However, you can substitute the cashews and water for 1
cup of nut milk if desired.
But it mixed well and was tasty in a simple
cup of nut milk.
Add 1 1/4
cups of the nut milk.
2 +
cups of nut milk (homemake almond milk is best) 1 banana (frozen, preferably) a pinch of cinnamon a pinch or two of nutmeg
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
2 1/2 cups of soaked cashews 1 2/3
cups of nut milk 1/4 cup coconut oil 1/2 cup maple syrup vanilla 1/4 tsp salt 1 - 1 1/2 tsp speculaas spice (or all spice or cinnamon for the non Dutchies who can't find this anywhere) 1/4 cup cacao powder
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
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)
Mix the oats,
nut milk, 1/2 a
cup of water and a pinch
of salt in a saucepan and start to warm it over a medium heat.
I have read about blending it but I am making a small portion for one person (one tablespoon
of nut butter to a
cup of soy or almond
milk).
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)
1 17 - oz package
of puff pastry, thawed 6 tablespoons better, melted 2
cups heavy cream 3
cups milk (I used whole) 1/2
cup sugar 1 1/2
cups chopped
nuts (pistachios, almonds, hazelnuts) 1/2
cup shredded coconut, unsweetened 1/2
cup golden raisins 1 teaspoon cinnamon, for dusting
I just mixed half a
cup of this icing sugar with around 3 tablespoons
of nut milk to get it to the right, slightly runny, consistency.
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.
And all you need is 5 mins MAX Ingredients -2 / 3 scoops Rolled Oats -1 / 2
Cup Almond
Milk -1 Granny Smith Apples Chopped -1 Tbsp Cinnamon -1 / 2
Cup Frozen Berries -1 / 2 tsp Vegan butter / Coconut oil Optional
Nuts (Almonds / Walnuts) 1 Tbsp Sugar Step 1: Prepare oatmeal as said on label
of QuickOats box.
My son also makes a fabulous shampoo out
of 1/3
cup Dr. Bronners liquid soap, 1/4 c. coconut
milk, and 1 tsp
nut oil (he uses walnut).
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)
(1 28 oz can
of diced tomatoes would be fine) 2 TBL tomato paste 1/4 brown sugar 3 tsp sherry wine vinegar 1/2
cup of day old, cooked rice 1/4
cup nut milk, i used oat
1
cup vanilla (or plain) brown rice protein 1/2
cup quinoa flakes 3/4
cup gluten - free oats (or buckwheat) 1
cup egg whites 1
cup of coconut
milk (from the carton) 1/4
cup applesauce 2 teaspoons baking powder 1 teaspoons baking soda 1/2 grated apple (added after blending the above) 1 large grated carrot (also added after blending the above) 1/4
cup chopped walnuts (also added after) 1/4
cup of chopped macadamia
nuts (also added after)
1 can coconut
milk (not light), or 1 3/4
cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean powder or 1 tablespoon vanilla bean extract 2
cups blanched almond flour 1
cup macadamia
nut flour (or use all almond flour) 1/2
cup arrowroot or tapioca flour, or equal amounts
of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
Blend the Brazil
nuts with the coconut in 2
cups of water, then strain through a
nut milk bag, or fine cheesecloth.
Combine 1/2 a banana, 1 tablespoon almond butter, 1 tablespoon
of vegan protein powder, 1/2
cup of chopped kale, 1/4
cup coconut yogurt, 1/2 tablespoon flax seeds, 1/2 tablespoon hemp seeds, and 3/4
cup of nut or coconut
milk.
What's in it: For the french toast --- 1/2 large loaf
of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5
cups cubes)-- 4 large eggs — 1 1/2
cups vanilla almond
milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3
cup roughly chopped raw
nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
1/2 a banana, 1
cup of liquid or
milk, 1 tablespoon
of raw cacao powder, a teaspoon
of cinnamon, and a tablespoon
of nut butter.
1
cup all - purpose flour 1/4
cup nuts 1/2 teaspoon salt 1 tablespoon brown sugar 6 ounces soft cheeses, very well chilled, divided in half 6 tablespoons unsalted butter, cut in pieces 1 small white onion, finely diced and caramelized Up to 2 tablespoons
of milk (if needed) Brown sugar, to taste
1/2
cup of raw spinach, 1
cup of raw kale, 1/2 banana, 1
cup of milk of your preference, 1 tablespoon
of nut butter and 2 tablespoons
of rolled oats.
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
One
cup of nuts and 3/4 scoop
of powder divided by 12 is defenitely not much and there is little to none in cacao, almond
milk and dates.
Filling 1
cup fresh carrot juice 1/2
cup meat
of young Thai coconut 1/2
cup Brazil
nut milk OR any other
nut or coconut
milk 1/2
cup raw agave syrup 1/2
cup coconut butter 1/4
cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2
cup Irish moss — soaked in hot water for at least 10 minutes
1 medium butternut squash (about 2 pounds) 1 tablespoon refined coconut oil 3 cloves
of garlic, coarsely chopped 1 3/4
cups nut milk * 1/2
cup nutritional yeast 1 tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2 tablespoons fresh squeezed lemon juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2
cups cooked vegetables (such as steamed spinach, broccoli, or peas) 1/2
cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)
You can also add 1/2
cup of water,
nut milk, or coconut
milk to make a more moist muffin.
i wasted 2 eggs and 1/2
cup of homemade Brazil
nut milk.
After that, I add almond
milk, a frozen or fresh banana, a
cup or so
of berries (usually blueberries or blackberries), a big spoonful
of nut butter, and a handful
of greens.
UPDATE May 2017: The original recipe below remains an EXCELLENT recipe, however by adding 1/2
cup of liquid like coconut
milk,
nut milk, or bone broth the batter blends smoother and the final muffins come out
of the oven with a moist inside and toasted outside.
for the strawberry salsa: about 1
cup of strawberries, hulled and diced 2 green onions, minced 1 jalapeno, seeded and minced 6 basil leaves, minced the juice
of 1 small lime 1/4 teaspoon
of salt dry ingredients for the pancakes: 1
cup of buckwheat flour 1
cup of oat flour 1/4 teaspoon
of salt 2 teaspoons
of baking soda 3 tablespoons
of poppy seeds wet ingredients: 1
cup of unsweetened
nut milk (or regular
milk if you prefer) 1 ripe banana 1 tablespoon
of olive oil 1 teaspoon
of vanilla 1 egg, lightly beaten some butter or olive oil or coconut oil for the pan
Strain the almond
milk through a sieve lined with a double thickness
of cheesecloth (or a
nut -
milk bag) into a large measuring
cup or bowl.
If you're out
of nut milk, you can blend matcha with 1 tablespoon
nut butter (like almond or cashew) and 1.5
cups water.
Ingredients: 1 9 - inch pie crust [RECIPE] 2 large eggs 1/2
cup (1 stick) butter or margarine, softened 1/2
cup all - purpose flour 1/2
cup granulated sugar 1/2
cup packed brown sugar 1
cup combination
of milk and white chocolate chips 3/4
cup flaked sweetened coconut 3/4
cup chopped macadamia
nuts
And for those who have an aversion to
nuts, use 2
cups of rolled oats in the crust and increase the non-dairy
milk to 1/4
cup.
Ingredients for Banana
Nut Bread: 1-1/2
cups mashed bananas from dark - skinned ripe bananas (about 4 to 5 large) 1/3
cup unsalted butter, room temperature 2
cups all - purpose flour 1
cup sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon dried cultured buttermilk (optional) 1/2
cup fine - chopped walnuts (substitute pecans or favorite
nuts) 2 eggs, fork beaten 1 Tablespoon fresh lemon juice (from 1 large lemon) 1/3
cup milk (2 % is fine) 1 to 2 Tablespoons room temperature butter for basting the top
of the bread
1
cup cornmeal 1
cup Bob's Red Mill Gluten - Free All Purpose Four 1/4
cup of millet flour (optional) 4 teaspoons baking powder 2 tablespoons ground flax seeds in 6 tablespoons water 1 ripe banana 1
cup non-dairy
milk or water 1/2 — 1
cup additional water 1/2
cup blueberries, fresh or frozen 1/4
nuts or seeds (we used a mix
of peanuts, pumpkin seeds and sunflower seeds)
1
cup steel - cut oats 4
cups water 1/3
cup almond
milk (coconut
milk is also delicious) 1 Tbsp
nut butter (we used cashew) Chopped fruit (this time we're using kiwi; you can do one kind or a combo
of different fruits)
In general, to make
nut milk all you need to do is soak 1
cup of nuts overnight, discard the soaking water, rinse the
nuts, then place the
nuts and a couple
of cups of filtered water in a high - powered blender.
Place the 1
cup measure
of soaked and drained cashews into a high speed blender (e.g. Vitamix / Blendtec) along with the
nut or coconut
milk, maple syrup, vanilla and sea salt.
3 overripe organic bananas 1/2
cup of gram flour (chickpea flour) 1/2
cup of gluten - free muesli 1/2
cup of almond flour (or wholegrain spelt flour if you are not gluten - intolerant) 1 egg (or chia egg for vegans) 1/2
cup of coconut sugar 1/2
cup of plant
milk 1 tsp
of vanilla essence or paste 1 tsp
of cinnamon 1 tbsp
of coconut oil 2 tbsp
nut butter (I prefer almond or cashew) 1 tsp
of gluten free bicarbonate
of soda Optional: berries, fresh or frozen
that is the main reason I have not been making my own
nut milks — the store bought ones can be as low as 30 cal /
cup, but most
of the recipes I see on line come to well over 100!
I have some
nuts soaking now, and will be trying almond, cashew, and pecan
milks later... I am making extremely diluted versions though (6
nuts per
cup of water, in order to keep the calories at an acceptable level....
1
cup raw almonds 1/2
cup raw cashews 1 1/2
cups raw walnuts 12 - 14 medjool dates, pitted and divided 1/2
cup raw
nut milk (or water) 1 vanilla bean, split and scraped 1/2 tsp ground cardamom Pinch
of fine sea salt 2 - 3 nectarines, halved, pitted and sliced
For the
nut - free option using 1 1/2 c. cannelini beans, do you still need 1 1/2
cups of non-dairy
milk?
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)