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)
1 cup all - purpose flour 1 cup old fashioned oats 3/4 cup brown sugar 1/2 cup (1 stick) butter, softened 1 14 - ounce can sweetened condensed
milk 1 cup semi-sweet chocolate chips 1/2 cup sliced almonds (or other
nut of choice)
Men 2 scoops
of protein powder 1 - 2 cups
of vegetables (like spinach, which doesn't affect the taste) 2 handfuls
of fruit (fresh or frozen) 2 tablespoons
of healthy fat (a
nut butter or seed for example) Mixer (almond
milk, regular
milk, water — your
choice)
* Savory Buckwheat Crepes with Roasted Sweet Potato, Mushroom and Kale Filling (do not use almond
milk — use another gluten & dairy free AND
nut free
milk substitute
of choice.)
8 tablespoons butter or dairy - free shortening,
of choice 4 ounces unsweetened baking chocolate 1 1/2 cups sugar 2 eggs 1/4 cup
milk of choice (cow, rice, soy,
nut, hemp) 1 teaspoon pure vanilla extract 1 cup gluten - free flour blend
of choice 1/2 teaspoon salt
Note: You can use raw almonds, cashews or any other
nuts or seeds
of choice for any
of these
milk variations.
Almond
milk, raw cashews (or
nut of choice), frozen banana, and then whatever flavors compliment the idea that is formulating in my brain.
The brownie batter calls for pumpkin puree, smooth almond or cashew butter, cocoa powder (unsweetened), and protein powder, and the frosting calls for chocolate protein powder, granulated sweetener (like stevia powder),
nut butter (cashew or macadamia works well because they're nice and smooth), and vegan
milk of choice.
Or if it is too dry, add more
nut butter or liquid sweetener, or
milk of choice.
You can use any
milk of your
choice, you can add spices and
nut butters, fruits, berries or seeds as toppings.
To serve, combine with your
choice of milk or
nut milk and whatever fresh fruit you have in season.
2 cups cashews, soaked (see note below) 1T lemon juice 1/2 cup drinking coconut
milk (or
nut milk of choice) pinch himalayan pink salt 4 very ripe bananas, mashed (2 Tbsp pure maple syrup or rice syrup — OPTIONAL) 1/4 cup coconut oil, gently melted (see note below) 2 Tbsp cacao butter, gently melted (see note below)
Wet Ingredients 2 eggs 100g coconut yoghurt 200 ml coconut or
nut milk of choice 3 Tbsp rice syrup, raw honey or pure maple syrup 4 Tbsp coconut oil, melted
1 cup cashew, soaked (see note below) 2 organic lemons, juiced (plus zest
of 1) 1/4 cup drinking coconut
milk (or
nut milk of choice) 1/3 cup pure maple syrup, rice syrup or raw honey pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note below) 1 Tbsp cacao butter, gently melted (see note below)
In this study, tiger
nut milk came out on top with 61 %
of participants saying it was their preferred
choice, as well as producing the biggest volume and longest shelf life.
2 cups flour
of choice (NOTE: I use half spelt and half organic AP flour) 1/8 teaspoon baking soda 1 teaspoon salt 2 teaspoon baking powder 3/4 cup peanut butter powder 1 egg 1 cup
milk 1/3 cup warm water 1/4 cup honey 1/4 cup brown sugar 1/4 cup chopped
nuts of choice 1/2 cup dried fruits
of choice, chopped fine or pulsed in food processor
* Substitue
nut butter
of choice for an oil - free option ** You can also use pumpkin puree or yogurt instead *** If using
nut butter instead
of oil and / or yogurt instead
of applesauce, the batter may be too dry and you will need to add 1 - 2 tbsp
of non-dairy
milk.
And, it pairs really well with any
nut milk or yogurt
of your
choice.
Raspberry Cheesecake Frosting 1 cup cashews, soaked 1 cup raspberries (fresh or frozen) 1/4 cup coconut
milk (or
nut milk of choice) 2 Tbsp pure maple syrup, rice syrup or raw honey 1 Tbsp lemon juice pinch Himalayan pink salt 1 tsp vanilla powder 1 tsp pink pitaya (dragon fruit) or beetroot powder (optional) 4 Tbsp coconut oil
Make it as is or experiment with adding your favorite berries (like frozen blueberries or açaí), replacing coconut cream with almond or cashew butter, and switching maple / coconut water for
nut milk of your
choice.
While blending, remove the small lid and slowly add in the
nut milk of your
choice.
80g grated courgette 4 tbsp (30g) oat flour 1 tsp baking powder 6 tbsp
milk of your
choice 2 egg whites 1 scoop unflavoured or vanilla protein powder / 1 tbsp coconut flour 1 tbsp ground flaxseed 1 tsp vanilla extract 1 tbsp Hognuts Birthday Cake
nut butter 1 — 2 tbsp cocoa powder
In the morning or at least 4 hours later, add a splash
of milk, top with peanut butter (or other
nut butter), jam and fresh blueberries (or any fruit
of your
choice) and enjoy!
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
Passionfruit Cheesecake Filling & Frosting 2 cupa cashews, soaked 1 cup passionfruit pulp (fresh or frozen — approx. 12 fresh passionfruit) 1/2 cup coconut
milk (or
nut milk of choice) 1/3 cup rice syrup (or pure maple syrup) 2 Tbsp lemon juice pinch Himalayan pink salt 1/2 cup coconut oil 2 tsp pink pitaya powder (dragon fruit) to colour the frosting
1/2 cup
nut butter (
of choice) 3 tablespoons honey 1/8 teaspoon salt 2/3 cup Naked Vanilla Protein Powder
Milk, as needed Add the
nut butter, honey -LSB-...]
150g cooked pumpkin or butternut squash 1/4 cup coconut
milk (or
nut milk of choice) 2 eggs pinch Himalayan pink salt 1 tsp ground ginger 1 tsp ground cinnamon 1 tsp baking powder 1/4 cup ground almonds (almond meal)
Brownies 1 (1 - ounce) square unsweetend baking chocolate 1/4 cup butter 1 large egg 2/3 cup all - purpose flour 1/4 teaspoon baking powder 1/4 cup
milk 1/2 teaspoon vanilla extract 1/2 cup chopped
nuts of your
choice
for the chocolate chia mousse: 3/4 cup
of chia seeds 1/3 cup + 1 tablespoon
of cocoa powder 2 pinches
of sea salt 2 1/4 cups
of nut milk of your
choice 1/4 cup + 1 tablespoon
of maple syrup 1/2 teaspoon
of pure vanilla extract 1 1/2 cups
of semisweet chocolate chips 1 teaspoon
of orange zest 1/8 teaspoon
of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can
of full - fat coconut
milk, refrigerated upside down for a few hours 2 tablespoons
of confectioners» sugar 1/4 teaspoon
of rose water 1/4 teaspoon
of cardamom some (optional) toppings: 1 / 4 cup
of cacao nibs 1 tablespoon
of dried edible rose petals METHOD
1/4 cup raw almonds, hazelnuts or walnuts 1/4 cup raw cashews 1/4 cup brazil
nuts 1 Tbsp sunflower seeds 1 Tbsp pumpkin seeds 1 Tbsp whole flaxseeds (linseeds) 1 cup filtered water or
milk of choice 2 tsp ground cinnamon 1 tsp ground cardamon
250 ml almond
milk (or
nut / seed
milk of choice) 2 tsp red velvet blend 1 tsp raw honey or rice syrup (optional) 1 handful ice
I added water to make the mixture moist you can use a
nut milk or
milk of choice.
1 cup cashews, soaked (see note below) 1 cup (140g) boysenberries (or blackberries) 1 Tbsp coconut
milk (or
nut milk of choice) 1 Tbsp pure rice syrup (can be substituted for pure maple syrup or raw honey, see note below) 3 Tbsp lemon juice pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note below) 1 Tbsp cacao butter, gently melted (see note below)
2 tablespoons
of chia seeds (white or black) 1/2 cup rolled oats One decent - sized ripe banana 3/4 cup
milk of choice 1/2 tsp cinnamon or vanilla (optional) Honey or other syrup to serve (optional) Fruit, seeds,
nuts, shredded coconut, chocolate chips to garnish (optional)
You could try making it with coconut
milk, add your favourite homemade compote, add spices, roasted
nuts, seasonal fruit and best
of all make it look so damn pretty by arranging all
of your tasty
choices around the edge
of the bow and serve it to yourself or someone you love.
You can also use other
nuts or seeds to make your
choice of non-dairy
milk.
1 cup unsweetened almond
milk (or plant - based
milk of choice) 2 scoops Less Naked Chocolate Pea Protein Powder 1 Tablespoon peanut butter (or
nut butter
of choice) 1 ripe frozen banana 1/2 cup ice cubes Optional: sprinkle
of cinnamon
Simple Green Smoothie recipe: 1/2 banana Small handful
of spinach Small handful
of kale (no stems) 1 cup frozen mango 1 cup almond
milk (or other
nut / seed
milk of choice)
«Golden
milk» or turmeric latte — an unlikely combination
of nut milk and juiced turmeric root — is 2016's drink
of choice.
This recipe blends salty - sweet peanut butter with banana and kale, along with a
nut milk of your
choice, and cinnamon.
If you'd rather add 1 - 2 cups
of nuts, chocolate chips or a candy combination, leave out lemons and increase
milk or cream
of choice to 1 cup.
For breakfast: smoothies with frozen kale, frozen berries, coconut water or
milk, or
milk of choice,
nut butter.
Ingredients: 2 cups
of almond or coconut
milk (unsweetened) 1 serving
of protein powder (flavor
of your
choice) additions
nuts all... Read More»
1 1/2 cups unsweetened almond
milk 1 scoop SFH Vanilla Protein Powder (tastes like cake batter — it's grass fed whey, the only whey protein I've found I can assimilate — any vanilla flavored protein powder would be fine though) 1 - 2 handfuls mixed baby greens 1 Tablespoon peanut butter (or other
nut butter
of your
choice) 1/2 cup fresh blackberries 1 tsp Seed and Sprout Mix (or seeds you have on hand like chia, hemp, flax — no need to be super specific, this is just what I used)
Blend it with a liquid
of choice: If you want it extra creamy, use dairy free
milks such as coconut, hemp, almond or other
nut / seed
milk.
Men 2 scoops
of protein powder 1 - 2 cups
of vegetables (like spinach, which doesn't affect the taste) 2 handfuls
of fruit (fresh or frozen) 2 tablespoons
of healthy fat (a
nut butter or seed for example) Mixer (almond
milk, regular
milk, water — your
choice)
If you use any flour besides almond flour, increase the amount
of nut butter to half a cup (to replace moisturizing fats from almond flour) and however much unsweetened almond
milk (or
milk of choice) as it takes to achieve a thick yet spreadable batter.
Strain the almond
milk through a fine mesh strainer or a
nut milk bag into a container
of your
choice.
Some potential allergen or uncommon ingredients include two recipes that call for eggs, but one can easily be substituted for a «flax egg» alternative, coconut aminos (but you can sub organic soy sauce), coconut flour / oil, almond flour, quinoa,
nuts, almond
milk (can sub for a
milk of your
choice), and fish.
for the chocolate chia mousse: 3/4 cup
of chia seeds 1/3 cup + 1 tablespoon
of cocoa powder 2 pinches
of sea salt 2 1/4 cups
of nut milk of your
choice 1/4 cup + 1 tablespoon
of maple syrup 1/2 teaspoon
of pure vanilla extract 1 1/2 cups
of semisweet chocolate chips 1 teaspoon
of orange zest 1/8 teaspoon
of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can
of full - fat coconut
milk, refrigerated upside down for a few hours 2 tablespoons
of confectioners» sugar 1/4 teaspoon
of rose water 1/4 teaspoon
of cardamom some (optional) toppings: 1 / 4 cup
of cacao nibs 1 tablespoon
of dried edible rose petals METHOD