I didn't have any almond milk on hand so I used 2
T full fat coconut milk and 1 T coconut water to come to the consistency of almond milk.
Not exact matches
Puddings: 1/2 c.
full -
fat coconut milk or other milk of your choice 1/4 c. fresh mint leaves 2
T. chia seeds 1/2 avocado, peeled 1/2 c. frozen spinach or 1 large handful fresh spinach 3 pitted medjool dates, soaked in hot water for a few minutes if not still soft and then drained, or 2 1/2
T honey 1/4
t. vanilla extract 1
T. + 1
t. cocoa powder
1 c Otto's Cassava Flour 1
t baking powder 1/4 t Redmond Real Salt 2 T coconut sugar 1/4 c grass fed butter, softened 1/4 c maple syrup 3/4 full fat coconut milk 1 t vanilla 1 eg
t baking powder 1/4
t Redmond Real Salt 2 T coconut sugar 1/4 c grass fed butter, softened 1/4 c maple syrup 3/4 full fat coconut milk 1 t vanilla 1 eg
t Redmond Real Salt 2
T coconut sugar 1/4 c grass fed butter, softened 1/4 c maple syrup 3/4 full fat coconut milk 1 t vanilla 1 eg
T coconut sugar 1/4 c grass fed butter, softened 1/4 c maple syrup 3/4
full fat coconut milk 1
t vanilla 1 eg
t vanilla 1 egg
1/3 c tapioca flour (38 g) 1/3 c
coconut flour (38 g) 1/4
t salt 1 c
full fat coconut milk 1 egg, warmed to room temp 4
t coconut oil
1 tsp baking soda 1/2 tsp nutmeg 1
T chia seeds 3
T almond milk (or other milk) 1
T Greek yogurt (for dairy - free, use another
T of non-dairy milk,
full -
fat coconut would be fabulous) 2 eggs (to make this vegan you can substitute 2
T chia seeds and soak them in 1/2 cup water for 10 minutes) Fresh (or frozen) berries 1/2 cup - 3 / 4 cup
1 onion, chopped 3 - 4 garlic cloves, minced 1
T coconut oil 1 can
coconut milk (light or
full -
fat) 1/2 cup chicken stock (low sodium) 1
T curry powder 1 - 2 tsp fresh ginger, grated 3 cardamom pods, crushed — or 1/4 tsp cardamom 1/2 cup fresh basil, chopped 1 lb.