Recipes for In Shell Almonds

Ingredients

• 1 cup in shell almonds (expired but still safe to consume)
• 1 cup dates, pitted
• 2 tablespoons cocoa powder
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. In a food processor, blend the expired in shell almonds until finely ground.
2. Add the dates, cocoa powder, honey, vanilla extract, and salt to the food processor. Process until well combined and sticky.
3. Using your hands, shape the mixture into small bite-sized balls.
4. Place the almond energy balls in an airtight container and refrigerate for at least 1 hour before serving.
5. Enjoy as a nutritious snack!

Ingredients

• 1 cup in shell almonds (expired but still safe to consume)
• 1/2 cup breadcrumbs
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 1 pound chicken tenders

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a food processor, blend the expired in shell almonds until finely ground.
3. In a shallow dish, combine the ground almonds, breadcrumbs, paprika, garlic powder, salt, and black pepper.
4. Dip each chicken tender into the beaten egg, then coat it in the almond mixture, pressing firmly to adhere.
5. Place the coated chicken tenders on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until the chicken is cooked through and the almond crust is golden and crispy.
7. Serve the almond crusted chicken tenders with your favorite dipping sauce.
8. Enjoy!

Ingredients

• 2 cups in-shell almonds, slightly past expiration
• 1 can chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 cloves garlic
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 cup water

Instructions

1. Preheat the oven to 350°F (175°C).
2. Spread the in-shell almonds on a baking sheet and roast for 10 minutes until lightly golden.
3. Remove the almonds from the oven and let them cool completely.
4. Using a food processor, blend the almonds until they become a coarse meal.
5. Add the chickpeas, tahini, garlic, lemon juice, olive oil, cumin, salt, and paprika to the food processor.
6. Blend until smooth, scraping down the sides as needed.
7. While blending, slowly add water until desired consistency is reached.
8. Transfer the hummus to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of paprika.
9. Serve with pita bread, crackers, or fresh vegetables.