Are your kitchens overflowing with ripe, delicious peaches? We think that peach crisp, with the delicious flavor of almonds, is the perfect summer dessert.

If you don’t have any ripe peaches on hand, this recipe bakes up wonderfully with our yummy dried peaches. Just soak the dried peaches in hot water for about 30 minutes before making the filling.

To start, peel and thinly slice four to six large, juicy peaches. (If you’re using dried peaches, drain the water and give them a quick chop.) Place the peach slices in a bowl and add 1/2 cup of dried cherries or raisins, 3 tbsp. of all-purpose flour (or coconut flour), the juice and zest of one lemon, 3 tbsp. of packed light brown sugar, 2 tbsp. of organic evaporated cane juice, 1/2 tsp. of ground cinnamon and 1 tsp. of pure vanilla extract. Pour the filling into a greased glass baking dish.

In a medium bowl, stir together 3/4 cup of almond flour, 3/4 cup of rolled oats, 1/3 cup of packed light brown sugar, 3 tbsp. of organic evaporated cane juice, 1/2 tsp. of salt and 5 tbsp. of sliced almonds.

Melt 6 tbsp. of unsalted butter and stir in 1/2 tsp. of pure vanilla extract and 1/2 tsp. of ground cinnamon. Pour the butter over the almond flour mixture and toss the topping lightly until it’s evenly coated. Sprinkle the topping evenly over the peach filling.

Bake the peach crisp at 350 degrees Fahrenheit for about 20 minutes, or until the filling is thick and bubbly and the topping is golden brown. Serve the warm peach crisp with a big scoop of vanilla frozen yogurt for a tasty, cool dessert.

What are some of your favorite fresh fruit desserts to make during the summer?

Today is National Blueberry Muffin Day. Hooray! We love to munch on fresh, warm blueberry muffins. They’re perfect with coffee for a sweet, satisfying breakfast, and they even make a delicious snack or dessert with a cold glass of milk.

We love to bake blueberry muffins with our delicious dried blueberries. Our dried blueberries are plump, moist and packed with fresh blueberry flavor. A handful of walnuts makes these muffins simply perfect.

To start, measure 1/3 cup of dried blueberries into a bowl. Add just enough hot water to cover the berries, and let the dried blueberries soak for at least 10 minutes.

In a medium bowl, measure out 1 cup of all-purpose flour, 1 cup of Ultragrain white whole wheat flour, 1 tsp. of freshly grated orange peel, 1 tsp. salt and 2 tsp. baking powder. Stir the dry ingredients lightly to combine. In a separate bowl, whisk together 1/2 cup of sugar, 1 egg, 1 cup of regular milk or unsweetened almond milk, 1/4 cup of unsweetened applesauce and 1/4 cup of vegetable oil. Slowly add the dry ingredients to the wet ingredients, stirring lightly until the ingredients are nearly combined. Drain the dried blueberries and add them to the muffin batter, along with 1/4 cup of walnuts.

Line a muffin tin with paper muffin cups and evenly divide the batter among the 12 cups. Bake the blueberry muffins at 375F for 12-15 minutes, or until lightly browned on top. Allow the muffins to cool on a wire rack before serving.

This recipe is quite flexible, making it a great match for those who are following a special diet. Try making them with a combination of coconut flour, almond flour and gluten-free all-purpose flour for a real treat! You can also add different types of nuts, such as pistachios or pecans, or leave them out altogether and double the amount of dried blueberries. It’s up to you!

What are some of your favorite blueberry muffin recipes?

We love baking with chickpea flour, and we think you will, too! Chickpea flour, which is one of our many gluten-free flours, is a fantastic substitute for wheat flour. It produces rich, tender baked goods that are loaded with protein and fiber. We love using chickpea flour to make pancakes, waffles, falafel and even fritters. However, one of our favorite recipes is chickpea flour cookies.  You can serve up these cookies with a sprinkling of organic evaporated cane juice or load the dough with your favorite flavored baking chips. They’re wonderful with a glass of cold milk or a cup of hot coffee!

To start, cream 1 stick of softened unsalted butter in a mixing bowl with 2 cups of brown sugar, 2 eggs and 1/2 tsp. vanilla. Add 2 cups of chickpea flour, 1/2 tsp. baking powder and 1/2 tsp. salt and stir until the ingredients are just combined. If desired, add up to 1 cup of your favorite flavored baking chips, 1 tsp. ground cinnamon or up to 1 cup of chopped walnuts. Form the dough into tablespoon-sized balls and drop them onto a greased baking sheet. (The dough will be quite sticky, and will spread out a bit during baking.) Sprinkle the tops of the dough balls with a pinch of organic evaporated cane juice, if desired.

Bake the cookies at 350 for about 15 minutes, or until they’re golden brown. These cookies are delicate, so be careful when removing them from the baking sheet and be sure to let them cool on the sheet for about five minutes before transferring them to a cooling rack. This recipe makes about 2 dozen cookies.

Have you ever cooked or baked with chickpea flour? What are some of your favorite recipes?

We carry a huge selection of gluten-free flour, which is fantastic news for our customers who follow a gluten-free diet. Gluten-free flour makes gluten-free baking and cooking so much easier, and once you get the hang of it, it’s as easy to work with as wheat-based flour.

Some of our most popular varieties of gluten-free flour include almond flour and coconut flour. However, we also love potato flour. Potato flour, which is made from dehydrated whole potatoes, is most often used as a thickener in soups, gravies and stews. However, it also works quite nicely in batter-based baked goods, such as waffles and pancakes. In fact, we love our gluten-free pancake recipe so much that we even make it for people who aren’t on a gluten-free diet! These pancakes are light and fluffy, with just a hint of sweetness. They’re perfect with maple syrup, honey, jam or even nut butter.

To start, mix 4 large eggs and 1 cup of plain yogurt in a large mixing bowl. Add 1 cup of organic brown rice flour, 1/4 cup of potato flour, and 1/4 cup of tapioca flour. Stir in 2 tbsp. of oil or unsweetened applesauce; 2 tsp. of baking powder; 1 tsp. baking soda; 2 tsp. of honey; 1 tsp. of salt; and 2 tsp. of vanilla extract or ground cinnamon.

Grease a large nonstick skillet or griddle and heat it over medium heat for several minutes. Pour the batter several tablespoonfuls at a time onto the hot surface of the pan or griddle. Flip the pancakes when bubbles begin to form. Allow the flipped pancakes to cook for an additional three minutes, then remove them to a plate and cover them to keep them warm. Repeat the process until you’ve used up all of the batter (the recipe should make eight to 10 pancakes).

Have you experimented with potato flour? What are some of your favorite recipes? We’d love to hear all about them!

We love adding different varieties of seeds to our baked goods. Seeds give breads, muffins, cakes and cookies a nutty crunch and wonderful texture that can’t be beat! Many also have nutritional benefits that are really fantastic.

One of our favorite seeds for baking is non-traditional, but tasty. Hemp seeds are loaded with nutrients, and contain all of the essential amino acids and fatty acids the body needs. Additionally, they are packed with protein, vitamin E, dietary fiber, calcium, iron, magnesium and zinc. Hemp seeds are delicious in place of nuts in recipes such as banana bread. Our hemp seeds do arrive with their shells and hulls intact, so you’ll have to crack them open to get to the good stuff. Don’t let that stop you! Hemp seeds are definitely worth the trouble.

Poppy seeds are a classic choice for muffins and bread. Their bold, nutty flavor and crunchy texture is wonderful. And for such small seeds, they sure pack a wallop! A single poppy seed serving delivers 13 percent of the daily recommended value of calcium, and boosts your daily intake of vitamin A, vitamin C and iron. No wonder poppy seeds are the key ingredient in some of the most iconic dishes from countries around the world!

Sesame seeds have been cultivated in warm climates since the earliest times. We love to sprinkle them on homemade bagels and buns! However, they may also be eaten dry, added to soups and salads, and even used to make candies. Our sesame seeds are fresh, nutty and delicious.

What are some of your favorite seeds to bake with?

We’re nuts for nuts around these parts, but have we ever mentioned our love of seeds? Seeds are just as fun to munch, and pack some serious nutrition. We love to eat them for snacks, sprinkle them on salads, stir them into yogurt, add them to bread doughs and desserts, and even make delicious batches of pesto sauce using seeds as the base instead of pine nuts. We think you’ll love the versatility that seeds have to offer!

One of our favorite varieties of seed is the ever-popular sunflower seed. Sunflower seeds are loaded with protein that may help lower your blood pressure. They’re fantastic in salads, such as classic carrot and raisin salad and pasta salad. We also think no batch of homemade granola would be complete without the nutty flavor of sunflower seeds. Of course, sunflower seeds also come in handy at outdoor events such as baseball games. Grab a stash of sunflower seeds in the shell for a tasty snack that’ll give you a little boost without filling you up. You can even make homemade sunflower seed butter using raw or roasted sunflower seeds, a little oil and a pinch of salt. Just process the ingredients in an food processor until they’re the right consistency, and store the sunflower seed butter in the fridge for up to a week.

Pumpkin seeds also top our list of favorite seeds. Pumpkin seeds, also known as pepitas, have a delightfully rich flavor that is delicious in baked goods and cereal. We think there’s just about nothing better than a batch of pesto made with raw pumpkin seeds and cilantro instead of the more traditional pine nuts and basil. Pumpkin seeds, also known as pepitas, are nutritional powerhouses. High in protein, phosphorus and iron, these sweet little seeds are perfect for punching up your diet plan. You can even use pumpkin seeds in brittle recipes to make a peanut-free version of the classic treat. Trust us, you may not want to go back to the original recipe!

What are some of your favorite varieties of seeds to snack on and use in recipes?

One of our favorite Easter treats is jelly beans. In fact, we love them so much that we offer more than 20 varieties! We love to munch them by the handful, load them into plastic eggs and Easter baskets, and even use them to decorate cookies and cupcakes. However, one of our favorite uses for jelly beans is to bake up a big batch of jelly bean cookies! These citrusy-sweet cookies are similar to chocolate-chip cookies, except that instead of chocolate chips, they’re studded with sweet jelly beans.

To start, mix up a batch of your favorite chocolate-chip cookie dough, but make a couple of substitutions. Instead of vanilla extract, add 2 tbsp. of lemon juice and 1 tablespoon of lemon zest. Mix 1 cup of jelly beans into the dough, in place of the chocolate chips. Bake the cookies according to the instructions, allowing them to cool completely before eating them.

It’s fun to try new varieties and different combinations of jelly beans in these cookies! Our original jelly beans, with flavors such as orange, coconut and cherry, are always wonderful. Jelly Belly 49 Flavors contain a delicious combination of classic and unusual flavors that will make every bite of your cookies a tasty surprise! Organic jelly beans, made with natural ingredients, are a fantastic choice, as well. You can even add your favorite flavors of Jelly Belly jelly beans to create yummy flavor combinations! (One of our favorites is Jelly Belly French Vanilla and Jelly Belly Tangerine.)

What are your favorite varieties of jelly beans? Do you have any special recipes for Easter treats?

We love any excuse to bake with deliciously nutty ingredients from Nuts.com, and St. Patrick’s Day is no exception! We shared our recipe for gooey butter cookies a few months ago, and we love these soft and delicious cookies so much that we decided to make a St. Patrick’s Day version. These cookies, flavored with pistachio nut paste, are sure to knock your socks off.

Start by creaming together one stick of softened unsalted butter and one 8 oz. brick of softened cream cheese. Add one box of white cake mix (or 3 cups of gluten-free vanilla cake mix), 1 egg and 1/2 tsp of vanilla extract. Stir the ingredients to make a soft dough, then blend in 1/4 cup of pistachio nut paste, two to three drops of green food coloring and about 1/2 cup of chopped roasted pistachios.

Scoop rounded teaspoonsfuls of dough into a bowl of powdered sugar. Roll the dough balls in powdered sugar until they’re lightly coated and place them on an ungreased cookie sheet. Bake the pistachio gooey butter cookies at 350 degrees Fahrenheit for 10-13 minutes, but keep an eye on them. The pistachio nut paste may cause them to brown a bit more quickly than the traditional recipe.

Cool the cookies completely on a wire rack, then store them in an airtight container. They should stay fresh for about two days. Yum!

One of our favorite flours to bake Christmas cookies with is almond flour. It produces tender, nutty cookies that are safe for our gluten-free friends to eat. Love it! Once you get going with almond flour, you’ll realize that there are lots of different ways to use this ingredient in cookie recipes.  One of the best (and simplest) almond flour cookie recipes is for amaretti cookies! These sweet, chewy cookies contain just a few ingredients, and are the perfect treat to pair with a cup of coffee on a cold winter’s day.

Start by pouring 1-1/2 cups of granulated sugar into your food processor. Process the sugar until the grains are super-fine, almost like dust. Add 2-1/2 cups of almond flour to the sugar in the food processor, along with 3 egg whites, 1 tsp. of almond extract and 1/2 tsp. of vanilla extract. Process the ingredients until a smooth dough forms.

Preheat the oven to 300 degrees Fahrenheit. Line your cookie sheets with parchment paper or silicone mats. Place rounded teaspoonfuls of the dough on the prepared cookie sheets, about 1-1/2 inches apart. Bake the amaretti cookies for 20-25 minutes, or until they are golden and still slightly chewy. Let the cookies cool on the cookie sheet for a minute or two before transferring them to a cooling rack. The cookies will firm up as they cool, but they will be very soft at first. The recipe should yield about 30 cookies.

Store the amaretti cookies in a cool, dry place for up to two days. If desired, before serving you can make a special treat by spreading 1-2 tsp. of jam, chocolate filling or nut butter on the bottom of a cookie, then sandwiching another cookie against the filling. Delicious!

What are some of your favorite almond flour recipes?

Do you love to bake for the holidays? Well, we’ve got you covered! NutsOnline’s Cooking & Baking section offers a wide variety of the ingredients you need to make your baked goods sparkle!  We also have a wide selection of certified gluten-free flour and cooking & baking goodies, so you can whip up some delectable gluten-free treats!

For your sugar cookies, gingerbread men and other decorated treats, check out our dessert toppings! You can’t go wrong with our wide variety of baking chips. Nonpareils, sprinkles and sanding sugar make everyday treats even more festive! Pretty pearls add a shiny touch to elegant desserts and gingerbread houses. (Just be sure to keep in mind that, while they look lovely, our gold dragees and silver dragees are not edible.)

Do you serve up homemade fruitcake to all your friends and family? Our glazed fruit is fresh, moist and delicious! It makes superior fruitcakes with a fantastic fruity flavor! Add some of our premium nuts to the batter for a perfect holiday sweet!

If you follow a special gluten-free diet, you don’t have to feel left out of the Christmas cheer. Our Gluten-Free Cooking & Baking section has an array of amazingly fresh and delicious products that are all certified gluten-free! Take a look at our huge selection of gluten-free flour, with baking favorites like almond flour and organic coconut flour. You can also snag some yummy gluten-free decorations and toppings, as well as gluten-free dried fruit and gluten-free nuts, to round out your baking pantry.

Not feeling so confident when it comes to baking gluten-free goodies from scratch? We can help! Our gluten-free baking mixes include sweet choices like gluten-free brownie mix, gluten-free chocolate chip cookie mix and gluten-free chocolate cake mix. All of our gluten-free baking mixes are easy to use and of the highest quality, making it easy to bake up delicious gluten-free treats that taste homemade!

We hope that you have a happy holiday baking season! If you have any questions about our line of Cooking & Baking products, please don’t hesitate to contact us at CustomerService@NutsOnline.com. You can also find us on Facebook and Twitter.