Seed

Scones full of the textures and flavors of a granola bar—a hint of sweetness comes from copious dried fruit and a sprinkle of raw sugar.

There are countless variations of arepas all over Colombia and Venezuela, but whether they’re stuffed with cheese, chicken, or pork, the dough starts in the same way: with arepa flour.

This chia pudding is delicious on its own—and even better when layered with maple yogurt as a parfait.

Yes, you can eat butternut squash raw!

If you love the texture of chia pudding, it gets even closer to bubble tea with the addition of tapioca pearls here.

Keep a log stashed in your freezer AT ALL TIMES.

Choose a mild, not-too-grassy, not-too-peppery olive oil for this granola.

Considered to be one of the thickest flatbreads in the world, the key to making barbari at home is to preheat a pizza stone in a very hot oven.

This crumble isn’t just for seasonal citrus; use it on any roasted fruit, oatmeal, or even yogurt.

These sablés will melt on your tongue.

Feel free to sweeten this pudding recipe with more agave, maple syrup, or plain-old sugar if lucuma just isn’t your bag.

These crackers are gluten-free, Paleo, vegan.....and Whole30.

If you want to make this bread the same day, sub old-fashioned oats for the steel-cut.

We tried this with a lot of different flours, but King Arthur was the best.

These pancakes make an addictive snack: Freeze any extras and toast gently to reheat.

Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.

The perks of being a cauliflower: When the veg is deeply roasted and drizzled with butter, there are many.

This energy-sustaining bread makes beautiful toast.

Some of the seed mixture will inevitably fall off as you shape and bake the grissini; don’t stress it.

If you want to change up the mix of nuts and seeds in these bars, go for it. Just make sure the total quantity adds up to 3 cups total (you could use sunflower seeds in place of the pumpkin seeds, sesame for flaxseed, peanuts for pecans, etc.).