I only used 3 Tbsp butter and subbed 6
Tbsp almond milk for the rest.
I subbed chia gel for the eggs and 2 TBSP Xylitol plus 2
TBSP almond milk for the honey.
Not exact matches
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
1 cup spinach 1/2 pear, seeded 1/2 avocado 1 tsp matcha green tea powder 1 1/2 cups of unsweetened
almond milk 6 - 8 mint leaves 1
Tbsp chia seeds 1 tsp raw honey (optional
for added sweetness)
1 tablespoon coconut oil 1/8 cup cocoa powder 1/4 cup whey protein concentrate (unflavored) 1 tablespoon coconut flour 1/8 cup goji berries 1/8 cup
almond milk (or coconut, hemp, or rice
milk) 1/2
tbsp Myprotein toffee flavodrops (see Note 1 below
for subs)
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 *
For this smoothie (Serves: 2) I used: 2 cups unsweetened
almond milk 2 cups of arugula and baby spinach mix 1 cup frozen blueberries 2 bananas 1 tsp tahini 1
tbsp cacao powder 1 tsp maca powder 4 figs (I used dried.
For example, I usually blend 1 can of chickpeas, 8 - 10 dates, 2
tbsp cocoa, and half a cup of
almond milk until it's smooth.
Basic Chia Pudding
For One Serving 3
Tbsp chia seeds 1 C unsweetened vanilla non-dairy
milk (
almond is my favorite)
I make something similar to this smoothie and LOVE it
for breakfast or lunch... i use chocolate
almond milk or chocolate coconut
milk, bananas, peanut butter, a
tbsp of ground
almonds or hazelnuts and a
tbsp of oat bran!!!
1 cup Beet Puree 1/3 cup coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4 cup + 2
tbsp coconut
milk (sub
almond, rice or soy
milk) 1/2 cup cocoa powder 1 1/4 cup whole wheat flour 2
tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts / seeds
for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
2 cups One Degree Organics Sprouted Spelt Flour 1/3 cup One Degree Organics Quick Oats 1 1/2 tsp double acting baking powder 1/2 tsp salt 1/4 cup + 2
Tbsp raw cane sugar 1/2 cup cold coconut butter or coconut oil 3/4 to 1 cup
almond or soy
milk 1/2 cup raspberries Coarse sugar
for sprinkling
I used part
milk and part half & half (10 % cream),
for the flour: 2
Tbsp brown rice flour; 2
Tbsp almond flour and 2 generous
Tbsp tapioca flour / starch.
For the healthy chocolate drizzle mix 2 tsp unsweetened cocoa powder, 1
TBSP unsweetened
almond milk, and 1 - 2 stevia packets.
I threw in a banana and the remaining pulp from making the
almond milk for the recipe [about 2 - 3
tbsps].
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5
for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp
almond extract 1/4 cup coconut sugar 2 1/2 (38 ml)
Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain
almond milk 1.25
almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
For the cupcakes: 1 1/2 c coconut
milk 1/3 c canola oil 3/4 c sugar 1 tsp vanilla extract 1 tsp
almond extract 4 oz semi-sweet baking chocolate, melted 1/8 c tapioca starch 2
tbsp ground flax seed 1/4 c cocoa powder 1/2 c rice flour 1/2 c quinoa flour (I milled regular quinoa in my coffee grinder) 1/4 c millet flour (I milled whole millet kernels in my coffee grinder) 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/2 tsp cayenne pepper
3
tbsp rum 30 g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2
tbsp granulated sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch of fine sea salt 1,5 dl (2/3 cup) whole
milk 55 g (1 dl; 1/2 cup minus 1
tbsp) all - purpose flour 15 g (1
tbsp) butter,
for frying 15 g + 15 g (1 + 1
tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced
almonds 1 1/2
tbsp powdered sugar, to caramelize
Ingredients: Crust: 1 bag of original granola / 1/3 cup Carrington Farms Liquid Coconut Oil / Filling: 1 1/2 cup soaked raw cashews (soak
for 3 hrs) / 1/3 cup pure maple syrup / 1/3 cup / Carrington Farms Liquid Coconut Oil / 1/2 cup frozen wild blueberries / 1
TBSP vanilla extract / a splash of unsweetened vanilla
almond milk.
Ingredients: 1 Banana 1/2 Cup Raspberries 1/2 Cup Cherries 1/2 Cup Blueberries 1
Tbsp Acai Powder 1 Cup
Almond Milk Shredded Coconut
for garnish
To make your tofu scramble, crumble your tofu into a pan with 1/2
tbsp olive oil, nutritional yeast, 1
tbsp garlic powder, 1/2
tbsp onion powder, 1
tbsp sea salt, yellow mustard,
almond milk, and turmeric into a skillet and cook over low heat
for 5 - 6 minutes until heated through and the
almond milk slightly evaporates.
Ingredients: 3/4 cup (100 g)
almond meal 2
Tbsp coconut sugar or other natural sugar 3
Tbsp extra virgin coconut oil, melted 200 ml
almond milk 2 (3.5 oz / 100 g each) soy - free dark chocolate bars 3 cartons (6 oz / 170 g each) of So Delicious Greek
almond or coconut
milk yogurt 1/3 cup (50 g) coconut sugar or other natural sugar 1/3 cup (55 g) gluten - free flour or rice flour 1 carton of raspberries
for garnish Powdered sugar
for dusting (optional)
10 dates (soaked in warm water
for a few minutes, pitted) 1
tbsp cocoa powder 1
tbsp of
almond butter 1 tsp of coconut
milk 1/4 tsp of lacuma powder (optional) a pinch of salt
1 1/2 cups (375 ml)
milk alternate, such as
almond, cashew or coconut
milk 6 strawberries 2 or 3
Tbsp maple syrup or other liquid sweetener 1/2 tsp vanilla extract 6
Tbsp chia seeds Extra fruits
for topping (optional)
I like it best with butter,
milk and eggs but I have at times substituted: 2 cups
almond milk with a
tbsp of vinegar
for the buttermilk Flax Meal with water
for the eggs 1/2 C Coconut Oil + 1/2 C Vegetable Shortening
for the butter.
Yields: one 9 × 5 loaf
for the dough: 2
tbsp extra-virgin, unrefined coconut butter 1/3 cup unsweetened
almond milk 1/3 cup pumpkin puree 1/4 cup brown sugar 1 package instant dry yeast 1 cup all - purpose white flour 1 cup white whole wheat flour 1 tsp pumpkin spice mix 1/2 tsp salt
for the filling: 2
tbsp extra-virgin, unrefined coconut butter 1/4 cup brown sugar 1/4 cup roughly chopped walnuts 1/2 cup sweetened shredded coconut In a medium cup, microwave the
almond milk and coconut butter -LCB-
for the dough -RCB- until warm to the touch.
Summer Green Smoothie Bowl → 1 banana → 1 small, fresh mango, cut into chunks → 1/2 medium cucumber, sliced → a big handful of kale, stems removed (or spinach) → 1/3 cup
almonds (ideally, previously soaked) → 1
tbsp moringa powder → 2
tbsp hulled hemp seeds → 2 cups plant - based
milk → pumpkin seeds, desiccated coconut + your favourite granola
for topping
3 overripe organic bananas 1/2 cup of gram flour (chickpea flour) 1/2 cup of gluten - free muesli 1/2 cup of
almond flour (or wholegrain spelt flour if you are not gluten - intolerant) 1 egg (or chia egg
for vegans) 1/2 cup of coconut sugar 1/2 cup of plant
milk 1 tsp of vanilla essence or paste 1 tsp of cinnamon 1
tbsp of coconut oil 2
tbsp nut butter (I prefer
almond or cashew) 1 tsp of gluten free bicarbonate of soda Optional: berries, fresh or frozen
Maple
Almond Icing 1 Tbsp almond butter 1/2 Tbsp maple syrup splash of unsweetened almond milk (optional) 1/4 -1 / 2 tsp beet juice for
Almond Icing 1
Tbsp almond butter 1/2 Tbsp maple syrup splash of unsweetened almond milk (optional) 1/4 -1 / 2 tsp beet juice for
almond butter 1/2
Tbsp maple syrup splash of unsweetened
almond milk (optional) 1/4 -1 / 2 tsp beet juice for
almond milk (optional) 1/4 -1 / 2 tsp beet juice
for color
150g oats 115g blueberries + 50g mixed in at the end + a few
for topping 110 ml
almond / coconut
milk 2 tsp vanilla extract 75 ml maple syrup 2
tbsp raw honey (if desired
for extra sweetner)
I just made it without the coffee and mixed it cold (
almond milk, 1
tbsp pumpkin puree, a little vanilla and the spices) and I microwaved it
for two minutes (I'm lazy)... It's amazing!
For the Pesto Biscuits: 2 c all - purpose flour 5 tsp baking powder 1 tsp salt 5
tbsp Earth Balance 1/4 c pesto of choice (I used leftover Brazil Nut Basil Pesto) 1/3 -1 / 2 c soy /
almond milk
Ingredients: 2
Tbsp olive oil 1 1/3 cups, all - purpose or any gluten - free flour will work (I used
almond flour
for this recipe) 2/3 c granulated sugar 2 large eggs, room temperature 1/2 c non fat
milk,
almond milk or low fat
milk (whatever you have on hand) 2 tsp baking powder 1 tsp baking soda Zest of 2 lemons 6 medium apples, cored and peeled
1
Tbsp olive oil 4 cups vegetables, chopped (I used zucchini, red pepper and onion) Salt and pepper Oil
for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml
milk (I used
almond milk) 100 ml plain yogurt 1/4 cup (30 g) Parmesan cheese, grated 1
Tbsp Parmesan cheese, grated,
for topping 1
Tbsp fresh herbs of your choice (optional)(I used tarragon.)
for the pancake: 150 g chickpea flour (a.k.a. gram flour) 230 ml
milk of your choice (I use unsweetened
almond) 2
tbsp extra virgin olive oil 2 medium carrots ghee or coconut oil salt and freshly ground black pepper, to taste
2 cups raw
almonds 1/4 cup cacao powder, plus more
for coating 1/4 tsp fine sea salt 12 medjool dates, soaked
for 15 minutes 4 - 6
tbsp raw nut
milk, or water
I microwaved a cup of
almond milk for 1 1/2 minutes then added the ingredients substituting the maple syrup with 1
tbsp of agave and it was REALLY good!
For the porridge: 2
Tbsp chia seeds 1 cup plus 6
Tbsp almond milk or coconut
milk, divided 3 cups purified water 1/2 cup pearled barley, rinsed in a strainer sea salt 1
Tbsp coconut sugar 1 tsp vanilla extract (optional) 1 1/2 tsp ghee (optional)
for the béchamel 2
tbsp (30 ml) extra virgin olive oil 1/4 + 1/8 cup (54 g) whole wheat pastry flour 3 cups (750 ml) unsweetened
almond milk — at room temp 1 fat pinch of nutmeg 1 pinch of white pepper 1/2 tsp himalayan salt
1/3 cup
almond meal 1
tbsp buckwheat flour 1/2 tsp baking powder 2
tbsp cocoa powder or raw cocoa 2 - 3 tsp brown sugar 1/4 tsp vanilla paste or powder Tiny pinch salt 2 tsp
milk (use non-dairy
milk for vegan option) 1 tsp coconut oil, melted 1 tsp full - fat youghurt or aquafaba (
for vegan option)
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 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
Lemon Filling 1 1/4 cups raw pine nuts, soaked
for at least 4 hours 1/3 cup
almond milk (or water) 1/3 cup fresh lemon juice 1/2 cup raw agave nectar (+ more if you prefer it a bit sweeter) 1/2
tbsp vanilla extract 1/4 cup melted coconut oil 1
tbsp lemon zest
125g buckwheat flour 1 tsp baking powder 1/2 tsp bicarbonate of soda Pinch Himalayan salt 45g coconut palm sugar 60 ml maple syrup 5
tbsp almond milk 1 tsp vanilla bean paste 4
tbsp coconut oil and extra
for greasing 5
tbsp peanut butter
chicken breast, chopped into 1 inch cubes 1/2 cup (4 fl oz) breast
milk or formula, or
milk for older babies 1 egg yolk 1/2 cup (approx 2 oz)
almond flour (
almond meal) 2
tbsp ground flax seed 2
tbsp wheat germ dash of parsley dash of garlic powder dash of oregano dash of basil any other seasonings your baby enjoys
Ingredients» 1 scoop unflavoured brown rice or pea protein powder» 1 egg» 1
tbsp grated parmesan» 30 ml unsweetened
almond milk (adjust as needed)» 1 rasher Weight Watchers bacon (optional), pan fried and chopped finely» 7 pieces of chargrilled capsicum» Spray oil (
for bacon)» Salt and pepper to taste
1 cup of organic
milk (cow, cashew,
almond, coconut, walnut, hemp etc.) 1 - 2
TBSP of healthy fat
for high heat (grass fed butter, coconut oil, avocado oil, sunflower oil) 1/4 tsp nutmeg Instructions: Heat oven to... Read More»
I used
almond milk for the dairy
milk, and used flax seeds (1
tbsp ground flax + 3
tbsp water = an egg) to sub the eggs.
Flavor Variations: Add 1/2 cup strawberries
for strawberry
almond milk, 1 - 2
TBSP cocoa powder
for chocolate
almond milk, or any other flavor you can imagine!
1 1/2 cups whole grain spelt flour / gluten free flour / wheat flour 1 cup ground oats (blend oats in food processor until flour consistency) 1/2 cup hemp seeds 2 tsp baking powder 1 tsp baking soda 1/4 tsp sea salt 1/2 tsp cinnamon 1 cup unsweetened applesauce (
for this chop 2 medium apples in to small pieces, steam
for around 3 minutes, then mash) 1/2 cup pure maple syrup 3/4 cup rice
milk,
almond milk or other non-dairy
milk (cows
milk can be used too) 1 tsp pure vanilla extract (optional) 3
tbsp olive oil
2 cups white all - purpose flour and extra
for dusting 1 tsp salt 1
tbsp brown sugar 2
tbsp baking powder 5
tbsp cold vegan butter 1 cup
almond milk Nonstick spray