(The cartons I used to buy had 4
cups of almond milk for $ 1.99, I think)
I microwaved
a cup of almond milk for 1 1/2 minutes then added the ingredients substituting the maple syrup with 1 tbsp of agave and it was REALLY good!
Not exact matches
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).
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.
To the 2/3
cups almond milk I used in place
of yogurt, I added 2 tsp apple cider vinegar
for a «yogurt» - like quality.
Vanilla Cream Filling 1 1/2
cups cashews — soaked
for 4 hours 1/2
cup meat
of fresh young Thai coconut 1/2
cup almond milk — homemade if possible seeds
of 1vanilla bean 1/2
cup light agave syrup 1/2
cup coconut oil
Warm 3/4
cup of almond milk to 110 F. Add in sugar and yeast, whisk together and leave
for 10 minutes.
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
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 raw honey (optional
for added sweetness)
Alternate
milk beverages such as
almond, rice, hemp, coconut and soy
milk for example that are calcium fortified are also concentrated sources (generally in the range
of 330 mg
of calcium per
cup).
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
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.
3
cups soaked cashews (soaked
for 3 hours in water) don't soak any longer 1 1/2
cups almond milk I
cup fresh lime juice 2 teaspoon packed lime zest 3/4
cup agave or maple syrup 1 teaspoon vanilla A pinch or two
of salt 3 tablespoons lecithin 3/4
cup coconut oil or coconut butter
2 eggs 1
cup oat flour (use gluten free oat flour
for gluten free crepes) 1
cup milk of choice (regular,
almond, or coconut) dash salt 1 tablespoon cane sugar or coconut sugar (or stevia to taste) Cooking spray
ingredients:
for the cake: 4 tablespoons (55 grams) unsalted butter, softened 3/4
cup (150 grams) granulated sugar 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg zest
of 1 orange 2 eggs 1
cup (120 grams) flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3
cup (32 grams)
almond flour or finely ground
almonds 1/2
cup (120 grams)
milk
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)
For this smoothie (Serves: 2) I used: 2
cups unsweetened
almond milk 2
cups of arugula and baby spinach mix 1
cup frozen blueberries 2 bananas 1 tsp tahini 1 tbsp cacao powder 1 tsp maca powder 4 figs (I used dried.
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3
cups of raw cashews (organic if possible; unsalted) • 3/4 teaspoon
of baking soda • 1/2 teaspoon
of sea salt • 3 eggs, separated • 1/2 tablespoon
of apple cider vinegar (or lemon juice) • 1
cup of greek yogurt (or non dairy yogurt
for vegan) • 1/2
cup of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave nectar
In a pressure cooker, add carrots,
almonds, cardamom and 1
cup of milk, cook
for 2 - 3 whistles and switch off.
For example, I usually blend 1 can
of chickpeas, 8 - 10 dates, 2 tbsp cocoa, and half a
cup of almond milk until it's smooth.
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)
And last is just a half
cup of whatever type
of milk you used — I had an
almond and cashew blend
for these.
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
Filling 1/2 pkg silk tofu (7oz) 1 tsp vanilla 1 1/2
cups raw cashews 1
cup dates 1/2
cup unsweetened
almond milk (or plant
milk of your choice) 1 banana 2 bananas cut into 1/4 inch slices
for inside
of pie
Note:
For a vegan option, omit the Greek yogurt (and
almond milk) and sub with 1
cup of coconut
milk instead.
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
I wound up substituting 1/4
cup banana
for the egg and using Silk Coconut
milk instead
of almond.
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.
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.
1 tablespoon
of almond butter + extra
for drizzling on top
almond milk to blend — I try to add as little as possible as I like my smoothie to be super creamy, like icecream consistency - I start with 1/4
cup and then add gradually if my blender is struggling.
1/2
cup of raw cashews soaked in water
for at least 3 hours 1/4
cup of soy or unsweetened
almond milk 1 tablespoon
of lemon juice 2 tablespoon
of nutritional yeast + extra
for sprinkling 1/2 teaspoon
of garlic powder 1 teaspoon
of apple cider vinegar a pinch
of sea salt and pepper
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).
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
4
cups of almond milk 2 teaspoons
of vanilla extract 1/4
cup of maple syrup 3/4
cup of chia seeds cinnamon,
for garnish
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!).
1 very ripe banana 1/2
cup of fresh blueberries + extra
for decorating the cookies (optional) 2 tablespoons
of milled flaxseeds + 4 tablespoons
of water 1/2
cup of almond butter (peanut butter will work as well) 1 1/2
cup of jumbo oats 1/2
cup of ground
almonds 3 -4 tablespoons
of roughly chopped hazelnuts 3 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup or date nectar a dash
of vanilla extract 1 teaspoon
of baking powder 3 tablespoon
of almond milk pinch
of sea salt
For the sauce, I used 1 whole avocado, 1/3
cup nooch, 1/3
cup plain
almond milk, 1 large fist
of greens, and a pinch
of salt.
2
cups unsweetened
almond milk 1 tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back
of a chef's knife 1 vanilla bean — seeds scraped out 1/2
cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1
cup cashews — soaked in water
for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder
for sprinkling on top — optional
1 flax egg (1 tbl
of flaxseed meal or a flax / chia combo + 3 tbl
of water) 4 (3.5
for the recipe and 1/2
of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp
almond extract 1/4
cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4
cup unsweetened plain
almond milk 1.25
almond flour 1.25
cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25
cups of gluten - free oats 1
cup chopped walnuts or vegan chocolate chips
1
cup plus 2 tablespoons
of all - purpose flour (She used King Arthur's) 1 teaspoon
of sugar 1 / 8th tsp
of salt 2 eggs 1 1/4
cup of unsweetened
almond milk 2 tablespoons
of butter, extra
for frying pan (melted) Filling — whatever you choose
For Jeff and me, I included either a
cup of 42 - calorie
almond milk hot chocolate or a peanut butter and jelly roll - up every day.
1
cup almond flour 2 tablespoons coconut oil pinch
of sea salt or himalayan pink salt 1/4
cup agave nectar or other liquid sweetener such as raw honey (not vegan) OR
for zero calorie sweetener, use 3 drops
of liquid Stevia + 3 - 4 tablespoon non-dairy
milk 1/2 tablespoon natural peppermint extract
They simply begged
for a tall glass
of vanilla
almond milk for dunking or a hot
cup of tea.
For sweetening I put half a
cup of dates in a food processor with 1 1/4
cups of almond milk, processed until smooth.
Ingredients: 1
cup almond meal 1/2
cup pumpkin puree 1/4
cup coconut
milk (I used canned, light) 3 eggs 1 teaspoon vanilla 1/2 teaspoon baking soda 1/2 teaspoon pumpkin pie spice 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt Pinch
of nutmeg — really, just a small pinch Maple syrup
for topping
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
1 3/4
cup of spelt flour 1 1/2
cup of almond or soy
milk (I wouldn't recommend using rice / oat or coconut
milk for this recipe as they are too watery) 1 teaspoon
of apple cider vinegar 1 scoop
of Fit Delis Chocolate Protein powder 2 tablespoon
of raw cacao powder 1 1/2 teaspoon
of baking powder 1 tablespoon
of runny and smooth peanut butter 1/4
cup of melted coconut oil 1/4
cup of maple syrup A pinch
of sea salt
1) 1 1/2
cups of almond flour or
almond meal (I ground whole
almonds in the food processor) 2) 3/4
cup tapioca flour (aka tapioca starch) 3) 1/2 teaspoon baking powder 4) 1/4 teaspoon salt 5) 1
cup milk 6) 1 ripe banana, mashed (around 1/2
cup) 7) 3 large eggs 8) 2 teaspoons
of pure vanilla extract 9) 1 tablespoon
of raw honey 10) 1 - 2 tablespoons
of butter,
for frying the pancakes 11) 1 banana, sliced into small pieces (
for topping) 12) Honey (
for topping)
I substituted a half
cup of oatmeal flour
for an equal amount
of the GK multi-purpose flour and used
almond milk and Melt margarine.