Place your favorite unbaked pie shells into two 9-inch pie plates. Preheat oven to 425° F.

Ingredients:

• 6 Eggs, medium to large
• ¾ cup Honey
  
• 1 can Pumpkin puree (29 oz size) or 3 cups of fresh cooked and pureed pumpkin
  
• 2 cups Almondjool
  
• 2 tsp Ground cinnamon
  
• 1 tsp Ground nutmeg
  
• 1 tsp Ginger powder
  
• ½ tsp Ground allspice (optional or substitute ½ tsp ground cloves)
• 1 tsp Sea Salt

Instructions:

Blend eggs with honey for 5 minutes.
Mix spices and salt together in a small bowl.
Add spice mixture to egg/honey mixture and blend well by stirring.
Add Almondjool and pumpkin to above mixture and mix well.

Place filling in unbaked 9-inch pie shells to within ¼ inch of the top, place in oven and bake for about 15 minutes at 425° F. Lower the temperature to 350° F and bake for another 30-40 minutes until the crust is golden brown and the filling is set in the middle. Remove the pies and cool on cooling racks. Enjoy!

Almondjool Super Delight Shake

• 1 ½ cups Almondjool
• 1 whole Banana
• ¼ cup Whey protein powder (your favorite kind)
• Whey protein is high in biological value.
• 2 tsp (heaping) Green barley powder
• This contains many vitamins, minerals, enzymes, and chlorophyll
• 1 scoop Immune26 powder - This will strengthen your immune system.

Blend in a blender a short time until smooth. A good technique is to start the blending with the Almondjool and banana first and add the other ingredients while the blender is running (prevents caking of the powders to the side of the blender jar).

If you have a new recipe using Almondjool and want to share it with others over the Internet, we encourage you to contact us. We will add your recipe to this recipe page and list your name and where you are from.