Now if you actually need it to get thick with just
the almond milk and sugar it most likely won't work, but for an ice cream base it works.
Not exact matches
for the crust (gluten free
and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon
almond milk — divided 1/2 teaspoon coconut
sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)
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
Warm 3/4 cup of
almond milk to 110 F. Add in
sugar and yeast, whisk together
and leave for 10 minutes.
I imagine these would still work but I tend to avoid 0 % yogurts as they often contain a lot of added
sugars,
and many
almond milk brands like this will contain additives
and preservatives.
In a different bowl mix together the apple sauce,
almond milk, soy yogurt, oil, maple syrup, brown
sugar and vanilla extract.
With ingredients like steel - cut oats, whole wheat flour,
almond milk, extra virgin olive oil, coconut
sugar, cranberries
and orange, these muffins make a great clean eating, on - the - go breakfast!
For the icing, combine powdered
sugar,
milk and almond extract.
These muffins have as their base steel - cut oats,
almond milk, whole wheat flour, coconut
sugar, egg
and extra virgin olive oil.
3 ripe large bananas, peeled, cut into chunks, & frozen 1/4 cup chocolate
almond milk (such as Blue Diamond Almond Breeze Chocolate Milk) 1/4 cup graham cracker crumbs 2 Tablespoons cocoa powder 3 Tablespoon sugar (optional) Mini marshmallows and chocolate fudge sauce, for t
almond milk (such as Blue Diamond Almond Breeze Chocolate Milk) 1/4 cup graham cracker crumbs 2 Tablespoons cocoa powder 3 Tablespoon sugar (optional) Mini marshmallows and chocolate fudge sauce, for top
milk (such as Blue Diamond
Almond Breeze Chocolate Milk) 1/4 cup graham cracker crumbs 2 Tablespoons cocoa powder 3 Tablespoon sugar (optional) Mini marshmallows and chocolate fudge sauce, for t
Almond Breeze Chocolate
Milk) 1/4 cup graham cracker crumbs 2 Tablespoons cocoa powder 3 Tablespoon sugar (optional) Mini marshmallows and chocolate fudge sauce, for top
Milk) 1/4 cup graham cracker crumbs 2 Tablespoons cocoa powder 3 Tablespoon
sugar (optional) Mini marshmallows
and chocolate fudge sauce, for topping
When melted, whisk in ground coconut
sugar,
almond milk, instant coffee (if using), vanilla
and flax mixture.
Combine the
almond milk, masa harina, cocoa powder, ginger, cinnamon,
and sugar in a pot over low heat.
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.
Cupcakes: 1
and 3/4 cups flour (I used spelt to make them wheat free) 1 cup
sugar 1/4 cup cocoa powder 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup vegetable oil 1 cup
milk (I used unsweetened
almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy butter 3 cups icing
sugar 1 tsp vanilla extract 8 oreos (1/2 packet)
Add flour mixture to
sugar and olive oil gradually, alternating with the
almond milk until all ingredients have been used.
Serves: 2 Nutrition: 354 calories, 19.9 g fat (11.4 g saturated fat), 22 mg sodium, 39.4 g carbs, 3.9 g fiber, 17.4 g
sugar, 6.8 g protein (calculated with 1/2 cup coconut
milk and without optional
almond butter)
6 tablespoons cold non-hydrogenated vegan margarine, cut into pieces 2/3 cup granulated
sugar 1 1/4 cup blanched sliced
almonds, pulsed in a food processor into a fine meal 2 tablespoons cornstarch pinch salt 1/4 teaspoon ground cinnamon 2/3 cup plain
almond milk 2 teaspoons vanilla extract 1/2 teaspoon
almond extract 4 pears (Bartlet or Bosc), peeled, cored
and sliced into thin rounds 1/4 cup apricot jam, melted
Whilst the cupcakes are baking, make the curd by mixing the lemon juice, half of the
almond milk,
sugar,
and corn starch together in a small saucepan.
Add the remaining ingredients (pumpkin,
almond milk, coconut
sugar, coconut oil
and molasses) into the bowl with the flaxseed eggs
and stir well to combine.
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)
Cream room temperature butter
and brown
sugar together for 5 — 8 minutes / Add egg &
milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour
and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter
and flour / Sprinkle evenly with chopped
almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered
sugar and coarsely chopped
almonds / Cake is tender until completely cooled so handle with care.
Serves: 2 Nutrition: 323 calories, 9.7 g fat (1.7 g saturated fat), 108 mg sodium, 50.3 g carbs, 6.2 g fiber, 9 g
sugar, 10 g protein (calculated with 1 tablespoon brown
sugar and 3/4 cup unsweetened
almond milk)
Store - bought
almond milk has a lot of added
sugar and even if you get unsweetened
almond milk it still has a lot of additives in it that I wouldn't want to consume on a regular basis.
Rinse out the sauce pan, then over medium heat combine
and mix the cashew /
almond milk, coconut
sugar and red coloring.
Serves: 1 Nutrition: 358 calories, 14.5 g fat (5.6 g saturated fat), 116 mg sodium, 50.1 g carbs, 8.4 g fiber, 12.6 g
sugar, 10 g protein (calculated with unsweetened
almond milk, 2 tbsp dried cherries,
and flax seeds)
Serves: 1 Nutrition: 322 calories, 7.2 g fat, 3 g sat fat, 78 mg sodium, 43 g carbs, 8.6 g fiber, 17.5 g
sugar, 22 g protein (calculated with unsweetened
almond milk and 2 % Fage Total)
Serves: 2 Nutrition: 266 calories, 3.8 g fat (0 g saturated fat), 168 mg sodium, 51 g carbs, 5.8 g fiber, 17 g
sugar, 6.8 g protein (calculated with
almond milk and without optional toppings)
Add the oil,
sugar and vanilla extract to the
almond milk and then the flour mixture.
Meanwhile, make the filling: whisk starch,
sugar, cocoa powder,
and salt together, then slowly pour in the
almond milk while whisking.
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
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 *
I just made these with dark «no added
sugar» chocolate,
and replaced the
sugar with erythritol,
and added some
almond milk for moisture as the erythritol made it a bit dry.
Below are my substitutions: Coconut oil — extra virgin olive oil Coconut
sugar — Splenda
Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hy
Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine
and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hydra
and such)
And since I saw it was crumbly, I used 1/3 cups of almond milk to hydra
And since I saw it was crumbly, I used 1/3 cups of
almond milk to hy
almond milk to hydrate.
In a large bowl combine flour,
milk, starter, brown
sugar,
Almond Extract, baking powder
and apple.
But I used regular
milk instead of
almond milk and regular
sugar instead of honey.
Almonds,
milk and sugar??? YUM!
To your bowl add the desiccated coconut,
almond butter, coconut
sugar and 1 tablespoon of the
almond milk.
In a medium bowl, combine chia seeds, coconut
sugar,
almond milk,
and a pinch of cinnamon.
Replace the
milk with
almond milk (
and a healthy shot of heavy cream), substitute Stevia for the
sugar and you have a good low carb treat.
Add
sugar,
almond butter, coconut oil,
almond milk, maple syrup, cocoa powder, vanilla
and sea salt in a sauce pan.
The recipe is full of energizing, nutritious ingredients, including vanilla protein powder, pecans, ground
almonds, coconut
sugar, lucuma powder, unsweetened
almond milk, maple extract, maple syrup
and dark chocolate (make sure you get high quality).
Protein pancakes, a 1 egg + 3 egg white omelette with ketchup, old fashioned oats
and almond milk topped with pecans
and cinnamon / brown
sugar, or a bowl of our finest cereal purchased from Costco.
In South Asia, delicious sweet dish, «gaajar ka halwa,» is prepared using grated carrot,
almonds, cashews, pistachio, butter,
sugar,
and milk.
Iv» e been doing the 21 day
sugar detox so I have been doing a smoothie with yogurt,
almond butter, coconut butter, unsweetened chocolate,
milk and one banana
and it's been keeping me full till lunch.
I was wondering if I could substitute
almond milk for regular
milk and coconut palm
sugar with brown
sugar.
Whisk in the yogurt, honey,
sugar,
almond milk,
and vanilla, mixing until well combined.
They look a little like cupcakes thanks to that dreamy coconut whipped cream, but the ingredients are actually very wholesome (whole grain spelt flour,
almond milk, a flax «egg», a little coconut oil, lots of shredded carrots,
and some coconut
sugar for sweetness).
Whisk
almond milk, maple syrup,
sugar, corn starch + baking powder (or eggs), vanilla, spices,
and salt together in a separate bowl.
Filled with beetroot, coconut
milk, dates,
and almonds with very little
sugar, it is scrumptious, gooey,
and irresistible.
Place the margarine,
sugar, coconut /
almond milk mixture
and corn syrup replacement in a large saucepan.