I came up with this on the fly last week after realizing too late in the day that we were out
of plain almond milk and very low on cornmeal.
If you need that familiar drizzle of liquid, I would suggest a small amount of unsweetened applesauce or a bit
of plain almond milk drizzled over.
I quadrupled the batch (to feed a hungry co-op), swapped the coconut oil for half canola oil and half applesauce, and used raw sugar plus a bit of molasses (for lack of brown sugar), and chocolate soy milk (for lack
of plain almond milk).
Not exact matches
Homemade
almond milk does taste a little different, it reminds me a little
of plain yoghurt — I would suggest adding a few dates or a tablespoon or so
of pure maple syrup and a little cinnamon to your
almond milk to give it a sweeter flavour, which really makes it taste so delicious, I'm sure you and your husband would love it!
It is made with strawberries,
plain yogurt (try natural Greek style), unsweetened vanilla
almond milk, honey and a range
of delicious, nutritious toppings, including cacao nibs, sliced strawberries, granola, and chocolate - covered strawberries.
Just add a splash
of unsweetened
plain almond milk to the mix!
250g 100 % hydration sourdough starter 125g whole
milk, lukewarm 500g all - purpose (
plain) flour 75g sugar 115g unsalted butter, room temperature, cut into small pieces 1/4 tsp salt stick
of marzipan (optional, or you can add 125g slivered
almonds instead)
2 ripe bananas 1/3 cup
of vanilla, lemon or
plain Chobani 1 cup
of vanilla
almond milk 1/4 cup
of white sugar 1.5 teaspoons baking soda 1.5 teaspoons
of vanilla extract 2 lemons zested Juice from one lemon 3/4 cup
of cooked quinoa 1 cup
of all - purpose flour (I used King Arthur) 1 cup
of whole wheat flour (I used King Arthur) 1 - 2 cups
of freshly washed blueberries (tossed in some flour to coat)
Anyway, thanks to Prana Bar, I was able to survive until I got home and made this super extra creamy oats cooked in
almond milk and a bit
of soymilk, topped with ice cream non fat
plain yogurt and Natural Directions Organic Crunchy Peanut Butter.
Didn't have macadamia flour, so used all
almond, and used
plain Greek yogurt instead
of coconut
milk.
2 scoops DailyBurn Fuel - 6 in vanilla 1 cup unsweetened
almond milk 1 frozen banana 1 tablespoon key lime juice Zest
of one key lime 1/2 teaspoon maple syrup 1 cup ice cubes 1 tablespoon nonfat
plain Greek yogurt 1 tablespoon crushed graham crackers
I tend to have
plain, unsweetened
almond or soy
milk in my fridge most
of the time, so that's what I usually use, but you can use any kind
of milk you like or happen to have on hand.
Then I wasn't sure what to do with it but started putting a small scoop over
plain oatmeal with some chopped
almonds and a bit
of fresh
milk.
1/4 cup
plain coconut yogurt (or Greek yogurt if you eat dairy) 1 tsp honey or pure maple syrup or 8 drops
of liquid stevia 1 tsp pumpkin pie spice 1/4 cup unsweetened
almond milk
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.
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
ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2 tablespoons) 1/4 cup whole wheat flour (plus 2 tablespoons) 1/3 cup oat bran 1/4 cup
almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch
of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or
plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla
almond milk
Ingredients: 1/2 cup
of plain gluten free flour — I have used Dove's farm 1/4 cup
of ground
almond 2 tablespoons
of coconut sugar 1 tablespoon
of brown rice syrup or honey 2 tablespoons
of coconut oil — melted 2 tablespoons
of almond milk A pinch
of salt 1/2 teaspoon
of baking powder A dash
of vanilla extract
Choose
almond milk instead
of regular
milk, choose orange juice with added nutrients, and choose bread that's full
of nutrients instead
of plain white or wheat.
17 oz
of cooked potatoes (see instructions) 2 tb applesauce (can substitute canola oil) 2 tb canola oil 1.5 tsp salt 2/3 cup
of plain, unsweetened
almond milk, lukewarm (or other nondairy
milk) 1.5 tsp active dry yeast 3 cups spelt flour, divided 2 tb vital wheat gluten 1 - 2 cups brown rice flour
150 g whole oatmeal flour 50 g semi-whole wheat flour 50 g whole kamut flour a pinch
of whole sea salt half a teaspoon baking soda 80 ml
almond milk,
plain (unflavoured) and unsweetened 90 ml extra virgin olive oil 150 g rice malt syrup 60 g unrefined cane sugar such as muscovado
I did add a scoop
of plain pea protein powder for some extra staying power, which required an excessive amount
of added
almond milk and cinnamon to disguise.
I made this with unsweetened
plain almond milk and 1 tsp
of vanilla extract since I misread the ingredient but otherwise it turned out beautiful and I could not believe it, my chia pudding actually set overnight!
Ingredients 150 g whole oatmeal flour 50 g semi-whole wheat flour 50 g whole kamut flour a pinch
of whole sea salt half a teaspoon baking soda 80 ml
almond milk,
plain (unflavoured) and unsweetened 90 ml extra virgin olive oil 150 g rice malt syrup 60 g unrefined cane sugar such as muscovado Makes -LSB-...]
Ingredients: 1/2 cup uncooked short grain brown rice 1 1/2 cups water, divided 2 apples, peel left intact, cored, and diced 1 cups
plain unsweetened
almond milk or
milk of choice 1/4 tsp sea salt 1/3 cup
plain Greek yogurt or
plain non-dairy yogurt, plus more to garnish 2 tbsp pure maple syrup 1/2 tsp ground cinnamon, plus more to garnish 2 tbsp chopped roasted
almonds or walnuts, to garnish (optional)
I've tried
almond milk but I can't stand the taste
of it
plain and it was unfortunately no better to me as a sauce.
Makes about 40 ounces Ingredients 12 ounces frozen, pitted sweet cherries 1/2 ripe California Avocado 2 cups
milk (or substitute unsweetened
almond or soy
milk) 1/4 cup
almond flavored simple syrup (or substitute
plain simple syrup, plus 1/2 — 1 teaspoon
almond extract) 1 teaspoon vanilla extract 10 ice cubes Directions Place all
of the ingredients in a blender and blend at high speed until creamy and smooth.
1/2 cup
of plain gluten free flour — I have used Dove's farm 1/4 cup
of ground
almond 2 tablespoons
of Natvia Natural Sweetener 1 tablespoon
of brown rice syrup 2 tablespoons
of coconut oil — melted 2 tablespoons
of almond milk A pinch
of salt 1/2 teaspoon
of baking powder A dash
of vanilla extract
1 pint
of raspberries 1 C whole or 2 %
plain Greek yogurt 1 C unsweetened
almond or coconut
milk 1 1/2 T honey 3 T chia seeds
You can also try a mix
of half
plain dairy - free yogurt and half unsweetened
almond milk.
If you have some
plain almond milk though, you can replace some
of the water in the recipe with an equal amount
of almond milk to bump up the creaminess.
1/2 cup rolled oats 1/2 cup
almond flour 1/2 teaspoon baking powder a good pinch
of sea salt 1 medium banana, ripe (about 2/3 cups mashed) 2/3 cup
plain almond milk
Olive oil 1/2 a bag
of frozen leeks 1/2 white onion, chopped 3 - 5 cloves
of garlic, minced A bunch
of potatoes... about 6 fairly big ones for me, chopped, skins intact Water or broth White wine vinegar
Plain, unsweetened
almond milk Salt, freshly ground black pepper, red pepper flakes (optional), and fresh parsley
Using the basic recipe with unsweetened
almond milk,
plain yogurt and maple syrup, by morning I had several pieces
of oats that had a bluish - green color on them (mold?).
I made it with the cashews but used
plain almond milk instead
of unsweetened.
I used Blue Diamond
Almond - Coconut
milk (
plain, unsweetened) instead
of Califia's, Lyle's Golden Cane Syrup in place
of the brown rice syrup [I like the taste way better], and 1 Tablespoon goat butter [because why not?].
And with just 30 calories in a serving
of Silk Unsweetened
Almond Milk and 6 grams
of plant - powered protein in the Silk
Plain Almond Dairy - Free Yogurt Alternative, you can rest easy knowing it's the perfect small way to transition to plant based instead
of dairy!
3 cups
plain almond milk 1/4 cup full fat coconut
milk 2 tablespoons goji berries 2 teaspoons lucuma powder good pinch
of sea salt 2 fresh medjool dates 2 large, juicy strawberries 1/2 teaspoon ground vanilla bean
Ingredients pudding 1 medium avocado 2 tablespoons cacao powder pinch
of cinnamon 1/2 teaspoon vanilla 1/2 cup
plain almond milk 2 tablespoons maple syrup
the base 1/2 cup rolled oats pinch
of fine sea salt pinch
of ground cinnamon 1 tablespoon chia seeds 3/4 cup
plain, unsweetened soy
milk (
almond or hemp work well too)
Enjoy this coconut, cardamom, and
almond granola on its own, with
milk as a cereal, or on top
of plain yogurt.
1/2 cup frozen banana slices 1/4 cup frozen blueberries 1 tablespoon vanilla protein powder 1 tablespoon
almond butter (or an additional tablespoon
of vanilla protein powder) 2 cups frozen, chopped spinach 1 cup
plain almond milk
Davis Chocolate produces dark,
milk and white chocolate bars; chocolate bars with inclusions such as
almond, peanut butter, and cranberries; raw and powdered cocoa nibs and chocolate and peanut butter chips for baking; wine sticks for wine and chocolate pairing; wave sticks for yogurt, ice cream, cakes, and just
plain eating; liquid chocolate; truffles; and chocolate products packaged for others, creating custom orders ranging from as little as 20 pounds to hundreds
of times that amount.
I plan on doing a puree
of parsnips and potatoes with
plain almond milk instead
of all potatoes and cream.
nutella 1 1/2 cups raw hazelnuts a pinch
of salt 3.2 ounces quality, good tasting dark chocolate (about 3/4 cup chopped) 3/4 cup
plain, unsweetened
almond milk 1 teaspoon vanilla
Mine calls for vanilla yogurt (which I use
plain yogurt & add a small dash
of vanilla flavoring to cut out the sugar), avocado, spinach, frozen mango & frozen pineapple pieces, and water or
almond milk if you prefer!
Miss Tempy Hook, Fulton, MO Make a
plain egg and
milk custard, three pints, add a cup
of partially chopped blanched
almonds and pour into the freezer; when just beginning to freeze, add two cups whipped cream, stir often while freezing so that the fruit will be well distributed.
1 Tbsp olive oil 4 cups vegetables, chopped (I used zucchini, red pepper and onion) Salt and pepper Oil for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml
milk (I used
almond milk) 100 ml
plain yogurt 1/4 cup (30 g) Parmesan cheese, grated 1 Tbsp Parmesan cheese, grated, for topping 1 Tbsp fresh herbs
of your choice (optional)(I used tarragon.)
A Better Pecan Pie Part 1: Spelt Crust 1/2 cup melted coconut oil or non-dairy butter 1/4 cup brown sugar 1 cup wholegrain spelt flour 1 cup
plain flour 2 tablespoons ground flaxseeds 1/2 cup
almond milk 1 teaspoon cinnamon a pinch
of salt
For the filling, I mix 580g Daiya
plain cream cheese with 60g vanilla vegan protein powder and 2 cups
of unsweetened
almond milk, then pour it over the crust.