Not exact matches
Replace 1
cup cow's
milk with one
of the following: 1
cup soy
milk (plain) 1
cup rice
milk 1
cup fruit juice 1
cup water 1
cup coconut milk 1
cup goat's
milk, if tolerated 1
cup hemp
milk
Requirements: Juice
of half a lemon, 1/4 teaspoon turmeric, a teaspoon
of honey, a teaspoon
of coconut oil, 1
cup of hot water, which can be optionally
replaced with
milk.
Notes: You can
replace the
coconut oil and
milk with 1/2
cup of vegan butter, if desired.
I subbed out the hearts for 1
cup broccoli and 1
cup of cauliflower and
replaced the
coconut milk with HWC.
2
cups wholewheat spelt flour 3 teaspoons baking powder 1/4
cup dessicated
coconut 1/2
cup coconut sugar (or
replace with sugar
of choice) 1/2 teaspoon salt 1 teaspoon cinnamon 1
cup coconut milk 1 egg replacer (chia, flax or NRG egg replacer powder) 4 tablespoons
coconut oil 1/2
cup dairy free yoghurt 2 teaspoons vanilla extract 1
cup raspberries + extra
coconut + raspberries for sprinkling
I've also had luck masking the flavor
of adaptogens by swapping the banana for 1/2
cup frozen blueberries,
replacing vanilla extract with almond extract, and using almond
milk in lieu
of coconut milk.
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.
Ingredients: • 1 pound pasta (
of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3
cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp
coconut oil • 1
cup soft goat cheese • 1 - 2 Tbsp rice
milk (original and unsweetened) Please note: the last 3 ingredients can be
replaced with one
cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt
coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice
milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal
Simply
replace the
milk with 2/3
cup of unsweetened
coconut milk beverage (from the refrigerated section).
If you'd prefer to keep it dairy free,
replace the butter with 1/2
cup of warm unsweetened almond or
coconut milk.
If you want to do a dairy - free version
of these
coconut flour pancakes, you can
replace the
milk with 1
cup of almond
milk OR
coconut milk + 1.5 Tbsp
of lemon juice OR 1 Tbsp
of vinegar to make buttermilk.
1
cup / 225g plain whole
milk yogurt (I like to use sheep's
milk yogurt) for a vegan version
replace the yogurt with one full 400 ml can
of coconut milk at the initial step instead.
Or, use it to make Golden
Milk lattes, replacing your morning coffee for natural energy support, by heating 2 cups of almond or coconut milk over medium - high heat until simmer
Milk lattes,
replacing your morning coffee for natural energy support, by heating 2
cups of almond or
coconut milk over medium - high heat until simmer
milk over medium - high heat until simmering.