192 blender recipes

a moderatly spicy adaptation of "The Joy Of Cooking" blender mayonnaise recipe

Protein pancakes blend whole-wheat flour, bran, ground oats, and soy flour for a fiber-packed stack with 14 grams of protein per serving. Hearty, nutty, and built to keep you full past lunch.

Blender iced coffee whipped with chopped ice and powdered sugar into a frothy, frappuccino-style drink. Three ingredients, no espresso machine, ready in 5 minutes.

Blender hollandaise sauce made in minutes with egg yolks, hot butter, and lemon juice. Silky, rich, and practically foolproof with the hot-butter-into-blender method.

Whole wheat blender waffles made from whole wheat berries (the grain), soy milk, applesauce and egg substitute. Vegan, dairy-free, fiber-rich, and ground fresh in a blender for the freshest possible flour.

Homemade Wheat Thins with just 3 ingredients: whole wheat flour, all-purpose flour, and emulsified oil-water. Crispy, salty crackers baked in one sheet.

Apple-hazelnut muffins with ground hazelnuts replacing half the flour and chewy dried apple pieces folded in. A small-batch six-muffin recipe ready in 30 minutes for breakfast or coffee break.

Basic cannelloni crepes: thin pancake-style wrappers for cannelloni and crespelle. Four-ingredient blender batter cooks one side only for filling and rolling.

Easy creamy tomato soup thickened with potatoes instead of cream, brightened with oregano, basil, and parsley. Naturally vegan, blender-smooth, and pantry-friendly.

Wholesome applesauce cake made from dried apples pureed at home, sweetened with honey, and built on whole wheat pastry flour. Naturally sweet and refined-sugar-free.

Hawaiian banana bread blended in a blender for an ultra-smooth tropical-style loaf. Just 7 ingredients, sweet and tender, makes muffins or a single loaf.

Arugula potato leek soup gets transformed by 4 cups of peppery arugula and a splash of Pernod. A versatile blender soup served hot or chilled, finished with yogurt and fresh greens.

Skier's pancakes blend cottage cheese, eggs, and wheat germ in a blender for high-protein flapjacks that fuel a day on the slopes. Tender, custardy, and ready in 10 minutes.

Spicy pureed guacamole dip with green chiles, hot sauce, and a splash of mayo for creamy richness. Made in a blender, chilled, and served with artichoke hearts or chips.

Easy chocolate mousse made with semi-sweet and unsweetened chocolate, brandy, and whipped cream beaten right into the eggs and sugar. Two methods: bowl for light, blender for dense.

Vegan hummus made with chickpeas, fresh cilantro, lemon, and a kick of hot sauce. A 4-ingredient, no-tahini blender hummus ready in 10 minutes for crackers, sandwiches, and veggie dippers.