I used almond coconut milk instead of the coconut lol and loved the light flavor.
Not exact matches
So, in the end I
used cow
milk, organic quick oats, banana,
coconut butter and
almond butter.
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)
Though, came out a bit dry and I had to add more liquids so lentils can fully cooked (I
used almond milk as I had no more
coconut milk).
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)
I
used coconut milk and peanut and
almond butter and put some berries on top.
I normally soak my oats in
coconut or
almond milk but when I was at my parents house in Italy recently there was a jug of fresh - squeezed blood orange juice so I
used that.
This soup is a really easy way to
use them, with just six ingredients it's a perfect speedy supper, all you need is: parsnips, garlic, onion, cumin,
almond milk and yoghurt (I
use a vegan - friendly
coconut one.)
I
used coconut milk instead of
almond milk.
I tried a tasty variation of this today as I didn't have any
almond milk so I
used oat
milk and the remnants of a can of
coconut milk which had a lot of lumpy, creamy bits.
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!
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or
coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale
use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup
milk of choice (we
use oat
milk or
almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
As the liquid you can
use either water,
almond milk or
coconut water, they're all equally awesome so
use whatever is easiest for you —
almond milk is the creamiest though, so it's probably my favourite.
I did substiute the
Almond milk for
coconut milk and
used organic raw honey instead of date syrup as i did nt have the other ingredients in.
I wanted to
use up the
almond pulp left over from making
milk so I decided to add a cupful of finely chopped dates, some grated
coconut, a dash of maple syrup, vanilla, & about a tablespoon of cacao; I
used the blender so added a bit of wáter & a Little of the
almond milk too......... made a fabulous mousse - like mixture!
About 1/2 a glass of
milk, 100 ml (I
use almond or
coconut milk — the amount of
milk does depend on how thick or runny you like it though, so please adjust accordingly)
Also, I have noticed you
use almond milk much more than
coconut milk in your recipes.
I
used what I had on hand: adriatic figs instead of strawberries and
coconut milk and raw
almond butter instead of the soaked nuts and water and it still turned out amazing!
We
used almonds in the absence of walnuts (soaked with salt, in true Nourishing Traditions style), and topped with
coconut milk, shredded
coconut, pomegranate, pineapple & banana.
I was also thinking of being adventurous and
using chocolate
coconut water (or chocolate
almond milk)...
Sometimes I eat it right out of the jar as a replacement for granola, other times I stir it up with some unsweetened
almond milk and eat it like oatmeal, and other times I add it to the top of some
coconut yogurt and
use it just like I would granola.
Use coconut or
almond milk.
You can also
use a non-dairy
milk like
almond milk or
coconut 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
For a lower - fat version,
use cartoned
coconut milk or
almond milk.
When melted, whisk in ground
coconut sugar,
almond milk, instant coffee (if
using), vanilla and flax mixture.
To make this recipe dairy - free,
use a good quality mayonnaise as your base, and then try either
coconut milk or
almond milk to thin it out.
I
used coconut milk and didn't put the
almond extract.
You'll need your greens powder, chia seed, orange, banana, pineapple Greek yogurt, and
milk — if you need to, you can
use coconut or
almond yogurt and
milk.
Instead of
almond milk, I had some canned
coconut milk opened and
used that.
Use your favourite yogurt, as there are so many choices available now: full - fat, low - fat, 0 - fat, Greek, or dairy - free cultured
milks like
almond or
coconut, which is my preference.
Note: You can
use almond milk instead of
coconut milk but the result won't be as creamy and will contain less fat.
That said, you can
use your favorite unsweetened dairy - free
milk beverage, whether it be
coconut, cashew,
almond or soy!
I originally
used an allergy - friendly hemp
milk alternative when making this recipe, but your favorite variety (
coconut, rice,
almond, sunflower, etc.) will work great — as long as it meets your dietary needs.
Bake the cake (or cupcakes) as directed on box (I
used coconut oil in place of the butter, and
almond milk in place of regular
milk, and 2 eggs) yield is around 34 mini cupcakes
Does this
use the canned full fat kind of
coconut milk or the refrigerated drinking kind of
coconut milk (like with the
almond milk)?
*** i was out of
almond &
coconut milk on one of my many attempts at baking this, so i
used 1/3 c water mixed with 1/3 scoop vanilla protein powder and mixed it in a shaker bottle to make my own «vanilla
milk»... it worked great!
I
used coconut milk in place of the
almond milk and I
used liquid stevia in place of the maple syrup.
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
If you're not allergic to nuts or dairy, then you can
use either
almond /
coconut milk or regular
milk.
Then melt semi sweet chocolate chips,
almond milk and
coconut oil on stovetop
using double boiler, stir continuously to ensure chocolate does not burn.
I normally
use almond milk, but you can also
use cow's
milk,
coconut milk or cashew
milk.
Below are my substitutions:
Coconut oil — extra virgin olive oil Coconut sugar — Splenda Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to h
Coconut oil — extra virgin olive oil
Coconut sugar — Splenda Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to h
Coconut sugar — Splenda
Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hy
Almond flour —
coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to h
coconut flour (although it is pure
coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to h
coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I
used 1/3 cups of
almond milk to hy
almond milk to hydrate.
Earlier this week, I posted a recipe for
Coconut Almond Bites that used up some of the leftover pulp from making homemade almond
Almond Bites that
used up some of the leftover pulp from making homemade
almondalmond milk.
Well... I
use Earth Balance Butter (dairy free) and
almond milk but if you wanted to
use coconut oil / oil or water / broth you could too!
Add pineapple chunks, banana,
almond milk,
coconut rum (if
using), sweetener (if
using), and
coconut extract (if
using) in a blender.
I had some extra batter left over (I had to
use a smaller loaf pan) and so I added some of my homemade
almond /
coconut milk to make the texture of the batter more like pancake batter... I fried them up in some
coconut oil and MAN, they were delish!!
I made this recipe last night and went with organic WW flour since that's what I had on hand, I also
used unsweetened vanilla
almond milk, added shredded
coconut, and chia seeds.
1/4 cup ground
almonds 1/8 cup of brown rice flour 1 tsbp
coconut flour 1/4 cup of unflavored or vanilla whey (if you're going unflavored,
use ours!!!!) 1/8 cup of
coconut sugar 1/2 cup
almond milk 1 - 2 tsps vanilla essence
But I'm one of the majority of people who have to watch their weight so I'd rather
use unsweetened
almond milk and a little bit of
coconut extract.