Almond-licious recipes to celebrate Nut Day

Sometimes you feel like a nut…

Especially when Nut Day is coming up! That’s right—tomorrow, October 22, is Nut Day. Nut Day was formed by Liberation Foods, a group that promotes fair-trade nuts and healthy diets. It’s also meant to be a global anaphylaxis awareness day to help us be cognizant of those with nut allergies. On Nut Day, go nuts with making delicious nut-based recipes, but before offering them to any friends or family, first check to make sure they’re not allergic!

Nuts are a naturally gluten-free food. But remember that not all nuts actually end up being gluten-free at the end of processing! Other ingredients (for instance, non-gluten-free soy sauce) may have been added to them to make them not gluten-free, or they may have been processed on equipment also used to process wheat. A few tips to help you make sure the nuts you buy are gluten-free:

  • Before you purchase nuts, read the ingredient label; notice any ingredients that may be problematic or statements like “this product was manufactured on equipment used to process wheat.” If you’re unsure whether it’s gluten-free or not, it’s best to not eat it and find a safer option.
  • Never buy nuts from bulk bins at the grocery store—those nuts have a high possibility of being cross-contaminated with gluten-containing grains.
  • It’s best to purchase nuts that you know for sure are gluten-free, either because they’re certified gluten-free or you’ve contacted the manufacturer to verify that they are gluten-free.

Not sure what to make to celebrate Nut Day? Try one of these scrumptious recipes, provided by the Almond Board of California!

This recipe is protein-packed and bursting with fall flavor—and it’s really easy to make!

Spiced Pumpkin Almond Butter

Serving size: 2 tablespoons


1 1/4 cups unsalted almond butter

15-ounce can solid pack pumpkin

1/3 cup honey

1 1/2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt


Combine all ingredients in a medium bowl and stir until well blended. Store covered and refrigerate up to 2 weeks.


And this delicious soup is perfect for chilly fall evenings:

Curried Carrot Soup with Roasted Almonds

Serves 4


3/4 pound (12 ounces) frozen carrots

2 teaspoons olive oil

1 small white onion, sliced

1 teaspoon minced garlic

3/4 teaspoon mild or medium curry powder

1/2 teaspoon salt

4 cups chicken broth or vegetable broth, divided

1/2 cup chopped or slivered almonds, roasted


Steam carrots on stove or in microwave according to package directions.

Meanwhile, heat olive oil in a medium pot. Add onion; sauté on medium heat until translucent and beginning to brown. Stir in garlic, curry powder and salt, and cook until fragrant.

Transfer to a blender or food processor, and add cooked carrots. Add 2 cups broth, and blend until smooth. Transfer mixture back to pot, turn heat to high, and stir in remaining broth. Bring to a simmer, and season with more salt if necessary.

Divide among bowls and top with almonds. Serve.


Hungry for more?

The Almond Board of California has lots of delicious almond-based recipes on their website. Visit their Recipe Center for other yummy gluten-free choices!

What nut-based recipe will you make to celebrate Nut Day? Leave a comment below and let me know!


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