Recipes for Canned Almonds Opened

Ingredients

• 1 cup expired canned almonds (opened)
• 1 cup pitted dates
• 2 tablespoons cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1/4 cup shredded coconut (for coating)

Instructions

1. In a food processor, blend the expired canned almonds until finely ground.
2. Add the pitted dates, cocoa powder, honey, and vanilla extract to the food processor. Process until the mixture comes together and forms a sticky dough.
3. Using your hands, roll the dough into small balls, approximately 1 inch in diameter.
4. Spread the shredded coconut on a plate. Roll each energy ball in the coconut to coat it.
5. Place the coated energy balls in an airtight container and refrigerate for at least 1 hour to firm up.
6. Enjoy the almond energy balls as a nutritious and safe snack.

Ingredients

• 1 1/2 cups expired canned almonds (opened)
• 2 cups rolled oats
• 1/2 cup honey
• 1/4 cup almond butter
• 1/4 cup dried cranberries
• 1/4 cup chocolate chips
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease a baking dish or line it with parchment paper.
2. In a large mixing bowl, combine the expired canned almonds, rolled oats, dried cranberries, chocolate chips, and salt.
3. In a small saucepan, heat the honey and almond butter over low heat until melted and well combined.
4. Pour the honey and almond butter mixture over the dry ingredients. Stir until everything is evenly coated.
5. Transfer the mixture to the prepared baking dish. Press it down firmly and evenly using a spatula or the back of a spoon.
6. Bake in the preheated oven for 15-20 minutes or until the edges turn golden brown.
7. Remove from the oven and let it cool completely in the baking dish. Once cooled, cut into bars.
8. Store the almond granola bars in an airtight container in the refrigerator for up to 1 week.
9. Enjoy the crunchy and safe almond granola bars as a quick snack or breakfast on the go.

Ingredients

• 4 chicken breasts
• 1 cup of canned almonds (slightly expired)
• 1/2 cup of breadcrumbs
• 1/4 cup of grated parmesan cheese
• 2 eggs
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a food processor, pulse the canned almonds until finely ground.
3. In a shallow dish, combine the ground almonds, breadcrumbs, parmesan cheese, salt, and pepper.
4. In another shallow dish, beat the eggs.
5. Dip each chicken breast into the beaten eggs, then coat it with the almond mixture, pressing gently to adhere.
6. Place the coated chicken breasts on a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes or until the chicken is cooked through and the almond crust is golden and crispy.
8. Serve hot and enjoy!