I used 2 bananas and only half the yogurt with just 2
tbsps of almond milk.
If you use almond milk, I would substitute the 1.5 TBSP of regular milk with 1/2
TBSP of almond milk and 1 TBSP of water.
Add
another tbsp of almond milk as needed.
Stream in canola oil and 3
Tbsp of almond milk while continuing to pulse.
Mixture should hold together when pressed between your fingertips; if it still feels a little dry, mix in one more additional
Tbsp of almond milk at a time.
It would need some messing around with but perhaps just 1 tbsp of coconut flour and 2
tbsp of almond milk?
When ready to serve, add frozen banana coins to a food processor with the 4
tbsp of almond milk and blend until smooth.
In the bottom of your mug, use a fork to whisk together the first 4 ingredients plus 1
Tbsp of the almond milk for 20 - 30 seconds.
Not exact matches
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle
of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2
tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup
milk of choice (we use oat
milk or
almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
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
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
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)
of coconut oil, melted 70 ml
of almond milk (or other plant based
milk) 200g
of mushrooms 1 fresh red chilli 2
tbsp.
Start with 1/4 cup
of almond milk and if the consistency is too thick, add 1
tbsp at a time until it's at your desired thickness.
1/8 cup pea protein powder (I used our lovely non-GMO golden pea protein powder: 1 - perfect ingredient, nothing else) 1/8 cup gluten - free self - raising flour 115 ml
almond milk 1/8 cup cocoa powder (18.5 g) 2
tbsp (32g) cashew butter (I used this 100 % cashew one from Meridian) 1
tbsp (13g) date syrup (or your natural sweetener
of choice) Stevia drops to taste or your sweetener
of choice (I used these ones, they's the best in my opinion)
And all you need is 5 mins MAX Ingredients -2 / 3 scoops Rolled Oats -1 / 2 Cup
Almond Milk -1 Granny Smith Apples Chopped -1
Tbsp Cinnamon -1 / 2 Cup Frozen Berries -1 / 2 tsp Vegan butter / Coconut oil Optional Nuts (
Almonds / Walnuts) 1
Tbsp Sugar Step 1: Prepare oatmeal as said on label
of QuickOats box.
2
tbsp peanut butter 1
tbsp coconut sugar (or granulated stevia if you want to go lower - carb) 1
tbsp agave syrup 1
tbsp almond milk or water 1/8 cup
of ground
almonds 2 mini bars
of sugar - free
milk chocolate + a square
of 90 % dark chocolate
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.
So, 1 can
of chickpeas, 8 dates, 2
tbsp of cocoa, and half a cup
of almond milk all blended until super fudgy and smooth, scoop that out, and repeat with the remaining ingredients.
As usual, this was 1 frozen banana, 1 cup
of unsweetened
almond milk, 1
tbsp peanut butter, 1/2 scoop
of vanilla protein powder, a handful
of spinach and a handful
of ice.
You could use a
Tbsp more
of almond milk or water to get the blender running smoothly because this smoothie is rather thick.
Mint Choc Chip Shake (Serves 1) 1 - 2 frozen Bananas (You can replace 1
of the bananas with 1/2 avocado to make this thicker and creamier - I highly recommend doing this) Handful
of Fresh Mint Handful
of Spinach 2
Tbsp of Pulsin Pea Protein 1
Tbsp Cacao / Cocoa Powder 1 - 2 Cups
of Almond Milk or alternative 1
Tbsp Cacao Nibs / Chocolate Chips
My second test batch was 1 cup
almond milk, 1 1/2 scoops cocoa blueberry powder + 2 frozen bananas and 1
tbsp of peanut butter.
Add egg,
almond milk, coconut oil, 1
tbsp honey, cinnamon, vanilla extract and 1/2
of the pecans.
3/4 C pineapple, chopped 2 other pieces seasonal fruit in any combo: 1 banana, peach, pear or green apple, 2 large handfuls
of berries, or 2 kiwis 6 - 8 oz vanilla Greek yogurt splash lime juice 1 C unsweetened
almond milk 1/2 C coconut water 2
Tbsp chia seeds
2 large sweet potatoes 1/2 cup dates soaked in hot water 1/2 banana 2
tbsp maple syrup 1/2 cup pea protein Pow powder 1/2 cup oat flour 4
tbsp raw cacao powder
Almond milk 1/2 -1 cup 2 tbsp coconut oil Icing: 1/2 cup dates, 1banana, dash of almon
Almond milk 1/2 -1 cup 2
tbsp coconut oil Icing: 1/2 cup dates, 1banana, dash
of almondalmond milk
** You can also make a single serving from your fresh batch
of almond milk but adding 1 cup
of almond milk back into the blender, 1
tbsp cacao and 1 - 2 dates.
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!!!
INGREDIENTS 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... Read More
I made a large tupperware
of cereal (chia, hemp seeds, buckwheat grouts, & cranberries) so we can just spoon a few
tbsp into a bowl w
almond milk et voila super healthy fast breakfast.
By Good Hemp Nutrition INGREDIENTS: 1 scoop
of organic hemp protein powder 1
tbsp natural peanut butter 1 cup
of almond milk or hemp
milk 1/2 banana (preferably frozen) 3 - 5 ice cubes PREPARATION: Blend and enjoy: --RRB-
4
tbsp chia seeds 1 cup
almond or coconut —
almond milk 2 tsp coconut sugar (optional) dash
of vanilla (optional)
Churro Inspired Donuts: 1 cup flour 1/2 cup sugar 1 1/2 tsp baking powder 1/2 cup
almond milk 1 flax egg (1
tbsp flax mixed with 3
tbsp of water) 1/4 cup coconut oil
-LSB-...] rice 1,5 — 2 cups hazelnut
milk 1/2 cup roasted hazelnuts (or some other plant
milk, like walnut,
almond, rice, oat) 3
tbsp raw cacao powder 3 dates 1
tbsp coconut sugar (or more dates) pinch
of -LSB-...]
1/3 cup rolled oats 1/2 cup Original Luz
Almond milk 1/2 cup water 1
tbsp almonds, chopped pinch
of salt 1 tsp vanilla extract 1/2 — 1 tsp cinnamon 2 fresh figs chopped 1 tsp sweetener such as honey, rice malt syrup or maple syrup
Simply stir together a cup
of unsweetened vanilla
almond milk, 3
tbsp of chia seeds, a tablespoon
of pure maple syrup and a dash
of vanilla.
approx: 1/2 cup vanilla unsweetened
almond milk 3 small ice cubes 1 large hand full
of spinach 2
tbsp peanut butter 1 frozen banana (super ripe)
Combine 1/3 cup
of oats, 1 cup
of unsweetened
almond milk, pinch
of cinnamon, 1/4 tsp vanilla, 5 chopped dates, and 1
tbsp chia.
I used butter instead
of coconut oil because I love butter, and I didn't have enough
almond milk so I added 1
Tbsp heavy cream and 3
Tbsp water.
Filling 1 1/2 cups / 200 g cooked black beans (equivalent to 1 can drained and rinsed beans) 5 dates, pitted 1
tbsp coconut oil 2 shots / 1/4 cup / 60 ml strong coffee 1/3 cup / 80 ml plant
milk of choice (like rice, oat, soy or
almond milk) 3,5 oz / 100 g dark chocolate (70 %)
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
ginger pinch
of cloves 1 1/4 cups unsweetened
almond milk or
milk or buttermilk, etc. 1 large egg 1
Tbsp.
3 cups oat
milk 1 cup raw buckwheat groats 1 cup rolled oats 1/2
almond flour 4 - 5 dates 1
tbsp coconut sugar 1
tbsp chia seeds 1
tbsp golden flax 1
tbsp psyllium husk pinch
of Himalayan salt bourbon vanilla powder, cinnamon, ginger 1 apple
2 large eggs 3
tbsp sugar pinch
of salt 450 g whole
milk ricotta 3
tbsp sour cream 100 g white chocolate zest
of a lemon juice
of 1/2 lemon 2
tbsp almond flour
1/2 cup quinoa 1 1/2 cups unsweetened coconut or
almond milk in carton 2
Tbsp unsweetened cocoa powder 2 tsp natural sugar, such as coconut sugar, erythritol, or xylitol Toppings
of your choice (I used cinnamon, walnuts, coconut flakes, and raspberries)
Pin It Author: Diet Taste Serves: 1 Ingredients: 1/2 cup persimmon, peeled and diced 1
Tbsp shredded coconut 1/2 cup rolled oats 1/2 cup
almond milk (or other
milk of your choice) 1 1/2
Tbsp agave nectar or honey See more... Continue Reading →
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.
Nutrition per serving: 362 calories, 15 g fat, 2.7 g saturated fat, 7 g fiber, 13 g sugar, 10 g protein (calculated with unsweetened vanilla
almond milk and 1
Tbsp each
of almond butter and dark chocolate chips)