Add up to 1/4
cup more almond milk, if needed.
If you want them more «dense» like your typical pancake, add 1/4
cup MORE almond milk).
It seemed to much like dough and not batter so I added about 1/4
cup more almond milk and it turned out amazing.
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)
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
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
I added a splash
more of
almond milk and 1/4
cup of coconut oil.
1 and 1/4
cup of
almond milk (I used toasted coconut unsweetened
milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut
almond flavored nutritional shake powder 8 - 10 raw
almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple
almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of coconut flakes plus
more for garnishing
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
On a
more helpful note, I added probably about a 3/4
cup of fresh corn kernels and also subbed in some of the regular
milk for
almond milke, because I had some I needed to use up.
Start off with a little less than 1
cup of
almond milk and add
more as needed.
What's in it: 1
cup steal cut oats 1/2
cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add
more if you like a sweeter oatmeal) 3 1/2
cups water 1/2
cup unsweetened vanilla
almond milk (or any other
milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered
almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
-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-...]
Makes 4 servings 2
cups almond milk (Try So Delicious Almond Milk) 1 cup orange juice 2 cups ice 1 Tbsp honey Rea
almond milk (Try So Delicious Almond Milk) 1 cup orange juice 2 cups ice 1 Tbsp honey Read
milk (Try So Delicious
Almond Milk) 1 cup orange juice 2 cups ice 1 Tbsp honey Rea
Almond Milk) 1 cup orange juice 2 cups ice 1 Tbsp honey Read
Milk) 1
cup orange juice 2
cups ice 1 Tbsp honey Read
More
2 1/2 tablespoons ground flax seed 7 1/2 tablespoons water 1 pound spaghetti (see headnotes) 8 ounces / 1/2 pound kale, spinach, or other greens (frozen or fresh) 1 1/2
cups / 12 ounces
almond milk (or your favorite unsweetened non-dairy
milk) 2 tablespoons onion powder 2 tablespoons garlic powder 2 teaspoons ground black pepper 1/2 teaspoon salt, plus
more to taste
I also used
more liquid (about an additional
cup of
almond milk) as I was already observing that the mix wasn't sticking together in big chunks as it is in the pictures above.
******************************************************************************************************************************
Almond Pancake (measurements are approximate except the eggs) Ingredients: 2 small eggs About 1 cup almond flour / meal (I used left over ground almond and almond waste from my homemade almond milk) Splash of... Read
Almond Pancake (measurements are approximate except the eggs) Ingredients: 2 small eggs About 1
cup almond flour / meal (I used left over ground almond and almond waste from my homemade almond milk) Splash of... Read
almond flour / meal (I used left over ground
almond and almond waste from my homemade almond milk) Splash of... Read
almond and
almond waste from my homemade almond milk) Splash of... Read
almond waste from my homemade
almond milk) Splash of... Read
almond milk) Splash of... Read
more →
I used 1/3
cup GF rolled oats, 1/3
cup or maybe a bit
more of unsweetened
almond milk, 1 tablespoon chia seeds, 2tbls of powdered peanut butter, 1/2 tbls of maple syrup.
1 or 2 ripe bananas 1/2 to 3/4
cup or
more frozen blueberries 1/4
cup frozen strawberries (or any other fruit: mixed fruit, pineapple, cherries, etc.) 1 tablespoon ground flax seeds A few tablespoons fresh orange juice 1/2
cup non-dairy
milk 1 to 2 tablespoons
almond butter (optional)
12 to 16 ounces penne pasta 1 1/2
cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2
cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1
cup hot vegetable broth or water (
more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened
almond milk (if needed) 1
cup grape tomatoes, halved lengthwise 1/3
cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
2 eggs at room temperature, separated 2
cups gluten - free flour 3 Tbsp poppy seeds 2 tsp baking powder 1/2 tsp salt 1 lemon, zest and juice 1
cup milk (I used
almond milk) 4 Tbsp butter, softened 1/2
cup or
more sugar (I used 1/2
cup coconut sugar)
I used the sweetened cream, the liquid I had previously drained, and a small amount of
almond milk, (let's be honest, there was
more than enough fat happening already), to make it to 4
cups of
milk.
Oh I also added a little
more almond milk than what it called for about 1/2
cup extra.
I used
Almond milk instead of soy, and I added 1/4
cup more blueberries, because I wanted to use up what I had left.
After combining the carrot and flour mixture, I added one
cup of unsweetened
almond milk to make it
more like cake batter.
Blueberry Banana Kale Smoothie Ingredients 1 organic banana 1
cup organic frozen blueberries 1 leaf organic kale (
more if you are feeling frisky) 1 medium size organic cucumber 1
cup unsweetened
almond milk
Try adding 1/4
cup more applesauce and maybe 1/4 -1 / 2
cup almond milk, until you get the consistency you want.
Slowly add the Luz Date
Almond Milk, starting with a third of a
cup and adding
more if required to thin out the mixture.
1
cup plus 2 Tablespoons
Almond Milk 1/2
cup Canned Pumpkin 1
cup Oatmeal 1 teaspoon Vanilla Stevia Extract (or add additional 1/2 teaspoon Vanilla Extract to Stevia) Dash of Sea Salt 3/4 teaspoon Pumpkin Pie Spice, plus
more for dusting
Slowly add the Luz Matcha
Almond Milk, starting with a third of a
cup and adding
more if required to thin out the mixture.
What's in it: 6 large or extra large eggs, 3 whole, 3 whites only 1 1/2
cups vanilla soy
milk (
almond milk or regular
milk will work too) * I recommend using the sweetened
almond milk or soy
milk because that way you don't need to add any additional sweeteners 1 teaspoon grated orange zest 1/2 teaspoon kosher salt 1/2 teaspoon cinnamon 1 large loaf challah or brioche bread (or if you want to be even
more health concious, choose a whole grain loaf) 1 Tablespoon unsalted butter Nonstick cooking spray
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 →
Ingredients: Smoothie Bowl 2 Frozen acai smoothie packs, broken up 1 Banana 1/3
Cup Blueberries 1/3
Cup Raspberries 1/2
Cup Pomegranate Blueberry Sparkling Ice 1/4
Cup Almond Milk 2 1/2 Teaspoon Chia seeds Topping Suggestions 2 Tablespoons blueberries or raspberries 2 Tablespoons pomegranate seeds 1/2 Banana sliced 2... [Read
More...]
To make a simple chocolate glaze, mix about 1/4
cup almond milk with around a tablespoon of unsweetened cocoa (add
more / less
milk or cocoa until you get a liquid, glaze - like consistency).
Just use vegan protein (may I recommend our creamy pea) protein instead of whey but make sure you use just 1/8
cup of the pea and 1/4 of the ground
almonds, plus a bit
more milk to ensure you reach a nice and doughy consistency.
2 1/4
cups old fashioned oats 3
cups almond milk, regular cow's
milk is good as well 1/4
cup coconut
milk, if you don't have any use regular
milk 4 tbsp maple syrup 1 1/2
cup carrots, grated 3 tsp cinnamon,
more if you like 1 tsp ground nutmeg 1/2 tsp ground ginger 1/3
cup raisins 1/3
cup walnuts, chopped 1/4
cup flax seed meal, optional, wheat germ or oat bran will also work well 1 tbsp chia seeds, optional 1 tbsp coconut chips, optional
Ingredients: 1/2
cup uncooked short grain brown rice 1 1/2
cups water, divided 2 apples, peel left intact, cored, and diced 1
cups plain unsweetened
almond milk or
milk of choice 1/4 tsp sea salt 1/3
cup plain Greek yogurt or plain non-dairy yogurt, plus
more to garnish 2 tbsp pure maple syrup 1/2 tsp ground cinnamon, plus
more to garnish 2 tbsp chopped roasted
almonds or walnuts, to garnish (optional)
Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1
cup walnut halves 3/4
cup packed light brown sugar 1
cup quick - cooking rolled oats 1
cup unbleached organic all - purpose flour 1/2
cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2
cup milk (I used unsweetened
almond milk) 1/2
cup neutral oil (I used avocado oil) or olive oil,
more for pan 2 large eggs 2 teaspoons vanilla extract 1/2
cup raisins
Approx. 1.5
cups almond milk (or
milk of choice), add
more if you prefer a runnier smoothie 1/3
cup of walnuts, or about 20g 1/4 of an avocado 2 tablespoons chia seeds 1 tablespoon raw cacao (or to taste, I like my chocolate intense, I added an extra half tablespoon) 2 heaped teaspoons maple or rice malt syrup, or sweetener of choice, to taste 1 heaped teaspoon maca powder (optional) 1 heaped teaspoon raw cacao nibs 1/4 teaspoon cinnamon Pinch of vanilla powder (or essence) Pinch salt Leave half the walnuts and cacao nibs aside.
For the crust: 1) 1
cup of
almond meal 2) 1/2
cup of tapioca flour / arrowroot flour 3) 2 tablespoons of coconut flour 4) 3 tablespoons of coconut oil, liquified 5) 2 tablespoons of
milk 6) 1 egg, whisked 7) 1 teaspoon of brown sugar +
more for sprinkling over prepared dough
4
cups water 1 teaspoon salt (may need
more, but add gradually) 1 -
cup medium coarse cornmeal or polenta 2 - 3 tablespoons nutritional yeast flakes (optional) 1 +
cup coconut, soy, rice, oat, or
almond milk 2 cloves garlic, minced 1 small red onion, chopped 1/2
cup sundried tomatoes soaked until soft, drained, and chopped 1 tablespoon fresh basil, minced 1 tablespoon fresh parsley, minced
More recently, I've been trying some
almond milk lattes from the store that I like for fun but I still prefer a hot
cup of black coffee out of my Keurig in the morning (or evening if I feel like living on the edge).
Pin It Ingredients: 1 1/2
cups Unsweetened Vanilla
Almond Milk 2 tsp Rosewater 1 tsp Vanilla Extract 60g (5 tbs) Chia Seeds 5 packets Natural Sweetener (stevia, Truvia, etc.) 6oz Frozen Unsweetened Blueberries Juice of 1 Lemon Read
more at dessertswithbenefits.com... Continue Reading →
2 1/2
cups whole wheat pastry flour 3/4
cup packed brown sugar (or
more, to taste) 1 Tbsp baking powder 3/4 tsp salt 1/2 tsp cinnamon 1 1/2
cups mashed ripe bananas (about 3 large) 1
cup skim
milk (or
almond milk) 3/4
cup creamy natural peanut butter w / salt 1 tsp vanilla extract 1 egg 100g (3.5 oz) dark chocolate, chopped into small chunks
2 1/2
cups all - purpose flour 1/2
cup almond flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb very ripe strawberries, hulled, halved and sliced thin 3 tablespoons honey 1 tablespoon + 1 teaspoon vanilla extract 1 vanilla bean pod, scraped 1 1/2
cups Chosen Foods avocado oil 1 1/2
cups organic granulated cane sugar, plus
more for sprinkling Zest from 2 lemons 1 1/2
cups plain whole
milk yogurt 4 large eggs 3 tablespoons poppyseeds
1
cup Unsweetened
almond milk (or low fat
milk of choice) 1/2
cup Vanilla low fat Greek yogurt (or mashed banana, or pumpkin) 2 tbs Unsweetened cocoa powder (or
more, to taste) 1/8 tsp Salt 2 tbs Baking stevia 1
cup Old fashioned oats 1/4
cup Carrington Farms Coconut Protein powder
If your mixture is too thick, add
more almond milk, 1/4
cup at a time.
Chocolate Cookies: 1/2
cup unsalted Butter or Earth Balance Butter, at room temperature 1/2
cup Powdered Honey or Maple Sugar 3/4 teaspoon Pure Vanilla Extract 1 Tablespoon
Milk (we use
almond) 1/2
cup Cocoa 1/2 teaspoon Sea Salt 1/4 teaspoon Xanthan Gum 3/4
cup White Rice Flour (plus
more for rolling out)
3/4 c unsalted butter, room temperature, plus
more for pan and parchment 2 c all - purpose flour, plus
more for pan 1/3 c
almond flour 2 1/2 c fresh or frozen sour cherries (if using sweet cherries, pit and half them) 1 1/4 c plus 2 T sugar 1 1/2 t baking powder 3/4 t salt 1/2 t baking soda 3 large eggs, room temperature 2 t
almond extract 1 1/2 t finely grated lemon zest 3/4 c yogurt 1/4 c
milk Powdered sugar 1/4
cup sliced
almonds, toasted
Ive cut the agave to just under a
cup and I now add about half
cup of chocolate
almond milk to the batter, it makes it smoother and adds a little
more sweetness to it.