Sentences with phrase «cup of almond milk instead»

This morning, I was in the mood for a smoothie bowl, so to thicken the Breakfast Smoothie recipe I added half of an avocado and 1/4 cup of almond milk instead of the 1/2 cup.

Not exact matches

Instead of almond milk I used pumpkin seed milk, and I used half a cup less because I didn't make enough beforehand.

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

I usually use lowfat buttermilk instead of milk, and lately, I've discovered almond meal «flour» at Trader Joe's, so I put a cup of that in, instead of half of the wheat flour and 1/2 cup of the wheat bran.

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.

Note: For a vegan option, omit the Greek yogurt (and almond milk) and sub with 1 cup of coconut milk instead.

It is rather good but this time around I skipped the 1/2 cup of dark coffee and I added almond milk instead.

I wound up substituting 1/4 cup banana for the egg and using Silk Coconut milk instead of almond.

I made mine using a cup of dates presoaked in some hot water instead of the sweetners in it some of the soaking water instead of the almond milk and used homemade coconut butter instead of the jared one and canellini beans (which I have now learned is the italian for white kidney beans which I had never heard of!).

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.

I used Jule's GF flour, 1/4 cup oat flour in place of flax meal, sparkling water, honey and used 1/4 cup almond meal instead of milk powder.

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.

I make some adjustments because I didn't have honey so instead I added a little less of 1/3 cup of sugar and to compensate for the liquid consistency of honey I added 2/3 c of almond milk.

The original recipe calls for 2 cups milk & 1 cup cream instead of almond milk and coconut milk respectively.

I made a few small changes — almond milk instead of soy, real butter instead of vegan margarine, 1/2 cup raisins instead of 1 cup, and whole wheat pastry flour instead of whole wheat flour (it was all I had).

I also added about 1/4 cup of almond milk and used honey and maple syrup instead of Stevia.

If you want a dairy free version, switch the milk for 1/2 cup of almond milk and use coconut oil or ghee instead of butter but I never tested this version and it would alter the taste significantly.

I substituted (for the oil) 1/4 avocado & 1/4 cup coconut oil / I used a mix of dark & milk choc / used coconut sugar instead of normal & added chia seeds, 1/2 a banana and almonds!

Instead of using all honey (I buy local, raw honey), I sub coconut sugar -1 cup, 1/4 cup honey & added about 2 tbsp of unsweetened almond milk.

That, or you can try souring some nondairy milk (almond milk would probably work well) with 1 tablespoon vinegar per cup of milk, and using that instead.

-- Soy or Rice / Quinoa milk instead of Almond milk — Canned 100 % Pure Pumpkin instead of the bananas — Substitute whole oats for some of the flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2 cup for more of a snack and less of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa powder and just mix it into the whole thing!

* 1 1/4 cups plus 1 teaspoon sugar (I used turbinado sugar) * Finely grated zest of 1 lemon * 2 cups fresh blueberries (I used frozen blueberries) * 2 1/4 cups Silvana's Gluten - Free All - Purpose Flour (recipe in the book and here) * 1 tablespoon baking powder * 1 teaspoon salt * 2 large eggs, at room temperature * 1/2 cup canola oil (I used melted coconut oil instead) * 1 cup Homemade Cashew or Almond Milk, or store bought (I used homemade Almond Milk; you may use dairy milk if you like) * 2 teaspoons pure vanilla extMilk, or store bought (I used homemade Almond Milk; you may use dairy milk if you like) * 2 teaspoons pure vanilla extMilk; you may use dairy milk if you like) * 2 teaspoons pure vanilla extmilk if you like) * 2 teaspoons pure vanilla extract

And also 2/3 cup (home made) almond milk instead of oil and water.

There is only 1 cup of milk, and if you want to make it dairy free you can easily substitute almond milk instead.

I too replaced 3/4 cup of AP flour with whole wheat flour, and I used coconut almond milk instead of soy, and coconut oil instead of vegetable oil.

I used 1/2 cup of honey instead of sugar, and applesauce instead of almond milk, because I didn't have any on hand.

Instead, take a minute and make a fast smoothie — a couple scoops of protein powder (I like pea - protein powder), a cup of frozen berries, and a cup of almond milk.

In addition to that I used 1 cup almond milk instead of regular milk in the crepe batter.

I just made this with half a cup of mixed frozen berries (thawed) and almond milk instead of water.

If you want a dairy free version, switch the milk for 1/2 cup of almond milk and use coconut oil or ghee instead of butter but I never tested this version and it would alter the taste significantly.

I baked these yesterday using Authentic Foods Classical Flour Blend (Brown rice flour, potato starch, tapioca flour) subbing for the 1 1/4 cup of brown rice flour, potato flour, and tapioca flour the recipe called for since I had it on hand and used an almond / coconut milk blend instead of regular milk and they came out wonderfully.

If you use coconut flour instead, then you'll need to adjust the amounts: 1/3 cup of coconut flour for every cup of almond flour, plus more eggs (1 extra egg per every 1/3 cup), plus more almond milk if the dough is too thick.

Could you use 1 cup of leftover plain mashed potatoes (mashed with almond milk) instead of cooking a potato with water?