Ingredients: 2 ripe bananas 2 cups rolled oats ¼ cup Stackhouse Orchards almond butter ¼ cup honey 2 tablespoons Stackhouse Orchards Cinnamon Almonds chopped up 2 teaspoons cinnamon     Directions: Mash up the ripe bananas and then mix in the rest of the ingredients in no particular order Scoop out about 2 tablespoons out and roll into about 1 inch balls Freeze for 2-3 hours Keep stored in refrigerator so they do not spoil!  Enjoy! *Note: This recipe can made with any of our sweet almond flavors (honey, orange, or raspberry work just as well), we just chose cinnamon because it is our favorite!*    

Ingredients: 1 ½ cups cooked quinoa 1 bunch asparagus ½ yellow onion 8 cloves garlic unpeeled Olive oil Salt and pepper Allspice seasoning Stackhouse Orchards Cajun Almonds Red pepper flakes (optional) Dressing: 5 tablespoons Olive oil 1 tsp salt and a couple shakes of pepper Roasted garlic (from above) 1 tablespoon sesame chili oil Directions: Preheat oven to 450F   Cut up asparagus into bite size pieces Cut up ½ yellow onion into pieces Add the asparagus pieces and onion to a sheet and add the unpeeled garlic Drizzle in olive oil, salt and pepper, and allspice seasoning (bonus is red pepper flakes if you love a little heat) Roast in oven for 15-20 minutes Meanwhile cook quinoa (add bullion...

Ingredients: 3 Large Bananas Mashed 2 eggs ½ cup maple syrup ¼ cup coconut oil or olive oil ¾ cup almond milk 1 teaspoon vanilla 1 ½ cups whole wheat flour ⅛ teaspoon salt 1 cup chocolate chips ½ cup cocoa 1 teaspoon baking soda ¼ cup sugar Sliced almonds Instructions: Preheat oven to 350 Mix the dry ingredients in a bowl together Mix the wet ingredients minus the oil Combine all ingredients Fill in muffin pan Sprinks almonds and chocolate chips on top Bake at 350 for 20 minutes Enjoy!

Ingredients: 1 cup plain flour ½ cup white sugar 1 teaspoon baking powder 2 eggs ½ cup dried apricot slabs (tear them apart a little bit to make smaller pieces) ½ cup natural or roasted almonds ½ of an oranges juice and zest Instructions: Heat oven to 320 (160 C) and line cookie tray with wax paper Sift the flour and baking powder in a bowl then stir in the sugar.  Add the almonds and apricots. Lightly beat the eggs and add to the mixture along with the zest and mix until combined. On a well floured surface (about ½ a cup of flour) roll the mixture onto the log about 3 ½ inches wide and long enough to fit...