Hey Ella, I made the Cashew Vanilla Yoghurt, except I had to use way more Brown Rice
milk than the recipe called for.
(Just a note for others making this: I usually add in a bit more non-dairy
milk than the recipe calls for)
If needed, or if you would like a thinner smoothie, add a touch more almond
milk than the recipe calls for.
Towards the end, I did add more coconut
milk than the recipe called for to make more sauce, since adding the chicken made it more thick.
I substituted 1 cup AP flour with 1/2 cup whole wheat flour and 1/2 cup flaxseed meal, added slightly more
milk than the recipe called for, and baked maybe 3 min more.
I used coconut oil instead of safflower oil, and more onions and coconut
milk than the recipe calls for (I really like onions and they are so good for you).
This round I added a tad more
milk than the recipe calls for, they were a little thinner than my first batch but just as delicious.
Not exact matches
Thai Kitchen Coconut Cream is thicker and richer
than traditional coconut
milk, and is a great alternative
for recipes calling for cream or
milk.
I added maybe 2 - 3T more
milk than called for in the
recipe.
I followed the
recipe exactly except
for substituting almond
milk for soy and adding more caraway seeds
than called for because I love them.
I use a little less flour
than the original
recipe calls for;
for the benefit of the vegans in my family I use a chia - seed - water combo to replace the egg, and almond or cashew
milk in place of the egg wash.
1 c all - purpose flour 1 c whole wheat flour 3/4 t baking powder 1 t baking soda 1 t kosher salt 1/2 t ground cinnamon 3/4 c granulated sugar (I used 1/2 coconut sugar and a little less sugar
than the
recipe calls for) 1/2 c yogurt 1/2 c
milk 4 T vegetable oil 1 large egg 3/4 t vanilla extract 1/2 t almond extract 1 1/2 c diced peaches (leave skin on)