugar till smooth.
  2. Add dry ingredients and blend.
  3. Bake at 350 ° about 10 minutes.
  4. Let stand on pan for a few minutes and roll in powdered sugar They may start to break about but I just sort of mold together in the powdered sugar.
  5. Optional: Freezing - Line with wax paper on each row with freezing and then sprinkle more powdered sugar on them once in the freezer containers.

Pumpkin Cake with Cream Cheese Frosting

I served this with our Thanksgiving desserts and this was the most popular dessert on the table!
Almond Glory Kitchen - Glendale CA

2 ½ c. Almond Glory Mix
1 ¼ c. Sugar or Splenda blend
1 tsp baking soda
1 small pkg of instant vanilla pudding mix (regular or sugar free)
1 ½ T. pumpkin spice mix (or 2 ½ tsp cinnamon, 1 tsp nutmeg, ½ tsp ground cloves, ½ tsp ground ginger)
1 c. canned pumpkin
¾ c. canola oil
4 eggs beaten
½ c. water

Prepare 13”x9” baking pan greased and floured (tapioca flour recommended - corn starch could be substituted). Preheat oven 350°

  1. Mix together all dry ingredients in mixing bowl
  2. Add pumpkin and all liquid ingredients
  3. Mix on med high until batter pulls from the sides (about 1-2 minutes do not over mix) Pour batter into prepared pan. Optional: to sprinkle batter with pecans Bake cake for 30-40 minutes or until knife comes out clean

Cream Cheese Frosting
1 - 8oz soft cream cheese
½ c. softened butter (1 stick)
2 tsp vanilla
2 tsp Sugar or Splenda (or to taste if you prefer sweeter)
1-4 tsp milk or dairy substitute

  1. Beat all ingredients with mixer on high
  2. Add a teaspoon at a time of milk until spreadable consistency
  3. Frost cooled cake

Pie Crust   9 inch double crust

3 c. Almond Glory Mix
½ tsp salt
1 tsp unflavored gelatin
²/3 c. shortening
4 T. cold water

  1. Put Almond Glory mix, salt, gelatin into food processor and pulsate until mixed
  2. Add shortening, pulsate 10-20 pulses until coarse meal
  3. Slowly add cold water to dry mix while processing meal, mix until a ball is formed
  4. Remove ball and wrap in plastic wrap, cool in refrigerator until firm
  5. Roll ½ the dough out between 2 sheets of plastic wrap to size of pie dish
  6. Peal off the top sheet of plastic , place pie dish on top of rolled out shell then invert. Slowly peal off remaining sheet of plastic, finger press the shell into the pie pan (Hint - if dough is getting too sticky, use the plastic sheet or a food glove to prevent sticking while patting into place.)
  7. For top crust repeat steps 5-6
  8. For single pie crust - cook shell about 5 minutes at 350°, let cool completely before filling for fully cooked pie shell cook until light brown
  9. Do not over cook crust - cover with foil while baking pie - remove foil last 10 minutes until light brown

Sopaipillas

Airy pillows of fried bread - a great dessert for a Mexican or Southwestern meal.
Almond Glory Kitchen - Glendale CA

1 pkg dry active yeast (or 1 ½ tsp)
¼ c. warm water ( about 110°F)
1 c. half and half or dairy substitute
3 T solid vegetable shortening
1 tsp salt
2 T sugar
4 c. Almond Glory mix

  1. In a large bowl, dissolve yeast in warm water and set aside
  2. In a sauce pan heat half and half shortening, salt and sugar; heat to a simmer and shortening is melted (about 110°) add to dissolved yeast
  3. pour liquid mixture, into a food processor with blade attachment or with a mixer with a dough paddle, add Almond Glory Mix
  4. Mix until dough pulls slightly from sides (1-2 minutes)
  5. Place dough on a large piece of plastic wrap, fold dough on itself with the sides of the plastic wrap kneading 4-5 times or until a ball is formed
  6. Place dough ball into a greased metal bowl, cover with plastic wrap and let rise for 1 hour at a warm room temp
  7. Divide dough into 4ths
  8. Roll out dough quarter between two long pieces of plastic wrap making a rectangle about ¹/8” thick
  9. Cut into 3-4” triangles
  10. Dough triangles can be wrapped in plastic and kept in the refrigerator for 1 day or frozen to be cooked at a later date: be sure to bring dough to room temp before cooking
  11. Heat 2” canola oil to a med high heat (about 350° on a deep frying thermometer.. (not too hot or the sopaipillas will brown too quickly)
  12. Gently place a 2-3 triangles into the hot oil, tapping on them lightly as they begin to float and puff up to puff evenly, cook until lightly brown, turn them over to finish cooking (1-2 minutes total)
  13. Place cooked sopaipillas on paper towels to drain, sprinkle with powdered sugar or sugar cinnamon blend while still warm, serve with honey
  14. Can be cooked ahead stored in refrigerator or freezer, thawed and reheated 300° on a cookie sheet until warm (5-8 minutes) makes about 24 sopaipillas

Chocolate Strawberry Torte

This is an rich elegant dessert for a special occasion, serves 8-10.
Almond Glory Kitchen - Glendale CA

Sweet Crust
1 ²/3 c. Almond Glory Mix
3 T Sugar or Splenda
8 T butter chilled, cut into small pieces
2 egg yolks
1 tsp vanilla
1 tsp cold water

  1. Mix dry ingredients in food processor with cutting blade
  2. Add cold butter chunks, pulsate until mixture resembles coarse meal
  3. Stir egg yolks, vanilla, and water together, slowly pour into dry mixture, process only until ball is formed
  4. Place dough in plastic wrap, chill dough for 2-3 hours
  5. Press into the bottom of the torte pan, making sure the bottom and sides are even, (hint: use plastic food gloves or a piece of plastic wrap to cover your hand) chill again
  6. Preheat oven to 425°
  7. Place parchment paper over the crust and weight the crust with rice or beans, cook for 5 minutes
  8. Remove parchment and beans. Prick the bottom of the crust with a fork in several places
  9. For fully baked shell return to cook for 6-8 minutes or until edges are light brown

Chocolate Filling
1 c. semi sweet chocolate or sugar free dark chocolate pieces
2 T butter, melted
3 T triple sec or Kirschv 1 T Sugar or Splenda
1 T water

  1. Melt chocolate over a double boiler
  2. Once chocolate is melted, add melted butter and liquor, whisk quickly until smooth
  3. Mix sugar or Splenda and water, add slowly to chocolate, whisking until smooth
  4. While mixture is warm pour and spread evenly into cooled fully baked torte shell

Strawberries with Cherry Topping
2 c. washed, stemmed, dried strawberries
10 oz. Morello (sour) cherry fruit spread (Trader Joes) or for less carbs a sugar free jelly
1 T. triple sec or Kirsch

  1. Place washed and dried strawberries, tips up, pushing into the warm chocolate filling working from the outside to the inside until the chocolate is covered
  2. Heat fruit spread with 1 T of liquor, once melted pour or brush over the strawberries and coat them evenly, pour remaining sauce evenly over the torte
  3. Refrigerate torte for 1-2 hours, remove from refrigerator 45 minutes before serving

Variations : Any seasonal fruit can be used in this torte. Sliced ripe nectarines, black berries, blue berries, pears, or create a favorite combination

Almond Peach and Blueberry Cake

Almond Glory Kitchen - Glendale CA

1-pound can half or sliced peaches or apricots fresh or frozen blueberries, rinsed and drained
¼ c. slivered almonds - toasted

Batter:
¹/3 butter, room temp
¹/3 c. light cream or ²/3 c. milk or non dairy substitute
¹/3 c. water
1 T almond extract
1 tsp vanilla extract
2 eggs
1 c. Almond Glory mix
²/3 c. sugar or Splenda
granulated sugar as garnish
1 T butter cut into bits

  1. Cream butter until soft and airy
  2. Add eggs
  3. Add almond extract, vanilla extract
  4. Add cream and water
  5. Mix dry ingredients thoroughly
  6. Add to wet ingredients, stir until well blended, and batter pulls slightly away from the sides
  7. Spoon into buttered pan
  8. Place apricot or peach, fresh blueberries into top of batter push down slightly into the batter
  9. Sprinkle with toasted almonds, and lightly sprinkle with sugar, dot with butter
  10. Cook at 375° for 30-35 minutes or until golden brown and knife comes out clean

Peach and Berry Cobbler

I make the batter in my food processor with the blade attachment, serves 8-10.
Almond Glory Kitchen - Glendale CA

10-12 peaches (blanched /sliced thick)
2 c. frozen mixed berries
½ c. sugar
1 tsp lemon juice
2 T. butter

Batter
2 c. Almond Glory Mix
¼ c. sugar
¹/3 c. shortening
²/3 c. milk or dairy substitute

  1. Put blanched, skinned, sliced peaches in an ungreased 13”x9” pan
  2. Sprinkle frozen mixed berries over peaches
  3. Sprinkle sugar and lemon juice over fruit, dot with butter
  4. Put Almond Glory mix into food processor, add sugar: pulsate to mix
  5. Add shortening, pulsate just until crumbly
  6. Pour crumbly mix into a bowl, stir in milk
  7. Drop dough on top of fruit - spreading to be even thickness (ok to leave areas of fruit uncovered )
  8. Sprinkle with sugar
  9. Bake covered with foil for 15 minutes, uncover to brown cobbler and finish cooking another 10-15 minutes or until syrup is bubbling and peaches are soft when forked
  10. Serve with whipped cream or vanilla ice cream

Almond Glory Crepes

Almond Glory Kitchen - Glendale CA

3 eggs
2 - 2 ½ c. water
¼ c. milk
1 c. Almond Glory mix
2 T melted butter

  1. In blender, add ingredients, blend after each addition in order listed use only 2 cups water to start with
  2. Once all ingredients are added, add additional water as necessary to thin batter until batter lightly coats a spoon
  3. Heat a small sauté pan on med heat, lightly butter
  4. Pour ¼ cup batter into the center on hot skillet quickly rolling sauté pan around to spread batter out to the edge of the bottom of the pan
  5. Cook until small bubbles appear all over the crepe - crepe is then finished cooking
  6. Gently loosen edges with a fork
  7. Turn cook crepe out onto a wax or parchment paper square (make sure to have a paper between each crepe for easy serving later)
  8. Repeat steps # 4-7 until batter is all gone.  HINT: add more water if batter thickens up
Once totally cooled can be stored in a zip lock bag and frozen until ready to use. Makes 15-20 5”-6” crepes.

Cheese Blintz Crepes with Fresh Fruit

Almond Glory Kitchen - Glendale CA

8 oz cream cheese
2 T milk or light cream
1 tsp lemon juice
1 T Sugar
1 T vanilla
¼ c. cottage cheese
sliced fresh fruit of choice
whipped cream or chocolate sauce for topping (optional)

  1. In mixer, mix thoroughly: crème cheese, cream, sugar,vanilla, lemon (adjust lemon to taste)
  2. Gently stir in cottage cheese (for texture)
  3. Place a 1 ½ inch band of cheese mixture on ¹/3 of crepe, add a few sliced pieces of fruit
  4. Tuck remaining crepe over cheese/fruit
  5. Drizzle toppings if desired

Pre-Baked Pizza Crust Recipes

Almond Glory Pizza Toppings

I make my own tomato sauce, it is light, fast, and easy. Or I use left over spaghetti sauce. Almond Glory Kitchen - Glendale CA

Spicy Cheese Pizza

5 minute prep time; about 10-20 minutes cook time

3 T. Quick and Easy Pizza Sauce (recipe below)
3 oz or 9 - ¼” slices of Cappiello (spicy) Mozzarella or Mozzarella of choice
5 leaves chopped fresh basil

  1. Spread 3 T. pizza sauce evenly over frozen pizza crust
  2. Arrange cheese slices like a fan toward the center
  3. Sprinkle chopped basil evenly over pizza
  4. Bake about 10-20 minutes or until cheese melts and crust is browned *
* if you like a crispier crust cook at a higher temperature 450° and take out of pan

Quick and Easy Pizza Sauce

1 - 14.5 oz can diced tomatoes
½ clove fresh garlic or ½ tsp garlic salt

  1. place in blender
  2. pulsate 4 times
Left over sauce can be stored in freezer.

Topping Ideas

Hint- make a kids pizza and a mom and dad pizza

  • Mozzarella cheese, goat cheese (this is so yummy if you like to explore new tastes), brie, or try no cheese
  • Cooked crumbled Italian Sausage, pepperoni, bacon, ham, ground beef, etc.
  • Veggies: left over grilled veggies, olives, artichoke hearts, mushrooms, red peppers, grilled eggplant, sautéed zucchini, etc.
Basically I use whatever is left over in the refrigerator to go on top, be creative!

Topping the Pizza

  1. Sauce
  2. Cheese
  3. Toppings
  4. Sprinkle with a little more cheese
  5. Bake at 400° for about 20 minutes or until cheese is bubbly and browned (for a crispier crust bake at 450° out side of the pan)
  6. or Wrap and freeze to be heated when ready to eat

Foccacia Bread Recipes

Toast and serve as a side for soup or salad.

Toast and serve along side olive oil and balsamic vinegar for a spectacular appetizer that will have everyone asking for more

Grilled Veggie and Chicken Sandwich

This has become a family favorite. Almond Glory Kitchen - Glendale CA

  1. Toast the Foccacia bread
  2. Choose your favorite sandwich filling - our family loves strips of grilled chicken or strips of tri tip or filet of fish and grilled veggies
  3. Melt a thin slice of cheese on top
Enjoy!!

Grilled Lettuce and Chicken Salad

This is a spectacular summer meal for family or guests - even the less adventurous love this meal. Almond Glory Kitchen - Glendale CA

½ - 1 head of Romaine per person - leave the stem in and cut in half
1-2 med / large mushrooms per person trimmed but left whole
Tomatoes small / med - 1 per person
2 T grated or shaved parmesan cheese per person
¼ red onion per person - peeled - leave the stem on and cut into quarters (the stem will hold the onion together while it cooks)
1-2 T capers per person
¼ c. - 1 c. Olive oil: to cover the capers to fry in a small pan or small deep fryer basket and enough olive oil to coat the veggies
Strips of cooked grilled chicken, beef, or fish
Kosher salt

The entire meal can be cooked on the BBQ if so desired.

  1. Brush all the veggies with olive oil liberally and sprinkle with kosher salt, cook until done (hint: place all cleaned and cut veggies into a large zip lock bag, pour just enough olive oil into the bag to lightly coat the veggies - as you toss inside the bag)
  2. Fan the Romaine, brush with the oil and salt inside and out cook the fan side down first
  3. Keep a close eye while cooking - usually around 2 minutes per side (my kids like it more cooked than less cooked)
  4. Fry capers in olive oil until crispy (capers will start to float - do not burn) drain on a paper towel
  5. Assemble the salad on the plate by placing the half heads of grilled romaine (heart/fan side up)
  6. Place the strips of chicken as a pinwheel
  7. Quarter the BBQ tomatoes and mushrooms
  8. Shave parmesan cheese over the top
  9. And garnish with the crispy capers and ALMOND GLORY CROUTONS
We had no need for dressing as the olive oil and salt bring out all the flavors and the lettuce is very moist

We use salmon or flank steak, and other veggies etc as variations on the theme.

Croutons

  1. Heat ¼ c. light olive oil into a large skillet
  2. Sprinkle oil liberally with GF garlic salt
  3. Cut Foccacia pieces into bite size pieces
  4. Sauté until crispy

Tips

Kids Tips

  • Make an entire bag of Waffle Pancake Make Everything Mix waffles cool completely and freezer in ziplock bags. Remove and toast in toaster for a quick waffle breakfast mid week.

  • Is your child going off to camp for the weekend? Send up precooked waffles, topped pizza (on the tray) or Foccacia bread for your child to ask the kitchen to heat up or toast up for them. Most camp kitchens are very willing to comply.
  • Top Almond pizzas with your childs favorite topping - cook fully, let cool and place in a ziplock bag. Have your child take their pizza with them to the overnight or school pizza party. Ask the host or restaurant server to heat it up for them so they can have pizza with everyone else! (hint make sure you send the pizza in the tray so that you can be assured of no cross contamination.

College Student Tips

  • Make an entire bag of Waffle Pancake Make Everything Mix waffles cool completely and freeze in ziplock bag. Send up to your college student to store in their freezer and take out as needed to the dining commons to toast up for a gluten free healthy breakfast.
  • Send a brownie cake tray with a candle for a special birthday delivery!

Dining Out Tips

  • I take Foccacia bread to restaurants in a zip lock bag and ask the server to heat it up until it is soft, we are then served warm bread at the table like everyone else! Plus, everyone else around the table is jealous of our bread.
  • Our California Pizza Kitchen will heat up an already topped pizza on the tray. Check with your local CPK.