If your dough is too stiff you may need to add
a tablespoon of nut milk to loosen the mix.
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.
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)
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 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
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 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
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
Add
nut butter, 2
tablespoons of almond
milk and stevia to bowl.
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)
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
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 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 container
of vegan ricotta (I prefer Kite Hill) 1
tablespoon of raw cacao powder 2
tablespoons of maples syrup 1/2 teaspoon
of vanilla Depending on how dry or moist your ricotta is — I added a few
tablespoons of nut - based
milk to achieve the consistency I was looking for.
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)
However, I did use Justin's almond butter and enjoyed the texture but added a
tablespoon of warm almond
milk to help thin it out and omitted the
nut meal (but mixed in 1 - 2
tablespoons of chopped almonds, instead).
morning
of 1/4 cup
nut milk 1/4 cup pumpkin puree 1
tablespoon almond butter 2
tablespoons pure maple syrup 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground ginger
And again which you choose will affect the overall thickness
of the batter, so adjust with a
tablespoon of non-dairy
milk if you opt for the
nut butter unless your
nut butter is very runny.
3/4 cup light spelt flour 1/4 cup raw cacao powder (or unsweetened cocoa) 1
tablespoon arrowroot powder 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon fine sea salt pinch
of ground cinnamon 1/4 cup coconut oil, melted 1 teaspoon vanilla extract 3
tablespoons plain
nut milk 1/4 cup light tahini 1/2 cup coconut sugar mint dark chocolate, for topping coconut ribbons, for topping
/ 1 cup cultured, low - fat buttermilk (you may also use non-fat Greek or Icelandic yogurt, both
of which will add more protein than the buttermilk); if you don't eat dairy, you can try almond
milk or another non-dairy
milk or yogurt) * 1 large egg * 66 g / 4
tablespoons Nuts»n More Pumpkin Spice peanut spread or any all - natural peanut butter or almond butter (or a combination
of the two), warmed in the microwave, then stirred, so it is very smooth * 2
tablespoons butter
3/4 cup
of rolled oats (gluten free) 1 cup
of cashew or almond
milk 2
tablespoons of Peanut Butter & Co Mighty
Nut Powered Peanut Butter (I used chocolate in this recipe) 1/2 teaspoon ground cinnamon 1 banana sliced
1/2 cup
nut butter (
of choice) 3
tablespoons honey 1/8 teaspoon salt 2/3 cup Naked Vanilla Protein Powder
Milk, as needed Add the
nut butter, honey -LSB-...]
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
to make the milkshake 1 1/2 cups Brazil
nut milk 2 cups chopped sweet strawberries 1 frozen banana 2
tablespoons cacao nibs seeds
of 1/2 -1 vanilla bean or a splash
of a good vanilla extract 1
tablespoon maca powder — optional
If more liquid is needed, add 1
tablespoon of lukewarm water or
nut milk, like almond
milk.
2
tablespoons of chia seeds (white or black) 1/2 cup rolled oats One decent - sized ripe banana 3/4 cup
milk of choice 1/2 tsp cinnamon or vanilla (optional) Honey or other syrup to serve (optional) Fruit, seeds,
nuts, shredded coconut, chocolate chips to garnish (optional)
1 cup unsweetened almond
milk (or plant - based
milk of choice) 2 scoops Less Naked Chocolate Pea Protein Powder 1
Tablespoon peanut butter (or
nut butter
of choice) 1 ripe frozen banana 1/2 cup ice cubes Optional: sprinkle
of cinnamon
If you ever need to make peanut or almond
milk in a jiffy, you can make it by blending ~ 1
Tablespoon of nut butter with a cup
of water.
For example: Dinner = 1x serving whole grain, 1x serving protein (no red meat), 3x serving
of veggies - or - Breakfast Smoothie = 2 cups leafy greens, 1 cup
nut milk, 1 cup fruit, 1
tablespoon healthy fat (coconut oil,
nut butter), 1
tablespoon fiber (hemp, flax, or chia seeds)
The Fab 4 Formula is simple: protein (20g minimum, from protein powder, collagen powder, or Greek yogurt) + fiber (10g minimum, from chia seeds or flaxseeds) + 1
tablespoon of healthy fat (like
nut butter, or avocado) + handful
of greens (like spinach or arugula) + 1/4 cup fruit (optional, but optimally low - sugar berries) + superfoods (optional; this is where cacao or adaptogens would come in) + liquid (water is fine, but
nut milks are also great).
1 1/2 cups unsweetened almond
milk 1 scoop SFH Vanilla Protein Powder (tastes like cake batter — it's grass fed whey, the only whey protein I've found I can assimilate — any vanilla flavored protein powder would be fine though) 1 - 2 handfuls mixed baby greens 1
Tablespoon peanut butter (or other
nut butter
of your choice) 1/2 cup fresh blackberries 1 tsp Seed and Sprout Mix (or seeds you have on hand like chia, hemp, flax — no need to be super specific, this is just what I used)
6 cups nondairy
milk, water or tea 1 banana (raw or frozen) handful
of raw
nuts (I love Brazil
nuts in here but any kind will do) 3
tablespoons raw chocolate powder 2
tablespoons coconut oil 2
tablespoons hemp seeds 1
tablespoon chia seeds 1
tablespoon maca powder 1
tablespoon pure maple syrup (a bit more if you have a sweet tooth, but not too much!)
Toss into the blender a handful
of almonds, a handful
of chia seeds, 3 - 5 raw brazil
nuts, 1/2 -1 avocado, a teaspoon cinnamon and 1 - 2
tablespoons cacao or carob powder with 1 - 2 heaping scoops grass - fed whey or vegan protein powder and 4 - 6oz full fat coconut
milk.
Try cutting up veggies the day before you know you'll find yourself reaching for your second bar - meal or putting together a chia - pudding in the evening before a hike (just a couple
tablespoons of chia, some almond
milk and whatever dried fruit and
nuts you like).
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)
1/2 a banana, 1 cup
of liquid or
milk, 1
tablespoon of raw cacao powder, a teaspoon
of cinnamon, and a
tablespoon of nut butter.
1/2 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.
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
1 frozen banana 1 cup non-dairy plant
milk (unstained and homemade is best) 2 cups
of chopped kale (remove the stems) 1 cup
of frozen pineapple chunks 1 ripe pear 1 orange 1 cup
of green grapes 1
Tablespoon ground flax (or equivalent amount
of any
nuts / seeds)
CHIA PUDDING PARFAITS by @erinyeschin Pudding Base: — 1/4 c chia seeds — 1 c almond
milk (or any other
nut, soy, rice or hemp
milk)-- 2 Teaspoons
of Maple Syrup (or agave, stevia, rice malt) * For Vanilla Pudding: — add 1/2 Teaspoon
of Vanilla Extract add fruit or berries, vanilla beans, oats,
nuts * For Chocolate Pudding: — add a
tablespoon of raw cacao and / or use chocolate almond
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
Spoon 2/3 cup oat mixture into each
of 8 bowls; top each with 2
tablespoons milk, 2 teaspoons syrup, 3
tablespoons apple, and 1
tablespoon nuts.
1/2 banana, mashed 1/2 cup almond
milk 1/2 cup rolled oats (gluten - free if necessary) 1 1/2 — 2
tablespoons almond butter (or any
nut butter) pinch
of sea salt 1
tablespoon chia seed jam (See recipe below.
1/2 cup rolled oats (gluten free if necessary) 1/2 cup
nut milk 1/2 teaspoon cinnamon 1/2 teaspoon vanilla (omit if
nut milk is flavored) 1 teaspoon raw honey or maple syrup (optional) 1/2 banana 1
tablespoon nut butter (almond or cashew work well) Pinch
of sea salt