Coconut Vanilla Almond Smoothie I love fruit and veggie smoothies, but sometimes its nice to just enjoy a creamy vanilla flavor reminiscent of a milkshake.
Coconut Vanilla Almond Smoothie I love fruit and veggie smoothies, but sometimes its nice to just enjoy a creamy vanilla flavor reminiscent of a milkshake.
Not exact matches
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or
coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons
vanilla extract 2 tablespoons
coconut flakes 1/2 cup
coconut oil 1 cup sprouted pecan butter or
almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup
almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
Add oats, 1/4 cup
coconut,
almond milk, chia egg (or regular egg),
coconut oil,
vanilla, baking powder, and cinnamon.
Cardamom Amaranth Porridge with Stewed Strawberries for the porridge 1 cup amaranth — soaked overnight, rinsed and drained 2 cups
almond or
coconut milk 2 tablespoons
coconut sugar 1/2
vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optional
Place the
almond milk, maple syrup, cashew butter,
coconut oil,
vanilla powder, apple puree and soaked chia and flax mix into a blender and blend until fully mixed (about a minute).
The mix of
coconut,
almond butter and avocado means the mousse is rich and creamy, while the raspberries add a subtle sharpness that the honey and
vanilla balance out perfectly.
1 cup pumpkin seeds — ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons
almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup
coconut sugar 1
vanilla bean — seeds scraped out 3/4 cup powdered
coconut sugar — for dusting
4 tablespoons
Coconut Oil 4 tablespoons
Almond Butter 1/2 cup
Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1 teaspoon
Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry)
1/4 cup raw pumpkin seeds or any nuts like
almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons
coconut oil — melted 1 tablespoon chia seeds 1 teaspoon
vanilla extract pinch of salt 1.
I wanted to use up the
almond pulp left over from making milk so I decided to add a cupful of finely chopped dates, some grated
coconut, a dash of maple syrup,
vanilla, & about a tablespoon of cacao; I used the blender so added a bit of wáter & a Little of the
almond milk too......... made a fabulous mousse - like mixture!
Dry ingredients 1/2 cup (60 g)
almond flour 1/2 cup (65 g) fine
coconut flour 1/2 cup (70 g) buckwheat flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp
vanilla extract or ground
vanilla 1 pinch sea salt
Vanilla Cream Filling 1 1/2 cups cashews — soaked for 4 hours 1/2 cup meat of fresh young Thai
coconut 1/2 cup
almond milk — homemade if possible seeds of 1
vanilla bean 1/2 cup light agave syrup 1/2 cup
coconut oil
3/4 cup unsweetened
almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup
coconut sugar 1 cup olive oil 2 teaspoons
vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated
coconut 1 cup / 250 ml unsweetened
almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin
coconut oil (more for cooking) 1/2 tsp ground
vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon
It's so delicious and unbelievably moorish though, I can sit and eat bowls of this as I get through my day — the mix of toasted
almonds and
coconut chips with sweet raisins,
coconut oil and
vanilla is just amazing.
Crust 1 cup
almonds — soaked overnight 1/2 cup cashews — soaked for 4 hours 1/4 cup
coconut flakes 1/2 cup soft dates — pitted, more if needed 1 teaspoon
vanilla extract pinch of sea salt
Apple Oatmeal 1 cup rolled oats 1 cup unfiltered and unsweetened apple juice / cider (or milk of choice or water) 1 1/2 cup water 2 tbsp
almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground
vanilla 3 tbsp butter (or
coconut oil) 10 - 15
almonds, chopped a large pinch salt
Pumpkin Spice Bark combines
coconut oil, pumpkin puree, Justin's
vanilla almond butter and festive fall flavors for a sweet treat that only tastes indulgent!
Ingredients:
Almond flour, baking powder, cocoa, espresso powder, salt, eggs,
coconut sugar,
vanilla extract, mixed berries.
When melted, whisk in ground
coconut sugar,
almond milk, instant coffee (if using),
vanilla and flax mixture.
• 1/4 cup
coconut oil • 1/2 cup
coconut sugar • 1 large egg • 1 tsp
vanilla • 1.5 cups
almond meal • 2 T arrowroot starch • 2 T
coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half)
1 tbsp ground flax (or chia) seed 1/4 cup hot water 1 1/2 cups oat bran 1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup
almond milk 1/4 cup soy yogurt * 3 tbsp
coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp
vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
Get your caffeine fix in this parfait layered with chocolate syrup, mocha pudding,
almond vanilla chia pudding, whipped
coconut cream and chopped dark chocolate.
In a large bowl stir together the
coconut oil,
almond butter, maple syrup,
vanilla and flax egg.
If you don't have a chocolate factory waiting for you there, it's okay, since this creative recipe uses only a mini cupcake tin and simple ingredients such as
almond butter, maple syrup, raw honey,
coconut oil,
vanilla, and sea salt — and that's it!
gluten free oat flour, organic sunflower seeds,
almonds, organic
coconut, organic bananas, organic dates, organic palm sugar, walnuts, organic cinnamon, organic
vanilla, pink himalayan salt.
In a small bowl, whisk
coconut oil,
almond butter, maple syrup, and
vanilla extract until completely combined.
Macadamia Nuts —
Almonds — Cashews —
Coconut Flakes — Dried Mango —
Coconut Oil — Honey — Cinnamon — Chili Powder —
Vanilla
Serves: 1 Nutrition: 201 calories, 5.3 g fat (1.2 g saturated fat), 26 mg sodium, 31.3 g carbs, 4.7 g fiber, 4.7 g sugar, 7 g protein (calculated with 1/3 cup blackberries and blueberries, unsweetened
vanilla almond milk, 1/4 teaspoon balsamic vinegar, 1 tbsp sliced
almonds and 1 tbsp shredded unsweetened
coconut)
Almond Flour —
Coconut Flour — Eggs —
Coconut Oil — Honey — Carrots — Peaches — Cinnamon — Ginger — Eggs —
Vanilla
3 cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups
almond milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave or maple syrup 1 teaspoon
vanilla A pinch or two of salt 3 tablespoons lecithin 3/4 cup
coconut oil or
coconut butter
-LSB-...] Paleo Cinnamon Raisin Bread Spiced Holiday Pear Dip Savory Pizza Waffles Gingerbread
Almond Granola
Coconut Cranberry Smoothie Veggie Breakfast Bowl
Vanilla Pecan Butter Vegan Pumpkin Pie English Muffins -LSB-...]
*** i was out of
almond &
coconut milk on one of my many attempts at baking this, so i used 1/3 c water mixed with 1/3 scoop
vanilla protein powder and mixed it in a shaker bottle to make my own «
vanilla milk»... it worked great!
The recipe calls for unsweetened non-dairy milk, like
almond, hazelnut or
coconut, a chai tea bag, frozen banana, dates, nut or seed butter, protein powder, pure
vanilla extract and a pinch of salt.
In a bow whisk together the pumpkin puree,
coconut oil,
almond or peanut butter, agave nectar,
vanilla extract and the flaxseed mixture.
Almond Butter Protein Bars — These tasty protein bars are vegan, no - bake and have just eight ingredients, including dates, chia seeds, oats, vanilla protein powder (or plain protein powder with vanilla extract added to the recipe), maple syrup, almond butter, chocolate chips and coconu
Almond Butter Protein Bars — These tasty protein bars are vegan, no - bake and have just eight ingredients, including dates, chia seeds, oats,
vanilla protein powder (or plain protein powder with
vanilla extract added to the recipe), maple syrup,
almond butter, chocolate chips and coconu
almond butter, chocolate chips and
coconut oil.
I also eat 80 % fresh ripe fruit, fresh organic veg, unshelled nuts / seeds, a variety homegrown berries, Homemade greendrinks, homemade
almond vanilla nut milks and thai
coconut milk.
A layer of
almond butter,
vanilla bean paste, and a few other ingredients are topped with sweet
coconut and agave nectar for a no - bake version of the childhood favorite.
Add the flax egg,
coconut oil,
vanilla extract, and
almond extract, stirring to combine.
Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the
coconut milk, sugar, oil, and
vanilla extract - In a separate bowl, sift together the flour,
almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
In a bowl, whisk together the
coconut milk,
almond milk, chia seeds, honey,
vanilla and salt.
almond,
almond milk, banana bread, bread, brown sugar, cake, carrot, carrot cake, cheese, chickpea, chickpea flour, cinnamon,
coconut,
coconut oil, cream, cream cheese, egg, fat, banana, milk, nutmeg, oats, pineapple, raisins, salt, walnuts, oil, mashed, carrots, flour, whole wheat flour, sugar,
almond flour, baking soda,
vanilla,
coconut flakes, pecans, baking, muffins, pastry, soda, wheat, ingredients, flakes, topping, applesauce, frosting, cooking spray, flax
The brownie is made with frozen bananas,
almond milk, chocolate protein powder (again, if you have a plain protein powder, you can add cacao powder and maple syrup or stevia), and the peanut butter cookie crumble is made with
coconut flour,
vanilla protein powder, sweetener, cinnamon,
almond or cashew butter, maple syrup and dairy - free milk.
1/4 cup creamy
almond butter 1/4 cup maple syrup 1/4 cup
coconut oil, melted 1 teaspoon pure
vanilla extract 2 tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked
coconut 1 cup roughly - chopped raw
almonds 4 ounces bittersweet chocolate, finely chopped
for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup
coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp
vanilla extract ○ 1/2 cup unsweetened
almond milk ○ * 1 cup fresh blackberries *
Tags:
almond milk, breakfast, brown sugar, buckwheat,
coconut oil, fresh ginger, ginger, maple syrup, orange, orange juice, pear, pears, rhubarb, salt, sugar free, sweet,
vanilla, vegan
Chia Pudding Brownie Dessert ParfaitsPudding: 1 cup
coconut milk 1/2 cup cashew milk, rice milk, or regular milk 1/4 cup honey 1/2 teaspoon
vanilla extract 3 tablespoons Anthony's Cocoa Powder 1/3 cup Anthony's Chia Seeds Brownie Crumbles: 1 cup Anthony's
Almond Flour Pinch salt 1/4 cup Anthony's Cocoa Powder 1/4 cup honey 3 tablespoons Anthony's...
In a medium bowl, combine
almond butter, maple syrup,
coconut oil,
almond flour, salt, and
vanilla.
In a blender add the spinach or baby kale, maple syrup,
vanilla extract,
almond extract, apple sauce and melted
coconut oil.