Add
more almond milk for desired consistency.
Add
more almond milk for desired consistency.
Not exact matches
Knowing I wouldn't be able to make it through the entire week drinking this watery mess, I decided to make the shake
more edible by mixing in
almond milk (which stays in accordance with Khloe's strict «no dairy» rule) instead of ice, and by adding a small squirt of honey
for sweetness.
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon
almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus
more for brushing the blossoms 1 small zucchini — finely shredded (optional)
For a lot of people exclusively using
almond milk, it's about personal preference; I'd use coconut
milk myself a whole lot
more if I knew how to make it!
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
Dear Jennifer, I will make this today, and alternate skim
milk for the soy or
almond milk, use actual garlic clove and leeks to get
more onion flavor.
Although I made mine with 70 % chocolate, you could also use
milk chocolate
for a
more indulgent treat — Green & Black's
milk almond chocolate is next on my list to use!
To the oat flour, we'll add date paste
for sweetness, applesauce
for more moisture, and
almond milk to bring it together.
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
I used unsweetened vanilla
almond milk for my liquid and a hint
more of vanilla.
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.
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).
Puréed sweet potatoes provide the base
for this remarkably healthy pudding recipe, which gains
more sweetness and flavor from just a bit of maple syrup,
almond milk, unsweetened cocoa powder, espresso powder, and vanilla extract.
Rice and flax
milks are indeed thinner / less creamy than
almond and soy
milks, but they would work just fine in this recipe, as would hemp, oat, hazelnut, or coconut (the stuff designed
for drinking, not the canned kind, which has way
more fat, and thickens or partially hardens in the fridge)
milks.
For a while I was purchasing the store bought versions because I thought they were a healthier option but the
more research I did the
more I found out that
almonds is only one of many ingredients in
almond milk.
Stir in
almond milk, adding
more if necessary
for mixture to hold together and form a ball.
I just didn't think coconut
almond milk would taste good and I had no
more room in the fridge
for a third type of
milk.
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (
more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened
almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (
for garnish)
Oh I also added a little
more almond milk than what it called
for about 1/2 cup extra.
Books like DIY Vegan has recipes
for cheese balls,
almond milk and
more.
Add
almond milk, and cook
for a few
more minutes until the texture is even.
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
Hey, sorry
for the double post, but I found that the website replaced the
almond milk by coconut
milk, which is way
more caloric!
I had to add a little extra
almond milk (I'm guessing because I used organic flour which from reading the comments I guess needs
more moisture) and I baked them
for 12 minutes instead of the recommended 8 - 10 min.
If needed, or if you would like a thinner smoothie, add a touch
more almond milk than the recipe calls
for.
When it didn't look «battery» enough, I added a splash
more almond milk, which then made it too runny
for pancakes BUT perfect
for «oatmeal - ish.»
I would recommend unsweetened
almond milk for a
more neutral flavor profile, and the proper consistency.
This is still a pretty basic gluten - free buckwheat - based pancake at it's core (although the ingredient list still looks long, the pancakes are quick to throw together); I just swapped out the yogurt
for a little
more almond milk with a splash of apple cider vinegar to imitate the acid in yogurt.
I added my banana to my magic bullet with some unsweetened
almond milk for more «liquid».
Going DF wasn't so bad — coconut or
almond milk subs in well and Daiya cheese has been a God send
for us — but the starch substitution situation is much, much
more challenging.
Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup
milk (I used unsweetened
almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil,
more for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins
Add
more almond milk as needed
for desired consistency.
I used
almond milk instead of water and dded slightly
more pumpkin and some vanilla whey protein powder
for a post-workout breakfast.
For the crust: 1) 1 cup of almond meal 2) 1/2 cup of tapioca flour / arrowroot flour 3) 2 tablespoons of coconut flour 4) 3 tablespoons of coconut oil, liquified 5) 2 tablespoons of milk 6) 1 egg, whisked 7) 1 teaspoon of brown sugar + more for sprinkling over prepared do
For the crust: 1) 1 cup of
almond meal 2) 1/2 cup of tapioca flour / arrowroot flour 3) 2 tablespoons of coconut flour 4) 3 tablespoons of coconut oil, liquified 5) 2 tablespoons of
milk 6) 1 egg, whisked 7) 1 teaspoon of brown sugar +
more for sprinkling over prepared do
for sprinkling over prepared dough
More recently, I've been trying some
almond milk lattes from the store that I like
for fun but I still prefer a hot cup of black coffee out of my Keurig in the morning (or evening if I feel like living on the edge).
I followed the recipe exactly except
for substituting
almond milk for soy and adding
more caraway seeds than called
for because I love them.
This rocky road - inspired treat combines peanut butter (use the real stuff rather than the powder
for more flavor), cocoa powder,
almond milk, and almighty chia seeds
for a dessert you can feel good about polishing off in one sitting.
If the frosting is a little too heavy
for spreading over the cake, add a bit
more almond milk until the right consistency.
Ingredients 200 g semi-whole rice 5 ripe apricots, cleaned, stoned and quartered (and 1
more for garnish) 50 ml agave syrup (and some
for garnish) 180 ml
almond milk the seeds of half a vanilla pod
almond flakes,
for garnish Makes 6 - 8 servings.
2 1/2 cups all - purpose flour 1/2 cup
almond flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb very ripe strawberries, hulled, halved and sliced thin 3 tablespoons honey 1 tablespoon + 1 teaspoon vanilla extract 1 vanilla bean pod, scraped 1 1/2 cups Chosen Foods avocado oil 1 1/2 cups organic granulated cane sugar, plus
more for sprinkling Zest from 2 lemons 1 1/2 cups plain whole
milk yogurt 4 large eggs 3 tablespoons poppyseeds
I've been curious about that
almond milk for weeks but haven't bought it because it costs a bit
more than Whole Foods brand.
I used only 2 eggs (which was
more than enough
for me... you can taste the prevalence of eggs still but not bad at all),
almond meal
for coconut flour, a heaping dash (es) of pumpkin spice instead of nutmeg / cinnamon / etc, and the already suggested 6 tablespoons of
milk.
If you are looking
for more ways to use up leftover pumpkin flesh after carving them, check out this Pumpkin Fruit Cake or Curried Pumpkin Soup by Camilla, Roasted Pumpkin Hummus by Helen, Creamy Pumpkin Soup with Toasted
Almond Flakes, Cream of Roasted Pumpkin & Sweet Potato Soup with Parmesan Crisps or Halloween Pumpkin Soup with
Milk we previously made.
So, here's a recipe
for homemade
almond milk that's completely vegan and is good
for those Read
more
almond milk (
more if needed) Sugar - Free butter icing (
for decoration) Recipe Directions: Mix dry ingredients and set aside.
For thicker oatmeal, add less almond milk and for more runny oatmeal add mo
For thicker oatmeal, add less
almond milk and
for more runny oatmeal add mo
for more runny oatmeal add
more.
Chocolate Cookies: 1/2 cup unsalted Butter or Earth Balance Butter, at room temperature 1/2 cup Powdered Honey or Maple Sugar 3/4 teaspoon Pure Vanilla Extract 1 Tablespoon
Milk (we use
almond) 1/2 cup Cocoa 1/2 teaspoon Sea Salt 1/4 teaspoon Xanthan Gum 3/4 cup White Rice Flour (plus
more for rolling out)
I mixed oats with
almond milk and cinnamon
for the bottom layer, then layered on a bunch of blueberries followed by
more oats with
almond milk and topped it with mango!
3/4 c unsalted butter, room temperature, plus
more for pan and parchment 2 c all - purpose flour, plus
more for pan 1/3 c
almond flour 2 1/2 c fresh or frozen sour cherries (if using sweet cherries, pit and half them) 1 1/4 c plus 2 T sugar 1 1/2 t baking powder 3/4 t salt 1/2 t baking soda 3 large eggs, room temperature 2 t
almond extract 1 1/2 t finely grated lemon zest 3/4 c yogurt 1/4 c
milk Powdered sugar 1/4 cup sliced
almonds, toasted