Use water, nutmilk, rice milk, apple juice, etc. • To make almond milk, blend 1/2
cup almonds with 2 cups water in a blender.
Simply blend 1
cup almonds with 4 cups water for 2 minutes, and strain through a fine mesh «nut milk» bag.
Mix 1
cup Almonds with 1 cup of water and blend.
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)
Add the
almond flour to the oat flour along
with 1/2
cup raisins, 1 tsp ground cinnamon, 1/4 tsp ground cloves and 1/4 tsp ground nutmeg.
This turned out a bit spicy for me, so I added about half a
cup of unsweetened
almond milk, 2
cups hot water to thin it out, and served it
with a little yoghurt and lots of coriander to cut the heat.
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
1
cup pumpkin seeds — ground into flour in a food processor 1
cup brown rice flour 1/2
cup gluten free oat flour 1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar
with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons
almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2
cup honey or 3/4
cup coconut sugar 1 vanilla bean — seeds scraped out 3/4
cup powdered coconut sugar — for dusting
First place one
cup each of the
almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a food processor and blend for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a
cup each of pumpkin seeds and sunflower seeds along
with the salt, coconut oil and water.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2
cups low - sodium chicken or vegetable broth 2
cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes,
with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1
cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered
almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
I'm allergic to
almonds, so do you think this would work
with 2/3
cup of another hard nut?
An adult would need to consume enriched foods in model 3 plus 2 Friands (a type of muffin traditionally made
with almond meal and popular in Australia) made
with DHA
almond meal and 5.5
cups of milk per week to meet their SDT.
Just made
with rice flour added 1/2
cup oil to substitute the dryness of rice flour and 1/2
cup of
almond milk no sour cream!!
It always makes at least five
cups, which we readily slurp down along
with a couple
cups of our favorite organic coffee
with almond milk.
Start
with 2
cups of
almonds.
Just made these
with all honey, Greek yogurt, unsweetened
almond milk (what I had), and two
cups of frozen organic blueberries.
You could substitute either recipe
with a 1/2
cup of
almond butter (it may be hard to get a smooth batter
with whole
almonds); the flavor will be altered slightly, but I bet they will still taste great:)!
I poured that into a big bowl
with five scoops of Optimum Nutrition Caramel Toffee Fudge whey, about a half to 3/4 of a
cup of actual rolled oats, and enough milk —
almond milk — to hold the mix together.
I subbed 1
cup of the regular flour
with almond meal and reduced regular sugar by 1/2, it worked out great.
I didn't use Aloha packet and probiotic powder either, and as an
almond milk I blended half
cup of
almonds with one
cup of water... it is so creamy and thick, thank you so much:)
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)
3 tablespoons buttermilk (this is important; it helps
with the airiness) 3 tablespoons vanilla brown rice protein pow (I used Growing Naturals protein pow) 4 tablespoons Cinnamon roll flavored whey protein powder (could sub
with vanilla whey) 6 egg whites 1/3
cup almond milk (could sub
with any milk) 6 tablespoons amaranth flour (again, feel free to sub this
with oat flour, ground oats, quinoa flakes, or
almond butter) 1/2 tablespoon baking powder 2 tablespoons cinnamon 1 teaspoon vanilla essence
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)
If you're working
with anyone that has a nut allergy then omit the ground
almonds and use a little under 1/4
cup additional coconut flour.
1
cup tapioca flour 1
cup almond flour 1/2
cup coconut flour 1 tbsp milled chia seeds 1/2 tsp Himalayan pink salt 1.5 tbsp baking powder 50g raw grass - fed unsalted butter (coconut oil can be used but will give a different taste) 3 eggs 1 tsp bicarbonate of soda 1 tsp apple cider vinegar (
with the mother)
First, combine flax and water in a
cup and whisk; let sit for ten minutes, then whisk the
almond milk
with the lemon juice and let sit while preparing the rest of the ingredients.
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)
I took your advice and used some cocoa powder (just kinda dumped some in), along
with some
almond flour (1/3
cup) and just kinda winged it for the coconut flour (few tablespoons)..
For the filling: In a bowl
with a hand mixer, beat together
almond meal, 1/4
cup confectioners» sugar, egg white, and
almond extract until it has formed a paste.
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.
Scoop a desired amount of hot nutrimeal onto the centre of a bowl, pour over
with about 1
cup almond milk straight from the fridge, sprinkle
with extra hemp hearts and drizzle
with extra liquid sweetener if desired.
Top the cake
with the orange rounds and remaining 1/4
cup sliced
almonds.
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 comple
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 comple
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
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4
cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2
cups (340g / 3 sticks) unsalted butter, at room temperature 1
cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (
with skins)
almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside.
Start
with a ratio of 1
cup almonds to 2
cups water when making
almond milk.
Top the crust
with 1/4
cup sliced
almonds so that some are in the crust and some sitting on top of it.
but hopefully someone else will benefit... I have had good luck in almost all cases replacing
almond flour
with: 1/2 tapioca flour (a bit more than half) 1/2 coconut flour (a bit less than half) 2 extra eggs per 1
cup of flour
11/2
cups quinoa (rinsed, toasted and cooked like rice
with 3
cups of water) 1/2
cup chopped cilantro 1/2
cup chopped flat leaf parsley 2 green onions thinly sliced 1/4
cup chopped fresh mint 1/3
cup of slivered
almonds 1/3
cup of roasted pumpkin seeds 2 ripes apricots diced 1/3
cup raisins or cranberries 1/2 tsp salt
Added about a half
cup of
almond milk to help
with consistency and some walnuts.
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 hy
almond milk to hydrate.
Place the
almonds in the blender or food processor fitted
with the blade attachment and cover
with 2
cups of water.
1/2
cup berries or unsweetened cherries (nutrition stats done
with blueberries) 1 large handful (1 ounce) spinach 1/4
cup unsweetened
almond milk or kombucha 2 T. chopped nuts (nutrition stats done
with pecans) 2 t. finely shredded unsweetened coconut 1/2
cup cooked brown rice, cooled (Be sure to check Denise's blog for rice cooking instructions)
I like the flavor enough to even mix it
with a
cup of
almond milk and drink it that way.
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.
I buy blanched
almonds in bulk, throw a handful in the Tribest blender
cup and blend
with the grinder blade for 10 seconds, add water and a date or a few drops stevia and blend another 10 seconds and voila!
1/2
cup canola or other vegetable oil 1/2
cup vegan butter, softened 2 1/2
cups demerera sugar or brown sugar 2 tablespoons molasses 1/4
cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure
almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1
cup nondairy milk mixed
with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4
cups white whole wheat flour 1 1/2
cups pumpkin puree 1/2
cup vegan sour cream (or another 1/2
cup nondairy milk, but I prefer sour cream)
I'm temped to say that the amount of mixture this makes can handle up to 2.5
cups of nuts, as I managed to sneak in some slivered
almonds (which did coat wonderfully) and had about 2.25
cups with lots of leftover crumbs.
Note: For a vegan option, omit the Greek yogurt (and
almond milk) and sub
with 1
cup of coconut milk instead.
Take the time to bake and enjoy this gift to yourself
with a
cup of herbal tea such as this lavender tea
with almond milk, or a cleansing and anti-inflammatory turmeric and ginger tea.