Recipes for Nuts Almonds Unopened

Ingredients

• 1 cup expired almonds, unopened
• 1 cup dates, pitted
• 2 tablespoons cocoa powder
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Instructions

1. In a food processor, blend the expired almonds until finely ground.
2. Add the dates, cocoa powder, honey, vanilla extract, and sea salt 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, about 1 inch in diameter.
4. Place the energy balls in an airtight container and refrigerate for at least 1 hour to firm up.
5. Serve chilled and enjoy!

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup unopened almonds, crushed
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a shallow dish, mix together the crushed almonds, flour, salt, black pepper, paprika, garlic powder, and onion powder.
3. Dip each chicken breast into the beaten eggs, then coat it in the almond mixture, pressing gently to adhere.
4. Heat olive oil in a large skillet over medium heat. Add the coated chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side.
5. Transfer the chicken to a baking sheet and bake in the preheated oven for 20-25 minutes or until cooked through and crispy.
6. Serve the almond crusted chicken hot, with your choice of side dishes.

Ingredients

• 2 cups expired almonds, unopened
• 3 cups old-fashioned oats
• 1/2 cup honey
• 1/4 cup coconut oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup dried fruits (optional)

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the expired almonds, oats, honey, coconut oil, vanilla extract, cinnamon, and salt. Stir well to coat everything evenly.
3. Spread the mixture onto the prepared baking sheet in an even layer.
4. Bake for 20-25 minutes, stirring halfway through, until the granola is golden brown and fragrant.
5. Remove from the oven and let the granola cool completely on the baking sheet. It will continue to crisp up as it cools.
6. Once cooled, stir in the dried fruits if desired.
7. Transfer the granola to an airtight container and store at room temperature for up to 2 weeks.
8. Serve with milk or yogurt for a delicious breakfast or snack.